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Kinfolk Volume 10: The Aged Issue

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This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine. The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine. The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said, “Age is an issue of mind over matter. If you don’t mind, it doesn’t matter.” While many magazines pressure readers to hang on to youth, Kinfolk investigates how our lives are enriched by the people, meals and traditions of things past. One writer considers the inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. Chefs share family recipes they’ve perfected over time, classic recipes updated for the modern era and a holiday menu that's easy to chew. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age. Kinfolk is a place to discover new things to cook, make and do. Our growing international community is generous when it comes to sharing ideas for small gatherings, ways to take good care of friends and family and living a grounded, balanced lifestyle that is about connecting and conversation. Stunning photographs and colorful illustrations target individuals interested in recreational cooking and home entertaining. The collaborative style and content connects a growing demographic with creative individuals such as chefs, home cooks, designers, photographers and crafters, and encourages a laid-back approach to entertaining at home. OUR TENTH ISSUE OF KINFOLK IS ALL ABOUT THINGS THAT GET BETTER WITH AGE. This issue of Kinfolk—the Aged Issue—contains rituals of the past and musings on the future. One writer laments that inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. We suggest ways to feel older instead of younger and let you gaze into the history-filled eyes of people who have lived a full century. Our favorite chefs share family recipes they’ve perfected over time, we reinvent wintertime dishes our grandmothers used to (often badly) make and create a menu designed for eating with and without dentures. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age. — Here’s what you’ll find in the issue: • Photo essays on the faces and fingers of centenarians, the plodding pace of glaciers, the perfect moment of ripeness, the grace of gray hair and birthday cakes for all ages • Essays on welcoming old age, the revealing marks in aging cutting boards, turning into your mother, going gray early, the legacy of Shakers, reading aloud and acquired tastes • A profile series on aging food processes and expert advice from Oregon makers. A look at end-of-year rituals from around the world • A social history of pubs; an educated guide to hot toddies; a chef reflects on his family’s dim sum tradition; a supper club focusing on recipes of grandmothers • A Soft-Serve Menu: Easy-to-chew holiday fare such as Roasted Beet Soup, “Blue Christmas” Potatoes and Mashed Potatoes and Espresso Rum Mousse • Top Chefs: Interviews with and recipes from top-selling cookbook authors Mollie Katzen (Mac & Chili & Cheese), Yotam Ottolenghi (Portobello Mushrooms with Pearled Barley and Preserved Lemons) and Alice Waters (Almond Milk Panna Cotta) • An illustrated guide to coffee evolution, tips for sending parcels, advice on how to behave like an old person and how to feel younger, a list of things that are gone but shouldn’t be forgotten • Plus, modern etiquette tips from Emily Post’s great-great-granddaughter, a quiz on ancient culinary tools, retirement activities, a guide to napping, how to be neighborly to your older friends and remembrances from things past • Recipes for Dim Sum, Hot Toddies, Classic Ice Cream Cake and an update on the old classic: Lamb Shepherd’s Pie — “The older folks in our lives can teach us a lot about how we should live. We believe we’re made fuller by the people, meals and traditions of things past. Other aspects of life also improve with a little time: wine, truffles, a good jar of sauerkraut. Simplicity in design survives longer than the complex. Processes such as fermenting, pickling and curing bring out the flavors in foods through extending their lives. While making this issue, we’ve gleaned kindhearted advice from the elderly friends in our lives, and they all speak the same message: Love a lot, laugh often and once you’re over the peak of that hill, prepare for life to pick up pace as gravity brings you rolling back down the other side. So please: Pour yourself a hot drink, curl up on the couch and enjoy our fresh take on old things.” — Editor in Chief Nathan Williams & Editor Georgia Frances King ON THE COVER Photograph by Neil Bedford Model Helen Storey Petticoat by AB, available at Egg Paintings by Katie Stratton


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This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine. The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine. The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said, “Age is an issue of mind over matter. If you don’t mind, it doesn’t matter.” While many magazines pressure readers to hang on to youth, Kinfolk investigates how our lives are enriched by the people, meals and traditions of things past. One writer considers the inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. Chefs share family recipes they’ve perfected over time, classic recipes updated for the modern era and a holiday menu that's easy to chew. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age. Kinfolk is a place to discover new things to cook, make and do. Our growing international community is generous when it comes to sharing ideas for small gatherings, ways to take good care of friends and family and living a grounded, balanced lifestyle that is about connecting and conversation. Stunning photographs and colorful illustrations target individuals interested in recreational cooking and home entertaining. The collaborative style and content connects a growing demographic with creative individuals such as chefs, home cooks, designers, photographers and crafters, and encourages a laid-back approach to entertaining at home. OUR TENTH ISSUE OF KINFOLK IS ALL ABOUT THINGS THAT GET BETTER WITH AGE. This issue of Kinfolk—the Aged Issue—contains rituals of the past and musings on the future. One writer laments that inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. We suggest ways to feel older instead of younger and let you gaze into the history-filled eyes of people who have lived a full century. Our favorite chefs share family recipes they’ve perfected over time, we reinvent wintertime dishes our grandmothers used to (often badly) make and create a menu designed for eating with and without dentures. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age. — Here’s what you’ll find in the issue: • Photo essays on the faces and fingers of centenarians, the plodding pace of glaciers, the perfect moment of ripeness, the grace of gray hair and birthday cakes for all ages • Essays on welcoming old age, the revealing marks in aging cutting boards, turning into your mother, going gray early, the legacy of Shakers, reading aloud and acquired tastes • A profile series on aging food processes and expert advice from Oregon makers. A look at end-of-year rituals from around the world • A social history of pubs; an educated guide to hot toddies; a chef reflects on his family’s dim sum tradition; a supper club focusing on recipes of grandmothers • A Soft-Serve Menu: Easy-to-chew holiday fare such as Roasted Beet Soup, “Blue Christmas” Potatoes and Mashed Potatoes and Espresso Rum Mousse • Top Chefs: Interviews with and recipes from top-selling cookbook authors Mollie Katzen (Mac & Chili & Cheese), Yotam Ottolenghi (Portobello Mushrooms with Pearled Barley and Preserved Lemons) and Alice Waters (Almond Milk Panna Cotta) • An illustrated guide to coffee evolution, tips for sending parcels, advice on how to behave like an old person and how to feel younger, a list of things that are gone but shouldn’t be forgotten • Plus, modern etiquette tips from Emily Post’s great-great-granddaughter, a quiz on ancient culinary tools, retirement activities, a guide to napping, how to be neighborly to your older friends and remembrances from things past • Recipes for Dim Sum, Hot Toddies, Classic Ice Cream Cake and an update on the old classic: Lamb Shepherd’s Pie — “The older folks in our lives can teach us a lot about how we should live. We believe we’re made fuller by the people, meals and traditions of things past. Other aspects of life also improve with a little time: wine, truffles, a good jar of sauerkraut. Simplicity in design survives longer than the complex. Processes such as fermenting, pickling and curing bring out the flavors in foods through extending their lives. While making this issue, we’ve gleaned kindhearted advice from the elderly friends in our lives, and they all speak the same message: Love a lot, laugh often and once you’re over the peak of that hill, prepare for life to pick up pace as gravity brings you rolling back down the other side. So please: Pour yourself a hot drink, curl up on the couch and enjoy our fresh take on old things.” — Editor in Chief Nathan Williams & Editor Georgia Frances King ON THE COVER Photograph by Neil Bedford Model Helen Storey Petticoat by AB, available at Egg Paintings by Katie Stratton

30 review for Kinfolk Volume 10: The Aged Issue

  1. 5 out of 5

    Kalkwerk

    Es gibt gute Gründe, das Kinfolk Magazine zu mögen oder nicht zu mögen. Egal, auf welcher Seite man steht: Man kann nicht leugnen, dass Kinfolk zu den einflussreichsten Periodika der letzten Jahre zählt. Das Flaggschiff der Slow-Living-Bewegung lebt von durchgestylt-minimalistischer Fotografie, legt Wert auf Traditionen, Qualität, gutes Essen, naturnahes Leben, Familie und wählt für jedes Heft ein übergeordnetes Thema, das in spezifischer Kinfolk-Ästhetik beleuchtet wird. Das Ganze ist ein bissc Es gibt gute Gründe, das Kinfolk Magazine zu mögen oder nicht zu mögen. Egal, auf welcher Seite man steht: Man kann nicht leugnen, dass Kinfolk zu den einflussreichsten Periodika der letzten Jahre zählt. Das Flaggschiff der Slow-Living-Bewegung lebt von durchgestylt-minimalistischer Fotografie, legt Wert auf Traditionen, Qualität, gutes Essen, naturnahes Leben, Familie und wählt für jedes Heft ein übergeordnetes Thema, das in spezifischer Kinfolk-Ästhetik beleuchtet wird. Das Ganze ist ein bisschen "Fabelhafte Welt der Amélie", nur in gedämpften Naturtönen und in Portland, Oregon. Gegenstand der zehnten Ausgabe ist das Alter. Dabei steht der hochaltrige Mensch in wunderschönen Bildern ebenso im Fokus, wie großmütterliche Erinnerungen, längst vergessene Küchengeräte, die Geschichte der Kaffeezubereitung, die Kunst des Mittagsschläfchens oder das Design der Shaker (gemeint ist die christliche Freikirche, nicht das Cocktail-Equipment). Der Zugriff auf das Thema ist mal ein ironischer, insbesondere aber ein schonungslos romantisierender. Wie in jedem anderen Kinfolk-Heft, spielen auch in der Alters-Ausgabe die negativen Aspekte eines Themas keine Rolle. Das muss man verkraften können - und ich kann es. Eine hübsch-verklärende Lektüre für ein wohliges Heile-Welt-Gefühl.

  2. 5 out of 5

    Margaret Carpenter

    A friend gave this to me today. She said she brought me "the old person issue" because I seemed like the kind of person who'd enjoy it. Reminded me of the last time I looked through a Kinfolk magazine - in a Whole Foods in San Francisco, right before I heard that Prince had died. Speaking of age and mortality. A friend gave this to me today. She said she brought me "the old person issue" because I seemed like the kind of person who'd enjoy it. Reminded me of the last time I looked through a Kinfolk magazine - in a Whole Foods in San Francisco, right before I heard that Prince had died. Speaking of age and mortality.

  3. 4 out of 5

    Pearse Anderson

    So, this magazine has wonderful design and photographs (although brief, barely noticeable image compression problems did not go unnoticed). However, the writing here is bad three quarters of the time. It's not long enough to be like, a story-story, so instead the authors tended to either write a series of miserable lists everyone would agree with, or waver their thesis and introduction until both collapsed in on themselves. Furthermore, the writers and creators were really, well, not creative. F So, this magazine has wonderful design and photographs (although brief, barely noticeable image compression problems did not go unnoticed). However, the writing here is bad three quarters of the time. It's not long enough to be like, a story-story, so instead the authors tended to either write a series of miserable lists everyone would agree with, or waver their thesis and introduction until both collapsed in on themselves. Furthermore, the writers and creators were really, well, not creative. For an issue based around age, they were ageist at times, stereotyping and nostalgiasizing and hitting the lowest common denominator three times too many. The interviewers could've used some more practice too. It's such a shame that I might enjoy this more if I couldn't read English. Glad Alice Gao is getting out in the world, though! Or should I say, getting gao-ut? I'll see myself out.

  4. 5 out of 5

    Elsabe

    Kinfolk. Hardly able to call it a magazine, which of course it is. But the information contained between the good quality paper has value and that both the content and the paper is energizing. With pizazz, style and pride they create light, interesting, joyful reading matter that matters. So tired we are of being underestimated for what we think and enjoy. I love the sneak peaks in other people's lives based on how they make life matter and what brings them joy. Thank you for accommodating that Kinfolk. Hardly able to call it a magazine, which of course it is. But the information contained between the good quality paper has value and that both the content and the paper is energizing. With pizazz, style and pride they create light, interesting, joyful reading matter that matters. So tired we are of being underestimated for what we think and enjoy. I love the sneak peaks in other people's lives based on how they make life matter and what brings them joy. Thank you for accommodating that we do not appreciate sharing the enhancement of narcism, we get how Narcissus drowned.

  5. 5 out of 5

    Mary Karpel-Jergic

    Lovely magazine that is more of a book. This issue around ageing. Lots of interesting pages and photographs. But the font is far too small. Can't understand the design cjoice here! Lovely magazine that is more of a book. This issue around ageing. Lots of interesting pages and photographs. But the font is far too small. Can't understand the design cjoice here!

  6. 5 out of 5

    Lizzy 찡긋 Kim

    Great photos, Fascinating writing, Deep articles,,,SMALL FONTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I'M ANGRY !!!!!!!!!!!!!!!!! WHY THEY CHOSE SO TINY FONTS????????????? Great photos, Fascinating writing, Deep articles,,,SMALL FONTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I'M ANGRY !!!!!!!!!!!!!!!!! WHY THEY CHOSE SO TINY FONTS?????????????

  7. 5 out of 5

    Brittany

    The Aged Issue. There are some beautiful articles and photography in this issue. Some articles felt "eh" or took aging too lightly in my opinion. Still, sitting down with a Kinfolk feels calming. The Aged Issue. There are some beautiful articles and photography in this issue. Some articles felt "eh" or took aging too lightly in my opinion. Still, sitting down with a Kinfolk feels calming.

  8. 4 out of 5

    Very Arwanto

  9. 4 out of 5

    Anja

  10. 4 out of 5

    Michael

  11. 4 out of 5

    Felicia Leonardo

  12. 5 out of 5

    Antoinette Messina

  13. 5 out of 5

    Eidel

  14. 5 out of 5

    Wynene

  15. 4 out of 5

    Swayne Sparkles

  16. 4 out of 5

    Joana

  17. 5 out of 5

    Abby

  18. 4 out of 5

    AW

  19. 4 out of 5

    Dorothy Fitzgerald

  20. 5 out of 5

    Saniyyah Blesshanti

  21. 5 out of 5

    leslie connor

  22. 5 out of 5

    Megan Huff

  23. 4 out of 5

    Kaley Casenhiser

  24. 5 out of 5

    Malia

  25. 4 out of 5

    Leney

  26. 4 out of 5

    Nelsen

  27. 4 out of 5

    Rebecca

  28. 4 out of 5

    Lane

  29. 5 out of 5

    Morgane

  30. 4 out of 5

    Sinae Carrotate

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