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Watermelon FOOD & FIRE GARDEN TIKI COCKTAILS TOMATOES

SUMMER 2019

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CONTENTS summer 19

3 What's Up Sweet Paul 6 My Happy Dish 8 Handmade 10 Mormor's Kitchen 12 From Tree to Table 19 Bookmarked 20 To Market, To Market 22 Healthy Appetite 28 Unplugging to Reconnect 30 Put a Lid on It! 32

Woof

PHOTOGRAPHY BY NATALIE CHITWOOD

features 36 Playing with Food and Fire 52 Grow Your Garden 62 Passport to Paradise 72 When Paul Met Trina 80 Wild About Watermelon 90 Sweethearts of Summer 102 A Maker's Guide to Paris 110 Cheers FOLLOW US @SWEETPAULMAGAZINE

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Ed Andrews Lova BlĂĽvarg Susanna BlĂĽvarg John Bodenschatz Alejandro Cantagallo Alison Carroll Natalie Chitwood Noah Fecks Jocelyn Guest Brandon Harman Michaela Hayes Lisanne Helling Dorie Herman Alina Mendoza Jonah Miller Shannon Mustipher Erika Nakamura Brady Smith Hillary Sterling china squirrel Tiffani Thiessen Trina Turk Alexandra Villefrance Kevin Wolf

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY ALINA MENDOZA

For many people, summer is chill, a time for relaxation and vacation. But for me, summer is the busiest time of the year. At Sweet Paul, we usually shoot the holiday issue in the middle of summer. Itâ€™s not always easy to get into the Christmas spirit in July, I can tell you. But cranking up the AC and putting on some holiday tunes helps get us in the mood. Happy Holidays! My partner James organizes the Phoenicia Flea, a nomadic makers market that pops up in Brooklyn and upstate New York, the Berkshires in Massachusetts, Asbury Park, New Jersey, and more. I love being a part of the markets, selling both Sweet Paul Magazine and my Paul Lowe Ceramics. I also get to meet amazing people, make friends with the other vendors, and just hang out outside in the most beautiful locations. Iâ€™d love to see you at one or all of them. You can find more info at PhoeniciaFlea.com. Have a very happy summer everyone! Lots of love,

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[ SWEET PAUL STOCKIST SPOTLIGHT ]

Darvill’s Bookstore Eastsound, WA

What makes Darvill’s Bookstore a sweet spot to visit? That the store has been owned and operated by Jenny Pederson for 37 years says a lot about how an independent bookstore can thrive when it is well tended, carefully curated, and supported by a strong community. The store is small, but packed with a varied offering of classics, fiction, nonfiction, and children’s books. We’re honored when customers tell us what a great selection of books we carry. And then there’s the aroma of Batdorf and Bronson coffee as soon as you open the door and step inside. What could be better than books and an amazing cup of coffee.

Where in your store does Sweet Paul find its place and who brings it home?  Sweet Paul is either placed on the top row of the magazine wall so you can see it through the front window or in our cooking section with a display of new culinary objects. It goes home with young moms for craft ideas, cooks of all ages, and anyone who appreciates a beautiful publication. What’s your favorite Sweet Paul recipe or craft idea?  This is a hard one because there are so many great recipes. We’d pick the “Everyday Pasta,” which is quick, seasonal, and so delicious.

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PHOTOGRAPHY BY SOMELAB: ED ANDREWS

How would our readers spend the rest of their day after visiting the bookstore? We believe that we live in one of the most beautiful places on earth. You can spend days in Moran State Park camping, hiking, biking, and swimming in pristine lakes; kayaking and whale watching in the ocean; or just hanging out at Doe Bay Resort and reading all day. There are excellent restaurants, such as Roses for lunch and the Inn at Ship Bay or Hogstone’s for dinner. And there’s always Rosario Resort and Spa for a facial or massage. If you prefer a more relaxed day, the village of Eastsound has numerous shops to visit, like Très Fabu, Olga’s, and Springboard for clothing and the Nest for gifts.

We're paw-sitive... the pups will enjoy a 'suite' stay! Stay in the heart of Oklahoma City and enjoy top line amenities for you and your fur-babies! 1200 N. Walker Avenue, Oklahoma City 405.600.6200 | AmbassadorOKC.com @AmbassadorOKC

MY HAPPY DISH This dish makes me happy because...

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Everything cake This cake has it all. Literally Food + Text + Photography by Paul Lowe Recently, I was talking with my sister who lives in Norway, and, as usual, the conversation turned to food. She had found a recipe in my mother's papers called The Everything Cake. I can clearly remember this cake from my childhood. It was a wild mashup of Ritz crackers, peanuts, chocolate, strawberries, and eggs—I guess that’s where it got its name. It’s really fun to eat and not hard to make. I hope you enjoy baking it as much as I do. SERVES 8

3 eggs, whites and yolks separated 1 cup sugar 32 Ritz crackers, crushed 1 cup unsalted peanuts, coarsely chopped + extra for topping 1 teaspoon vanilla extract 1 teaspoon baking powder 51/2 tablespoons butter 31/2 ounces good-quality chocolate, grated + extra for topping 2 tablespoons + 1 teaspoon sugar, divided 3/4 cup heavy cream 1 cup strawberries, hulled and chopped fresh mint 1. Preheat oven to 350ºF. Butter a 9-inch, round springform pan. 2. In a mixer or by hand, beat the egg whites until soft peaks form. Add the sugar a little bit at a time until you get stiff peaks. 3. Fold gently the crackers, peanuts, vanilla, and baking powder into the egg whites. 4. Spoon the mixture into the prepared springform pan. 5. Bake for 25 minutes or until set. Remove from oven and set aside to cool. 6. In a medium saucepan, melt the butter over low heat. 7. Melt the chocolate and 2 tablespoons of sugar, stirring constantly. 8. Stir in the egg yolks, one at a time. Mix well in between each yolk. 9. Remove from heat, and let cool to room temperature. 10. In a mixer or by hand, with heavy cream and remaining sugar, make whipped cream. 11. To assemble, place the cake on a serving plate and top with chocolate cream and whipped cream. Sprinkle with peanuts and grated chocolate. Decorate with sliced strawberries and sprigs of fresh mint. Keep the cake in the fridge until serving time.

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Handmade Inspiring DIY Projects from Lova

Pop-up playhouse Create a charming dream home with a piece of paper and your imagination Text by Lova Blåvarg + Photography by Susanna Blåvarg

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When I was little, I loved playing with pop-up paper houses. I had a fairy garden, a haunted house, and—my favorite—a little model of Vincent Van Gogh's house. As an adult, I’ve decided to take a minimalist approach to the paper house—that can still be colored and decorated by creative little ones. SUPPLIES

house stencil or template 2 sheets of heavyweight paper craft knife sewing thread hand-sewing needle 1. Sketch your own house with doors and windows, or print out mine from SweetPaulMag.com. 2. Fold two rather heavy sheets of paper down the middle. Cut out the outline and windows with a craft knife. 3. Place the two sheets of paper on top of each other, and sew a few stitches in two or three places along the fold. Make a floor from a third piece of paper if you want. 4. Ready for move in!

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mormor's kitchen Carrying on my Grandma's cooking

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Summer Christmas carnitas When you love celebrations as much as we do, one Christmas a year just isn’t enough. Food + Text + Photography by Paul Lowe Our family traditions were mostly normal. But one thing set us apart. We always had a Christmas dinner in the middle of summer. My mom loved the holidays, so this was her idea. The rest of us did not complain, as we all shared the fondness for pork belly. Our Norwegian Christmas dinner was, and still is, roasted pork belly with the skin on so you get that amazing crackling. My mom made the best pork, and her crackling was the crispiest ever. Christmas in Summer

would be served outside in the garden with potatoes, spouts, gravy, and lingonberries. We would all dress up, and each person would bring a gift. It was a really cute tradition. I have tried to keep it going here in the U.S., but a couple of years ago, I could not find pork belly with the skin on. I was complaining to James, and he said, Let’s make carnitas. It’s the same flavor, and you get a little crispiness from the meat. Carnitas it was, and it was truly amazing. So now, every year, I do a carnitas Summer Christmas dinner. I eat mine rolled up in a tortilla with some sweet mustard and lingonberry jam. Long live traditions, new or old. God Jul! Merry Christmas!

Carnitas SERVES 6 WITH LEFTOVERS

1 tablespoon salt 1 teaspoon cumin 1/4 teaspoon chili powder 1 teaspoon black pepper 1 teaspoon oregano 1 teaspoon thyme

4 to 5 pounds pork shoulder 4 garlic cloves 1 yellow onion, chopped juice from 2 limes 1/2 cup orange juice 1/2 bottle of beer 1. In a small bowl, mix all the dry spices. Rub spice mix into the pork shoulder. 2. In a slow cooker, combine the meat, the remaining spices, garlic, lime, orange juice, and beer. 3. Cover and cook for 8 hours. 4. Once cooking has finished, and while it’s still in the slow cooker, shred the meat using two forks. 5. Cover a baking rack with aluminum foil. Place the shredded meat on the foil, add a little sauce from the slow cooker, and place the rack under the oven’s broiler. 6. Broil until the edges of the meat start to brown. Serve with salsa, tortillas, guacamole, cilantro or, as I do, with tortillas, sweet mustard, and lingonberries.

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From tree to table Meet Alison Carroll, who lives in the beautiful Joshua Tree desert. She and her husband Jay started and run Wonder Valley Olive Oil and make a spicy, rich, beautifully colored EVOO. We met with Alison in her kitchen to talk about food, desert life, and how the olive oil gets made. â€¨Food by Alison Carroll + Photography by Paul Lowe 12 SWEETPAULMAG.COM SUMMER 2019

Sweet Paul: Most people don't wake up one morning thinking, “I’m going to start my own olive oil brand.” How did Wonder Valley come about? Alison Carroll: Prior to starting Wonder, I was the marketing director for the California Olive Oil Council in Berkeley. My role was to act as an industry advocate for the over 400 producers in the state and to oversee a professional taste panel to certify olive oil as extra-virgin grade (or not). It was an immersive, incredible experience in this niche and growing world of domestic olive oil production, and it led us to start our own.   SP: What goes into producing an olive oil? AC: There is the maintenance of the trees; heavy pruning so the trees produce new shoots and bear fruit; and (organic) fruit fly prevention. But the trees in general are incredibly hearty. For our trees, located in Northern California’s Lake County, we practice dry farming, meaning no water is added, only what mother nature provides from rain and the fog that rolls off Clear Lake alongside of the grove.

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Most of the defects, the things that occur during production that disqualify an oil from being extra-virgin grade or not, happen during the milling process. The equipment needs to be properly clean and at an appropriate temperature; the fruit needs to be handled with extreme care; and the fruit needs to be milled within a few hours of picking or the olives will begin to internally ferment and lead to a lousy olive oil. For Wonder Valley Olive Oil, our harvest looks a bit like this: Around early November (depending on the year), the fruit begins to ripen and the green olives begin to blush with purple hues. At this point, we like to harvest while the fruit is underripe. Our crew uses mechanized rakes to expertly shake loose the fruit from the tops of the trees and collect in nets below. The fruit is placed in crates and processed that day at the mill by our master certified miller. The fruit is processed through a hammer mill (modern milling equipment), then through a malaxer to separate the olive flesh from the liquids. Then a centrifuge separates the vegetal water from the oil, and finally it is racked to remove sediment. We are able to get our oil to our customer within 10 days from picking the fruit off the trees at the start of the season. â€¨ SP: The Wonder Valley oil is a bit spicy. How do you get it like that? Is it a brand of olives? AC: That flavor comes from two things: the varietals of olive and how underripe we pick. Ours is a blend of five different Tuscan olive varietals, which have a bit more intensity and robustness than other types. But mainly it is because we are picking our fruit so green, which does three things: 1. Intensifies the flavor 2. Gives more polyphenols (antioxidants) 3. Makes for a longer shelf life. For taste, that greenness gives us this herbaceous, 14 SWEETPAULMAG.COM SUMMER 2019

peppery, grassiness that makes our oil pop when using it in a kitchen, especially against softer flavors like creamy cheese, citrus in salads, avocados, or against bread and pasta. It fortifies pestos and marinades and sauces to give a bit more of a kick. That spiciness is also an indicator of a high concentration of polyphenols, which are the free radical-fighting antioxidants associated with it, and what make extra-virgin olive oil such a superfood. These polyphenols, along with our matte black bottle, give our olive oil a bit of a longer shelf life than the average olive oil before it begins to fade. Letting the fruit fully ripen yields a very soft, buttery olive oil. It is also a bit easier to harvest, since the fruit falls off the tree and has a higher oil content at that stage. But it’s worth the extra labor for us.   SP: What’s your favorite way to use your oil? AC: We have a common snack around our house: a half an avocado, a drizzle of olive oil, a pinch of salt and a spoon. It’s such brain fuel with all these healthy fats and takes seconds to put together. I also like to grill a few pieces of bread, rub a super fresh tomato into the crust of the bread, salt, olive oil. So good! I have a little herb garden I’m growing so all of the soft herbs like dill, cilantro, parsley chopped up with capers, lemon zest, olive oil is absolute perfection over a grilled piece of meat or fish. Also, we just take it as a shot in the morning and night by itself for all those delicious health benefits.   SP: Your home is so inspiring. How did you find it? Did you have to do a lot of work on it? AC: Jay and I bought our home almost four years ago. We had been trying to buy a home in Joshua Tree for a couple years, but it can be pretty competitive out here. Our good friends, Steve and Glen, tipped us off to a boarded-up

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Wonder Valley Salad SERVES 4

DRESSING

juice of 1 lemon 2 tablespoons red wine vinegar 1 clove of garlic, grated pinch of salt 1 ⁄3 cup Wonder Valley extra-virgin olive oil approx. 1⁄3 cup pecorino cheese, grated freshly ground pepper SALAD

2 cups baby kale and spring lettuce mix 1 small head of radicchio, thinly sliced ½ cup snap peas, trimmed and sliced on a diagonal 2 avocados, sliced 2 tablespoons fresh dill, chopped fresh pepper to taste

house down the road from them, the worst house in the best neighborhood. We wrote a letter to the owners and a few months later it was ours. We’ve spent the better part two years rehabbing and building to create this home, all tailored around our interests and how we spend our time. So there’s a really functional kitchen both indoors and a wood-burning kitchen outside, since we cook all the time here. And this time of year, the outdoor bathhouse is my favorite edition.   SP: Why Joshua Tree? AC: The access to nature, the open landscape that gives so much physical and mental space for creativity and building and dreaming big. The low 16 SWEETPAULMAG.COM SUMMER 2019

overhead, which allows us to work for ourselves, how and when we want to. The incredible and inspiring creative community that continues to grow out here. The pace of a rural community. The easy access to L.A. that makes it logistically possible for a lot of projects and production. And we have a national park in our backyard!   SP: What’s next for Wonder Valley? AC: Developing the olive oil-based, unisex skin care collection and a few new products. Redesign and newness coming to our Oil Shop retail space in downtown Joshua Tree. It’s been a year of planning and designing, and I can’t wait to share what we’ve been cooking up with the world.

For the dressing: 1. In a small mixing bowl, combine the lemon juice, vinegar, garlic, and salt. Allow to macerate for a few minutes. 2. Slowly drizzle the olive oil in the bowl, whisking constantly. 3. Stir in the grated cheese and freshly ground pepper. Taste and adjust if needed.   For the salad: 1. In a large salad bowl, mix the greens and radicchio together with the snap peas. 2. Add the dressing to the greens, and gently toss with your hands to combine. 3. Add avocado slices and dill. 4. Finish with cracked pepper and extra grating of cheese over the top.

Alison & Jay Carroll welcometowondervalley.com Wonder Valley Oil Shop 61943 Twentynine Palms Hwy. Joshua Tree, CA 92252

A MARKETPLACE OF INDEPENDENT ARTISTS

“Calm Forest No.18” by Cait Courneya, Minneapolis, MN. “Tropical Leaves” by Alicia Abla, Overland Park, KS “Fortress I” by Kamala Nahas, Ventura, CA. ©Minted LLC, 2019

Always fresh.

Every minute of every day, all around the world, artists are creating the next potential Minted pieces. And when they’re done, tastemakers like you vote to decide which will become a reality. That’s why everything at Minted is of-the-moment, unique, and completely exclusive. minted.com

Photo and styling credit: Passionshake.com

Bookmarked Books we're loving this spring

* Heirloom Kitchen by Anna Francese Gass: This gorgeous book

celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food. * Drag by Frank DeCaro: Happy LGBTQ Pride season! Our friend Frank’s new book celebrates the fabulous current and historical influence of drag, and its talented and inspiring performers. * Family by Hetty McKinnon: This beautifully illustrated vegetarian cookbook features modern, easy, and healthy recipes for a new generation of families. * Salt & Straw Ice Cream by Tyler Malek & JJ Goode: Innovative ice cream recipes with flavors like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy!? * The Midcentury Kitchen by Sarah Archer: An illustrated

pop history of the American kitchen from aqua to avocado and Westinghouse to Wonder Bread! * Pok Pok Noodles by Andy Ricker with JJ Goode: The definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. * Botanical Baking by Juliet Sear: Use edible flowers and herbs to decorate your cakes and bakes with this impossibly beautiful book as your guide. * Batch Cocktails by Maggie Hoffman: A hip, accessible guide to batch cocktail-making for entertaining, that can be made ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings. * Simple & Classic by Jane Hornby: The beauty of Hornby’s recipes is how easy they are to perfect—with detailed step-by-step shots and stunning images of the finished dishes.

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TO MARKET, TO MARKET Fresh food and finds

Now that it’s BBQ season, I love to dig deep into books that will up my game—and there is nothing like a good grilled steak. So I'm extremely excited about Franklin Steak: Dry-Aged. Live-Fired. Pure Beef from the reigning king of brisket, Aaron Franklin. This book is a guide to cooking the perfect steak, from buying the best meat to applying the right seasoning to finding or building the ideal cooking vessel. It’s a great book for any food lover.

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Reprinted with permission from Franklin Steak by Aaron Franklin & Jordan Mackay, copyright © 2019. Photographs by Wyatt McSpadden. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Fire up!

Scraps of beauty Melanie Abrantesâ€™ vase collection MARAIS, made of found and thrifted glass, leftover cork, and wood from her other projects, is just stunning. Each piece is a unique and original work of art from Abrantesâ€™ exploration of sustainability, material, and form. MelanieAbrantes.shop

4 simple ways to spice up your BBQ this summer BEEF Mix a thick sauce of parsley, mint, garlic, lemon zest, salt, and pepper. Smear all over the beef, and place on the grill.

WANT NOW!

Loving simplicity The husband and wife team of Brad Lail and Jennifer Bowskill from Lail Design in Woodstock, New York, make clean, modern ceramics that speak to my Nordic roots. Simple shapes and beautiful colors are their specialty. All their pieces are made by hand and fired in a kiln Brad made himself. LailDesign.net

FISH Whip up a marinade of olive oil, grated lemon zest, lemon juice, salt, pepper, and lots of dill.

CHICKEN Create a marinade of Greek yogurt, garlic, salt, thyme, and chili. Marinate for 6 hours before you place on the grill.

ON TREND

Pink Himalayan salt VEGETABLES Make a rub of harissa and oil, smear it all over the vegetables, and place on the grill.

This salt is not only beautiful, but it tastes really good and contains minerals not found in regular table salt. I prefer to buy the coarse variety and grind it tableside in a salt mill. SWEETPAULMAG.COM 21

healthy appetite On my plate this season

Healthy summer fare Cool off from the summer heat with Sweet Paul’s light and tasty treats fit for any BBQ, picnic—or just hanging on the beach Food + Styling + Photography by Paul Lowe

Roasted Carrot Salad with Dill and Feta This salad can be served warm or cold and makes a great “take-away” dish. Or try it on the side of BBQ chicken or a steak.

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Summer Rolls The great thing about summer rolls is that you can fill them with just about anything— vegetables, leftover meat, chicken or fish—even fruit. FOLLOW US @SWEETPAULMAGAZINE

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Cold Squash Ramen Soup Chilled soup is a refreshing summer lunch. I made mine vegetarian, but you can add eggs, chicken, or shrimp if you like.

2 scallions, thinly sliced 1 carrot, peeled and julienned 1/2 cucumber, julienned 1/2 red chili, thinly sliced fresh mint

Cold Squash Ramen Soup SERVES 2

1 can coconut milk 1 tablespoon red curry paste, or to taste 2 cups chicken or vegetable stock juice from 1/2 lime 1 1-inch piece of peeled ginger 2 garlic cloves, sliced soy sauce to taste 2 small summer squash, thinly spiraled 24 SWEETPAULMAG.COM SUMMER 2019

1. In a large pot, bring to a boil the coconut milk, curry paste, stock, lime juice, ginger, and garlic. 2. Reduce heat to medium and simmer for 5 minutes. Taste and season with soy sauce. 3. Strain broth into two heatproof bowls and set aside cool. 4. Bring a pot of salted water to a boil, and blanch the squash for 20 seconds. Then place immediately in an ice bath. 5. Add squash, scallions, carrots, cucumber, and chili to cold broth. Garnish with mint and serve.

HEALTHY APPETITE HEALTHY APPETITE

Chia Coconut Pudding with Pineapple SERVES 4

1 can coconut milk 1/4 cup chia seeds 3/4 cup rolled oats 2 cups pineapple chunks 1/4 cup slivered almonds, toasted honey or agave to taste fresh mint 1. In a large mixing bowl, stir together, coconut milk, chia seeds, and oats. 2. Cover and chill in the fridge for 4 hours. 3. Spoon pudding into bowls. Top with pineapple, almonds, and mint. 4. Finish with a drizzle of honey or agave.

Summer Rolls SERVES 4

8 spring roll wrappers edible flowers leafy greens 1 carrot, peeled and julienned 1/2 cucumber, julienned 2 scallions, julienned 1 cup roasted chicken, shredded DIPPING SAUCE

4 tablespoons soy sauce 2 tablespoons sesame oil 2 tablespoons chili sauce 2 tablespoons lime juice 1/2 teaspoon toasted sesame seeds 1. Place the wrappers, one at a time, in a shallow bowl of hot water for about 15 seconds. 2. Place soaked wrappers on a wet cutting board or kitchen mat. Your surface needs to be wet to keep the wrapper from sticking to the surface.

Chia Coconut Pudding with Pineapple This dessert is so easy and, with no cooking involved, you wonâ€™t mind whipping it up on a warm day.

3. Start filling the wrappers by placing the flowers in the center. Then layer the rest of the ingredients one at a time. 4. Fold in the sides, roll to close, and place on a platter. Repeat for each wrapper. 5. In a small mixing bowl, whisk together all the ingredients for the dipping sauce, and serve with the rolls.

Roasted Carrot Salad with Dill and Feta SERVES 4

1/4 cup red wine vinegar 1/2 cup water 3 shallots, peeled and sliced 6 medium carrots, peeled and cut into 1-inch pieces

8 small sweet peppers, chopped 3 tablespoons olive oil salt and pepper 1 cup crumbled feta cheese fresh dill 1. Preheat oven to 380ÂşF. 2. Bring vinegar and water to a boil. 3. Place the shallots in a bowl. Pour the hot liquid over the shallots. Let sit until the dish is ready to serve. 4. Place carrots and peppers in a baking dish, and toss with oil, salt, and pepper. 5. Bake until done, about 20 to 25 minutes. 6. Place the carrots and peppers on plates. Top with feta cheese, shallots, and dill. Drizzle with a little oil and serve. SWEETPAULMAG.COM 25

noritakechina.com

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Unplugging to reconnect Sweet Paul talks with Brady Smith and Tiffani Thiessen about their fun and insightful new children’s book, You’re Missing It! Sweet Paul: How did the idea for this book come about? Tiffani Thiessen: I was in the kitchen making dinner, and Brady was being awesome and pushing Holt on the swing. But I noticed he was on his phone. It’s a conversation we have been having about unplugging. So I opened the kitchen and yelled “You’re missing it!” Brady knew what I was talking about, of course, and was immediately inspired by the idea and started from there. SP: How was working together? TT: We are lucky that we work in similar worlds and often get to collaborate, but this one was mostly Brady. I joke in saying, if I knew yelling and nagging would produce such amazing ideas and work, I would do it more often. I am so proud of Brady and his beautiful artwork. You don’t see many children’s books these days done completely by hand. A lot of it is done by computer. So we are especially proud of this because of the time and dedication he put into making it.

SP: I feel we are losing some social skills with all these phones. We don't really talk as much as we used to. Brady Smith: I would completely agree, and that is a big reason why we wrote this book. It is a reminder for all of us to unplug and be present in the moment. Sit around the table, and really talk about your day. SP: Any phone rules in your home? TT: No devices at the table of course. That rule has been in place in our home since day one really. And we limit our use to a small amount, even during the week, and even more on weekends. We are lucky that Brady and I have kids that enjoy being outside more than anything. I guess

they get it from us. We also know, as the kids get older, we think it is even more important for them to see us detached, you know? Lead by example, we both were taught, and we couldn’t agree more. SP: This book is so great, so clearly, it needs to be a series. What's the next one? BS: Ha! We have heard this a lot. Maybe one about the parents reminding the kids? Yes, ideas are in the works, I promise! Reprinted with permission from You’re Missing It! by Brady Smith and Tiffani Thiessen, Illustrated by Brady Smith, copyright © 2019. Published by Nancy Paulsen Books, a division of Penguin Random House, Inc.

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put a lid on it! The essential guide to canning and preserving

For love of friends and persimmons Time is the secret ingredient when a thoughtful gift becomes the perfect recipe Food + Styling by Michaela Hayes Photography by Paul Lowe

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My relationship with

Dried Persimmons

persimmons was not love at first bite. I didn’t grow up around persimmons and, aside from the tiny, wild variety I sometimes found in New York City, I didn’t live where they grow locally most of my adult life. When my dear friend and now farm partner Lorrie sent us some dried persimmons from the USCS Center for Agroecology and Sustainable Food Systems (CASFS for short), I was filled with gratitude. The box overflowed with stunningly beautiful persimmon coins — golden suns, each with a starburst in the middle. Sadly, I was also at a bit of a loss for what to do with them. They languished in our cabinet for a while, and I would periodically take one out to try and think about what they might become. Lorrie had put so much love into making them and sending them to us. I felt determined to honor that energy and find a way to both let them shine — and to make myself like them. Months after Lorrie came home from CASFS, we had a big taco party to celebrate her birthday. I made a simple sauce of rehydrated persimmons and chilies in adobo, which I mixed with shredded chicken. It was a perfect marriage: sweet, tangy persimmons balancing earthy, smoky chilies. Lorrie was surprised and delighted at this new way of enjoying the persimmons. And I finally found a way that I adore eating them.

MAKES 4 OUNCES

4 persimmons 1. Cut persimmons into ¼-inchthick disks. 2. Lay flat in a dehydrator, and dry until pieces are no longer tacky to the touch, but still flexible. 3. Store in an airtight container for up to 1 year.

Persimmon Chipotle BBQ Sauce YIELDS 2 CUPS

4 ounces dried persimmons (about 16 disks) 1 cup boiling water 1 7-ounce can chipotle peppers in adobo sauce 2 tablespoons maple syrup (optional) 1. In a heat-safe bowl, cover dried persimmons with boiling water. Let sit for 10 minutes to rehydrate. 2. In food processor or blender, blend together chilies with the adobo sauce. Add in the rehydrated persimmons and water (you can add less or more water to adjust the consistency). 3. Add in the maple syrup, if desired, for a little more sweetness, and blend well, until smooth. 4. Enjoy that sweet, smoky flavor!

▼

Note: Fully ripe persimmons are soft and a bit wrinkly. To dry persimmons, you want firm, somewhat underripe fruit

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woof Dogs have favorite things too!

5 tricks to keep your dog cool this summer Your pups will be cool and refreshed when the hot weather hits with these quick tips and treats Text + Food + Photography by Paul Lowe

1. Morning and evening walks. If your dog needs long walks, take them out early in the morning and late at night when the air is cooler and less humid. The hot, midday pavement can burn and blister a dog’s paws too. 2. Lots of water. Keep water handy at all times. Bring a bottle and bowl for quick drinks when out walking. Dogs, especially small ones, get dehydrated so much faster than we do. Try putting a few ice cubes in the water. My dogs love licking ice cubes on a warm day. 3. Made in the shade. Walk your dog on the shady side of the street, and find a shady spot rest breaks. And off course, NEVER LEAVE YOUR DOG IN A CAR IN SUMMER — OR EVER. JUST DON’T. 4. Cool house. Keep your house on the cool side, especially when they are home alone. If you don’t have air conditioner, open a window and put on a fan. 5. Frozen treat. Make our frozen banana and yogurt treat. Made in an ice cube tray, you can just pop one out when it’s treat time. A tip I learned the hard way: Let your dog eat frozen treats like this outside to save yourself a bit of a mess.

Frozen Banana and Yogurt Treat MAKES 12 TREATS

1 cup Greek yogurt 1 ripe banana 2 tablespoons honey 1 cup rolled oats 1 tablespoon chia seeds 1. Place yogurt and banana in a bowl, and using a fork, mash the banana into the yogurt. 2. Add honey and mix well. 3. Stir in oats and chia seeds. 4. Fill an ice cube mold with the mixture and freeze until solid, about 12 hours.

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FETCH Humane Society of the United States staff, volunteers, and Emergency Placement Partners assist with approximately 120 dogs and cats that arrived on a plane at the Manassas Regional Airport from shelters in Texas and Oklahoma on Thursday, October 25, 2018 in Manassas, Virginia.

Elsie Elephant Chew Toy, $35, max-bone.com

SWEET PAWS Text by Dorie Herman

AS SOMEONE who sits on the boards of two organizations that

Custom T and bandana made by woofmodels.com, prices starts at $224 for a portrait and then these other products can be added

HUMANE SOCIETY IMAGE BY KEVIN WOLF/AP IMAGES FOR HSUS

help rescues and shelters find homes for their animals, I have learned that there are many organizations doing great work out there. Unfortunately, it can be difficult to distinguish between the real deal and the organizations that may not match up with your ethics on rescue. Below, I’ve assembled a few tips to help you navigate the process. 1. Use your senses. Do the animals in the facility and on the website look well cared for, clean, and healthy? Are there so many animals that they are packed on top of each other? It is important that the rescue/shelter is attending to the needs of all animals in their care. 2. Check references. Reach out to others who have adopted from the organization. Read Google and Yelp reviews. 3. Confirm transparency. Is the mission statement clear and easy to find? Do the people take as much time as needed to answer your questions, and provide clear and concise answers? Do they have a clearly stated fee structure? If you are feeling rushed, pressured, or asked to pay fees based on the breed, these can be signs the shelter or rescue may have something to hide (i.e., buying puppies at high prices from auctions or “dog flipping”).

Organic Paw Soother to help with dry and cracked paws, $17.95, naturaldogcompany.com

“We’ve worked with hundreds of animal welfare organizations over the years. Organizations who support their foster volunteers, and have transparent adoption and foster procedures are what we look for when partnering,” says Sarah Brasky, founder and executive director of Foster Dogs Inc. And if an organization is setting off red flags? “Report it to your local animal control and law enforcement immediately if there are animals in danger,” instructs Kim Alboum, director of shelter outreach and policy engagement for the Humane Society of the United States. For more information on this topic, visit TheShelterPetProject.org.

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PHOTOGRAPHY BY NATALIE CHITWOOD

summer 2019

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Playing with Spend an evening around the bonfire with Paper to Table’s Sam Pogue and Sweet Paul for a cookout you won’t forget

Photography by Natalie Chitwood + Food by Alejandro Cantagallo, Jocelyn Guest and Erika Nakamura, Jonah Miller, Hillary Sterling, and paper to tableâ€™s bonfire, a chefâ€™s cookout

Food & Fire

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your garden

Wine Crate Garden

Drying Herbs

Not all of us are lucky enough to have a garden, or even a small space to grow anything. But don't despair, there are other ways to get herbs and plants in your life Presented by

Crafts + Food + Styling + Photography by Paul Lowe

Hanging Herb Pots

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Recipes by Shannon Mustipher + Photography by Noah Fecks

Meet Shannon Mustipher, your guide to sophisticated island-inspired spirits with a Tiki twist

PASSPORT TO

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WHEN PAUL MET

TRINA

Who needs sun when you are in the presence of Trina Turk, the reigning queen of Palm Springs style? Over lunch, I asked Trina a few questions about color, architecture, and Caesar salad.

Photography by Brandon Harman + Recipe by Trina Turk

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Wild About

Watermelon

Cool off with everyone's favorite refreshing summertime fruit Recipes + styling + photography by china squirrel

Watermelon and Rose Gelatin A soft, refreshing dessert to brighten up any summer party.

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SWEET HEARTS OF SUMMER SWEET, JUICY FARMERS MARKET TOMATOES COME IN ALL SHAPES, COLORS, AND SIZES AND I LOVE THEM ALL. WHEN THEY'RE IN SEASON, TOMATOES ARE A PLEASURE FOR YOUR EYES AND YOUR TASTE BUDS. THESE ARE MY FAVORITE RECIPES FOR CELEBRATING TOMATOES TIME

Food + Styling + Photography by Paul Lowe

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A Makerâ€™s Guide to Paris

Put on your most fashionable walking shoes and hit the streets in search of all the hidden gems and beautiful finds Paris has to offer. Text + Photography by Alexandra Villefrance

Lady on her way home in Le Marais. Opposite page: Booth of a lovely French lady who sells vintage buttons, fabric boxes, ribbons and paper bags.

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CHEERS

Welcome Summer There are fewer summertime experiences better than serving daiquiris by the pool to good friends. Text by John Bodenschatz + Photography by Paul Lowe

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The daiquiri is a 19th-century cocktail born in Cuba during the Spanish-American War. While contemporary daiquiris conjure an image of frozen fruity drinks, the original is a sublime combination of rum, lime, and sugar. Happily, the modern cocktail movement is driving a resurgence of interest in classic cocktails, and the daiquiri is returning to its proper roots. My favorite variation of the daiquiri embraces flavors of rum, banana, and pineapple. And since the pineapple is a symbol of hospitality, friendship, and warm weather, this cocktail is sure to set off your summer in grand style.

Bienvenido Verano (Welcome Summer) MAKES 1 COCKTAIL

1 ounce Plantation Pineapple Rum 1 ounce Plantation O.F.T.D. Rum 1 ounce Giffard Banana Liqueur .75 ounce lime juice .75 ounce thyme simple syrup pineapple slice, for garnish quality maraschino cherries, for garnish 1. Pour ingredients into the cocktail shaker. 2. Add ice and shake vigorously. 3. Double strain into a coupe glass. 4. Slide the cocktail pick through one side of the pineapple slice, maraschino cherries, and then the other side of the pineapple slice. Note: To make thyme simple syrup, add equal parts water and sugar, and a few sprigs of thyme to a small saucepan and bring to a simmer. Let cool. Strain into a resealable container, and keep in the fridge.

You can find more of Johnâ€™s fab cocktails at TheCocktailPotluck.com.