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kinfolk-magazine-issue-one

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kinfolk-magazine-issue-one

  1. 1. K I N F O L K V O L U M E O N E A G U I D E for S M A L L G AT H E R I N G S
  2. 2. ii KINFOLK © 2011 Kinfolk Magazine All rights reserved. No part of this publi- cation may be reproduced, distributed, or transmitted in any form or by any means, including photocopying or other electronic or mechanical methods, without the prior written permission of the editor, except in the case of brief quotations embodied in critical reviews and certain other non- commercial uses permitted by copyright law. For permission requests, write to the editor, addressed “Attention: Kinfolk Permissions,” at the address below. info@kinfolkmag.com www.kinfolkmag.com Printed in the United States of America Cover photo by Youngna Park
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  5. 5. WELCOME “I had three chairs in my house: one for solitude, two for friendship, three for society.” — H E N R Y D A V I D T H O R E A U , W A L D E N Kinfolk Magazine is a collaborative project involving over forty artists with whom the idea of simple, small-scale entertaining resonates. We have come together to produce this issue as our way of advocating the natural approach to en- tertaining thatwelove,andyou’llnoticethat every element—the features, photography, and general aesthetics—reflects the way we feel entertaining should be: simple, un- complicated, artistic, and uncontrived. We recognize that a table shared with friends energizes us and anchors our relationships. In this issue, we offer practical ideas and reflective essays on entertaining in small groups. Features begin with entertaining for one person, addressing the impor- tance of balancing our social lives with alone time, then progress to ideas for I S S U E O N E couples, small families and ultimately for groups of friends. Many ideas are shared exclusively through imagery and films without rigid step-by-step guides, leaving room for your own personality and creative touch. Our goal is for each issue to be an inspiring and reflective experience for each contributor and reader involved. Throughout the process of compiling this issue we have learned that the value of these small gatherings is not in the quality of the food, the flowers, or any decora- tions as much as it is about the time spent together while eating and enjoying these things. Mostly this magazine is all about inspiring one another to share our tables more often, to open our doors and hearts to family and friends—our Kinfolk.
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  8. 8. 1 KINFOLK MAP 3 KINFOLK COMMUNITY 5 GATHERING Saer Richards 39 IN GOOD COMPANY Nikole Herriott & Tara O’brady 52 SUMMER PLAYLIST Michael Muller 56 SUMMER FOR TWO Andrew & Carissa Gallo 65 BREAKFAST WITH FRIENDS Michael Muller 68 GARDEN DINNER Michael Muller & Leigh Patterson 69 FIKA Hilda Grahnat 12 ALONE TIME Brian Ferry 18 WILDERNESS ESCAPE David Winward 23 THE ‘SINGLE’ MOST IMPORTANT EVENT Jill Linford Searle 28 THE SPICE WAREHOUSE Lily Stockman 36 TEA TIME Catherine Searle Williams ONE TANDEM
  9. 9. 75 FISHING WITH FAMILY Ryan Marshall 80 CLOTH NAPKINS Youngna Park 92 THE FLORIST Sarah Winward 108 THE CREATIVE CATALYST Catherine Searle Williams 113 ENTERTAINING AT HOME Nathan Williams 118 CONCERT OF CONVERSATION Ashley Bruhn 120 Q&A Jenny S. Hobick 122 ORGANIC TABLE SETTINGS Chelsea Fuss 131 BLOGGER MEETUPS Janis Folkerts 136 SUNDAY BRUNCH Jen Causey 139 ENTERTAINING PAPER Tanya Roberts 142 ART PARTY Brittany Wood 145 CABIN WITH FRIENDS Andrea Cheng 149 AFTER DINNER IDEAS Jenny S. Hobick 151 FEATURED PARTY Alec Vanderboom 155 RECIPES 157 CONTRIBUTOR LINKS 159 CREDITS 162 KEEP IN TOUCH FEW
  10. 10. 1 KINFOLK MEET the KINFOLK COMMUNITY
  11. 11. Illustration by Brittany Watson Jepsen
  12. 12. NATHAN WILLIAMS Editor & Art Direction AMANDA JANE JONES Primary Designer ERIN JANE JOHNSON Art & Design NIKOLE HERRIOTT Photography, Contributing Writer TARA O’BRADY Photography, Contributing Writer ANNA EMILIA LAITINEN Illustration BRIAN FERRY Photography, Contributing Writer ANDREW GALLO Filmmaker CARISSA GALLO Photography, Contributing Writer CATHERINE SEARLE-WILLIAMS Sales, Copy JENNIFER CAUSEY Photography, Contributing Writer ASHLEY BRUHN Contributing Writer JENNY STEFFENS HOBBICK Contributing Writer BRITTANY WATSON JEPSEN Illustration SARAH WINWARD Floral TANYA ROBERTS Stationery, Contributing Writer ANDREA CHENG Photography, Contributing Writer ALEC VANDERBOOM Photography YOUNGNA PARK Photography, Contributing Writer, TIM ROBISON Photography
  13. 13. RYAN MARSHALL Photography, Contributing Writer DIANA PALMER Photography JAIME MADDALENA Photography LILY STOCKMAN Contributing Writer, Photography DAVID WINWARD Contributing Writer LISA WARGINER Photography, Contributing Writer CHELSEA FUSS Contributing Writer JILL LINFORD SEARLE Contributing Writer LEIGH PATTERSON Contributing Writer JESSICA COMINGORE Proof & Design MICHAEL MULLER Photography, Contributing Writer HILDA GRAHNAT Photography, Contributing Writer BRITTANY WOOD Photography, Contributing Writer CONOR RILEY Social Media Guru JANIS FOLKERTS Photography, Contributing Writer MICHAEL SEVERLOH Photography CELINE KIM Photography SAER RICHARDS Contributing Writer JULIE WALKER Filmmaker MATT WALKER Filmmaker
  14. 14. 5 KINFOLK It didn’t take long for me to learn that my heart was endeared to small intimate gatherings, those that are defined by good food, great back- ground music and honest conversation. W O R D S B Y S A E R R I C H A R D S P H O T O B Y T I M R O B I S O N GATHERING The composition of eating has long been of intrigue to me. Not the method in which it is harvested, prepared or cooked but rather the setting in which it is consumed: solitary, in pairs or communally there is undoubtedly a nuance to each and every one. It didn’t take long for me to learn that my heart was endeared to small intimate gatherings, those that are defined by good food, great background music and honest conversation. Maybe it’s a side effect of getting older or maybe in this tech rife society it’s my subconscious’ way of calling out to connect with others on a more visceral level. Back home in London, my friends and I were very good at getting together oft— just 4 or 5 of us—eating a simple but delicious spread that was always punctuated by dessert, oh my such desserts! It was here that I first encountered the simple sophis- tication of Affogato as well as learned that Elvis sung with the accompaniment of a solitary acoustic guitar could be more satisfying than any cream filled, toffee drizzled pudding imaginable. However, what really defined such gatherings was the unbridled act of talking til the wee hours of the morn about love, life, hopes, dreams, fears and music. It’s fair to say that those encounters, unplugged from technological devices and connected to each other, have formed a lot of my personal principles and ideas down to this day. It’s fostered a realisation that one is not the centre of the universe, rather there is much to be learned from the trials and joys expe- rienced by others and how they choose to react to such situations. Surprisingly, it has furnished me with an understanding that the ‘ingredient’ of love in a dish isn’t the thing of old wives tales, but is as real and delicious as Cumin or Pink Salt. But above all it’s given me the reassur- ance of knowing that those times spent together and those friendships formed via honest, heartfelt dialogue are ones that will be remembered with affection for years to come.
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  18. 18. 9 KINFOLK H E N R Y D A V I D T H O R E A U , W A L D E N I have never felt lonesome, or in the least oppressed by a sense of solitude, but once, and that was a few weeks after I came to the woods, when, for an hour, I doubted if the near neighborhood of man was not essential to a serene and healthy life. To be alone was something unpleasant. But I was at the same time conscious of a slight insanity in my mood, and seemed to forsee my recovery. In the midst of a gentle rain while these thoughts prevailed, I was suddenly sensible of such sweet and beneficent soci- ety in Nature, in the very pattering of the drops, and in every sound and sight round my house, an infinite and unaccountable friendliness all at once like an atmosphere sustaining me, as made the fancied advantages of human neighborhood insignificant, and I have never thought of them since. Evey little pine needle expanded and swelled with sympa- thy and befriended me. I was so distinctly made aware of the presence of something kindred to me, even in scenes which we are accustomed to call wild and dreary, and also that the nearest of blood to me and humanest was not a person nor a villager, that I thought no place could ever be strange to me again. on SOLITUDE Ryan Marshall Photo Credit I HAVE NEVER FELT LONESOME, or in the least oppressed by a sense of solitude, but once, and that was a few weeks after I came to the woods, when, for an hour, I doubted if the near neighbor- hood of man was not essential to a serene and healthy life. To be alone was something unpleasant. But I was at the same time conscious of a slight insanity in my mood, and seemed to foresee my recovery. In the midst of a gentle rain while these thoughts prevailed, I was suddenly sensible of such sweet and beneficent society in Nature, in the very pattering of the drops, and in every sound and sight round my house, an infinite and unaccountable friendliness all at once like an atmosphere sustaining me, as made the fancied advantages of human neighborhood insignificant, and I have never thought of them since. Every little pine needle expanded and swelled with sympathy and befriended me. I was so distinctly made aware of the presence of something kindred to me, even in scenes which we are ac- customed to call wild and dreary, and also that the nearest of blood to me and humanest was not a person nor a villager, that I thought no place could ever be strange to me again. — H E N R Y D A V I D T H O R E A U , W A L D E N
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  21. 21. 12 KINFOLK A coffee shop is a unique place: I can spend hours there without feeling rushed, divorced from the set timetable of a meal in a restaurant. ALONE TIME W O R D S & P H O T O S B Y B R I A N F E R R Y In the middle of the coffee shop, there are three glass jugs slowly dripping water over coffee grounds to make cold-brewed iced coffee. It looks like a science experi- ment. As I look at them, I wonder if London might become hot and summery enough for my usual iced coffee cravings to kick in. It has not happened yet but I cross my fingers. In the meantime, I order a single espresso and a fudgy brownie and I sit down to read my book. On Saturday afternoons, this place feels quiet and relaxed; you can spend hours here undis- turbed, and I do. Someone has propped their bicycle against the wall near the entrance. All serious baristas ride bicycles in London, I think to myself. The guys who own this brand-new coffee shop were my first exposure to the coffee culture in London. I remember stumbling upon their coffee cart on Whitecross Street as I walked to work one morning. I drank a lot of flat whites out of paper cups that winter. The baristas were Australian, and funny, and I always left the cart smiling on those cold mornings. Today, there is an open notebook behind the coffee bar where Jeremy makes notes about the coffee he is brewing. The beans, the extraction time, the method of brewing (woodneck or siphon?) and other things I don’t understand are all recorded. They take coffee seriously here and I appre- ciate that. Later I finish my espresso, close my book and take a spot at the coffee bar for a filter coffee. Jeremy recommends the Colonia San Juan 8 Estrellas, which he brews with the siphon. He tells me about the coffee beans, and explains how a peaberry is different from a normal coffee bean. I enjoy sitting here and watching his process and the precision involved— it inspires me. There is something almost meditative about the process of brewing coffee, I realize. Visiting this shop on my own allows me to observe the process, the rituals and the people who come and go throughout the afternoon. A coffee shop is a unique place: I can spend hours there without feeling rushed, divorced from the set timetable of a meal in a restaurant. I can linger and chat with the barista, read a chapter of my book, daydream, order another coffee. This is Saturday afternoon at its best.
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  27. 27. 18 KINFOLK WILDERNESS ESCAPE I am terrible at being alone…or I should say that I have to distract myself when I am alone. Unencumbered solitude is extremely uncomfortable for me. I can not sit and be still. I must be doing something. I can be in the most serene and peaceful setting and it does no good. If I am lying on a beach or in a hammock or on a flotation device in a pool, the time before I need to get up and get a book or go exploring is about ten minutes. I enjoy those ten minutes immensely and I think about how nice it is to just be basking in the sun, but I hit my ten minute limit and I’m off. The more alone I am the more my need to be doing something mul- tiplies. My wife was out of town once and I ended up watching a football game, while listening to music, while eating lunch, and at the same time drawing pictures. It was fantastic. But leave me without my phone, a book, or other distraction and I will quickly go crazy. I want the fabled peace and serenity of being alone, rather than the constant hunger for action. Solace in solitude is my goal. I have read that when I achieve this great things will happen. Henry David Thoreau said, “You only need sit still long enough in some attractive spot in the woods that all its inhabitants may exhibit themselves to you by turns.” I decided to take Henry D at his word. I hiked a mile and a half in to Bagby Hot Springs outside of Portland. There was still snow on the riverbanks and a winter coat and boots were required to tramp through the mud. Half way up the trail I see that some aspiring graffiti artist has painted a tree knot with bright nail polish and glitter. In the fading evening light it looks like the glowing home of some tree fairy or wood nymph. Arriving at the hot-springs the steam rises from the wooden shacks into the pine-tree forest. Water channeled by a wood aqueduct brings hot water directly to a row of wooden plank rooms. Each room is filled with a single rough hewn tree log that is fashioned into a tub and a small bench with a few pegs for coats and towels. Other than this the rooms are empty besides the random hearts with lovers initials scratched into the wood or some other fitting graffiti of flowers, poems or odes to nature. I pull out a rounded stick from the plug to the aqueduct that brings a stream of blistering hot water into the tub and strip to my swimsuit, but realize too late the water is much too hot to get in directly. The river is twenty-five yards away and unwilling to get dressed again, I grab a bucket from outside the shacks and run down to the river to fill the bucket with icy cold water. I pass naked hippies running to and fro getting cold water for a larger communal tub. It takes nearly eight trips, a few awkward hellos and conscientious eye aversions with the hippies to get the water cooled down enough before I can get in. Traipsing back and forth in just a swimsuit had exposed my limbs to the elements enough that when I slide into the tub my legs and arms tingle as the cold is sucked out of them. For a moment, there is nothing but warmth and the moment and the steam rising into the sky. I want the fabled peace and serenity of being alone, rather than the constant hunger for action. Solace in solitude is my goal. W O R D S B Y D A V I D W I N W A R D , P H O T O S B Y A N D R E A C H E N G & YA N P H O T O G R A P H Y
  28. 28. 19 KINFOLK I’m in such a relaxed state from the warmth that I feel like I’m walking beside myself and in front of myself and behind myself. As my body temperature rises, the poetry on the walls which on arrival seemed trite and hokey, now seems profound and I wonder who these talented weekend poets were who scribbled their musing as they soaked. I decide I must Google these poems when I get home and see if I can find the poet. I am in communion with the meditative mind, the written word of poetry and Thoreau: “You only sit still long enough in some attractive spot in the woods that all its inhabitants may exhibit themselves to you by turns.” It has now been ten minutes. I can’t be still anymore. I would like to continue to relax and enjoy the moment and watch the beads of condensation forming on a patch of moss and meditate as I watch the wind swaying the black shapes of pine trees against the darkening blue of the fading sky, but my brain is thinking like a Capitalist: I want to own this. I want a cabin with hot-springs and a river. My checklist for a dream cabin takes off exponentially in my head. 1. An A-Frame worthy of Dwell Magazine with huge glass windows. 2. Near a river. 3. Near a hot-spring. 4. In a forest. 5. No naked hippies. 6. Grandma Quilts on the beds, that feel heavy and com- forting when you crawl under them. 7. Wooden furniture by famous designers so I can say things like, “Oh, that table is from a student of Eames.” or “Le Corbusier said, ‘Chairs are architecture, sofas are bourgeois.’ but I don’t agree with that.” 8. Off the grid. 9. Maybe naked hippies. I can’t decide. 10. Berry patches. With bears in them when I want to see bears. Without bears when I want to pick berries. How can I control the habits of bears? And on and on… Giving up on natural bear repellents, I shift to more practical matters. How do I pay off my house mortgage in order to finance this cabin? The heat allows my mind to do amortization calcula- tions in my head with annual percentage rates, and mortgage insurance, and possible side jobs. What is wrong with me? Why am I so incapable of being still and in the moment? I snap out of my calculations to realize that the water has cooled down. Success! I now have something I have to do. I had not been thinking about where I am and thermodynamics slapped away the novelty of sitting in a wooden tub surrounded by poetry inspired by heat addled heads while naked hippies run through the forest drinking wine. I pull the wooden stopper out and the hot water comes rushing into the tub reheating it. I decide to really stop thinking and settle back and relax and let the haze of heat and steam take my thoughts to tranquility. I wanted to learn to be at ease simply being alone and letting the inhabitants of the woods exhibit themselves to me­—and in the hippies case, this was quite literal. I am a solitude rookie and I need practice, so I laid back and soaked. The water cools again and I can’t practice anymore. I don my coat and head out into the dark. I’m in such a relaxed state from the warmth that I feel like I’m walking beside myself and in front of myself and behind myself. I forgot to bring a flashlight and hiking the trail in the dark I use my cellphone screen for a flashlight which makes everything otherworldly, yet perfectly natural for the state I’m in. I see something glowing in the distance alongside the trail. As I come closer I realize it’s the tree knot I had passed on the way in. It must have been painted with phosphorescent paint—or and this seems more probable now—there really are wood nymphs and fairies living in the forest. DavidWinward lives in Salt Lake City, Utah, with his wife Sarah.
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  30. 30. Photos by Michael Muller
  31. 31. 22 KINFOLK THE MORNING, which is the most memorable season of the day, is the awakening hour. Then there is least somnolence in us; and for an hour, at least, some part of us awakes which slumbers all the rest of the day and night. Morning is when I am awake and there is dawn in me. — H E N R Y D A V I D T H O R E A U , W A L D E N
  32. 32. 23 KINFOLK What I am proposing is that in addition to social networking, create a special event for yourself every day, a time where you totally disconnect and spend time alone with your thoughts. W O R D S B Y J I L L L I N F O R D S E A R L E P H O T O B Y M I C H A E L M U L L E R THE ‘SINGLE’ MOST IMPORTANT EVENT Alone time with that special someone in the mirror is important for a well balanced life. With the world of connection and social networking, true alone time is becoming rare. I used to spend my mornings reflecting and writing, maybe reading a book or meditating. Somewhere along the line things changed, tech- nology brought the world into my morning. Here’s what my morning looks like now; pour a cup of coffee and sit down to have my ‘alone’ time. I’m going to do it this time, I’m not going to go online or text anyone. Ok, I won’t text anyone except for my best friend, because I always send her a ‘good morning’ text. There, now I’m alone with my thoughts; I’ll start with 15 minutes of medita- tion… oooommmm… Incoming text~~~~ well it would be rude not to reply, right? I do still have my manners after all. 20 minutes gone by, and I’m caught up with my bff. Set the phone down, pick up the laptop so I can do some journaling. …I think before I start writing I’ll go online and quickly check facebook and my email. Well, I am now caught up with everyone’s moods and thoughts for the day; I’ve messaged with three friends, checked out a couple of very worthwhile links, listened to two TED talks, “This American Life” and the weekly broadcast of “Boomer Broads”. It’s now time to get ready for work. I’m not proposing we cut ourselves off from the amazing world of the internet and social media. What I am proposing is that, in addition to social networking, create a special event for yourself every day, a time where you totally disconnect and spend time alone with your thoughts. I’ve always been under the impression that ‘alone time’ is the same for everyone; sitting in a quiet space reflecting or meditat- ing. However, recently through the study of the five elements I have expanded my thinking and I can see how ‘me time’ is relative to your nature. My main element is earth, so I like to go into my cave. I re- energize by sitting down, putting my feet up and writing, reading or meditating. I love comfortable spaces so in my home I have created spaces allowing me to get comfortable; a big soft chair in my living room in front of the woodstove, a rocking chair on my front porch, a chair in the corner of my bedroom, a hot tub on my patio under a beautiful cherry tree all lit up with lights. Someone with the element of wood likes to ‘do things’ like exercising, hiking or running. A wood person’s special event might be an entire day hiking through nature or walking on the beach next to the ocean. Fire loves to dress up and celebrate life or create a piece of art. Metal may find satisfaction and calm from doing a puzzle. Water’s special event could be a massage or taking a nap on the beach. There really is no right or wrong way to throw a personal event; the key is to know yourself. Inspiration can come to someone sitting in a meditative state, cooking a special dinner, running three miles, tinkering in the garage or painting a masterpiece. If you want to know your 9 Star Ki elements, feel free to email me at gr8rgood@msn.com. All I need is your first name and your birthdate: Month, day and year. I will be happy to email you back with a basic summary of your elements.
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  35. 35. 26 KINFOLK I THINK THAT I LOVE society as much as most, and am ready enough to fasten myself like a bloodsucker for the time to any fullblooded man that comes in my way. I am naturally no hermit, but might possibly sit out the sturdiest frequenter of the bar-room, if my business called me thither. I had three chairs in my house: one for solitude, two for friendship, three for society. — H E N R Y D A V I D T H O R E A U , W A L D E N
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  37. 37. 28 KINFOLK W O R D S & P H O T O S B Y L I LY S T O C K M A N An artist finds inspiration—and kinship— in a historic spice-trade neighborhood in South India. From the outside, the studio looked like everyothergloriouslydilapidatedwarehouse squeezed cheek-to-jowl along Bazaar Road. As the narrow artery running through Fort Cochin, the historic coastal city in the state of Kerala, South India, Bazaar Road had seen the saga of the spice trade play out over the span of nearly two thousand years. And, for one month, it was my home. Along with three other American artists, I set up shop in an eighteenth-century warehouse, the top floor of which had been converted into a spacious but no-frills working studio. No hot water, sporadic electricity, feral cats galore,andsomeonekeptstashingtheirherd of goats in our courtyard, but otherwise the place was grand. After living in arid Rajasthan for six months lush Kerala seemed like a different country. The local language was lyrical gibberish to me, the street food just as mysterious and I had no way to get around Fort Cochin. And so after mastering the technique of the cold water bucket-shower, the first order of business was to get a ride. The four of us girls found a shady character who rented us rattletrap Hero bicycles for the month (and tried to sell us “special spice,” but no matter). At dusk most nights we escaped the confines of the studio for an evening bike ride. We raced through the hot night air to evade mosquitoes, zipping past old Keralan men playing cards in the chai stalls, thrumming our bicycle bells as we wound around pushcarts of fish, gleeful at the very ridiculousness, the very mar- velousness, of being adult women racing through town at night on old bicycles. In no time the vendors we frequented for milk, spices and vegetables shouted our names and waved hello as we zipped past them on our evening excursions, and we waved back fanatically, thrilled at the recognition. The plucky spinster sisters who ran the sundries shop insisted on plying me with lime sodas every time I stopped by for rice or soap. I still couldn’t speak a lick of Malayalam, but Bazaar Road and I, we were getting along quite splendidly. And my new idée fixe with the local cuisine was the stuff of a good low-budget Bollywood movie; it was the start of a cheap, delicious, veg- etarian love affair. When the studio grew unbearably hot
  38. 38. 29 KINFOLK in the late afternoons the four of us biked down to the wharf to a hole-in-the-wall café we’d discovered for cool banana- chikoo lassis. After a non-stop day of painting in the sweltering studio, their chilledbasil-mint-lemonjuiceanddelicate Goan prawn curry was enough to make me close my eyes in absolute gustatory rapture. And the cost-benefit analysis was mind-boggling. For a fraction of the price it cost to be a starving artist in Los Angeles one could be a fat and happy one in Fort Cochin. A full meal at our favorite street- side dhaba­—heavenly parottas (imagine a croissant-textured crepe) with stewed tomatoes, sweet onions and ginger—put me back a mere dollar-fifty. It was curry- flavored bliss. But the feasts of Bazaar Road were not only for the stomach; the place was a visual banquet for the aesthete. Ornately carved beams and arched wooden doors wide enough for elephants sagged against the weight of turquoise and sea foam green plaster walls. The roofline was a riotous mishmash of Dutch colonial and Chinese architecture: hipped roofs abutted peaked roofs in an endless patchwork of terracotta tiles. Here and there wheatpaste posters for the state communist party vied for attention alongside advertisements for wholesale cardamom, peppercorn, star anise and cumin. An army of dhoti-clad Muslim men, shirtless and cinnamon-skinned in the midday tropical sun, unloaded gunnysacks of spices from flamboyantly painted trucks and disappeared under their loads into the cool, vast innards of warehouses with names like V.K. Best Nutmeg Co. and Vishnu Drugs & Spices, Inc. As I grew more adventurous in my explorations of the city I also grew more courageous in my attempts to cook. Over the course of the month I’d figured out the complex social theatrics of the veg-wallah, a surly greengrocer who shunned you to the back of the line if you weren’t quick enough in picking out your produce. And once banished to the realm of indecisive shoppers, I had to battle my way back through the blockade of colossal bare midsections of well-up- holstered matriarchs. So I learned to assess the freshness of spinach and firmness of eggplant with the blink of an eye. I learned that the young man in the back of the shop would crack open my coconuts with a machete if I smiled manically and made the universal hand-motion for chopping (which I realize now must have been exceedingly creepy until he figured out what it is I was trying to say). His grandfather took a shining to my roommates and me and sneaked free bundles of curry leaves and coriander into our produce bag after we paid his all-business son. One afternoon as I was nearing the front of the line at the veg-wallah, a stat- uesque woman in a sari pointed to some wine-red mustard greens and told me in beautiful Malayalam-inflected English that I must buy an armful to bring home and sauté with garlic, ginger, and toasted As I grew more adventurous in my explorations of the city I also grew more courageous in my attempts to cook.
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  41. 41. 32 KINFOLK shredded fresh coconut. Which is precisely what I did, after purchasing a steel-bladed coconut grater (which looks like the kind of Medieval torture device used on heretics) from my favorite sundries shop gossips. Towards the end of the month my friends and I began planning a farewell dinner party, where each of us would cook a Keralan dish. We’d grown to love our sooty kitchen—a modest anteroom with a prehistoric gas stove, small re- frigerator, and monoliths of cobweb- cocooned crockery stacked high along a rough-hewn wooden table. We ripened our plantains by the Palladian windows, where slatted wooden shutters and a net of chicken wire kept the monsoon rain and rats out of the pantry. We made two playlists: one for cooking, one for eating. We started our work in the studio earlier in the day so that we could start our prep-work in the kitchen earlier in the evening. And we prepared for a four- woman cook-off in the spice warehouse. And so on our last night in the studio we set to work. In the sweltering Keralan gloaming, over a tiny stove with just enough pots and pans for cooking and cheap Kingfisher beer to get us through the night, we made a feast. Sweet curried pumpkin, stewed chickpeas, a spicy lentil dish with chard and spinach, my gingery wilted greens, braised mango, fresh curd and tamarind chutney and heaps and heaps of fresh grated coconut—we ate on our laps on the balcony as the day came to a close below us on Bazaar Road. As we polished off seconds, then thirds, with homemade chapatti flatbread, the resident barn owl emerged from her lair under the eaves of Kaycee Spice Wholesalers and, I could have sworn, winked at us before disappearing into the humid Keralan night. After everyone had retired to bed, I brewed myself a cup of masala chai. I wasn’t quite ready for the night—the month—to be over. I finished drying the remaining dishes from our dinner party (my god, to have a dishwash- er!) as I waited for the kettle to steam. With a mortar and pestle I crushed the cardamom pods and held the pungent seeds up to my nose before throwing them in the kettle: Heaven. I poured the chai through a strainer and sat outside on the balcony in the black, hot night, sipping and thinking about how we’d transformed the warehouse into a vibrant, living space, and how, in turn, it had transformed us. I finally went to bed when the barn owl returned to her nest across the street. I checked the status of my morning flight, tucked the mosquito net around my mattress, texted my husband that I loved him, and fell asleep to the lull of nighttime bird chatter and the rhythm of my creaky ceiling fan. Lily Stockman is a painter based in Jaipur and New York City. After everyone had retired to bed, I brewed myself a cup of masala chai. I wasn’t quite ready for the night—the month—to be over.
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  43. 43. 34 KINFOLK I ONCE READ COOKING is something you do for your family. But when you’re alone you sometimes have to treat yourself like family. And now that my apartment’s redolent with the smell of food it feels more like home than the box where I have my hat. — W A I T E R R A N T, W A I T E R R A N T
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  45. 45. 36 KINFOLK Depending on our surroundings, we can soak up the silence or appreciate friends who are enjoying the ritual with us. TEA TIME W O R D S B Y C AT H E R I N E S E A R L E W I L L I A M S I L L U S T R AT I O N B Y A N N A E M I L I A L A I T I N E N Teaisthesecondmostconsumedbeverage in the world after water. Its brewing and consumption is an important aspect of our lives as humans—both for individual relaxation and social interaction. More than just a drink, at a deep level there is a philosophy and symbolism of tea and its relation to man and nature, how to live life and enjoy the moment. This under- standing of tea is shared across cultures and countries, connecting us with a common interest in the rapid expansion of our worlds. Everyday maxims can help illustrate the methodology of tea: Slow down and smell the roses. Enjoy the moment—be in the now. As we wait for tea to steep in the delicately symmetric pot, and allow the fragrance to dance around our nose, there is sufficient time to calm our minds and rebalance our lives. Depending on our surroundings, we can soak up the silence or appreciate friends who are enjoying the ritual with us. The thought- ful, rhythmic sip allows for simple conver- sation and clarity of mind. The calming blend of herbs and energy of nature restores our sense of wellbeing and balance, and also has a surplus of health benefits. With its promise of cleansing properties, it is refined, yet arguably simple.Tea, in all its deep-rooted meaning, advocates a minimal lifestyle of deliberate breaks and rejuvenation. Due to its versatility, tea accommodates the tastes and preferences of its indi- vidual drinker. Across the globe, teas are blended to uniquely reflect its mother culture, often accompanied by tradition or ritual. Its malleability echoes its call for us to be flexible and adaptable. From subtle flavors to strong acidity, it is still in essence the same herb. Respectfully acknowledging our individuality, tea never forgets our collective needs. Consequently, tea advocates a lifestyle of mutual awareness and togetherness. It asks us to be aware of what is around us, and to be present with our friends and family. Tea is a metaphor for nature, starting with a seed to be grown and nurtured—when we care for something we are rewarded. When it is cultivated, its infusion of water and leaves, through the cup of warmth reminds us of the need for quality time to truly know and enjoy each other.
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  48. 48. 39 KINFOLK W O R D S A N D P H O T O G R A P H Y B Y N I K O L E H E R R I O T T & TA R A O ’ B R A D Y IN GOOD COMPANY We’ve been thinking a lot about hospitality lately; about camaraderie and the ease of a time spent in good company, most especially when gathered together to share a meal. We have an unabashed partiality for Sunday suppers and for Friday night sips with a gang of pals after work. For nibbly food, picked-at plates, and long conversations sustained over lazy, leisurely hours. In the same breath, we’ve got a real fondness for the small occurrences of conviviality; those moments that spark our days with cheer. Running into a friend in line at the store with enough time to hear all their news, a last-minute invitation for a walk after dinner, or getting a letter in the mail and taking the time to read it right away. Holding fast to the belief that the feeling of leisure and compan- ionship isn’t necessarily about an investment of time but instead about invested intent, we thought to propose to a radical plan; a stolen hour for a fanfare-worthy weekday breakfast or lunch, for you and another to start a busy day, or as a break at its middle. While there may not be the bells and whistles of a full-blown party, the sandwich-and-fruit-and-cookie affair we’ve arranged achieves the nicest aspects of one—memorable companionship with a touch of the festive in unexpected attention to details. We particu- larlyliketotakeitoutside,becausewe’reinthemidstofsummerhere and we’re eager to spend every possible opportunity soaking it all in. Rest assured, the entire agenda is utterly doable with a modest effort. In the first place, none of the food is demanding in its preparation—we’ve made the whole production even easier by dividing the jobs into a handy itinerary—and, what’s more, the food is immensely crave-worthy; a goal that makes the getting there that much easier. It goes like this. You call a friend and say you’ll see them tomorrow,forbreakfastorlunch,youchoose.Sayit’saWednesday, because that’s occasion enough, and ask they bring the coffee. That night, you can do most of the work. There are cookies that come together in minutes and simple syrup to simmer. It just takes a stir or two for the vinaigrette. Last but not least, you slick tomatoes with olive oil and dress them with thyme, and tuck them in the oven right before you get yourself in bed. The next day you grill some toast while the bacon’s cooking. Tumble the berries together and drizzle in the syrup to make a salad that’s bright like July. Juice two grapefruits and fry some eggs. By now your company’s arrived and you can drink the coffee while you stack the sandwiches and add some bubbles to the juice. And that’s it, you’re off. Outside on a stoop like we have here, on a park bench, or really even there at the kitchen counter, when the sun is soft and only beginning or when it is at its height, it’s the sort of any day visit that can (and should) become habit. Nikole Herriott is half the partnership behind the housewares shop Herriott Grace. Born in British Columbia she now lives in Toronto, Ontario. Tara writes, cooks and lives in Niagara, Ontario with her husband and their two young sons. You can read some of her work at sevenspoons.net. A weekday get-together for two
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  51. 51. 42 KINFOLK A MENU FOR TWO For breakfast or lunch, out on the stoop A DARN GOOD SANDWICH grilled bread, egg, thick bacon, frisée, overnight tomatoes, Manchego cheese, crème fraîche vinaigrette ­ BEST BERRY SALAD strawberries, raspberries, blueberries in a vanilla simple syrup COCOA NIB SHORTBREAD ROUNDS butter, vanilla bean and coco nib cookies LATTES FRESHLY-SQUEEZED GRAPEFRUIT JUICE made sparkling
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  57. 57. 48 KINFOLK THE NIGHT BEFORE 1 Make dough for the Cocoa Nib Rounds 2 Bake the cookies, then store in an airtight container 3 Make the Crème Fraîche Vinaigrette and refrigerate, covered 4 Make the simple syrup and refrigerate, covered 5 Prepare and bake the Overnight Tomatoes THE DAY OF 1 Juice the grapefruits, refrigerate 2 Assemble the Best Berry Salad 3 Cook the bacon, keeping it warm in a low oven if need be 4 Prepare the Darn Good Sandwiches 5 Add sparkling water to the grapefruit juice, serve See recipes on page 155
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  60. 60. 52 KINFOLK 9 DEVO Gut Feeling Greatest Hits iTunes 10 BEST COAST Summer Mood Crazy For You iTunes 11 THE SEA AND CAKE Exact To Me Everybody iTunes 12 WILD NOTHING China Town Gemini iTunes 13 REAL ESTATE Beach Comber Real Estate iTunes 14 THE WOODEN BIRDS Long Time To Lose It Two Matchsticks Artist Website 15 DIRTY BEACHES Lord Knows Best Badlands iTunes 16 YO LA TENGO Season Of The Shark Summer Sun iTunes 1 LOR D HU RON The Stranger Mighty iTunes 2 SEC R E T C I TIE S Always Friends Strange Hearts iTunes 3 DELI C AT E STE V E Sugar Splash Wondervisions iTunes 4 TH E D RU M S Let’s Go Surfing “Summertime!” iTunes 5 J ONQUIL Get Up One Hundred Suns iTunes 6 SURF ER BL OOD Take It Easy Astrocoast iTunes 7 AVI BUF FAL O What’s In It For? Avi Buffalo iTunes 8 L UKE TEMP L E Ophelia Don’tActLikeYouDon’tCare Artist Website SUMMERplaylist C O M P I L E D B Y M I C H A E L M U L L E R P H O T O B Y N AT H A N W I L L I A M S
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  62. 62. 54 KINFOLK IT IS MORE FUN to talk with someone who doesn’t use long, difficult words but rather short, easy words like “what about lunch?” — W I N N I E T H E P O O H
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  64. 64. SUMMER for TWO A N D R E W & C A R I S S A G A L L O
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  66. 66. 58 KINFOLK BREAKFAST “Sometimes I’ve believed as many as six impossible things before breakfast.” — L E W I S C A R R O L L P H O T O S B Y C A R I S S A G A L L O & F I L M B Y A N D R E W G A L L O
  67. 67. 59 KINFOLK P H O T O S B Y C A R I S S A G A L L O & F I L M B Y A N D R E W G A L L O LUNCH “There are few things so pleasant as a picnic eaten in perfect comfort.” — W. S O M E R S E T M A U G H A M , T H E R A Z O R ’ S E D G E 1 9 4 3
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  72. 72. 64 KINFOLK P H O T O S B Y C A R I S S A G A L L O & F I L M B Y A N D R E W G A L L O DINNER “Sharing food with another human being is an intimate act that should not be indulged in lightly.” — M . F. K . F I S H E R
  73. 73. 65 KINFOLK BREAKFAST with friends W O R D S A N D P H O T O B Y M I C H A E L M U L L E R The 8am pre-work breakfast proves to act as a harness of any sense of placidity before the frenzied, rat-in-maze pace of New York City ensues. Tucked into a corner of SoHo is Cafe Gitane, a spartan establishment with a mid-century feel that doles out amazing French-Morrocan fare and strong espresso pulls. I caught up with a friend on a recent Monday morning for a brief moment of tranquility in the cool of the day.
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  75. 75. 68 KINFOLK garden DINNER B Y L E I G H P AT T E R S O N First, let it be known that this meal was made on a Wednesday: we were tired after working and schlepping around the city all day. Weeknight dinners for us are minimal in time, effort, and ingredients, but hopefully in the least it’s a meal that is shared. Case in point: eggs, bread, asparagus, beer. Dinner. We are fortunate to have a backyard in Brooklyn, however tiny and jungly it may be (and with an unpictured caveat: it’s only accessible through the bedroom window). As penance for a brutal winter that seemed to drag on forever, the beginning of this summer has been exceedingly mild in New York, mandating that precious free time is spent outside whenever possible. For us, a perfect evening isn’t stressful or expensive or over-the-top; it’s recognizing and taking advantage of the uniqueness of your own environment. After a long day, it’s a respite; welcoming a new season in our escape from the city. Photos by Michael Muller
  76. 76. 69 KINFOLK FIKA coffee with friends W O R D S A N D P H O T O S B Y H I L D A G R A H N AT Fika roughly means “to drink coffee”, but it’s so much more. Fika is a social institution, central to Swedish life and an everyday occurrence for people of all ages. The word fika is both a verb and noun and it traditionally includes coffee accompanied by sweet baked goods‑— like a cinnamon roll or cookies. It’s a natural part of the day, just like having dinner in the evening. Every workplace has at least one fikarast (“fika break”) during the work day, when everyone enjoys fika together. I often have fika with friends, either at a café or in someone’s home. Fika time is my favorite time of the day!
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  79. 79. 72 KINFOLK WE ARE BEST FRIENDS, have been since we first met, and always will be. Our differences are what make our relationship so great. — R YA N O F E M E R S O N M A D E
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  83. 83. 76 KINFOLK fishing with FAMILY W O R D S & P H O T O S B Y R YA N M A R S H A L L One of the best ways my wife and I have found to introduce our kids to their roots is through the preparation and serving of food at the dinner table. My wife Cole is Lebanese and Japanese, and so bringing traditional dishes to the table from both of these cultures and preparing family recipes in the kitchen has been a great way to keep the kids connected to these cultures. But beyond their eclectic and mixed ethnici- ties to explore, it is also important for us to teach the kids to love where they are from‑­­—both my wife and I are native Floridians. Hometown pride is a rare and beautiful thing these days, and so when it comes to getting the kids connected to Florida we took the same approach and turned to food to start that process. We decided to prepare a fun meal so that the kids could meet some of Florida’s finer delicacies, and get them on the path to discovering and appreciating a deeper con- nection to Florida. We were sure to keep the kids involved in the whole process, and took the opportunity to also teach them that not all food comes from the grocery store. For this meal we wanted to keep it as local as possible so we brought home fresh caught fish (mullet), picked up some crabs caught locally (blue crab), and were sure to use veggies, and season the food from our small backyard garden. The meal was a hit with them, and a new tradition for us that will hopefully become the nudge that gets the kids to want to explore their surround- ings as they grow up.
  84. 84. 77 KINFOLK BEFORE I went with friends and we traveled 45 minutes East to New Smyrna Beach to put the boat in, and find schools of mullet to net. I wanted mullet to be the main dish for the dinner, as smoked mullet is one of the most delicious and finest Florida traditions you can eat. DURING The kids were timid at first but curiosity gave way as they saw fish and crabs up close for the first time. The crab claws were of course a hit, and the pinchers were marveled over. This was a hands on meal, so the kids took to it naturally. AFTER After the peach cobbler was devoured and the crab shells and mullet bones buried in the garden, the kids have asked for “crab” and “fish” since then. Making this meal a success as it was a memorable event for them. Photos by Ryan Marshall
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  86. 86. CLOTH NAPKINS W O R D S A N D P H O T O S B Y Y O U N G N A P A R K
  87. 87. 81 KINFOLK My husband and I constantly drum up reasons to invite friends over for meals in our home. We’ve had salad parties, dessert parties, a Korean New Year’s Eve feast for fifty, and countless barbecues and brunches in our years together. We’ve worked hard, both for the sake of the environment and the classi- ness of the affair, to eliminate any plastic, paper or styrofoam at our gatherings. It’s just so much nicer to eat with and eat on something a little more substantial. This includes one very simple, but very easy trick: cloth napkins. They bring color to the table, can be easily washed and reused, and keep your guests from going through twice as many paper napkins as they really needed to. Over the years we’ve gathered dozens of cloth napkins from near and far. Some are leftover bits of selvedge from old sewing projects, others were rummaged from 99-cent baskets at flea markets or thrift stores, a few were purchased. I also keep my eyes peeled for bits of fabric I like, cut it up into 18”x18” squares, press and sew the ends, and voila: easy, beautiful cloth napkins. Now that I’ve got all my napkins, what’s next? Over the years we’ve gathered dozens of cloth napkins from near and far.
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  89. 89. H O W T O U S E 1 A few hours before the guests arrive, I pick my favorites from our collection. Personally, I like them mismatched, so everybody gets slightly different textures and colors. I iron the napkins if needed, then give them a fold. It’s okay if they’re not all the same size. 2 Next, I gather the plates, forks, spoons, knives and folded napkins into a pile, and take everything to the table. 3 I set the table, making sure to leave some extra napkins at the end. (Sometimes people like a lap napkin, and another for their hands and mouth.) 4 Once the food is out and we are feasting, I use the extra napkins on the table as makeshift potholders. They are also great trivets, or good for helping get a grasp on a loaf of bread. 5 When everyone’s done eating (a few hours later), and the dishes have been cleared, I gather up all my napkins into one big pile. 6 I put them in the sink with a quick fabric wash and soak them for 15-20 minutes, depending on how dirty they are. (Toss the really dirty ones in the hamper.) Once they have soaked, wring them out, head outside, and pin ‘em up to dry. Let them blow in the wind for a few hours, till dry, and they’re ready to use all over again.
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  95. 95. 90 KINFOLK SWEET DISCOURSE, the banquet of the mind. — J O H N D R Y D E N , F A B L E S A N C I E N T S A N D M O D E R N , 1 7 0 0
  96. 96. the FLORIST P H O T O S B Y YA N P H O T O G R A P H Y
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  99. 99. 94 KINFOLK What is something unique about the flower industry that keeps you engaged in your work? Each season the flowers available change, and so does my inspiration. I love taking inspiration from the transitions in nature and incorporating that into my flowers. I also love collabo- rating with my clients. While discussing ideas with clients there is always a precise moment where our brains really begin to connect. Each of our eyes widen, we sit forward in our seats, and floods of ideas hit the table. I anticipate that moment with each of my clients. I love getting to know just a bit about each client that I work with, and then I can arrange flowers in a way that I feel represents them. Sort of an interpretive dance… but with flowers. The process comes full circle when I receive pictures back from the professional photographers, and I get to see how they interpret my work. What inspired you to start your own business? Flowers have always been a part of who I am. Encouragement to turn my passion for flowers into a business came from family and friends, but most of the time it came from complete strangers. I think my love for working with flowers was oozing out of me, and I really liked that even strangers could pick up on that. Do you have specific sources of inspiration for your arrangements? I can look at pictures day in and day out and see things that I like, but a five minute walk outside is what really moves me to create. I always like my work that was inspired by nature the best. I don’t like to go into a project with a projected outcome, I just let the flowers tell me where they want to be, and hope that my hands listen. Where do you see yourself and your business in 5 years? I have a lot of knowledge to gain in the next five years. I would like to learn more about the biology of flowers, and I feel that with a better understanding and appreciation of them, my work will be better. I think I will stick to just doing events, but in the future I will take a smaller number of larger events that I can be more creatively involved in. How do you maintain your workspace as a creative outlet? I work best in chaos, and it is not hard to keep my studio in a constant state of this. Flowers coming to me in boxes, and leaving in vases produces a heap of stems on the floor that I have to wade through on wedding days. I thrive on Q U E S T I O N S F O R S A R A H W I N W A R D
  100. 100. 95 KINFOLK this. I kept my studio design fairly utili- tarian to allow for all the chaos that fills it to be only flower chaos, the kind I like best. I prefer to work alone. I do almost all of my design work myself and only have help when I deliver the wedding. Sometimes when I am working alone in my space I have music blaring, I am throwing stems across the room, dumping water on the floor and munching candy while simultaneously biting the tape around a bouquet to cut it. Other times I will calmly process flowers for hours on end in complete silence, with only the Northern light coming in my window. Being alone in my space is key to finding what I call “flower mode”, a place within myself that is dictated by the flowers. What are your thoughts on flowers for small-scale entertaining with friends? I always suggest simple arrangements for entertaining. A single type of flower used in repetition is best. I prefer to look at something that is easily understood and aesthetically pleasing when I have company. This can be either large or small scale depending on your gathering. A vase full of blooming branches or large headed flowers is gorgeous for a focal piece in a dining area. Tabletop arrangements should be un-intrusive, and something that compliments the design of your table and even the food you are serving, instead of competing with it. Flower arrangements often add a more formal look to a dinner or event, which can be great, but any tips for keeping a less contrived, more casual feel? Use more natural elements. Something snipped from a tree or a solitary fern leaf in a vase can be striking, and perhaps more thought provoking than an arrange- ment that has an agenda of its own. When entertaining in my back yard, I clip a few stems from something near the dinner table so that it feels cohesive with the environment. Never underestimate the beauty of a stand alone flower in a vase, or one tied to your guest’s napkin…you don’t necessarily need both. What is a common mistake that could be avoided while assembling table top ar- rangements (or any arrangements…)? Design wise: Sticking flowers into a vase so that stems are evenly spaced and shaped like a fan. It happens because it is easy to do, and this is how we see flowers arranged every time we go to the grocery store. It should be avoided. Flowers are nature, and this is a very unnatural shape in nature. A common technical mistake: not cleaning the leaves off of any stems that will be below water. This makes the finished product look messy and will make your water dirty faster, which is not good for the longevity of your flowers. Sarah runs her floral business, Honey of a Thousand Flowers, in Salt Lake City, Utah. Sometimes when I am working alone in my space I have music blaring, I am throwing stems across the room, dumping water on the floor and munching on candy while simultaneously biting the tape around a bouquet to cut it.
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  104. 104. 99 KINFOLK Sarah and her husband David in their Salt Lake City, Utah studio
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  106. 106. 102 KINFOLK T I P S F O R A R R A N G I N G ONE Clean off any leaves that will be below water. This looks nice and will help the water stay clean and your flowers last longer. Give your flowers a nice clean cut with sharp scissors or a knife right before you put each one in the water. Change the water often. Foggy water will make flowers die faster. TWO Start arranging with any woody stems that you have first. This will give you a base structure within your container to feed your other flowers into. This also sets the overall shape of your arrangement. THREE Use your bigger focal flowers next. They often look nice in clusters that help your eye move from one point in the arrangement to the other. The last flowers that you put in the arrangement are usually the whispier ones, maybe they have long stems and tiny heads. These help give your arrangement personality and can also help add height to places that need it. Let these be a little free and natural looking and they will fulfill their role in the arrangement well.
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  109. 109. 105 KINFOLK FOR A FEW PENNIES the United States Government will cooperate with you whole- heartedly in one of the simplest and most acceptable forms of giving yourself. We fail to make greater use of this governmental partnership-in-giving, not because we are unaware of its possibilities, but because we permit ourselves to be thoughtless. We know how much we appreciate notes from friends, but we do not stop often enough to think how they would appreciate notes from us. There is something pe- culiarly you in a letter or note you write. It says “I think enough of you to take the trouble to sit down and try to put into words the interest I have in you.” A few pennies is a small investment to make in giving ourselves to our friends, or in winning the friendship of strangers who have done something which earns our gratitude or approval. — D A V I D D U N N , T R Y G I V I N G Y O U R S E L F A W AY
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  111. 111. 108 KINFOLK W O R D S B Y C AT H E R I N E S E A R L E W I L L I A M S P H O T O S B Y N ATA L I E N O R T O N & N AT H A N W I L L I A M S Eating, and eating the right things, has everything to do with ones’ creative capacity. THE CREATIVE CATALYST If it feels appropriate, have food—either snacks or a meal—at your next meeting. Go ahead, try it out. Food has its place at nearly every get-together, even ones perceived as ‘too stuffy’ or professional. It is a shared interest, a common thread between people. At a meeting or gathering that has a specific purpose or goal to be reached, food can even help stimulate cre- ativity and fresh ideas. Additionally, it sets the stage for a more relaxed atmosphere, and invites alternate conversation for a laid-back agenda. Not only does planning and discuss- ing over food set a more energetic stage, it provides those attending with nutrients and food that more literally boosts their creative juices. Eating, and eating the right things, has everything to do with ones’ creative capacity. There is a landslide of evidence proving that eating the right kind of foods can increase your brain-power, in addition to providing other health benefits. When planning the menu for a meeting, choose things that will influence the amount of good ideas generated and the speed that they will come. Carbohydrates are the fuel for your brain. Set the table with plenty of whole grain foods, which break down slower and provide creative energy for hours. Antioxidants and Omega 3 fatty acids are also important for a healthy brain. Try planning a meal involving some of the followingfoodsthatprovidethesebuilding blocks: tomato, avocado, chicken, shrimp, kiwi, eggs, almonds, and grapes. In March, an idea still in embryo called for a meeting. We gathered together to organize our thoughts into what is now Kinfolk over a relaxed and sunny brunch. Amongst the excitement of a unique and new project, the food allowed us to enjoy our conversation and provided us with a comfortable environment conducive to great ideas. Food invited us to take ownership of the meeting and self-organize our thoughts in a shared and open space.
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  115. 115. “NOW I HAVE PERFORMED the part of a good host,” pursued Mr. Rochester, “put my guests into the way of amusing each other, I ought to be at liberty to attend to my own pleasure.” — C H A R L O T T E B R O N T E , J A N E E Y R E 1 8 6 4
  116. 116. 113 KINFOLK ENTERTAINING at HOME W O R D S B Y N AT H A N W I L L I A M S P H O T O B Y M I C H A E L M U L L E R Is the dinner party becoming a lost art? Is the habit of inviting friends over and into our homes fading with the ease and availability of our favorite restaurants? While the insecurities of hosting at home will likely persist and the alluring con- venience of going out distract, perhaps we can consider the value of opening our doors to company. When you have friends over to your place you are, in a way, revealing yourself. The photos on the wall, books in the shelf, and food on the counters shares who you are and the way you live. While this tends to stir up all kinds of insecurities (the mess, trouble, lack of space), the benefits of the habit seem to outweigh the risks. This simple act of opening our doors is how we foster closeness and build friendships. Chances are high that your closest friends are the people who welcomed you over, and opened up their homes ­—and in so doing, their lives—to you. The relationships we develop at work and over doughnuts at the corner café, while wonderful, will probably remain at a certain level until one of us invites the other over. The gesture demonstrates our trust and willingness to go on a limb to strengthen a friendship that seems worth it to us. A house is no home unless it contains food and fire for the mind as well as the body. ­— M A R G A R E T F U L L E R , 1 8 1 0 - 1 8 5 0
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  118. 118. 115 KINFOLK SOMETIMES DAISY AND MISS BAKER talked at once, unobstrusively and with a bantering inconsequence that was never quite chatter, that was as cool as their white dresses and their impersonal eyes in the absence of all desire. They were here, and they accepted Tom and me, making only a polite pleasant effort to entertain or to be enter- tained. They know that presently dinner would be over and a little later the evening, too, would be over and casually put away. It was sharply different from the West, where an evening was hurried from phase to phase towards its close, in a continually disappointed anticipation or else in sheer nervous dread of the moment itself. — F R A N C I S S C O T T F I T Z G E R A L D , T H E G R E A T G A T S B Y 1 9 2 5
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  120. 120. 117 KINFOLK the CONCERT of CONVERSATION
  121. 121. 118 KINFOLK W O R D S B Y A S H L E Y B R U H N P H O T O B Y T I M R O B I S O N I recently heard a discussion about dis- tracted driving on NPR. The question posed was why, if true multi-tasking is literally impossible (our brains are incapable of doing two things at once and instead switch tasks at impercepti- ble speed) and talking to someone over the phone while driving (hands-free or not) potentially catastrophic, why is it safe to talk to someone else in the car while on the road? The difference is that a passenger will act as a second set of eyes. She will expect a pause in a story if there’s an obstacle in the road, and she will modulate her own voice or break her own story when taillights appear red ahead. The passenger will adjust and anticipate in concert with the driver, and even offer non-verbal cues that the driver will pick up on. What’s notable is that none of this is possible over the phone. (And certainly not on a text-message.) Unfortunately, many of my friends and family live across the country; together, we find ourselves relying on social media to keep abreast of birthday gatherings, marathon finish lines, vacation assessments, and even babies’ ultrasounds. Nothing can completely efface distance, and virtually shared news is better than none at all, but there’s no substitute for the connection that is forged (or strengthened) in-person. In truth, there is so much more than talk taking place in those moments together. What we know about distract- ed driving not only tells us that we can’t fully engage with one another when we “multi-task,” but also reveals how much unsaid communication plays a role in our relations. My preferred way to spend time with friends is—no surprise—over a shared meal. A shared object grounds us in a moment, roots us in a place together. It’s the something we are, more often than not, in concert about. Which is one of the reasons that my favorite kind of dinner party is the small, uncompli- cated one—where each person sits close enough to hear each other and to look into each other’s eyes. All too often, hosting pulls one into the kitchen, where the desire to make things seem perfect and finished shifts the emphasis away from the gathering, away from the guests and onto a highly designed meal. I’ve been guilty of this: the overly elaborate menu, the distracted dining. But given my druthers, I’d either have everything we need finished ahead of time and served at room-temperature, or we’d make the meal together; and wine and sparkling water would sit within an arm’s reach. We might sit around the table, or we might sit on the floor (with great books to balance our plates), but there would be little else to distract us from good food, the glow of candlelight, and the music of each other’s conversation— whether spoken or not. My preferred way to spend time with friends is—no surprise—over a shared meal. A shared object grounds us in a moment, roots us in a place together.
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  123. 123. 120 KINFOLK Any tips for someone who is usually too busy with the food and drinks to actually sit down and enjoy themselves in conversation with their guests?   Menus for entertaining should be simple, and remember, the oven is your friend!  I like to serve anything that cooks in the oven and goes straight to the table, or that can go easily onto one simple platter and served family style.   This method allows me to prepare everything ahead of time and get all of the pots and pans cleaned before any guests arrive.  I write down an oven schedule and time everything so I know exactly when to put it in the oven so it all comes out at the same time.  When my guests arrive, the kitchen is on autopilot and I am free to have a great time.   What are some smaller, less intimidating options if a full dinner party seems like too much for me right now?  I love hosting brunch on a weekend morning when the pressure is off and everyone is in a relaxed mood. Most brunch foods can be made the day before which makes for a very laid-back way to entertain. I like to make monkey bread that proofs and rises over night, and egg strata that is best in the refrigerator over night and baked off in the morning. Before I go to bed, I assemble a big platter of berries and fruit that is ready for the morning. A Bloody Mary Bar is as easy as putting out bottles and filling bowls with olives, limes and celery.  In the morning, I put on a pot of coffee and a pitcher of orange juice. Everyone helps themselves from the kitchen island.   Do you have any advice for those looking to start entertaining but aren’t sure how to throw something together?  Start small and make something you love. Have no more than 5 guests, 6 including yourself.  It is easier to manage a small group your first time. Try serving something like Lobster Mac N’Cheese that is made before hand but is special enough for company.       How can someone put together a great dinner or eveningwithfriendsonabudget?Whataresome shortcuts that can be made without sacrificing too much style?  Iliketohaveoneshow-stopperonthemenu, whichmeansIsplurgeononething—maybe truffle butter, sea scallops, or great heirloom tomatoes. If you make one thing shine, you can make everything else very simple.Try to figure out what your guests will rave about on the way home and invest in that to be the star of your party. Any dinner-table ideas for keeping the con- versation flowing? Seating arrangements may seem stuffy, but they are absolutely necessary to ensure great conversation. You have to have the wittiest, most talkative, or most interest- ing person (or people) in the middle of the table.  Also, there is a reason the hostess and host traditionally sit at the head of the table, they can foster cross table conversa- tion by asking a question to the person at the other end of the table.   Jenny lives in Concord, Massachusetts, and is an event and lifestyle expert P H O T O B Y M I C H A E L M U L L E R Q&A with jenny steffens hobick
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  125. 125. organic TABLE SETTINGS S T Y L I N G A N D C O N C E P T B Y C H E L S E A F U S S P H O T O G R A P H Y B Y L I S A W A R N I N G E R
  126. 126. 123 KINFOLK CHELSEA FUSS DEMONSTRATES how to create an organic table setting for three friends at a local historic farm and community garden. The goal is to create table settings that are simple, a bit undone, and with a focus on the food and guests. 1 The food is the centerpiece. Don’t overwhelm your guests with tall bouquets of flowers and unnecessary decor. Think about the colors of the food, the scents, and plan around them. Make the food the centerpiece and add everything else around it. 2 Think about your location and time of day and make your table appropriate for the setting and time of day. I like tables settings that “grow” from their space. For our dinner in the meadow, we kept things casual and earthy and used pops of white that glow in the evening light. Consider lighting for evening and the style and colors of your surroundings. Don’t try to compete with what’s already there. 3 Think in colors. No need to go drafting up a color scheme, but do think about the ebb and flow of color on your table. For this table I focused on keeping everything natural with a lot of wood and pops of white, soft blue, green, and deep red. The safest bet, is to keep the backdrop (your table) fairly neutral and let the food bring the color. 4 Food looks best on white. With a few exceptions, food looks the most appetizing served on a white surface. Think about lining old baskets with white parchment paper to serve crackers, or opt for a collection of simple white dishes so you always have them on hand. 5 Keep the flowers simple. Dining is all about the senses so I like to include flowers or plants on my tables, but I always keep them simple. Forgo the florist bouquet for a mason jar stuffed full of buttercups or a simple herb plant wrapped in newspaper. A tip: cut the flowers low so your guests can see across the table but keep it natural by adding a few sprawling branches or vines poking out. Group mismatched vases or use drinking glasses or jars as vases.
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  130. 130. 128 KINFOLK 6 Consider mix and match seating. Avoid a wedding look by keeping chairs un-matching. Try benches, camp stools or old painted chairs. 7 Use what you have. Avoid the urge to purchase a whole new cabinet of decor for a dinner party. You’d be surprised by what you have in your cupboard, or what the local second hand shop has to offer. The best parties I’ve thrown, were on a budget. 8 Place settings don’t need to match. Utensils don’t need to match nor do plates or napkins. As long as you stick to a loose color scheme, the mixing and matching will keep the table interesting. I like to use the same color napkins but all with different patterns; and I also love mixing and matching vintage silverware. 9 Break the rules. Set your table with the glasses and utensils you’ll actually be using. Don’t worry about following a chart if you won’t be serving all the courses those utensils are needed for! 10 Have fun and relax! It’s the company that matters the most. Chelsea Fuss is a freelance lifestyle blogger, event designer and a commercial floral and prop stylist based out of Portland, Oregon. Lisa is a Portland-based photographer specializing in lifestyle, fashion and on-location shooting. She is widely known for her street style photography on Urban Weeds.
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  133. 133. 131 KINFOLK This past Spring, my fiancé Mike and I traveled to Vancouver to spend some time withfamilyandfriends.Wedecidedtomake a quick little trip south to Seattle. Mike had never seen the city and I was eager to show it off to him. I will admit that the speedy Seattlegetawaywasalsopartiallyencouraged by the fact that one of my favourite blogging couples had recently come back from their six month around-the-world honeymoon and were settling back into life in Seattle. I emailed Julia, of Mr and Mrs Globetrot, to inquire about a possible meet up, and she was thrilled. Several emails were sent back and forth discussing details. I was excited, but also apprehensive. What if we didn’t connect? What if they were completely different than I imagined? How could we make a quick getaway? Mike and I discussed how blogger meet ups are such an interesting twenty-first century phenomenon. On one hand, we knew so much about Julia and Yuriy. We had seen their faces in their photographs countless times. We had read about their travels and their wedding. But on the other hand, we didn’t know what their voices sounded like, their senses of humor, or anything outside of what they had revealed to us on the blog and in emails. My feelings of excitement out- weighed my feelings of apprehension up until an hour before the scheduled meet-up. At that point, I felt the slightly nauseating yet exhilarating emotions commonly associated with a first date. We met at Odd Fellows; a restaurant of funky, eclectic magnificence; a blogger meet up dream location. When they walked in the door, I was unsure of how to greet them; Should I give Julia a hug? Give a little wave? I shouldn’t have worried. A friendly hug felt natural, as did the rest of the evening. It was neat to get to know these two that we already knew so much about. There were a lot of laughs as we all told stories about travels, weddings, and life. It struck me how rare it was that all four of us shared such similar interests; travel and photography being only a few. The evening felt rather bittersweet. I was so thankful for the opportunity to extend our relationship past the computer screen into real life. But I was also saddened by the fact that our rela- tionship would quickly fall back into the virtual realm as we live so far apart. However, I’m confident our paths will cross again, and I look forward to that. The experience also makes me excited to have the opportunity to meet other bloggers in real life and extend our inter- action into a richer, more tangible reality. blogger MEETUPS W O R D S B Y J A N I S F O L K E R T S P H O T O S B Y M I C H A E L S E V E R L O H
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  135. 135. 133 KINFOLK ENTERTAINING AT ITS BEST isdoneoften,withaneffortlessandeasystyle. Welcoming friends into your home to share your abundance of food, drink, and affection with them is the most intrinsic form of hospitality. Whether casual or elaborate, BBQ or heavy hors d’oeuvres, the true concept of entertaining is treating your loved ones to a special experience that you’ve crafted especially for them. I encourage entertaining in all forms when rooted in generosity and the spirit of having a great time. — J E N N Y S T E F F E N S H O B I C K
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  138. 138. 136 KINFOLK SUNDAYbrunch B Y J E N C A U S E Y BEFORE Planning a gathering with friends is always my favorite part. I usually like to pick a theme and then plan the menu. For this brunch, the theme was “Little Tuscany”, named for a room in my friend’s house where the gathering would take place. DURING It is always fun to take time to enjoy food and drink prepared together with friends. Knowing that each person had a part in putting it together makes it all the more special to share. AFTER I love looking at the table after the meal is over: the beautiful messiness, the remaining crumbs, the crumpled napkins. A feeling of contentment comes over me, seeing that everything was enjoyed and knowing that it will all happen again soon. Photos by Jennifer Causey
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  140. 140. 138 KINFOLK IT’S THE COMPANY, not the cooking, that makes a meal. — K I R B Y L A R S O N , H AT T I E B I G S K Y
  141. 141. 139 KINFOLK B Y TA N YA R O B E R T S HOST GIFT One can never have too many journals. It makes a simple, thoughtful gift for the host who may just need one for their next trip or to keep track of their favorite wines. Select any one-of-a-kind journals from the Coterie shop. The Italian and English marbeled papers are an elegant touch and makes for a special edition hand-bound journal. INVITATIONS For easygoing, elegant get-togethers send out simple, beautiful and casual postcards from Humunuku’s shop. Vintage in style, perfect for any classic or laid back occasion. MENU Try your hand at creating simple menus with inexpen- sive paper doilies and a typewriter. If you don’t have a type- writer handy, a brush or calligraphy pen will work quite nicely as well. PLACE CARDS A set of alphabet rubber stamps, an ink pad and some cardstock is all you need to create simple place cards for your guests. It’s a nice personal touch and makes for a small keepsake that guests can take home. GUESTBOOK A fun way to keep memories of your get-together (no matter how small or large it is) is to have a guestbook of sorts. If your guest feels inclined to jot a word or a couple sentences of what made the event memorable. It is a nice way to look back on the moment. This is especially nice if you host a few gatherings as the guestbook will start to collect and casually document the times you gather with friends and family. FAVORS A parting gift as a thank you to your guests could be simple personalized letterpress coasters. In sets of two or four, coasters make for an easy and usable keepsake for your guests after the gathering. THANK YOU CARDS Send your host a note thanking them for the lovely company, food and good times. There is nothing like receiving a handwritten and genuine thank you on special, beautiful correspondence notes like these from the Pressure shop. Photo by Youngna Park entertaining PAPER
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  143. 143. art PARTY P H O T O S B Y B R I T TA N Y W O O D
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  145. 145. ART 1 Pull out your paints, pencils, and crayons 2 Tell friends to bring current projects if they’d like 3 Find an open space 4 Invite friends to create 5 Have fun displaying and exchanging your artwork FOOD 1 Assemble simple cheese plates with other finger foods 2 Provide hand towels or easy access to a sink 3 Mingle the food and art
  146. 146. 145 KINFOLK CABIN with FRIENDS W O R D S A N D P H O T O S B Y A N D R E A C H E N G This past September, a group of us headed to the woods for a quiet weekend at our friend’s family cabin. It’s a place that hasn’t changed much, if at all, since my friend’s grandfather built it in the 1930s. We spent our days preparing and cooking meals together, taking the rowboat out on the lake, skipping rocks, playing scrabble and engaging in good ol’ fashion conversation. It’s human nature to seek ways to connect with others. When you remove all the modern crutches that consume our daily lives: mobile devices, Internet, television—all the luxuries of the digital age; it’s a surprisingly swift shift falling back on the same old ways of passing time.
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  149. 149. COOK MEALS TOGETHER Stop at a market on your way to the cabin and get all the ingredients you need for the trip. Group grocery shopping can get hectic, so have everyone pick a meal to plan. START A CABIN GUESTBOOK If there isn’t one already, make one! It’s like a living, breathing, time capsule. Leave your own tips for future cabin guests. MAKE A MIXTAPE Maybe I’m a sentimental person, but I like tying songs to moments. Make it a collab- orative playlist. Putting one together will get everyone psyched for the trip. Plus, ev- erything’s better with a soundtrack.
  150. 150. 149 KINFOLK After dinner, I encourage my guests to leave their plates right where they are, “Don’t worry about the dishes, let’s have dessert!” AFTER DINNER IDEAS W O R D S B Y J E N N Y S T E F F E N S H O B I C K P H O T O B Y M I C H A E L M U L L E R We all have a vision of the perfect dinner party of friends gathered around the candlelit table, never-ending festive con- versation and boisterous laughter filling the room. The night flies by and before you know it is after midnight and everyone is wondering, “When did it get so late?” With the right mix of guests, this can happen spontaneously; with some experience in entertaining, this perfect mix can be also be planned and created.   After dinner, I encourage my guests to leave their plates right where they are, “Don’t worry about the dishes, let’s have dessert!” and we move into the most com- fortable room in the house.  I always pre-set this chosen, comfortable area with coffee or a fun after dinner cocktail and dessert.  I typically serve a casual dessert or at least one that is easy to manage on the sofa. If I want the evening to last forever, I’ll put a big platter on the coffee table that is full of chocolate covered fruit, cookies, candies and caramels that can be continuously nibbled on as the evening goes late into the night. This open ended dessert invites my guests to get comfortable and help them- selves.  Easy conversation and stories are certain to follow. If you have a group that is ready for some fun, I like to play old-fashioned games that we all remember from when we were kids. “Spoons” is one of our group’s favorites.  It is a game that can be taught in 10 seconds and it brings out the playful side of everyone. I especially try not to introduce any activity that requires too much skill or encourages too much competition.  Die hard com- petitors can dampen the evening! If your group is more sophisticated, shake up the mood by serving a hands-on or make-it-your-self dessert that can be entertainment all its own. S’mores in the fireplace or fire pit can be a great post dinner activity.  You can use classic Hershey bars or make your own special chocolate bark with nuts and dried fruit.  
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  153. 153. 152 KINFOLK FEATURED PARTY T H E PA R S O N S B Y A L E C V A N D E R B O O M
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  155. 155. OVERNIGHT TOMATOES These tomatoes boast an ideal balance of acid, sweet and savory. They make a spec- tacular base for a rustic tomato sauce, as a starter alongside a ball of buffalo mozzarel- la dressed with salsa verde, or, as here, enjoy their concentrated flavour in a sandwich. I N G R E D I E N T S 200 grams mixed small tomatoes, cherry, grape, pear 4-5 small unpeeled garlic cloves 2 teaspoons extra-virgin olive oil ¼ teaspoon kosher salt ⅛ teaspoon freshly-ground black pepper 4 springs fresh thyme I N S T R U C T I O N S Preheat an oven to 425°F (220°C). Slice the tomatoes in half and place on a baking sheet or in an ovenproof dish. Add the garlic cloves to the tomatoes, then toss ev- erything with the olive oil, salt and pepper. Arrange the tomatoes in the pan so they are all cut side up. Pick the leaves off half of the thyme and sprinkle over the tomatoes, discard the stems. Break the remaining sprigs into shorter lengths and add to the pan. Place tray in preheated oven and after 10 minutes, turn the oven off. Leave the tomatoes to slowly roast and dry until they reach your desired texture. We like approximately 8 hours in the oven—try to resist temptation to open the oven door as they bake. The tomatoes and garlic (squeezed from its skin) can be stored in the refrigerator in a covered container with an extra pour of olive oil to keep them moist. Bring to room temperature before serving or use in recipes. Makes enough for 2 sandwiches, generously. N O T E : Depending on the size and variety of tomato, cooking times may vary. Feel free to adjust that initial blast of high heat in the oven, if need be. COCOA NIB ROUNDS With a tender, smooth flakiness, these cookies are the best qualities of shortbread and a sugar cookie put together. Flecked with cocoa nibs, they are a subtly-sweet and altogether addicting. I N G R E D I E N T S 180 grams all-purpose flour, plus extra for work surface 9 grams cornstarch 150 grams unsalted butter 80 grams icing sugar Seeds scraped from half a vanilla bean 30 grams cocoa nibs, crushed I N S T R U C T I O N S In a medium bowl, whisk together the flour and cornstarch. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, icing sugar and vanilla bean seeds on medium-high until fully incorporated, around 2 minutes. With the mixer to low, and add the flour mixture in three parts. With the machine on it’s lowest setting, stir in the cocoa nibs. Turn the dough out onto a lightly- floured work surface, and pat into a flattened round. Wrap tightly in clingfilm and chill in the fridge for at least an hour. Remove dough from fridge, and allow to stand at room temperature for 20 minutes. Meanwhile, preheat an oven to 350°F (175°C). Lightly flour a work surface, then roll the dough out to an approximate 1-cen- timetre thickness. Use a 40 mm cutter to cut rounds, and transfer these to a parch- ment-lined cookie sheet. Collect scraps to a ball, reroll and repeat. Refrigerate rounds for 15 minutes. Bake in the preheated oven until the tops look dry and the edges are beginning to colour, around 15 minutes. Transfer cookies to a rack to cool completely. Makes 32 small cookies. recipes
  156. 156. 156 KINFOLK BEST BERRY SALAD It’s no mistake, while we’re serving two friends for lunch, we’re making enough for four; we look forward to second helpings and leftovers with this. It hardly needs saying but, when in season, local berries are the way to go. I N G R E D I E N T S 60 millilitres sugar 60 millilitres water ½ a vanilla bean 170 grams raspberries 170 grams blueberries 170 grams strawberries, sliced if large ¼ teaspoon finely-grated lemon zest I N S T R U C T I O N S In a small saucepan stir together the sugar and water. Split the vanilla bean length- wise and use the dull side of a knife scrape out the seeds. Add the seeds and empty bean to the pot. Bring the liquid to a boil over a medium heat, then reduce the heat and simmer for 5 minutes. Remove the syrup from the heat and cool to room temperature. (Syrup can be made the night before it’s needed and chilled.) To assemble the salad, remove the vanilla bean from the syrup. Gently mix the berries together in a medium bowl, along with the syrup and the lemon zest. Serves 4 A DARN GOOD SANDWICH The inspiration for this sandwich was first salade aux lardons, the classic combina- tion of frisée, lardons and poached egg. By swapping in thick-cut bacon and adding roasted tomatoes and crème fraîche, the sandwich kept the elegant qualities of that salad, now bolstered by the gutsy soul of a BLT. In a grill pan, the bread takes on the essence of a wood fire where the edges catch, in a way that reminds us of summer camping trips. We highly recommend a sunny side up the eggs for this, with the yolk still oozy. Take our word, the richness of that yolk will be best mates with the fresh twang of the vinaigrette. FOR CRÈME FRAÎCHE VINAIGRETTE 1 teaspoon minced spring onion 2 teaspoons Pommery mustard 60 millilitres crème fraîche 2 teaspoons fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon crushed red pepper flakes, or to taste ¼ teaspoon finely-grated lemon z est F O R T H E S A N D W I C H Olive oil, for brushing 4 slices sturdy sandwich bread 2 large eggs, preferably free range and organic Kosher salt and freshly-ground black pepper 4 rashers thick-cut, streaky bacon, cooked to your liking and kept warm 1 head frisée, torn into large pieces, washed and thoroughly dried 1 recipe Crème Fraîche Vinaigrette 1 recipe Overnight Tomatoes A small block of Manchego cheese I N S T R U C T I O N S To make the vinaigrette, stir together all the ingredients in a small bowl. If making the day of, set aside until needed, or if refrigerate overnight if prepping ahead. Heat a grill pan or barbecue to almost smoking. Brush both sides of the sliced bread with olive oil, and toast each until golden and tiger-striped. The pan may smoke a bit, but don’t worry, char on the edges is a very good thing. Meanwhile, fry the eggs to your liking, seasoning them well. Keep warm, if needed. Toss the frisée in 1 ½ tablespoons of the vinaigrette, reserving the rest. Assemble the sandwich. Set two toasts out on a board, then spread each with some of the reserved vinaigrette. On one toast arrange a layer of tomatoes, along with some of their accumulated juices. Top with 2 rashers of bacon, broken in half if need be. Place one egg gently atop the bacon and shave over a few thin slices of Manchego. Add a handful of the frisée, then complete the sandwich with the another toast, squishing down gently. Repeat for the second sandwich. Serve immediately. Makes 2 sandwiches.
  157. 157. NAT H AN WILLIAMS Editor & Art Direction AMANDA JANE JONES Primary Designer ERIN JANE JOHNSON Art & Design N IKOLE HERRIOTT Photography, Contributing Writer MICHAEL MULLER Photography, Contributing Writer TARA O’BRADY Photography, Contributing Writer CARISSA GALLO Photography, Contributing Writer ANDREW GALLO Filmmaker SARAH WINWARD Floral YOUNGNA PARK Photography, Contributing Writer TIM ROBISON Photography BRIAN FERRY Photography, Contributing Writer J ENN IFER CAUSEY Photography, Contributing Writer JESSICA COMINGORE Proof & Design CATHERINE SEARLE-WILL I A MS Sales, Copy 157
  158. 158. M ICH AEL SEVERLOH Photography JANIS FOLKERTS Photography, Contributing Writer CONOR RILEY Social Media Guru TAN YA ROBERTS Stationery, Contributing Writer JULIE WALKER Filmmaker MATT WALKER Filmmaker AN N A MOLLER Photography ANDREA CHENG Photography, Contributing Writer PAIGE BISCHOFF Contributing Writer J ENN Y ST EFFENS HOBBICK Contributing Writer DOUG BISCHOFF Contributing Writer DIANA PALMER Photography ASH LEY BRUHN Contributing Writer ANNA EMILIA L AITINEN Illustration BRITTANY WOOD Photography, Contributing Writer 158
  159. 159. DAV ID WINWARD Contributing Writer HILDA GRAHNAT Photography, Contributing Writer BRITTAN Y WATSON JEPSEN Illustration ALEC VANDERBOOM Photography JAIM E M ADDALENA Photography RYAN MARSHALL Photography, Contributing Writer SAER RICHARDS Contributing Writer LISA WARGINER Photography LILY STOCKMAN Contributing Writer, Photography CHELSEA FUSS Contributing Writer, Photography 159 C R E D I T S Sound Design: Defacto Sound Promotional Film Script: Duke Walker Promotional Film Music: la liberte Film Direction: Andrew Gallo, VsTheBrain Film Production: Carissa Gallo Ribboned Asparagus Music: Balmorhea Organic Table Settings - drinking glasses, napkins: Ikea - forks: Trampoline - round ceramic vase: Lilith Rockett - white tall vase and cutting board: Alder and Co. - round basket, silver vase, pitcher, glass pouring jar, utensils: Vintage - farm table: Thea’s Antiques - shaker stools and picnic basket: Stars Antiques - wellies: Golden Rule - dress: Stylist’s Own - modeling and wardrobe styling: Lauren Hartmann - dog model: Hani - photographed at Luscher Farm, a preserved family farm and community garden in Lake Oswego, Oregon A D V E R T I S I N G Limited space will be available for relevant ads in the online version of Kinfolk Magazine, Issue Two. Please direct all advertising inquiries and media kit requests to sales@ kinfolkmag.com
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  162. 162. 162 KINFOLK WEBSITE FACEBOOK TWITTER KEEP IN TOUCH “A wafer of a moon was shining over Gatsby’s house, making the night fine as before, and surviving the laughter and the sound of his still glowing garden. A sudden emptiness seemed to flow now from the windows and the great doors, endowing with complete isolation the figure of the host, who stood at the porch, his hand up in a formal gesture of farewell.” — F R A N C I S S C O T T F I T Z G E R A L D , T H E G R E A T G A T S B Y
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