Integrity Economics

I use to teach economics. Now I’m a professional artist and I teach. Often I spend 4 hours preparing a class that earns $50. My students can do the math.

Falling in love with food

I use to teach economics. Now I’m a professional artist and I teach. Often I spend 4 hours preparing a class that earns $50. My students can do the math.

flour + water + love

Chad Robertson is the bread baker at Tartine, San Francisco. He makes the most beautiful bread he can, because he wants to. He doesn’t try to make too much of

Pecora Sheepsmilk Cheese

Pecora Dairy makes beautiful mozzarella, sheepsmilk blue, and several other cheeses. You can find them at Pyrmont Market first saturdays or Eveleigh on 1st, 3rd. and 5th Saturdays.

Eating Design with Artist Marije Vogelzang

MARIJE VOGELZANG OF PROEF, DESIGNER AND RESTAURATEUR 09.12.11 — BY MONICA KHEMSUROV in Sight Unseen Magazine Back in 2000, when Marije Vogelzang had graduated from Eindhoven with a product-design degree and begun

Mandagery Creek Venison

Pyrmont Growers Market 1st saturday of the month, Sydney www.mandagerycreek.com.au photo of a Gordon Ramsay dish (meat is SOOO hard to photograph!)

Larder

  Jacob and Sarah Brown run The Larder, our favorite restaurant in Wellington. Very small menu, farm-sourced ingredients, perfect execution. It’s one of those places where it’s hard to get