Courier magazine issue 40
Courier magazine issue 40

April/May 2021


In this issue:

  • Open a local grocery store

  • Challenge the big food brands

  • Get started in microgreens

  • Become a natural wine producer

  • The opportunities in luxury fruit

  • Reinventing ramen

...and more.

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The food and drink issue has landed and this one packs a punch, exploring the biggest trends and freshest brands cooking up a storm around the world.

Our cover star is Eduoard Massih of Edy’s Grocer in Brooklyn, who’s rewriting the rule book on what it takes to run a successful food store in 2021. Edy shares his daily routines, inspirations and favourite local spots to eat, along with his aspirations for life beyond the Lebanese specialty deli. Over in the UK, we catch up with Barney Wilczak of Capreolus Distillery to find out how he went from making gin in his childhood greenhouse to supplying some of Europe’s finest restaurants with his Cotswolds-made eaux de vie.

Also in the issue: we meet the people behind a small but growing movement to revitalise traditional Indigenous foodways, from a New Mexico brewing company paying tribute to the founder’s Native American heritage, to a New Zealand brand committed to preserving Māori culture via food and drink.

Plus, the latest pantry products taking on the industry’s biggest players, the opportunities in sleep-friendly snacking, practical advice for food packaging, how one company set up its own meal delivery service in four days, and why two friends quit their tech jobs to take the plunge in a sector they knew nothing about: instant ramen.