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A quarterly publication that aims to make its readers more mindful of the planet and each other.



DATE

We're a quarterly publication aiming to make readers more mindful of the planet and each other through a dinner date focused on primal dishes.




THE
FOURTH
DATE




In this last issue of date, you can find recipes for a shaved carrot salad with lime, avocado, basil dressing, Mexican couliflower rice and Caldo de Pollo influenced by our families. And for breakfast, a chia pudding.  

In our interview with, Ceni Pineda, Executive Director of BK Rot, we discuss the transformative powers of composting and how people of color are disproportionately affected by climate change.

100% of profits from this issue will go to BK Rot in Brooklyn.  

Art Contributors:
Cecilia Ruiz
Alejandra Ballesteros
Tania Vitela







THE
THIRD 
DATE





The Third Date features a Swiss Chard salad with root veggies and maple tahini dressing, a Butternut Squash Noodles and Broccoli Rabe starter, and Maple-marinated Almond Flour Fried Chicken. For the morning after, Paleo Pancakes with apples.

You will also find an interview with Zenat Begum, Founder of Playground Coffee Shop, mindful eating and sipping tips by Tanzanite Msola, and a sweet little comic.

100% of profits from this issue will go to Playground Youth in Brooklyn. 

Art Contributors:

Nicolás Ortega
Nora Rodriguez
Carmen Deño






THE
SECOND 
DATE





The Second Date’s primal recipes feature a summer salad, watermelon and chorizo starter and a spicy vegetarian Chile Relleno. In addition to the recipes, you’ll find an interview with Yonnette Fleming, President of The Hattie Carthan Community Market and Herban Farm, wine pairings for your meal, and a sweet little comic. 

100% of profits from this issue will go to The Hattie Carthan Community Market and Herban Farm in Brooklyn to support their farm scale up.  

Art Contributors:

Derek Abella
Eugenia Mello
Veronica Cisneros






THE
FIRST
DATE




The First Date shares with readers recipes for a primal three-course dinner and a morning-after breakfast. In addition to the recipes, you’ll find an interview with Joey Lugo, owner of Bed-Stuy based Shipwreck Seafood Boutique, tips for the best way to season a cast iron pan and a sweet little comic. 

100% of profits from this issue will go to Farmworker Justice.  

Art Contributors:

Elena Boils
Lauren Tamaki
Bailey Sullivan
Grant Vernon