Spoiled Rotten explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. A 256-page pocket-sized magazine of essays, recipes, and art including:

• A private chef’s tell-all on the excess and absurdity of cooking for billionaires, and the sharks that follow their superyachts for scraps by Katy Severson 
• A cultural critique of how Western food systems' pursuit of convenience has eroded our tolerance for discomfort and by extent, deliciousness, by Anikah Shaokat
• A journey into the world of wassailing in the English countryside and what happens when rituals fail by Amber Husain 
• A meditation on the ghost of the Burger King at the U.S. military’s Bagram Air Base by Aria Aber
• Recipes that rescue ingredients past their prime, including an ingenious cursed custard by Oliver Costello of TOAD Bakery, a black sesame banana bun by Kendra Vaculin and a molten chocolate panade by Andrew Janjigian
• The mold, mites, slime and other unsavory realities of cheesemaking, and how cleaning up mess becomes a form of care by H Conley
• A wine professional on the wine purchasing habits of The Real Housewives and the taste of conspicuous consumption by Charlotte Buck
• An exploration of the rot endemic to sugarcane production and communing with the ghosts its left behind by Bitter Kalli and Amirio Freeman
• A family legacy of enthusiastic eating involving the world haggis eating championship with Laura Pitcher