We're tired of celebrity chef profiles, slow cooker chili recipes, endless listicles, and food that looks good on Instagram at the expense of taste.

We're interested in the offcuts.

Offcuts are the oft-forgotten people who actually make our food and make it delicious, and who make the industry run. Farmers, cellar hands, servers, dishwashers, and line cooks, not Iron Chefs. Offcuts are the ingredients and techniques left behind by industrial food production. Heirloom grains, trash fish, garums made from meat scraps, field blend wines made from rare varieties, and organ meat, not prime rib or McRibs.

Off/Cuts is a new digital food and drink magazine launching mid-2018 featuring stories focused on under-covered people and ingredients. We intend to showcase quality journalism from both established writers and new voices, including work from people like cooks, servers, and farmers themselves.

If you're interested in contributing to Off/Cuts, please check out our contribution guidelines. You can also follow us on Twitter and Instagram to stay in the loop.

We look forward to hearing from you and sharing more soon!


offcuts |ˈɒfˌkʌts|


1. a piece of something that is left after the main part has been cut off.

2. a digital magazine covering parts of the food and drink industry largely ignored by other publications.