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Summer 2017

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace–the mountains of Northern Italy.

Summer 2016, Summer 2017

The Secrets of an Italian Gelato Master

Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret—according to master gelatieri Andrea Soban of Valenza, Italy—involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.

Story and photography by ERLA ZWINGLE

Fall 2015, Summer 2017

Rum’s Revenge

In Brooklyn, a former nuclear engineer borrows from the Caribbean’s traditional methods of distilling rum, reviving America’s first spirit in the process.

By BRYCE T. BAUER

Spring 2015, Summer 2017

The Clay Mystique

A gastro-scientific investigation of why cooks believe food tastes better (note: much better) when it’s cooked in a ceramic pot. Tour guide: Paula Wolfert, the legendary queen of American clay-pot cooking.

By TODD OPPENHEIMER
Photography by CLAIRE BLOOMBERG

Summer 2017, Winter 2015

The Drought Fighter

On a frigid, eight-acre farm just outside downtown Sebastopol, Paul Kaiser has devised a hyper-intensive form of organic agriculture that is grossing more than $100,000 an acre. And, he believes, saving the planet at the same time. Yet a number of farming experts see trouble on his horizon.

By TODD OPPENHEIMER

Other Topics In This Issue

Spring 2016, Summer 2017

How Far Can Beer Science Go?

Where else would you expect to find a band of techno-scientific beer geeks except in the industrial side of San Francisco, Ground Zero for start-ups? Join our fermentation correspondent as she travels to the outer edges of beer flavors with the boys of Method Beer.

By GRACE RUBENSTEIN

Summer 2017, Spring 2015

Spoonism

How I stumbled upon the world’s most perfect eating utensil.

By OWEN EDWARDS
Photography by CLAIRE BLOOMBERG

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