MISE

Alt-press for the food world. National. Badass words. Little guy.

[MISE @MISEmag]

We found our posse. Their street name is @chefsfeed. http://t.co/lOZwRw1PN3

[MISE @MISEmag]

Same scrappy attack on the bullshit status quo, different banner. Same love, different desk: http://t.co/lOZwRw1PN3

[MISE @MISEmag]

Don't freak out, but there are some changes goin' down. http://t.co/lOZwRw1PN3

[MISE @MISEmag]

All your favorites will still be here, like that one childhood home you drive by when you're feeling EMOTIONAL: http://t.co/dUrCNI7jx9

[MISE @MISEmag]

Are we a little bummed to leave our corner of the Internet? Sure. But we're not reeeeeally leaving. Promise: http://t.co/dUrCNI7jx9

[MISE @MISEmag]

It may be the end of an era, but it's the start of a really fucking great one. Stick with us: http://t.co/lOZwRw1PN3

[MISE @MISEmag]

We have news. http://t.co/dUrCNHPI8z

[The Perfect Loaf @theperfectloaf]

The Bread Lab — MISE Magazine http://t.co/VoqlQsj0wm

[Erin Kuschner @erin_kuschner]

Love this @MISEmag piece on Jay Batlle: http://t.co/RJUoLlOsMv

[MISE @MISEmag]

Just heard about this. Two of our cover stars this week need your help! #savealmarestaurant https://t.co/hldXTG0Q1M

[MISE @MISEmag]

At a big box, you can walk out w/100 lbs of hanger steak. That’s not the shop @mfdulock wanted to build. http://t.co/ZD2v8ahsgQ

[MISE @MISEmag]

The one thing @PDXmeat says defines our relationship with meat? Fear. http://t.co/ZD2v8ahsgQ

[MISE @MISEmag]

"If you have to prep 25 lbs of chicken, it gets difficult to find inspiration." Preach. http://t.co/uieML3RaE4

[MISE @MISEmag]

.@voguemagazine's Anna Wintour might seem frosty, but apparently waiters love her. http://t.co/uieML3RaE4

[MISE @MISEmag]

A collision of plumage and scaly feet and beady eyes watch over @BelcampoMeat in SF. http://t.co/ZD2v8ahsgQ

[MISE @MISEmag]

Drawing the focus back to the thing can help energize it. Bring new meaning to the same task. Sound familiar? http://t.co/JBgZ0dq4cc

[Bethany Jean Clement @BJeanClement]

"I’m wondering what the whole foodie thing is going to be like in 20 years. I don’t know. I think it might be bad?"
http://t.co/DVyaZjEp39

[MISE @MISEmag]

It was a plank of wood nailed between 3 trees. It was only about 12ft high, but at that age? It was in the clouds. http://t.co/hGr1CqDMbB

[Muscolo Meat Academy @MuscoloMA]

Two of our @barnraiser supporters are featured in this article. Great work by @PDXMeat & @craftbutcher. http://t.co/E4bfPUluLv

[Butcher's Guild @butchersguild]

Anatomy of a Modern Butcher Shop http://t.co/HJ55EklsCC