What started as an instructional zine \u2013 where the trio spoke to chefs, fishermen, fishmongers, and scientists \u2013 quickly grew into a bigger story, one about \u201cculture, migration, supply chains, and ecology\u201d, says Annie. This included a highly detailed, gatefold illustration of the relationship between a chef and a fisherman, hand-cut collages and a photo essay about a Chinese supermarket. This eclectic mix is mirrored in the editorial\u2019s diverse design, featuring checkerboard patterns, anatomical diagrams and references to fish packaging, supermarkets and domestic craft. The influx of influences directly spoke to the magazine\u2019s content too. \u201cA lot of the fun came from seeing where these worlds could collide,\u201d Ryan says, with the checkerboard motif that referenced familiar seafood shack tablecloths also reassembling pixel patterns, cross-stitch and data fields. \u201cWe wanted to strike a balance between playfulness and legibility without losing the personality of the book,\u201d Ryans add.<\/p>\n
Working with frequent collaborator Kayla Feng on Eating The Whole Fish\u2019s design \u2013 who also studied at RISD \u2013 the magazine had a tremendous amount of love and care poured into its creation. \u201cIt\u2019s a love letter to the diversity, eclectic kitsch, and heart of New England\u2019s seafood culture,\u201d Zoe says, and it\u2019s one that doesn\u2019t rely too heavily on nostalgia or New England tropes. \u201cBeyond clam shacks and lobster rolls, are diasporic food cultures, Indigenous knowledge, and generations of different ways of catching, cooking, and understanding the fish in our waters,\u201d Annie adds. This richness is what Eating The Whole Fish reflects. \u201cThe hope is to turn some of the curiosity and excitement around the book into real changes in how people buy, cook, and eat seafood,\u201d Ryan ends, \u201cwhile creating more opportunities for local fishermen and strengthening the connections between our coastal communities and the waters that sustain them.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"What started as an instructional zine \u2013 where the trio spoke to chefs, fishermen, fishmongers, and scientists \u2013…\n","protected":false},"author":2,"featured_media":665566,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[85,46,141],"class_list":["post-665565","post","type-post","status-publish","format-standard","has-post-thumbnail","category-science","tag-il","tag-israel","tag-science"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts\/665565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/comments?post=665565"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts\/665565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/media\/665566"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/media?parent=665565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/categories?post=665565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/tags?post=665565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}