While the United States and other prosperous countries have struggled to keep their honeybees alive, Greece—a country suffering from a decade of intense economic troubles—continues to produce what many consider the world’s finest honey. What’s the Greeks’ secret? And why can’t honey producers in wealthier countries keep up?
By ROB WATERS
When Bob Kramer decided it was time to make his own cutlery, he had no idea that his career turn would take him deep into the secret lives of knives. Now he’s established a reputation as one of the most revered bladesmiths in the world—playing David to the Goliath cutlery manufacturers of Germany and Japan.
Story by TODD OPPENHEIMER
Photography by MICHAEL MATISSE and MARTY NAKAYAMA
Since 2010, Kelly Carlisle has been breaking new ground—literally— for youngsters in East Oakland and beyond, using an urban farm to inspire them to engage with the world as curious citizens. “Part of my work,” she says, “is to make sure we expand their worldview.”
By WILL CALLAN
Driven primarily by health, Black vegan restaurateurs are creating plant-based versions of soul food that avoid meat, salty fats, and other bodily evildoers, while still retaining the succulence and rich memories of those beloved old family recipes. And in some cases, the turn to the vegan lifestyle is also turning some lives around.
By TERRY COLLINS
Fergus Garrett, one of the world’s preeminent gardening experts, talks about the art of making fine gardens, and fine gardeners. His tips are drawn from his years managing Great Dixter House & Gardens, the famously gorgeous and uncommonly diverse set of gardens that lie just outside London.
By THOMAS C. COOPER
Confined to our homes during the Covid-19 quarantine, many of us have realized this is an ideal time to start baking our own bread. The idea has spread so fast that stores are running out of flour and yeast. But fear not. Resources abound for how to make your own yeast, and even your own flour.
By TODD OPPENHEIMER
Photos by ERIC WOLFINGER
Deep in San Francisco’s storied North Beach neighborhood, Jacqueline Margulis has been making soufflès for her café’s customers five nights a week for nearly 40 years. Our story—and mini-documentary—on the only restaurant in the U.S. that specializes solely on this challenging but famously scrumptious symbol of French cuisine.
Film by PHOEBE RUBIN
Story by TODD OPPENHEIMER
While the fashion industry continues to produce more and more clothing made from synthetics, with all their harmful effects, we’ve ignored the wonders of wool. The material is natural, durable, and endlessly renewable; more important, its creators (the sheep) can help regenerate the world’s drying, fire-prone landscapes. Fortunately, a wool revival seems to be underway.
By JUDITH D. SCHWARTZ
In a small town outside Torino, Italy, the age-old Vermouth giant, Martini & Rossi has turned this beverage into a model of what might be called industrial spirits craftsmanship. Our correspondent goes visiting, then returns stateside to watch a small one-man shop create the modern artisanal version. What are differences, and why do they matter?
By LAURA FRASER