EMBODIED
 
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ISSUE 13: CALL FOR SUBMISSIONS

Calling all writers, artists, and photographers! Submissions are now open for Issue 13 of Embodied, the publication’s first print issue in four years. Send us your written and/or visual work at embodiedmagazine@gmail.com. Deadline for submissions is February 22nd!

happy black history month

The Edit: February 2019

“There are infinite ways in which we can find difference with out neighbors, but if there is one thing that has the power to connect everyone, everywhere , it’s food. The Food Issue highlight food’s place in our daily lives, the numerous areas in which it appears in Politics, art, culture, and film, and the ways in which we are constantly evolving our relationships with food in order for it to be a healthier, more sustainable one.”

-  Editor in chief, Kaylee Warren. Read more from her editor's letter for Issue 12 here.

Embodied’s new bi-weekly column featuring art reviews and interviews with artists who are tackling environmental and anthropogenic issues in their work. By Shanti Escalante

 
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THE CRITICS' CIRCLE

Au Naturel presents absurd eroticism as natural, seeking to disturb and challenge our traditional views of sexuality, gender, and identity.”

Sarah Lucas: Au Naturel is on view at the New Museum, now through January 20, 2019

By Natalie Sharpe

FALL 2018

Click above to check out some of our favorite fits from New Yorkers this season.

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STUDENT ARTIST SPOTLIGHT: Sophie Jones and Meghan Takahashi

Embodied sits down with Sophie Jones and Meghan Takahashi, best friends and co-founders of OlaVie, their organic, underground restaurant. We talk the story behind their friendship and partnership and how they’re making the experience of sharing a meal a more intimate and sustainable one. Read the full interview here.

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In the kitchen with embodIed

In the Kitchen with Embodied is the whimsical, satirical cookbook for The Food Issue that challenges conventional notions of the medium and its place in American culture. Hungry for more? Click the link to get a full taste.


 

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