Oysters—which used to be sourced from river beds as cheap sustenance for impoverished workers—are now washed down with Champagne. Quinoa, a staple grain from the Andes, has become a costly commodity. Even caviar, a delicacy favored by the Russian elite, was once served as a free bar snack in American saloons in the hope that its saltiness would encourage drinking. If we can learn anything from these once-humble goodies, it’s that even the least glamorous can succeed with the right This story is from Kinfolk Issue Thirty-Five Buy Now Related Stories 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 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 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 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 Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.
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 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 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 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 Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers.
Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.
