We live in an era when we’re expected to diversify rather than do one thing and do it well. Gone are the days of being able to luxuriate in focusing our efforts on a single skill, instead replaced by the assumption that in a diversified world, everyone should wear multiple hats (and update your company’s social media feeds, too). This has led to a smattering of all types of double dippers, such as the designer/directors, singer-songwriters, the actor/waiters and the masseuse/comedian/musician/dog-walker/mortgage brokers. Sometimes affectionately known as “slashies” due to their use of non-committal punctuation marks to define their careers, these people have recently extended their professional ambivalence to the public sector in the form of brick-and-mortar shop fronts. This story is from Kinfolk Issue Fifteen Buy Now Related Stories Food Partnerships City Guide Tim Wendelboe One man's mission to educate, innovate, and serve the world's best brew. Food Issue 20 The Room Service Menu Let these recipes inspire you to indulge in life’s little luxuries as seen in swanky hotels—heavy silverware and monogrammed napkins not included. Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others.
Food Partnerships City Guide Tim Wendelboe One man's mission to educate, innovate, and serve the world's best brew.
Food Issue 20 The Room Service Menu Let these recipes inspire you to indulge in life’s little luxuries as seen in swanky hotels—heavy silverware and monogrammed napkins not included.
Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack.
Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping.
Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote.
Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others.
