Ember & Oak began as a small correspondence between cooks, doctors and readers tired of the noise around what to eat. It became a magazine because those letters kept getting longer.
Our pages are devoted to ketogenic and low-carbohydrate nutrition, whole-food cooking, wellness, recovery, sleep, and the quiet disciplines of a sustainable life. We approach each subject as a subject — not as a marketing category — and give it as much room as it needs.
We do not sell products. We do not run affiliate links. We do not accept sponsored placements or publish advertising dressed as editorial. Our income is our readers' subscriptions and the modest support of like-minded institutions who ask for nothing in return.
A small standing team of writers and editors, joined by contributing cooks, nutritionists, physicians and photographers. Every article passes through at least two sets of hands before it reaches you.
Careful writing. Honest sourcing. A willingness to say we don't know. A published correction when we're wrong. And a reader relationship we intend to keep for a very long time.
— The Editors