Cured is the first magazine to focus exclusively on the ways that food and drink have been prepared through fermentation, preserving and, of course, curing. Curing isn’t a niche or a fad, but an actual movement that traces its methods back through millennia. As technology continues to push us into the future, many of us are looking to the techniques of the past. Cured will capture the exciting developments of a world that is transforming by the minute.

Join Richard Martin, Vice President of Editorial at Zero Point Zero, for a discussion with chefs on their thoughts around preservation and fermentation, as well as they way they see these techniques moving forward.