by Micah P. Hinson
He’s one of the most dramatic songwriters from the West, part of Texas creative scene. His voice echoes in your chest and his skinny body frame escapes any cliché. Ten years after Micah P. Hinson and the Gospel of Progress, Micah is still in his 30 and is married to “the” young wife to whom he proposed at the end of one of his concerts…
by Laura Taccari
I have the gift of writing. Writing is my duty. I write about stories, clothes, hotel rooms, but also feelings, fabrics, breakfasts and dreams. I write about wonders. I love traveling and discovering new things, traveling and understanding ancient truths. I love waking up every morning and making bread, shortbread, crunchy granola or experimenting apple pies. I love the North, an impeccable hospitality and a room that I can feel mine for a night…
Our dream place for the summer is The Surf Lodge. Whatever the beach, we’d love to find it there to welcome us after a day of swimming and sunbathing. “Aloha! Music, sun, and summer fun all return to Montauk at The Surf Lodge”.
Phoenicia, NY, USA
All the people who have imagined and accomplished a Meraviglia project make us grateful, happy and proud. It’s a feeling difficult to explain; we are still looking for one word that could define it and will probably end up making one up. In the meantime, we introduce you to another place whose discovery awakened that same emotion again. Upstate NY.
Lake Tahoe, USA
We like to think that, during their escape, Susy and Sam (Moonrise Kingdom) would have stopped at Basecamp Hotel on lake Taohe and slept at least one night in the comfort of a bed. This welcoming and strategic camp-lodge is ideal for romantic boy-scouts (and aspiring).
by Liz Lambert
Liz is a talented and visionary hotelier who’s bet on her land, Texas. After a few years in NY where she worked as a lawyer for the Manhattan District Attorney Office, she opened four hotels (El Cosmico, San Jose Hotel, Hotel Havana, Hotel Saint Cecilia) that are praised by magazines, prestigious websites and hipsters around the world because of their hippy-vintage-pop-metropolitan atmosphere.
by Samin Nosrat
Samin’s life has been molded by skillfull teachers beginning with her mother, grandmothers and aunts who made a home for her in the Persian kitchen. Her culinary philosophy has been shaped by the Chez Panisse family. She brings a sense of humour and joy with her into the kitchen, where she cooks simple, honest food rooted in tradition and seasonality. “I cook. I write. I teach. And I love: horizontal stripes, liberty prints, semi-hard basque sheepsmilk cheeses, and trying to find the good in everything”.
Santa Cruz, USA
Reconnect to the land and the origins of food is a modern fashion that we love to follow. We grew up in the countryside and whenever we’re invited to get back, we quickly throw on light cotton clothes and we go. Outstanding in the Field is a roving culinary adventure, a restaurant with no walls, just a very long table where to sit together to celebrate nature and the good work of those who bring nourishment, with your feet touching the earth.
by Chuck Ortiz
Toronto native Chuck has always been in and around the world of food. From dishwasher, to line cook, and even caterer, there isn’t a job in this industry he hasn’t had. His love for the food industry led him to want to document it for people on the outside looking in. He started Acquired Taste Magazine in hopes to change food journalism and to bring more attention to the individuals that make the industry what it is.
by Benedetta Antonelli
After graduating in Philosophy, her life took an unexpected twist: an internship at Vogue Italy in Paris, an assistant role between Old and New World and finally the creation of Confezioni Crosby, a fashion brand that combines traditional Italian manufacture and essential American work-wear. Benedetta lives and works in NY, together with her husband Jonathan Joory.
by Holly Lynton
Holly, photographer. “I make large-scale, color photographs that address how disconnected we are from the natural world, and express my longing to be more connected through fantasies where a balance has been struck. Sometimes, I respond spontaneously to an event. Other times, I recreate one.” Recently, she left New York for Massachusetts farm country.
Palm Springs and Joshua Tree National Park, USA
At the Ace, whatever they choose will be fine Arriving at the Ace Hotel in Palm Springs on a late night of August means checking in, putting your swimsuit on, diving in the swimming pool, enjoying a memorable burger on the deckchair and looking at the brightest stars you’ve ever seen. It’s falling asleep and waking up in the middle of the night to realize that you are at the most surreal party you’ve ever been to, with a folk singer from New Jersey, a cowboy from Colorado and a fortune-teller from Berkley…
San Francisco, USA
San Francisco starts with a red bridge. At first, it’s a string of dots getting ready to dive into the water, then slowly the dots get clearer and clearer and start becoming houses, windows, fat trees along the edges of the pavements, tram going up and down a toy track. Somewhere at the back, an American flag is swinging relentlessly from side to side…
by Fiorella Valdesolo
Fiorella is a Brooklyn-based freelance writer and editor. In the summer of 2012, she founded (together with Michele Outland) Gather Journal, a bi-annual food magazine. A source of inspiration that you can return to again and again.
San Francisco, USA
Supports the local food community of San Francisco Bay and brings eaters together to grow community around the foods nature provides. They run multiple projects: the Wild Kitchen, for instance, is a roaming restaurant, a roving underground supper club. Sixty diners sit around the communal table, enjoying lavish 8 course meals, with each course highlighting a sustainably foraged ingredient from the local landscape. Following the seasons, menus explore forests and oceans. We receive their newsletters and whenever a new Foraging Class starts, we dream of joining this young wise group for an excursion by land or sea in search of food.