A diver on a 1715 Spanish treasure wreck. One farm growing 300 kinds of mango. Meet the home cooks of Florida’s quiet coast, and bring their recipes home.
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Inside Issue 08
Page 116 · Mike Perna
In his 20s it was Cherry Coke, cigarettes and $13 million in lost treasure. Now Mike dives the wreck of a 1715 Spanish treasure fleet off Vero Beach, fueled by bone broth and the protein balls he shares with you.
Page 66 · Tropical Acres
At the grocery store you’re lucky to find two. Alex Salazar grows every one of them on sandy soil most farmers would call unusable. And a retired landscape architect down the road turns her favorite, the Nam Doc Mai, into mango cupcakes.
Page 80 · Treasure Hammock Ranch
Florida ranching started with the cattle Ponce de León brought in the 1520s. Five generations of Sextons still herd them on horseback, with ropes and dogs. After a long day, it’s smashburgers and a cold cracker slaw even their kids will eat.
What you’ll cook
Every recipe comes from a local home cook, paired with the story of who makes it and why. Normal grocery-store ingredients, written so you can cook them on a Tuesday.
“I am not a gourmet cook. My recipe was easy to prepare.”
Jaime W. · SubscriberBring the Treasure Coast home
Your subscription brings four new places a year. Issue 08 ships right away so you have something to cook from while you wait for the first one.
“For roughly $6/month, you have an exceptional cooking experience journal and reference.”
Anne D. · ReaderWho you’ll meet
Page 40
Directed MasterChef Latino for years, then traded the camera for the city’s only Cuban food truck.
Page 115
A nurse who also runs a Haitian food truck. Her spaghetti draws customers from across Florida.
Page 140
Venomous, invasive and, says this Stuart scuba instructor, delicious. Plus his trick for the spines.
Page 54
They feed sailing guests aboard a Friendship sloop. It’s almost always mahi-mahi tacos.
Page 22
Covers antique mirrors in seashells, and still cooks the salad she fell for in Verona.
Page 150
Carmen bought the food truck before Horace agreed to it. Now it’s the stop for jerk pork.
What arrives in your mailbox
Heavy paper, a textured cover and full-page photography from the place itself. It’s made to sit next to your cookbooks, not in the recycling bin.
“Each edition is lavishly illustrated and is more akin to a cookbook/travel guide than a magazine, and it definitely earns a place on your bookshelf.”
Thomas C. · Early subscriberFrom readers
Notes from readers, sorted by what they care about most.
Questions
It ships right away when you subscribe, free. Your four subscription issues start with the next release, Issue 09, in December.
No. They come from home cooks, not restaurant chefs, and use ingredients you can find. One subscriber put it best: “I am not a gourmet cook. My recipe was easy to prepare.”
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Issue 06: Louisville is still in stock. Issues 01 through 05 and Issue 07 have sold out, which is why a subscription is the surest way not to miss one.
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Issue 08 / Treasure Coast
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