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■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

■ About the Issue
Clams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Feeding mostly on only microorganisms like plankton, clams are like crops-two things that became both sustenance and treasures to humans since before the age of agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with some comparing the wide flavor nuances to the different marks of terroir on wines.

2 Intro

8 Letter from F

12 Oregon Seafare
Blue Siren Shellfish, a local wild seafood harvesting brand

26 Clam Divers
Divers who catch wild clams

30 Clam Exploration
A great resource for humans prior to agrarian society

38 Academic Manual
Extensive facts and information about clams

52 Fishmongers
Seafood experts from across the globe stick to sustainable fishing ethics

74 F Cut
Mysterious traces of the evolution of life, engraved on clam shells

84 Interview

84 Shina WysockiㆍMarco Pinchot
Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit

90 Coastal Foragers
People who forage from the ocean while staying connected to nature


96 Interview

96 Jacob Harth
Jacob Harth, a chef who calls attention to the importance of traceable seafood

106 On the Table
Clam recipes based on countless innovations and experiments
130 Into the Market
Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts

134 References
Books and movies recommended by chefs, clam experts, and coastal foragers

136 Outro

142 Dictionary

143 Index