March 2012

Features

• Green Design: Urban-Rustic Interiors

  Sean Knibb is known for his naturalistic landscapes, but now he is becoming just as famous for his urban-rustic restaurant interiors and Technicolor furniture.

• Editor’s Letter

• Healthy Eating Tips from AJ Jacobs

  Guided by snack-food developers and chefs, writer AJ Jacobs teaches himself to crave broccoli and brussels sprouts, and otherwise retools his taste buds.

• Healthy Cooking in the 21st Century

  There’s a world of healthy ingredients you’ve probably never tried, even if you’re an adventurous cook. It’s time to explore something new. That’s why F&W collected shopping lists from three brilliant innovators: a meat-centric chef, a vegan expert and a baking genius. We also got their most delicious recipes, from braised wild-boar shanks to fluffy pancakes with flaxseed.

• Natural Curiosities at Home

  Working with his collection of 75,000 images, Christopher Wilcox of L.A.’s Natural Curiosities transforms rare finds into reproducible art. Wilcox and his partner, chef Sera Pelle, invite F&W to see their studio and urban farm and reveal plans for a new food-inspired venture.

• A 2,000-Degree Dinner Party with the Artisans at Esque

  Glassblowing meets grass-fed beef when the artisans at Portland, Oregon’s Esque host a dinner party at their studio, inviting star chef Naomi Pomeroy to cook in their superhot ovens.

• Sprouting a Germination Nation

  Sprouted rice, sprouted lentils, sprouted flour, sprouted tortilla chips: Sprouted foods are everywhere. Here’s why you should try them.