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. Food Issue 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 49 The Pizza Effect What happens when a trend is taken out of its country of origin, Americanized, and then re-injected into the zeitgeist at home? Food Issue 48 Rose Chalalai Singh On cooking for the art world elite. Food Issue 48 Thirst Aid Five alcohol-free cocktails for the summer.
Food Issue 49 The Pizza Effect What happens when a trend is taken out of its country of origin, Americanized, and then re-injected into the zeitgeist at home?
