Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon 420 This product arrives in a

This product arrives in a loom state (pre-washed) and will shrink down to 8 x 7”

splashed across magazine pages or projected on the silver screen

metalware and plastics from the early 20th century

literally darkened—and suggests that the concept of going dark is a tool that has been used by artists for decades to probe enduring questions surrounding both the potential and the discontents of social visibility

class and gender identity within art discourse

Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon 420 This product arrives in aThe fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food. Menu No 4 provides recipes for: Applejack cocktail Harcha (a Moroccan pan fried flatbread) Roasted butternut squash with sage yogurt Green salad with apples and herbes de Provence Chili roasted duck breast with potatoes and preserved apples