Slop Magazine Issue 6

Welcome to SLOP 06: The Sacred Issue.

For this issue, we’ve looked at cultures, food traditions and how they are often intertwined with sacred practices. From the most traditional methods of winemaking on Mount Olympus to the holy rules of temple food or the story of piquette, a drink that almost turns water into wine. It’s a web we think is fascinating and worth exploring.

There’s also the story of Psyche Organic and their olive oil, harvested in the Pelopenese as it has been for thousands of years, as well as a look at temple food in Sri Lanka, the story of Cyprus’ Commanderia wine and a trip to visit a Korean “monk chef.”

The magazine will still be free in shops, but ordering or buying directly helps to support what we do and helps to make the magazine sustainable, contributing to the cost of design, printing and, most importantly, paying all of our contributors. Price includes UK postage.