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Summer 2016, Summer 2018

Japan’s Gorgeous, Precarious Fishing Poles

While Japanese master craftsmen command up to $100,000 for turning bamboo into a fishing pole, aspiring younger makers can barely find anyone to take them on as apprentices. And this isn’t the only time-honored Japanese craft at the brink of extinction. How could this happen in a country that, for centuries, has served as a model of hand-made perfection?

Story and photography by YUKARI IWATANI KANE

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

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

Winter 2016

Real Shaving: a Gift Guide

If you’re curious about the offerings beyond (or before) today’s over-priced, plasticized, landfill clogging shaving gear, we’ve got you covered. A collector of traditional shaving tools, and a prolific writer on the topic, offers a primer—and some very wise buying tips. Male readers in particular, beware: It is very easy to get hooked on this stuff.

By MICHAEL HAM

Fall 2015

The King of Cake

Nono Colussi learned his trade in a bakery that has been in continuous operation since 1720. He is now a master of a culinary art that is nearly extinct: making mouth-wateringly light cake out of naturally yeasted dough.

By OWEN EDWARDS

Fall 2015

The Vegetable Detective, Take Two

A California biologist finds toxic metals in kale, gets slammed for it on the Internet, and then finds evidence that this metal could be more troublesome than he had thought.

By TODD OPPENHEIMER
Photography by CLAIRE BLOOMBERG

Fall 2015

Mezcal’s Dance with Extinction

Our burly white pickup truck is rolling down the highway about ten miles east of Oaxaca, Mexico, when the ominous dilemma that will define the future of mezcal rises into view. To my left, sitting beside me on the pickup’s…

Story and photography by GRACE RUBENSTEIN

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

Fall 2015

The Bonsai Kid

At six o’clock on a July morning, during one of the hottest stretches in northwest Oregon’s recorded history, Ryan Neil trots out the door of his hilltop home and down a short gravel path in his nursery to check on…

By NANCY LEBRUN

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