This issue contains:
AT LÆSØ: Salt production and distribution on the small Danish island of Læsø
Jamón - F looks into one cured Spanish staple, jamón, at the famed Cinco Jotas restaurant in Jabugo, the jamón mecca
In Conversation- Philosophies and wisdom on how to use salt from two iconic Spanish chefs Joan Roca, El Celler de Can Roca Carme Ruscalleda, Sant Pau
つけもの (Tsukemono) - F explores a traditional Japanese cured food, tsukemono, at the historic Kyoto restaurant Shibakyu
In Conversation- Masahiro Hamaguchi, owner-chef of salt-themed Tokyo restaurant Sel Sal Sale
INTERVIEWS: Craig Cormack, salt guru and owner-chef from South Africa who pairs wine and salt. Salt as an innovative business, as told by Ben Jacobson, owner of Portland- based Jacobson Salt Co.
F LAB: An experiment to see how salt changes meat
ACADEMIC MANUAL: Intriguing facts on salt, organized into six themes
ON THE TABLE: Popular salt-themed restaurants and dessert shops all over the world
USER SCENE: Four gourmets share how they most enjoy salt
F CUT: An aesthetic perspective on various salts with distinct colors and forms
RETAIL: Salt-themed shops in London, Paris, New York, and other influential metropolises
EXTENDED: Examples of industrial uses for salt
MARKET: Snapshots of widely known salt products by type
REFERENCES: Cooking books and videos recommended by salt makers and chefs
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