Redesigning an Old Recipe: The School Lunch
Stereotypical school lunch fare (think fish sticks and frozen “pizza”) has been the butt of jokes for decades. It’s an industry ripe for change, and Chef Joan Gallagher is at the vanguard — blending culinary expertise with fresh, healthy, handmade food, and nutritional education — to transform the way students eat. photo by Jeff Greenwald…
Listen to “What? A Bamboo Bicycle?”
A bicycle made of bamboo might look a little silly—brown and fat, with swollen joints. But Craig Calfee, a respected pioneer of carbon fiber bicycle frames, swears by their strength, flexibility, and ecological value.
What? A Bamboo Bicycle?
OK, so some of them may look silly—brown and fat, with oversized joints. But Craig Calfee, a respected (and highly successful) carbon frame builder, swears by the strength, flexibility, and ecological value of the bamboo bicycle.
Written and photographed by JEFF GREENWALD
San Francisco’s “Last Black Calligrapher” Invites You to Go Deeper
Hunter Saxony III imbues his lettering work with layers of meaning, while also intentionally leaving it open to interpretation. In the process, he’s taking an age-old, traditional art form in a new direction. One summer morning in 2018, the artist currently known as Hunter Saxony III sat down in his San Francisco studio with eight…
Listen to “The Antidote to Fast Fashion? System Dressing”
Jill Giordano makes women’s clothing with fine fabrics in timeless styles, and in combinations that can be mixed and matched in multiple ways. The goal: Improve your look, save the planet, and save money.
Listen to “From Bicycles to ‘Pedal Steel’ Guitars: One Maker’s Quirky Frontiers”
Ross Shafer made his mark creating a popular brand of mountain bikes, called Salsa, and a line of small but crucial bicycle parts that no one had brought to the market before. Now he’s making what might be the world’s most beautiful “pedal steel guitar.” Could Shafer’s relentless eclecticism offer a model for a second…
Food Shift
In an era of chronic drought, could desert crops become the new sustainable dinner?
By CHRISTOPHER D. COOK
Listen to “The Revival of Nero’s Wine”
Throughout history vintners used clay vessels to age their wine, until the French discovered the marvels of the oak barrel. Now—for fun, for distinctly different flavors, and to save some fine old trees—a few wineries are giving clay a second chance, Roman style.
Listen to “Food Shift”
California, where much of our nation’s food is produced, is facing a historic drought — again. It’s become a familiar refrain, year after year, and the growing climate crisis is only expected to make things worse. Our food system has to change, and a few forward-thinking farmers are adopting some ancient, low-water agricultural techniques for…
