Brad Farmerie’s article on blood made the cover of the July issue of Food Arts magazine! We all knew that Brad had many talents in the kitchen, turns out he’s a bloody good writer too. This is an incredibly comprehensive piece on blood, which includes many interesting historical and cultural facts. Brad also tells about the many versions of blood ‘consumption’ he’s witnessed during his travels around the world. Fascinating.

You can sample one of Brad’s dishes featured in the mag every Saturday and Sunday at brunch at PUBLIC: blood pudding waffles with red wine poached pears and whipped foie gras butter.