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
For a brief time in the mid-1970s, a British economist named E.F. Schumacher changed the conversation across the Western world with a daring book entitled “Small Is Beautiful.” Schumacher argued that the push for endless growth was destroying the foundations of meaningful work, and it was doomed to fail. Although Schumacher died before he could develop his ideas, a center founded in his name has tried to continue his legacy. Might his message be even more timely today?
By BRYCE T. BAUER
The word artisanal has become so shopworn that it’s almost devoid of meaning. (To wit: we once saw a pizza outlet on the outskirts of a small town in northern France that was fashioned in the style of an ATM-kiosk under the following sign: “Artisanal Pizza.”) In stark contrast to this sorry state of affairs, we would like to suggest a few items for holiday shopping made by some of the masters we profiled in 2019.
By EDITORS OF CRAFTSMANSHIP QUARTERLY
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
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
As the job landscape changes, opportunities open for some and close for others. Since 2010, Kelly Carlisle has been trying to build options for youngsters in East Oakland–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
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
While wildfires and other “natural” disasters mount in Australia, California, and elsewhere, a growing number of researchers and pastoralists around the globe have found remarkable, untapped opportunities to limit these troubles. It turns out that animals, plants, soil, and air have long collaborated to regulate our climate through their water use—until we disrupted their partnership. An environmental author finds a pathway to reconciliation.
By JUDITH D. SCHWARTZ