Issue 1: PANTRY
We are proud to announce the launch of Synonym Magazine. Through the lens of food, we delve into the intricate interplay of trade, politics, colonialism, and capitalism, examining how these forces have shaped and reshaped our cultures worldwide, influencing both immigrants and the natives of their adopted lands. Our mission is to amplify the voices and stories of immigrants worldwide. We’ll explore all of this in the most intimate ways possible —through generationally shared flavors, the dishes placed on a table, the spices packed in a suitcase.
Issue One’s theme is all about pantry, how so many different cultures have reached for items like canned meat, packaged seasoning, rice and beans, and condiments in order to substitute, add umami, or fuse their culture’s food with that of their new country. We have interviews with the multifaceted Somali writer, chef, and artist Ifrah Ahmed, as well as dip-tastic recipes from Alyse Whitney’s cookbook “Big Dip Energy” utilizing pantry essentials. We explore the historical nuances of classism within canned foods from a socio-economic perspective as well as a personal essay by Betty Hallock about La Choy foods. This issue is filled with beautiful imagery by Yudi Ela Echevarria, Julia Stotz, Andrew Bui, Celeste Noche as well as illustrations and art by Josh Cochran, Evah Fan, Hiroya Kurata, among others.
94 pages, spiral bound, full color
Cover photo by Yudi Ela Echevarria
99 Ranch But a Bao Ain’t One
For Asian Americans who grew up first-gen, it’s not unusual to have Southern barbecue on the table next to scallion pancakes or to snack on Yan Yans alongside Flamin’ Hot Cheetos. Influenced by that dichotomy of cultures, Abi Balingit and Frankie Gaw create wildly innovative takes on what food can mean, when your family’s flavors become your own.
Poppin’ Cans
Canned meat tends to get short shrift. These twists on tradition give it some much-deserved glory.
By Caroline Hwang
Winner, Winner, Dip for Dinner
Give classic canned goods a whole new purpose.
By Alyse Whitney
Cans Cooked in Dragon Fire
A food writer contemplates the lasting legacy of La Choy.
By Betty Hallock
Eat, Drink, and Be Myrrhy
Ifrah Ahmed on cooking authentically as culinary cultures evolve.
By Abena Anim-Somuah