Joe Doucet, designer and partner of the new startup Air Co., tells us about the groundbreaking process of transforming carbon dioxide into ultra-refined products—beginning with the world’s first carbon-negative vodka.
“The two founders of Air Co., Stafford Sheehan and Greg Constantine, met several years ago while on the way to a conference. Stafford is a chemist with a Ph.D., and developed a new patented technology that essentially sequesters excess CO2 from the air, and rearranges molecules together in a way that can form different carbon chains. One of the byproducts of that is an ultra-pure ethanol, an alcohol that’s simply an arrangement of carbon atoms. This process creates alcohol at about twenty percent less of the cost of traditional methods. Cultivating fields, processing grain or potatoes—which are usually used to make vodka, for example—then fermenting and distilling all requires a great deal of land and, more importantly, a great deal of energy and water. This process, by contrast, is actually carbon-negative. In other words, you buy a bottle, and you’re taking about a pound of CO2 out of the atmosphere.
I’m not really a big fan of vodka—I find it, you know, a spirit that’s defined by what’s not there—but this is the best-tasting vodka that I’ve ever had. That’s not an exaggeration, and it’s not marketing. It’s what convinced me, apart from the ethos of the company, to join the project: It doesn’t matter how much good you’re trying to do in the world if you have a product people won’t like. And I can say, it’s an extraordinary vodka with a particular mouthfeel.
The packaging itself, too, is designed to see a second life. Working with [the New York City printer] Earth Enterprise, we developed a special type of adhesive for the label that will stay put if submerged in water, or, say, placed in a freezer—which tends to be the case with bottles of vodka—but can be easily peeled off once it’s finished so the bottle can be kept for a bedside table, or used as a water carafe in restaurants. The vodka is our first product, and we’ll be entering into all different kinds of fields where alcohol is a key ingredient. The idea of Air Co. is that we’ll minimize our impact in every way: Our first factory is in Bushwick [in Brooklyn], and it’s only about 1,000 square feet. As we enter different markets, we’ll be able to build additional factories with a minimal footprint, allowing for local shipping and distribution. It’s not just low-impact; it’s good for the planet to make things this way.”
Like some insatiable thirst, the global soft drink market just keeps growing, and will be worth a projected $1.4 trillion by 2027. While ubiquitous macro brands still reign supreme, tiny artisan producers are gaining momentum, fueled by consumers wh
For three years, Tokyo-based British journalist Nicholas Coldicott visited approximately four bars a night, conducting rTokyo Cocktails (Cider Mill Press), a collection of more than 100 drink recipes enhanced with stories about the city’s individual cockta
A restored 19th-century brick factory in Berlin’s Mitte district houses Sofi, a craft bakery created by the hospitality company Slow in collaboration with Danish chef and restaurateur Frederik Bil
For nearly 30 years, the family-owned Italian company Illycaffè has engaged leading artists to enhance the act of enjoyiIlly Art Collection, for which various creative minds, such as Marina Abramović, David Byrne, Yoko Ono, and Robert Wilson, take a Matteo Threcent series by graphic designer Stefan Sagmeister, for example, featured a mirror-like finish on each vessel, covering its surface latest addition, created by Chinese artist and activist Ai Weiwei, who adorned espresso and cappuccino cups with bold, graphic paint sp
We’re typically told not to mess with family recipes—but for Paul Eng, an artist and the third-generation owner of a stoleung fan), rice cakes (bak tong gou), and other traditional fare. When Eng’s parents closed the space, in 2017, it was the oldest family-owned tofu shop in
Tucked along the Philosopher’s Path, a cherry tree–lined walk in Kyoto, Japan, that was regularly trod by early–20th cenomakase-style space has become something of a pilgrimage for food obsessives, thanks in part to Imai’s already serious chops (bMonk: Light and Shadow on the Philosopher’s Path (Phaidon), in which he details why making food with timber-fueled flames is essential to his restaurant, we asked the c
Swedish home furnishings giant Ikea has made very clear its grand ambition to become an entirely circular business by 20The Scraps Book: A Waste-Less Cookbook, dedicated to making meals out of the food fragments that we typically leave behind, adds to the effort. There are plenestimates that 30 to 40 percent of the country’s food supply, or about a pound of food per person each day, gets thrown out.
For her thirtieth birthday, some years ago, Antwerp-based food journalist and chef Barbara Serulus received a living, liFizz: The Beginner’s Guide to Making Natural, Non-Alcoholic Fermented Drinks (BIS Publishers). Illustrated with artwork by chef Elise van Iterson, it’s a thoroughly readable guide to fermentation,
Nine years ago, interiors specialist Catherine Pawson saw a real estate listing for a 17th-century estate in rural Oxfor
Not eating meat is no longer a concern reserved for vegetarians and vegans. The damaging effects the factory-farm industthe third-largest greenhouse gas emitter in the world). In turn, the meat-free market is booming. In the United Kingdom, sales of plant-based foods is expected to exceed £1.Rudy’s Vegan Butcher, which opened five months ago in the London borough of Islington, only further suggests that the end of meat is near.
One year on, the Covid-19 pandemic has stress-tested the vulnerabilities of our national safety net, with small business
Puurs, Belgium, isn’t exactly known as an oenophile mecca—yet. That may change now that Valke Vleug, a year-old boutique winery created by former real estate developer Jan Van Lancker and Belgian architect Vincent Van Dsign up for its newsletter, which will announce the wines’ launch date soon.)
The drugstore variety of toothpastes today promise all sorts of benefits for optimizing your oral hygiene: whiter teeth,
Single-use plastics are the epitome of throwaway culture, centered around convenience and profit at the expense of the eAccording to the NRDC, approximately half of the 300 million tons of plastic produced annually worldwide—nearly equivalent to the weight of t
During China’s Eastern Han Dynasty (25–220 C.E.), pu-erh tea was transported along the Ancient Tea-Horse Road, an age-old trading route that once extended 1,400 miles from ChinaCamellia sinensis var. assamica in mountains of the Chinese Yunnan Province—that are roasted, rolled, and dried in the sun. They’re then fermented in osheng pu-erh ferments naturally and matures over many years like a fine wine, while the ripe and earthy shou pu-erh is incubated in a moisture-rich environment that accelerates the aging process, which concludes within a few months. Typ
Jon Gray, along with chefs Pierre Serrao and Lester Walker, form the Bronx-based culinary collective Ghetto Gastro, whose work celebrates their native borough while seeking to elevate its stature within global culture through immersivEp. 2 of our Time Sensitive podcast, recorded in early 2019.) Through imaginative storytelling, experiential activations, and product development for clien
Even if you’re not a sommelier or a wino, there are enough champagne memes these days for you to know that the bubbly faD.M. Brut, a sparkling wine that’s made in the Champagne method—which is to say, fermented in the bottle itself—but with a “BraziObrigado!, making for an apt gift. Sure, Dom Maria’s sparkling wine may not be champagne proper, but we’d happily raise a glass asaúde to a round of this.
Among the sundry forms of comfort we’ve sought during the pandemic, perhaps nothing soothes faster than a piping-hot pizRoccbox can cook a perfectly-crispy-crust Neapolitan pie in just 60 seconds, with its up-to-950-degree oven and cordierite stonRoccbox Wood Burner 2.0, a detachable device that adds oomph to its signature oven, with its ability to reach top temperatures even faster, andOoni Pro, which can be heated with charcoal, wood, or gas, and Camp Chef’s double-walled Italia Artisan Pizza Oven, built to mimic the performance of the wood-fired brick variety (it can also be used to bake bread or roast meats). How
In the United States, the market for fermented tea drinks, including the popular kombucha variety, reached $2.2 billion at the end of last year, and is expected to jump to $6.5 billion by 2026. But all such beverages are not created equal, as exemplified by BrookUnified Ferments, which concocts refreshments that offer a distinctive, and complex yet subtle drinking experience. “Most kombucha is ma
From nuts to oats to rice to hemp seeds to soy, you can find all sorts of alternatives to traditional dairy these days. requires incredible amounts of water consumption to produce). Ditch the supermarket variety of alt-milks, which are often packed with stabilizers and emulsifiers, and make a fresh
Tiffany-Anne Parkes, the chef-owner of New York’s Pienanny, makes sweet and savory pastries that chart new territory. Her recent creations include a Jamaican stout custard pie wi
Sarah Leung of The Woks of Life, the online recipe trove and cultural genealogy she’s run with her sister and parents since 2013, tells us how to make
Despite coffee’s side effects, which can include pit-in-your-stomach anxiety and sleepless nights, caffeine addicts haveaccording to the National Coffee Association, only seems to be growing. But coffee’s not the only way to add some pep to your step. There are a number of tasty alteMud\Wtr, a blend of familiar ingredients (masala chai, turmeric, sea salt, lion’s mane mushrooms, and others) that impart a comDandy Blend actually tastes like a coffee-and-hot chocolate mashup, which is surprising, given that it’s made from dandelion, chicoRasa, a company based in Boulder, Colorado, that offers multiple blends that promote immunity, lower stress levels, and incr
Aymeric de Gironde, CEO of the Château Troplong Mondot estate, located in the Saint-Émilion wine region of Bordeaux, France, grew up working in vineyards—and has never looked
If journeying to Japan feels out of reach—or even impossible, in the midst of a pandemic—fret not. The subscription box Kokoro Care Packages brings the best of the country to you via monthly, quarterly, or one-off parcels, delivered year-round. Noodles, soups,
Summer may have passed, but after the year we’ve had, and the months of isolation yet ahead, maintaining a sense of warmKaginushi charcoal BBQ konro grill. Designed in a variety of sizes, including some large enough to cook a whole fish on, the pared-down appliance sits on binchō-tan charcoal around the ignition device inside, and switch it on to get grilling. It’s not quite the great outdoors, but th
In 1989, friends Deborah Fleig and Linda Tetrault started running the store at Ten Thousand Waves, a spa-centric sanctuaFloating World Artisan Sake Imports to bring Japan’s finest brews stateside. Their knowledge shines through the company’s wide-ranging website catalogue, Akishika Okarakuchi variety, made by just five people at a tiny, 134-year-old establishment nestled in the mountains between Kyoto and OsakMukai, a label run by one of the few female tōji (master brewers) working in the industry today. Libations for more adventurous palettes include Kaze no Mori (“Wind of the Woods”), a floral, fruity, unfiltered sake with a cult following, and a dry, earthy sake from Mutemuka, a brewery in Kochi Prefecture, that’s aged for six months and has a distinctively nutty aftertaste that smacks of cacalist of distributors before holing up for the holidays.
Since opening his first restaurant, Bills, in Sydney in 1993, few people have done more for the global understanding of Bill Granger, commonly (though, he’ll politely say, not necessarily correctly) known as the man who gave the world avocado toast. NoAustralian Food (Murdoch Books), a delicious collection of wholesome recipes including one-bowl meals, chopped salads, and fish dishes. We recently spok Over the last twenty years, you’ve authored ten books—none of which squarely tackle the topic of Australian food. What
As the holidays roll around, gelatin desserts—a festive Thanksgiving staple, cast in extravagant shapes and fantastical Nünchi. Shapes such as five-petaled flowers recur in Park’s delicate, decidedly cute confections, which riff on the Sanrio characters and Morning Glory stationery that filled her childhood. Most of her work falls within a pastel colorway—happy colors, if you will—but she’ll branch
Unimpressed by the snobbery that surrounds the wine industry, writer and sommelier Vanessa Price set out to prove that aIn a weekly column for the New York magazine food and restaurant blog Grub Street, she has aligned Cheetos with Sancerre, barbecue ribs with Côte-Rôtie, and
Omar Sosa, co-founder of Apartamento magazine and Apartamento Studios, has an unfussy love of natural wine. Here, he describes the process of developing a dVivanterre (a riff on the French term for “living earth”), a new line of natural wine produced by Patrick Bouju and Justine Loisea
The award-winning African-American Jewish author and culinary historian Michael W. Twitty got his start in food writing Afroculinaria, as an outlet to document and celebrate the rich cultural histories of African-American fare and the vital role they haThe Cooking Gene: A Journey Through African American Culinary History in the Old South—not to mention his open letter to Paula Deen, in 2013, that went viral, even as it was left unanswered by the disgraced Food Network host. Reflecting upon his own bsaid in an interview with the Los Angeles Times. “It’s also simply survival—through the mental fortitude of humor, the mental fortitude of memory, and the mental forti@thecookinggene) to keep abreast of what he’s cooking up next: a new non-profit called the Muloma Heritage Center, located on South Carolina’s historic St. Helena Island. Dedicated to educating visitors on African Atlantic culture, c
The human gut microbiome contains up to one thousand species of bacteria that, among many functions, produce neurotransm
In like a lion—and maybe out like a lion, too—summer has passed; it’s suddenly fall. And as our minds wander off to the génépi floral herb, a close relative to the more hardy wormwood, grows in rock crevices and among glacial debris at an altitudForthave Spirits have just produced a version called Yellow, which, like its other offerings (including Red, a botanical aperitif, and Blue, an American dry gin), is simply named Genepy Herbetet, made by Italy’s family-run Distilleria Alpe, is another excellent pick, infused with additional aromatics including or
Ghetto Gastro, the Bronx-based culinary collective working at the intersection of design, art, and social justice, has cooked up a taCRUXGG, includes a range of everyday appliances—a blender, a coffee maker, a toaster oven, an air fryer, and more—with matte-bEp. 2 of our Time Sensitive podcast), have released a rotating double waffle maker, which promises to yield perfectly browned, crisped edges, nooks, and crannies. True to Ghetto Gastro’s mission to igniKnow Your Rights Camp, a campaign founded by athlete-activist Colin Kaepernick. Consider the cookware, designed to be left out on the kitchen
Aishwarya Iyer never thought she would found an olive oil company. At least her background in start-ups and venture capi So Iyer decided to make her own, and launched Brightland in 2018. Using olives from a family-run farm on California’s central coast, the Los Angeles–based company makes extra-v
Sichuan cuisine, named for the subtropical province of China where it originates from, is characterized by a diversity omálà (a portmanteau meaning “numbing and spicy”), is marked by deep and pungent, peppery notes that you not only taste but fethe U.S. considered Sichuan peppercorns to be contraband; nowadays, you can find the little pink orbs in trendy cocktails that play on its citrus and camphor-like aromas. As thThe Mala Market, an online purveyor that stocks top-grade ingredients directly from Sichuan province. Here, in one fell swoop, you can blog of recipes to kick-start your culinary adventures.
Chefs and restaurant owners everywhere have had to rethink their business models this year, as social distancing and new
Several months into the pandemic, the restaurant industry remains among the hardest hit in the U.S., with scant evidenceparticularly those run by BIPOC entrepreneurs, who have been disproportionately affected by coronavirus-related losses—their fates lie directly in continuing sales. Eat Okra app, founded by New York couple Anthony and Janique Edwards in 2016, which gives a boost of visibility to Black-owned b
The 20th-century futurist, theorist, inventor, and architect R. Buckminster Fuller was a tireless visionary and radical thinker who wrote dozens of books and proposed theoretical designs advocating for Synergetic Stew: Explorations in Dymaxion Dining, a collection of recipes and anecdotes originally compiled by Fuller’s friends as a surprise gift for his 86th birthday
Tamy Rofe, a sommelier who owns Brooklyn’s farm-to-table-y Latin American restaurant Colonia Verde with her husband, Felipe Donnelly, operates by a matra borrowed from her mother: “La comida compartida sabe mejor.” In English, it means, “Food tastes better when shared.” From the eatery’s lived-in aesthetic to its signature Sunday general store,” selling and even delivering nearly every ingredient on its menu alongside prepared meals and grill boxes—a way for Co
Lexie Smith is an artist and baker, though it’s only relatively recently, after years of working in restaurant kitchens and balanciBread on Earth. Her work often takes on various forms, from performance and installation to photography, writing, and publishing, all
After years in various kitchens, working his way up from dishwasher to cook, and ultimately chef de partie at Eleven Madison Park, Matt Jozwiak left the fine-dining world behind in 2017 to start Rethink Food NYC, a nonprofit organization that partners with restaurants and grocery stores to reduce excess food and make nutritious, Ghetto Gastro and Jozwiak’s former boss, chef Daniel Humm—as collaborators in its mission to fight food insecurity and foster a more
Extolled by New York City’s finest restaurants, from Daniel to Eleven Madison Park and abcV, as well as a growing coteriDavocadoguy, is seemingly everyone’s go-to guy for the best avocados. He keeps his supply consistently stocked and perfectly ripene
Supermarkets put billions of pounds of perfectly fine, edible food to waste each year for the very silly, Goldilocks reanearly half of all harvested produce is never eaten. The home-delivery start-up Misfits Market aims to right the wrong of this senseless global food crisis, selling only produce that is certified organic, non-GMO,
Marfa may be known as a site of pilgrimage for lovers of minimalist art—its expansive desert sky, open landscape, and ofCooking in Marfa: Welcome, We’ve Been Expecting You (Phaidon). The collection of essays and recipes, featuring local ingredients and dishes, from prickly pear to chicharrón
The idea of “pantry cooking” connotes a sense of resourcefulness—the humble term focused on the shelf lives of whatever Esquire food and drinks editor Jeff Gordinier told us on Ep. 10 of At a Distance, canned food can be every bit as delicious as the fresh stuff, if not exceedingly so. Conservas, tinned seafood products from Spain and Portugal, can last for months, if not years, in the cupboard, but that seems topiquillo peppers stuffed with bonito tuna. Chicken of the Sea, these are not. Fortunately, you can browse and find all sorts of conservas online from grocers such as La Tienda and Chicago’s Wixter Market, and fuel those wanderlust dreams of a trip to the Iberian coast. “The other day I tried zamburiñas,” Gordinier told us on the podcast, with excitement. “Have you heard of that? See, this is interesting. I'm still seeki
First came the sourdough craze; next, homemade cheese. Ricotta, to be specific. Since pandemic times, home cooking has ta recent episode of At a Distance. “For me, it was so wild how far away we had come from that, as a species—the fact that most people don’t know how to htry this recipe), requiring only two ingredients: milk and lemon. Add a bit of patience, which is something we could all stand to pract
Dr. Brian Fisher, an entomologist and curator at the California Academy of Sciences, has studied and identified countless species of antadvocating for an insect-focused approach to nutrition and natural conservation. Here, Fisher tells us why eating insects is a healthy practice for both our bodies and the planet.
Whetstone Magazine Co-Founder and “Origin Forager” Stephen Satterfield on Food, Culture, and Identity
The co-founder of Whetstone magazine and host of the food anthropology podcast Point of Origin, food writer Stephen Satterfield spent more than a decade working as a sommelier before venturing into the world of medEsquire, Food & Wine, New York magazine, and other publications, Satterfield tells us about his role as a self-described “origin forager,” and why the
With Memorial Day weekend behind us, summer has officially begun, and for many home-growers, this signifies the busiest Kitazawa Seed Company, founded in 1917 by a Japanese American family, sells some of the best, and offers more than 500 seed varieties of dento yasai, traditional heirloom varieties of a diverse array of Asian vegetables used in Japanese, Korean, and Chinese cuisines, Browse the extensive catalog to learn about all the delicious varieties, and pick up some recipes for dishes such as sunomono, a simple and refreshing cucumber salad, and kinpira gobo, a savory side of burdock root sautéed in sweet soy sauce.
Thirty to forty percent of perfectly good, fresh produce grown in the U.S. goes to waste each year simply due to bruisinTerroir in a Jar, a company with a serious mission to reduce food waste and put profits back into the hands of growers.
As the in-house chef for Vitsœ—the midcentury furniture manufacturer that’s been producing Dieter Rams designs since 1959—Will Leigh is a fixture who famous 606 modular shelving. Though much of the Vitsœ team has been working remotely these past several weeks, Leigh, along with a dozen or so esse
As we enter yet another week of social distancing in many cities throughout the U.S., home cooking, it seems, is here toGreat Jones, the direct-to-consumer startup co-founded by Grub Street alum Sierra Tishgart, makes a beautiful enamel cast-iron versThe Dutchess, in a range of cheery colors to brighten any kitchen drudgery. For the more minimalist or solo cook looking to save spaAlways Pan from Our Place is an ideal starter piece, with a ceramic non-stick coating and various nesting accessories that give it a multifunctioMisen’s durable seven-piece cookware set, designed by the Brooklyn studio Visibility, offers a clean, no-nonsense take, with ergonomic handles designed for comf
The ongoing Covid-19 closures have brought the unimaginable to so many local and small businesses across the country andFamily Meal, a site and Instagram account of recipe cards featuring dishes from their favorite local restaurants. All are available for download, with suggested bagna cauda from Popina, challah from The Lighthouse, and lou rou fan from Win Son.
Between homeschooling, working from home, and/or cooking at home more than ever, many of us are spending our days stayinan automated, open-source system called FarmBot that’s been slowly cultivating a fan base of users online. Controlled using an app, and assembled from a kit of parts, t
Daytime drinking is on the up—hey, it’s 5 p.m. somewhere (not that we can keep track of time these days, though the #HandMarkingTime Stories on our @slowdown.tv Instagram at least help us remember which day of the month it is). But if you prefer not to risk getting a hangover, or weakeningDram Apothecary makes a version of the increasingly popular drink in a range of flavors, such as cardamom and black tea, using CBD extrWild Mountain Sage) and switchels, as well as a set of CBD tinctures that you can either drop directly on your tongue, or add to any drink
The ongoing Covid-19 crisis has put a sudden and massive halt on the restaurant industry: Bars, small businesses, mega-c“morbidly high business death rate.” (There’s an episode of our At a Distance podcast on this very subject with Esquire food and drinks editor Jeff Gordinier coming out soon.) As wholesale restaurant suppliers now find their client bases on
As people everywhere settle into new home-cooking routines, finding resourceful ways to make their pantry goods stretch victory garden. Luckily for apartment dwellers without a backyard or access to much green space (more than half the world, basically), all you need is a corner of a countertop to grow some fresh herbs indoors. Better still, and for the botanEdn. The company makes wifi-controlled kits that come with a built-in LED grow light; simple seed pods for no-fuss, soillesSmall Garden order placed—a welcome reminder, in these uncertain times, that your efforts to stay indoors can make a difference for
Self-quarantine and social distancing in the age of the coronavirus are not to be taken lightly, and if, like us, you’refor your own safety and for the safety of others—you may be asking yourself what to stock your pantries with. Add to cart: DADA Daily, a line of tasty and healthy snacks that are neither heavy-handedly survivalist nor overprocessed and, not to mention, so don’t be that bulk-buying, toilet paper-stockpiling jerk.
As the daughter of Slow Food pioneer and Chez Panisse founder Alice Waters, Fanny Singer has had her share of Proustian Always Home: A Daughter’s Recipes and Stories (Alfred A. Knopf), offers a warm and sensorial portrait of her mother, and of an upbringing that often revolved around
Dimes, the all-day café, bar, and market founded by Sabrina De Sousa and Alissa Wagner in downtown Manhattan, has always doneDimes Times: Emotional Eating (Karma Books)—which she says is the first in a series of more publications to come.
Rich Shih, founder of the blog Our Cook Quest and co-author of the forthcoming book Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation, is a self-taught cook and fermentation expert who makes everything from takuan pickles to fish sauce from scratch, twekoji, the source of umami in fermented ingredients like miso, soy sauce, mirin, and more.
South Korean cinema has been on everyone’s lips this week, in the afterglow of director Bong Joon-ho’s triumphant OscarsParasite, the grand finale to a months-long award spree that began with a Palme d’Or win at the Cannes Film Festival last year. making history in more ways than one. By his second acceptance speech, Bong, whose reactions were being duly memed, was ready to hit the bar. His exact words: “I’m ready to drink now, until the morning.” A total mood.
Zach Mangan, founder of the specialty Japanese tea importer, gallery, and café Kettl, tells us what to look, smell, and taste for in a top-quality matcha.
Phil Winser, co-owner of Silkstone, the hospitality company behind celebrated restaurants such as The Fat Radish, on NewThe Orchard Townhouse, a cozy restaurant in Chelsea that’s soon to open a garden and six fully furnished long-stay rental apartments upstairs
Turmeric, a flowering plant that’s part of the ginger family (and similarly harvested for its roots), is having its momeNYT Cooking’s spiced chickpea stew—so popular it’s simply referred to as #TheStew—by cookbook author and columnist Alison Roman, whose flavorful and simple recipes often go viral and are known to spike the sales of certain ingredients.
Eighteen years ago, Italian-born Fabio Chizzola traded fashion photography for farming, when he purchased an heirloom apWestwind Orchard year-round. While summer and fall are easily his busiest seasons, with spring spent preparing for both, Chizzola tells
Holiday heart is a real thing, and as you ease back into work this coming week, you may consider jump-starting the decadClean program, founded by Dr. Alejandro Junger, an adrenal fatigue expert and the author of new book Clean 7, whose work has garnered A-list devotees in everyone from Demi Moore to Naomi Campbell. Gwyneth Paltrow, another die-hard3-day mini cleanse (which recently launched and comes with far fewer demands that make it feasible to incorporate into a long weekend). Th
Artist, cookbook author, and chef Julia Sherman has had her fair share of memorable meals—her popular blog, Salad For President, posts photographs and recipes of the many dishes she’s shared in the company of friends and fellow artists: jerk shrimdukkah with Joan Jonas, Gwenn Thomas, and Joana Avillez. But it was a happy accident that led to the idea of her latest projecJus Jus, a sparkling alcoholic beverage made from verjus, a tart juice pressed from unripe grapes that’s typically used as a vinegary note in salads and marinades. Sherman had
Brooklyn distillers and artists Aaron Fox and Daniel de la Nuez, co-founders of the botanicals-focused Forthave Spirits, tell us about their latest concoction, Brown, a coffee liqueur made with locally roasted beans from Café Integral.
Part edible sculptures, part performance pieces, food artist Laila Gohar’s multilayered creations are more than a meal—they’re an experience. Here, she tells us about one of her favorite ingre
Rafael Prieto, creative director of the New York City– and Mexico City–based studio Savvy, and the founder of Casa Bosques and Casa Bosques Chocolates, tells us about hoja santa, the special aromatic herb found in his latest concoction.
Frankie Celenza, the chef and host of Struggle Meals and Frankie’s World on Tastemade, shares a no-bullshit approach to cooking the most intimidating—and probably overrated—dish of year: the T
Botany takes center stage at Il Fiorista, a new concept restaurant from husband-and-wife duo Mario and Alessandra Benedetti that includes an in-house floral bou
An artist, home cook, and self-professed “recovering academic” with a Ph.D. in architectural history, Esther Choi tells Le Corbuffet: Edible Art & Design Classics (Prestel), a punny collection of inspired dishes that critically question taste, consumption, and the canon—and very mu