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Kinfolk #12
Kinfolk Volume 12: The Saltwater Issue
KINFOLK ISSUE TWELVE: THE SALTWATER ISSUE Kinfolk's Summer 2014 edition will explore the world's oldest and most used seasoning while also looking at it--and us--in its natural habitat: the sea.
Instead of the stereotypical nostalgic summer issue full of things we've covered already (swimming, surfing, hammocks, etc.), this issue will focus not only on our salty theme but also on encouraging people to get outside and be spontaneous in the warm weather. Sunlit, euphoric photo essays will be accompanied by salty commentary and social history: Think of it as a summer issue with a seasoning of culture.
We'd love for our readers to walk--or swim--away from this issue with a few of things on their minds: to take themselves less seriously, to not be afraid to try something new, to flow with the tides (or to push against them at the right moment) and, most importantly, to build a sandcastle and have some fun. This issue's double-barreled concept will provide the readers both with a carefree outlook and a solid backbone of research, food culture and dinner-table conversation. Care to put your toes in? The saltwater's warm.
WELCOME TO KINFOLK ISSUE TWELVE, THE SALTWATER ISSUE.
The Saltwater Issue of Kinfolk explores one of the oldest and most universal seasonings and its natural habitat: the sea. As the temperature rises, so does our impulse to immerse ourselves in the ocean, along with the stories, culture and food that come with it. We invite you to grab a towel, dip your toes in and enjoy our summer issue.
Kinfolk Issue Twelve includes such stories as:
• Photo essays on having a lazy summer, flipping in midair, salty sweat, a Bay Area sand artist, and travel photo essays that take us to salt-encrusted landscapes in Bolivia and Peru
• Essays on the lure of the sea, sunburn, whale songs, John Steinbeck’s connection to the water, the one that got away (failed fisherman’s guide), fearing the ocean, the case for crying and a letter from pepper (to salt)
• Interviews with the Meadow’s Mark Bitterman, best-selling author and former fisherman Mark Kurlansky, urban salt maker Sarah Sproule and a professional sandcastle builder
• Illustrated guides on summer jobs, the story behind sailor tattoos and How to be Neighborly while spending the day on the beach
• The Salt and Vinegar Menu: A series of recipes inspired by the classic flavor combination featuring Shaved Summer Squash Salad with Charred Corn, Stuffed Salt and Vinegar Potato Skins and Grilled Chicken with Blackberry Balsamic Sauce
• Life on the Water: We visit the homes of families who live next to the water in Maine, New Zealand, Italy and Denmark
• The history of salt water taffy and a list of the essential characteristics of a British seaside town
• A Culinary Roundtable featuring a variety of chefs, food writers and others. A roundtable on the changing state of the sea featuring surfers, salt makers, a marine biologist and others
• Recipes for modern snow cones, Ricky’s Ensenada-Style Fish Tacos and Brown Butter Salted Honey Pie. Also: a guide to catching and eating squid
—
“We are more connected to both the sea and seasoning than you might think, which is probably why the rising temperature brings with it an urge to seek the closest body of water and dive in headfirst. The lingering hint of salt that rests on your lips after a day by the ocean is a sign of a well-spent summer, and in this issue we’d like to suggest a few more ways to enjoy those sun-soaked days. The Saltwater Issue is a double-barreled exploration into the world’s most ubiquitous mineral that also doubles as one of the season’s key ingredients. Think of it as a carefree summer issue seasoned with a pinch of culinary history.” —Nathan Williams (editor in chief) and Georgia Frances King (editor)
Cover photograph by Charlie Schuck
Paintings by Katie Stratton
Instead of the stereotypical nostalgic summer issue full of things we've covered already (swimming, surfing, hammocks, etc.), this issue will focus not only on our salty theme but also on encouraging people to get outside and be spontaneous in the warm weather. Sunlit, euphoric photo essays will be accompanied by salty commentary and social history: Think of it as a summer issue with a seasoning of culture.
We'd love for our readers to walk--or swim--away from this issue with a few of things on their minds: to take themselves less seriously, to not be afraid to try something new, to flow with the tides (or to push against them at the right moment) and, most importantly, to build a sandcastle and have some fun. This issue's double-barreled concept will provide the readers both with a carefree outlook and a solid backbone of research, food culture and dinner-table conversation. Care to put your toes in? The saltwater's warm.
WELCOME TO KINFOLK ISSUE TWELVE, THE SALTWATER ISSUE.
The Saltwater Issue of Kinfolk explores one of the oldest and most universal seasonings and its natural habitat: the sea. As the temperature rises, so does our impulse to immerse ourselves in the ocean, along with the stories, culture and food that come with it. We invite you to grab a towel, dip your toes in and enjoy our summer issue.
Kinfolk Issue Twelve includes such stories as:
• Photo essays on having a lazy summer, flipping in midair, salty sweat, a Bay Area sand artist, and travel photo essays that take us to salt-encrusted landscapes in Bolivia and Peru
• Essays on the lure of the sea, sunburn, whale songs, John Steinbeck’s connection to the water, the one that got away (failed fisherman’s guide), fearing the ocean, the case for crying and a letter from pepper (to salt)
• Interviews with the Meadow’s Mark Bitterman, best-selling author and former fisherman Mark Kurlansky, urban salt maker Sarah Sproule and a professional sandcastle builder
• Illustrated guides on summer jobs, the story behind sailor tattoos and How to be Neighborly while spending the day on the beach
• The Salt and Vinegar Menu: A series of recipes inspired by the classic flavor combination featuring Shaved Summer Squash Salad with Charred Corn, Stuffed Salt and Vinegar Potato Skins and Grilled Chicken with Blackberry Balsamic Sauce
• Life on the Water: We visit the homes of families who live next to the water in Maine, New Zealand, Italy and Denmark
• The history of salt water taffy and a list of the essential characteristics of a British seaside town
• A Culinary Roundtable featuring a variety of chefs, food writers and others. A roundtable on the changing state of the sea featuring surfers, salt makers, a marine biologist and others
• Recipes for modern snow cones, Ricky’s Ensenada-Style Fish Tacos and Brown Butter Salted Honey Pie. Also: a guide to catching and eating squid
—
“We are more connected to both the sea and seasoning than you might think, which is probably why the rising temperature brings with it an urge to seek the closest body of water and dive in headfirst. The lingering hint of salt that rests on your lips after a day by the ocean is a sign of a well-spent summer, and in this issue we’d like to suggest a few more ways to enjoy those sun-soaked days. The Saltwater Issue is a double-barreled exploration into the world’s most ubiquitous mineral that also doubles as one of the season’s key ingredients. Think of it as a carefree summer issue seasoned with a pinch of culinary history.” —Nathan Williams (editor in chief) and Georgia Frances King (editor)
Cover photograph by Charlie Schuck
Paintings by Katie Stratton
144 pages, Paperback
First published June 3, 2014
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Displaying 1 - 2 of 2 reviews
September 17, 2014
I read this months after it came out, when Volume 13 showed up, and as such the theme was definitely a bit more whistful than it might otherwise have been as I read it curled up in the chair next to the window with grey fall skies behind me. All those pictures of brilliant blue waters and essays on beach etiquette and swimming with wildlife actually made me regret the speed that fall blanketed Chicago, at least for a moment. Fortunately, there are plenty of other articles that don't induce that rather odd wish for me and induce other things, like hunger.
The best part was the profiles of the homes by the ocean. Lake Michigan isn't the same as the sea--there's no salt tang in the air, and the sound of the waves is soft enough that it's almost always drowed out by the roar of traffic--but one of the things I liked the best about the walk to the train from our old apartment was the glimpse of the lake on my right as I walked north. I read Kinfolk Volume 11 on the back deck of our apartment building, with the building's shadow cast on the beach and the setting sun sparkling on the lake's waters, and it's absolutely true that there's just something about the sea that tugs at your heart. Even when it's a lake, it's enough that you can't see the other side.
The Case for Crying resonated with me as well. I have a somewhat strained relationship with tears due to past experiences, and I found that the situations that most easily induce tears in me are literary or ludological. As the article says:
The Culinary Salt Roundtable was quite interesting, and nice in light of studies lately showing the the American Heart Association's guidelines are doing more harm than good. As one of the chefs consulted states, the problem is processed or restaurant food that's loaded down with sodium, not adding a pinch of salt to a home-cooked meal.
Another great offering from the Kinfolk team. I look forward to Volume 13--and since I already have it, I won't have to wait that long.
The best part was the profiles of the homes by the ocean. Lake Michigan isn't the same as the sea--there's no salt tang in the air, and the sound of the waves is soft enough that it's almost always drowed out by the roar of traffic--but one of the things I liked the best about the walk to the train from our old apartment was the glimpse of the lake on my right as I walked north. I read Kinfolk Volume 11 on the back deck of our apartment building, with the building's shadow cast on the beach and the setting sun sparkling on the lake's waters, and it's absolutely true that there's just something about the sea that tugs at your heart. Even when it's a lake, it's enough that you can't see the other side.
The Case for Crying resonated with me as well. I have a somewhat strained relationship with tears due to past experiences, and I found that the situations that most easily induce tears in me are literary or ludological. As the article says:
People don’t have to be sad to cry. If I’d been a Roman sailor’s wife, it would’ve been an easy deceit: When I’m tired, I can cry enough to fill a whole tear bottle without the slightest tinge of sadness.I typically get annoyed, enraged, or numb at problematic situations in real life, but a good rendition of The Green Fields of France or the last few paragraphs of By the Waters of Babylon or the protagonists' seemingly doomed crusade in Chrono Trigger? That will induce the waterworks, though to my wife's eternal jealously, it's usually of the "single tear sliding down my cheek" cinematic variety. Not exactly the sort of thing that could be collected in a bottle.
The Culinary Salt Roundtable was quite interesting, and nice in light of studies lately showing the the American Heart Association's guidelines are doing more harm than good. As one of the chefs consulted states, the problem is processed or restaurant food that's loaded down with sodium, not adding a pinch of salt to a home-cooked meal.
Another great offering from the Kinfolk team. I look forward to Volume 13--and since I already have it, I won't have to wait that long.
July 1, 2014
Gorgeous! Looking at salt is such a fun, unexpected take on summer. Wonderful as always.
Displaying 1 - 2 of 2 reviews