e FROM THE EDITOR
mer marks an exciting time of year. Mental gears shift into a er pace and we do our best to enjoy the weather, the outdoors he company of friends and family. Whether you are vacationing ay-cationing, it’s time to visit that design studio you heard about, a gathering or go the extra mile for a special ingredient. In other As our sixth issue wraps up, I feel energized about what is in store for 2014. s, immerse yourself into something a bit out of the ordinary and Exciting food, design and entertaining projects are popping up around the world nd your entertaining repertoire. and Countlan has only scratched the surface to bring these stories to light. For example, food nomadism, the spreading of ingredients and cuisines across ue 04, we explore how the chocolate pendulum has shifted from mass borders, is a topic that piqued our interest. Thanks in part to the lower cost uced to bean-to-bar. We also talk to some wonderfully opinionated of travel andexperts access who to technology, remarkable that a drink like bubble preneurs and industry reveal howittoistrain your chocolate tea, which originated in Taiwan, can be found and in demand on the streets of ng palate and appreciate a bar like a fine wine or a craft beer. Prague, Sydney, Lima, Dubai, and Nairobi. The growing interest and general e topic of ingredients, we’re rooting for sea salt some ratheropens un- up blank canvas openness towards foreign cuisines andfrom new experiences cted and remote locations introduceand youattohome. a few of our favourite ripe for creativityand in business ds. When it comes to outdoor entertaining, no one does it better than the locals on Amalfisubject Coast or thebusiness tranquil shores of Crowdfunding is the another and Transcoso in Brazil. We talk about model that is fascinating in terms of itspicturesque influence backdrops and table details with highly experienced on design entertaining. I amtwo a fan of the allEDITOR: entertainers in each location. or-nothing funding model and the marketplace it SARAH LAMBERSKY {USA} mark) creates that allows me to support independent deOur that design section the success signers I like. I useconsiders crowdfunding sites asofaan in- Assistant Editor: epublic) dependent retailer in Copenhagen, anditems; marvels at aMike Drach {Canada} discovery tool to find interesting tableware colourful chintz collection in Toronto. Although an experience that adds a new dimension to story- we are endlessly fascinated conversation with the tabletop vessels that keep ART DIRECTOR: telling and to purchasing pieces. our food interesting, we expand our definition of design BENTE BARTH {GERMANY} ublic) to include flowers. You’ll find a dreamy comparison of I hope you find this issue as entertaining as always floral arrangements from florists across the globe. PHOTOGRAPHER: and learn something new that inspires you to host mark) ADAM GOODMAN {USA} a gathering at home. If you have any questions Finally, you’ll meet a few intrepid travelers or and tastecomments Countlan likecreative to get inmakersabout who run some or of would the most travel sites ILLUSTRATOR: volved in future issues, send an email to sarah@ around. They chime in on memorable meals, inspiring BENTE BARTH {GERMANY} countlan.com cities and where they are headed next.
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CONTRIBUTORS:
StayIftuned for our issue in April and be you would likeseventh to join Countlan’s growing dialogueHelen on Yuet Ling Pang (UK) or have an article idea to pitch,Carla we sureentertaining to check out globally countlan.com to read our eclectic Isidoro (Portugal) invite youaround to get the in contact stories from globe. with us and inquire how you Katherine Gonzalez (Israel) can contribute to future issues. Ishay Govender-ypma (S.Africa) Elena Sala (Italy) S a rSarah a h L Lambersky ambersky Monica Lazar (Romania) Editor, Co-Founder Emily Baillie (Canada) @countlan Katy Rose (South Africa) #countlan Fatih Gokmen (Turkey) Yuki Gomi (UK) Donatella Sedda (Italy) Kristin Pedroja (Australia) Rachel Moran (USA) Emma Sorgaard (Denmark) Kathryn Sussman (Canada) Beth Brash (New Zealand)
COVER PHOTO:
Elena Sala, Dolce Salsarosa