{"product_id":"cake-zine-steak-zine","title":"Cake Zine: Steak Zine","description":"\u003cp\u003eFrom Cake Zine:\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWelcome to Steak Zine. For this pocket-sized special issue, \u003c\/span\u003e\u003cspan\u003eCake Zine \u003c\/span\u003e\u003cspan\u003eis setting off into carnivorous territory. We're serving up 208 pages of non-fiction and fiction exploring the cultural impact of red meat, including:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eThe last days of Acropolis, Portland’s beloved strip club-steakhouse, by Sophia June\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eA profile on the women going viral by eating raw meat online by Ella Quittner\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eA night at a fictionalized steakhouse kaleidoscoped through the roles of maître d’, bartender, server, chef, and guest, by Leah Abrams, Isle McElroy, Lillian Fishman, Stephanie Wambugu, and Hannah Kingsley-Ma\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eExaminations of the enduring escapism of Outback Steakhouse and Fogo de Chão by Ruby Robina Saha and Adam Dalva\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eA trip through Nebraska to trace how historic stockyard closures in the late 1990s have affected those serving up beef in the Beef State, by Jamal Dauda \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eA wistful look back at a romance fueled by ribeye and red leather booths, by Emma Specter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eNDA-risking testimony from a lab tech at a plant-based food start up who went from vegetarian to carnivore in the noble name of research, by AUTHOR REDACTED\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eTracing the roots and uncertain future of Hong Kong’s sizzling steak by Madeline Leung Coleman \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePlus the steak heists prompting retailers to put meat behind lock and key, the body horror of cannibalist cinema, revisiting molecular gastronomy’s embrace of meat glue, the social tensions behind ordering well-done meat, the trauma of growing up on an Australian cattle ranch, and much more.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eApril 2026, English\u003cbr\u003e8.7×16.4 cm (3.4x6.5 in)\u003cbr\u003e208 pages\u003cbr\u003eISBN 979-8-218-91687-9\u003c\/span\u003e\u003c\/p\u003e","brand":"Cake Zine","offers":[{"title":"Default Title","offer_id":52363531944229,"sku":"979-8218916879","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2167\/5269\/files\/ScreenShot2026-05-12at11.47.26AM.png?v=1778604478","url":"https:\/\/dottersbooks.com\/products\/cake-zine-steak-zine","provider":"Dotters Books","version":"1.0","type":"link"}