One of the beautiful mysteries of wine is its relationship with time. With each growing season and production of the finished product, and the subsequent deposit of bottles into a cold cellar, people and their imaginations occupy space in the past, present and future, all at once. When I opened…

Trying to engage with the possibility that tariffs of 100% could soon be applied to European wine has felt something like sleepwalking. Might it really happen? While we know, in this political moment, not to count chickens before they hatch, judging by the growing seriousness of the protestations of people…

Editor’s Notebook: Kitchen Work Magazine Issue # 6

Last week, on the first cold day of the season, as I sat in a corner at my local Mexican restaurant and tried to immerse myself in the anonymity of a steaming bowl of posole, an old friend in the wine business…

(Introduction to Issue 5 of Kitchen Work magazine)

Little did I know when I set out to start publishing a magazine that so much of what I wanted from the experience was to keep learning. I knew I missed being engaged with issues and ideas broader than the ones on…

by Luigi Anania, translated by Neal Rosenthal

from Issue #4 of Kitchen Work magazine

Recent developments in the world of wine have changed both its landscape and the habits of those who live there.

The Italian countryside, previously planted to a diverse mix of crops, is now devoted to intensive…

I cannot help but mention the passing of Anthony Bourdain, the news of which broke while I was writing this introduction for our fourth issue. If there is one thing that Bourdain understood better than the rest of us and was more desperate to demonstrate than anything else, it was…

When I was in college I met a professor who changed my life and who started me on a circuitous route to think that perhaps the world could use a modest little printed quarterly magazine about eating and drinking.

It’s not because he, Robert Boyers is his name, would tell…

A summer call for recipes and wine notes from Kitchen Work magazine:

We would like to receive and publish recipes from your favorite meals and impressions of your most memorable bottles of wine.

1. Send us a favorite recipe, and 400–600 words of writing about it. The words can be…

Matt Straus

Chef, Sommelier, Restaurateur, Editor

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