Better With Age
For as long as Alonso and Johanknecht have steered their design firm, sustainability has been Commune’s philosophical North Star. “From the beginning we’ve had the same fear: that we would add to landfills,” Alonso says. “Our goal has always been to create things that will last forever.” That starts with using natural materials like durable hardwood—instead of ubiquitous but flimsy particle board—for cabinetry and honed stone for countertops, as in this Santa Cruz kitchen. “With a little care, these surfaces will only enhance with time,” Alonso says.
Waste Not, Want Not
Diese Geschichte stammt aus der May 2023-Ausgabe von Bon Appétit.
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Diese Geschichte stammt aus der May 2023-Ausgabe von Bon Appétit.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice
Built to Last
California design studio Commune outlines sustainable strategies for kitchens
DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage
DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent
Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life
Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover
APPALACHIA ANEW
From northern Mississippi to southern New York, this sprawling region is home to all things foraged, dried, pickled, and preserved. But it's so much more than its age-old traditions. Appalachian food today is a reflection of its past and future, shaped by those who weather its near-constant change
MY TANZANIAN TABLE
Associate food editor ZAYNAB ISSA transports her guests through an intimate dinner party inspired by her heritage
BON APPÉTIT'S FOOD CITY OF THE YEAR: MIAMI
Miami has been a destination city for a long time. Like so many others, I started traveling there decades ago for its beautiful beaches and Art Deco architecture. Later its galleries and art scene became part of the draw. It's famously a magnet for spring breakers, too, and more recently for the tech crowd. But Miami wasn't primarily thought of as a destination for its food. Now that is changing in wonderful, exciting ways.
Waffle Saturdays
Turns out owning a single-use kitchen gadget is a great excuse to gather
