On a sun-drenched corner in the Neos Kosmos neighborhood of Athens, Evangelia Koutsovoulou has set up the office, laboratory and tasting room for Daphnis and Chloe, a herb company that has been capturing the heady aroma of Greece since 2013. Koutsovoulou, who is originally from central Greece, collaborates with organic farmers around the country, using sustainable farming practices to grow small quantities of indigenous herbs. Like many Greeks who live outside of big cities, Koutsovoulou grew up eating and drinking This story is from Kinfolk Issue Forty-One Buy Now Related Stories Food Issue 41 A Mediterranean Supper Four citrusy recipes from the kitchen of Anissa Helou. Food Issue 41 Correction The messy reality behind a simple prescription. Arts & Culture Food Issue 47 Object Matters An itemized history of the menu. Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Arts & Culture Food Issue 46 Consider the Mango An ode to the world’s sweetest fruit. Food Issue 44 Pierre Thiam From West Africa to the world.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
