The Saltwater Issue.
The Saltwater Issue of Kinfolk explores one of the oldest and most universal seasonings and its natural habitat: the sea. As the temperature rises, so does our impulse to immerse ourselves in the ocean, along with the stories, culture and food that come with it. We invite you to grab a towel, dip your toes in and enjoy our summer issue.
Kinfolk Issue Twelve includes such stories as:
• Photo essays on having a lazy summer, flipping in midair, salty sweat, a Bay Area sand artist, and travel photo essays that take us to salt-encrusted landscapes in Bolivia and Peru
• Essays on the lure of the sea, sunburn, whale songs, John Steinbeck’s connection to the water, the one that got away (failed fisherman’s guide), fearing the ocean, the case for crying and a letter from pepper (to salt)
• Interviews with the Meadow’s Mark Bitterman, best-selling author and former fisherman Mark Kurlansky, urban salt maker Sarah Sproule and a professional sandcastle builder
• Illustrated guides on summer jobs, the story behind sailor tattoos and How to be Neighborly while spending the day on the beach
• The Salt and Vinegar Menu: A series of recipes inspired by the classic flavor combination featuring Shaved Summer Squash Salad with Charred Corn, Stuffed Salt and Vinegar Potato Skins and Grilled Chicken with Blackberry Balsamic Sauce
• Life on the Water: We visit the homes of families who live next to the water in Maine, New Zealand, Italy and Denmark
• The history of salt water taffy and a list of the essential characteristics of a British seaside town
• A Culinary Roundtable featuring a variety of chefs, food writers and others. A roundtable on the changing state of the sea featuring surfers, salt makers, a marine biologist and others
• Recipes for modern snow cones, Ricky’s Ensenada-Style Fish Tacos and Brown Butter Salted Honey Pie. Also: a guide to catching and eating squid