KINFOLK ISSUE TWELVE: THE SALTWATER ISSUE Kinfolk's Summer 2014 edition will explore the world's oldest and most used seasoning while also looking at it--and us--in its natural habitat: the sea.
Instead of the stereotypical nostalgic summer issue full of things we've covered already (swimming, surfing, hammocks, etc.), this issue will focus not only on our salty theme but also on encouraging people to get outside and be spontaneous in the warm weather. Sunlit, euphoric photo essays will be accompanied by salty commentary and social history: Think of it as a summer issue with a seasoning of culture.
We'd love for our readers to walk--or swim--away from this issue with a few of things on their minds: to take themselves less seriously, to not be afraid to try something new, to flow with the tides (or to push against them at the right moment) and, most importantly, to build a sandcastle and have some fun. This issue's double-barreled concept will provide the readers both with a carefree outlook and a solid backbone of research, food culture and dinner-table conversation. Care to put your toes in? The saltwater's warm.
WELCOME TO KINFOLK ISSUE TWELVE, THE SALTWATER ISSUE.
The Saltwater Issue of Kinfolk explores one of the oldest and most universal seasonings and its natural habitat: the sea. As the temperature rises, so does our impulse to immerse ourselves in the ocean, along with the stories, culture and food that come with it. We invite you to grab a towel, dip your toes in and enjoy our summer issue.
Kinfolk Issue Twelve includes such stories as:
• Photo essays on having a lazy summer, flipping in midair, salty sweat, a Bay Area sand artist, and travel photo essays that take us to salt-encrusted landscapes in Bolivia and Peru
• Essays on the lure of the sea, sunburn, whale songs, John Steinbeck’s connection to the water, the one that got away (failed fisherman’s guide), fearing the ocean, the case for crying and a letter from pepper (to salt)
• Interviews with the Meadow’s Mark Bitterman, best-selling author and former fisherman Mark Kurlansky, urban salt maker Sarah Sproule and a professional sandcastle builder
• Illustrated guides on summer jobs, the story behind sailor tattoos and How to be Neighborly while spending the day on the beach
• The Salt and Vinegar Menu: A series of recipes inspired by the classic flavor combination featuring Shaved Summer Squash Salad with Charred Corn, Stuffed Salt and Vinegar Potato Skins and Grilled Chicken with Blackberry Balsamic Sauce
• Life on the Water: We visit the homes of families who live next to the water in Maine, New Zealand, Italy and Denmark
• The history of salt water taffy and a list of the essential characteristics of a British seaside town
• A Culinary Roundtable featuring a variety of chefs, food writers and others. A roundtable on the changing state of the sea featuring surfers, salt makers, a marine biologist and others
• Recipes for modern snow cones, Ricky’s Ensenada-Style Fish Tacos and Brown Butter Salted Honey Pie. Also: a guide to catching and eating squid
“We are more connected to both the sea and seasoning than you might think, which is probably why the rising temperature brings with it an urge to seek the closest body of water and dive in headfirst. The lingering hint of salt that rests on your lips after a day by the ocean is a sign of a well-spent summer, and in this issue we’d like to suggest a few more ways to enjoy those sun-soaked days. The Saltwater Issue is a double-barreled exploration into the world’s most ubiquitous mineral that also doubles as one of the season’s key ingredients. Think of it as a carefree summer issue seasoned with a pinch of culinary history.”
Nathan Williams (editor in chief) and Georgia Frances King (editor)