Our tenth issue of Kinfolk is all about things that get better with age.
Kinfolk’s recipe editor María Del Mar Sacasa shares recipes for Basic Eggnog, Chai Eggnog, Orange Cardamom Eggnog, Kefir Lime Lemongrass Eggnog and Chocolate Eggnog.
We’ve created a collection of confections that celebrate milestone ages, inspired by the culinary trends of their eras. Make a wish!
Aging is happening and you can’t stop it. You can, however, change your perspective toward it and embrace it with all the energy, grace and style in the world.
Use our short guide to prepping some holiday goodie parcels to be delivered via postman, not Santa.
What happens when your hair is seasoned with more salt than pepper? Our writer considers becoming prematurely mature looking.
Retirees have all the time in the world for aimless fun. Here’s how to join in, no matter your age.
In life, we often jump into things too early before our plans are ripe. It’s the same with fruit: We pick things too quickly because we can’t wait. Our writer explains why sometimes both fruit and friendships need to be found at the perfect moment.
Emily Post was a titan of 20th-century etiquette. We ask her great-great-granddaughter Lizzie Post for some modern entertaining tips that aren’t as stern and stodgy as those of yesteryear.
Like many other great things in life, cutting boards improve over time. Here, a chef looks back on her life using different boards in different kitchens and finds meaning in the marks left behind.
We take a look at four aging processes—fermenting, curing, pickling and growing out of the soil—and ask some Oregon experts to help us understand how they work.
A photo essay and interview with German photographer Karsten Thormaehlen, who travels the globe documenting the stories behind and the faces of some of the world’s oldest dwellers.
These recipes for “Blue Christmas” Potatoes and Mashed Sweet Potatoes are part of the Soft-Serve Menu: a holiday feast for anyone and everyone, even those with no teeth!