{"product_id":"le-legume-issue-3-spring-summer-2026","title":"Le Legume Issue 3: Spring\/Summer 2026","description":"\u003cp\u003e\u003cstrong\u003eThe stories in this issue are dedicated to the unexpected or less commonly known uses of beans that represent cultural traditions, personal connections with food, and even innovation.\u003c\/strong\u003e\u003cspan\u003e Throughout these pages, you’ll find stories that underscore the marvelous capacity of legumes as they push the boundaries of their reputation as a kitchen mainstay.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"header-anchor-post\"\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe beany creations featured in this zine show that beans serve as a portal to broader histories and customs behind the dishes and beverages we love — and even some we may have never heard of. My hope is that Issue 3 helps you discover something about beans that amazes you or impresses you. And that it inspires you to, of course, eat — or drink — more beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe most important beans of the day.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThree classic bean-based breakfast dishes from around the world and what the legumes bring to the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTea time with a side of beans.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHow \u003c\/span\u003e\u003cem\u003elei cha\u003c\/em\u003e\u003cspan\u003e, an ancient Chinese tea, blends tea leaves with a mixture of nuts, seeds, fresh herbs and, in some instances, beans and legumes in a longstanding tradition of consuming tea as sustenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExploring Brazil through beans.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eA glimpse at regional Brazilian cuisine through a photo essay of every bean dish I ate on a recent trip to São Paulo and Rio de Janeiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBean bevvy boost.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThe story and recipe behind a D.C. bar's sour-style cocktail, which uses chickpea aquafaba to give the drink a cloud-like texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing beans.\u003c\/strong\u003e\u003cspan\u003e How brewers in Canada’s agricultural province of Saskatchewan are using legumes to make unique beers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Self-published","offers":[{"title":"Default Title","offer_id":45499850719411,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/433b5602-6c9b-4305-987f-d18a0b3d6e34_1200x1600_d085d5c8-ea3a-4634-947b-14c60b5d6b6d.webp?v=1778450143","url":"https:\/\/boldforkbooks.com\/products\/le-legume-issue-3-spring-summer-2026","provider":"Bold Fork Books","version":"1.0","type":"link"}