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kinfolk
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$18.00
Visit product page →This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine.
The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said, “Age is an issue of mind over matter. If you don’t mind, it doesn’t matter.” While many magazines pressure readers to hang on to youth, Kinfolk investigates how our lives are enriched by the people, meals and traditions of things past. One writer considers the inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. Chefs share family recipes they’ve perfected over time, classic recipes updated for the modern era and a holiday menu that’s easy to chew. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age.
Cover Photograph by Neil Bedford
DETAILS
144 pages, offset-printed and perfect bound, full color on uncoated paper. Printed in Canada.SHIPPING + HANDLING
Calculated at checkoutDate of publication: December 3, 2013.
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$18.00
Visit product page →The ninth issue of Kinfolk is all about defining your weekend, finding the right balance between work and play and making the most of your days off.
• The new issue features stories and photos from our team in Portland, Oregon, and our large community of contributors from all around the world.
• Features include: Photo essays on the Art of Bed Making, the Lone Wolf Weekend, the Life Aquatic and Unexpected Soirées.
• Interviews with the publishers of Milk magazine in Paris, and the couple behind the Toast company in the United Kingdom, along with New York chef David Tanis and Tokyo chef Shoichiro Aiba.
• It features essays on daytime drinking, the case for sweating, jogging in public, making the most of weekdays, doing nothing, neighbors and swimming.
• We also have articles on the ideal farmers market, doing a digital detox program and protecting Saturday.
• Also included are many lovely recipes and a feature on our new cookbook, The Kinfolk Table: Recipes for Small Gatherings.
“Whether you’re reveling in the great outdoors, doing some marathon baking or just lounging on the couch, this issue is our guide to striking the right balance and making the most of our well-earned days off. I feel like a phony working on this issue, as mine rarely look like the chilled-out pages that follow. Like many of you, I often spend them typing away or working on a project. We decided to dig deep on the subject of weekends and leisure to re-learn how to do nothing, live more adventurously and embrace those two days, which are meant equally for rejuvenation and invigoration. Take our Weekend issue, kick back, slip off your shoes and simply get out there and enjoy some good food and your favorite people.” —Editor Nathan Williams
DETAILS
144 pages, offset-printed and perfect bound, full color on uncoated paper. Printed in Canada.SHIPPING + HANDLING
Calculated at checkoutDate of publication: September 10, 2013.
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$35.00
Kinfolk magazine—launched to great acclaim and instant buzz in 2011—is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans,bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnicVisit product page →
