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FALL FEAST

The Simple Egg

LEGUMES

Friends+Forest

OSLO: A FOOD MECCA

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April 8-9 2017

A Two-Day Creative Retreat in

Brooklyn 2 SWEETPAULMAG.COM FALL 2016

CONTENTS Fall 2016

Whatâ€™s up Sweet Paul?

My happy dish

Handmade

To market, to market

Keep your eye on

Bookmarked

In good company

Healthy appetite

Friends are for...

This & that

Mormor's kitchen

Put a lid on it!

Woof

A shining example

Sweet Paul in Nantucket

PHOTOGRAPHY BY PAUL LOWE

features 70

Spartan

Legumes

Leather

The humble egg

108

Warming spices

118

When Paul met Tiffani

128

An apple a day

134

Autumn in Australia

144

Fall picnic

152

Forest & friends

156

Oslo(ve)

164

Cheers

166

Pantry confessions

SWEETPAULMAG.COM 3

Paul Lowe Founder & editor-in-chief paul@sweetpaulmag.com Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com

Andrew Fox Web editor webeditor@sweetpaulmag.com

CONTRIBUTORS

Leslie Shewring

Alexandra Grablewski

Linda Pugliese

Bill Hovard

Lova Blåvarg

Advertising Inquiries advertising@sweetpaulmag.com

Brady Smith

Michaela Hayes

china squirrel

Pernille Loof

Christopher Sturman

Reetta Pasanen

Dietlind Wolf

Sanna Kekalainen

Dorie Herman

Studio Dreyer Hensley

Erin O’Sullivan

Susanna Blåvarg

Frances Janisch

Sven Alberding

Goor Studio

Tiffani Thiessen

Holly Becker

Tudor Caradoc-Davies

Holly Marder

Warren Heath

General Inquiries info@sweetpaulmag.com

Joline Rivera Creative director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Laura Kathleen Maize Copy editor laura@sweetpaulmag.com

Jeanne Lurvey Follow us on Instagram

Kim Moreau Jacobs

instagram.com/sweetpaulmagazine instagram.com/jolinerivera

Larisa Makow

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WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY QUYN DUONG

I don't know about you guys, but I’m so happy to welcome fall. New York is crazy warm in the summer. I can never get used to the heat, so colder days are most welcome to me. One of my favorite things to do in fall is to visit all my friends with farms. There is something so special about farms in the fall. The root vegetables are at their best, same with cabbage and kale. And don't forget the fruit! There’s nothing like picking an apple from the tree and eating it right there and then. The apples have taken all summer to get sweet and tender and now it’s time for picking. When I was a kid, my school had a vegetable garden that we all took turns caring for. I can still remember how proud I was when coming home with a big basket full of fall bounty. My mormor was really impressed and turned everything I brought home into amazing soups and stews. A trip to your local farmers’ market would put you in the same mindset— you’ll find booths filled with all kinds of vegetables and fruits. I always find it so inspiring to go to a market. So, my dear friends, have a truly wonderful fall and don't forget to pick an apple! XO,

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SWEET PAUL'S FALL PICKS The perfect runner for my fall table, Ditsy Pods by Marta Berk, from $48

PHOTOGRAPHY BY JESSICA SIPE

SWEET PAUL STOCKIST SPOTLIGHT

Clementine Middlebury, VT What makes Clementine a sweet spot to visit? Clementine blends my love for color, pattern, and beautifully crafted items. I source primarily from handcrafted designers and you can feel their imagination as you wander through the store. I love creating a space that is filled with gorgeous items that are also useful! Our displays are ever-changing and customers often say it feels like a treasure hunt: you’ll find letterpress stationery, leather journals, sweet baby swaddles, and vintage furniture arranged with hand thrown ceramics, bold patterned pillows, and luscious bath products. 8 SWEETPAULMAG.COM FALL 2016

How would readers spend the day after a visit to Clementine? Clementine is located in the heart of Middlebury, Vermont, which is a pretty picturesque spot. Middlebury College is close and they run an organic garden which is lovely for a sunset picnic. There are farms in every direction where you can often pick your own produce: berries to apples to pumpkins. Downtown hosts the Otter Creek river and waterfall to wander along and grab coffee, and check out several galleries and museums. Where does Sweet Paul find a home in your shop and who takes it home? With the gorgeous styled covers, I’m always thrilled to put Sweet Paul at my entrance display, inviting customers in! I also place a few batches in my stationery and kitchen section—it’s the perfect gift to pair with a tea towel or practical kitchen item. I have a loyal following of Sweet Paul readers who are in here the day the magazine arrives! What is your favorite Sweet Paul recipe or craft project? Last summer I dyed a huge quilt after being inspired by Paul’s ribbon dying tutorial. It was a huge project but the results were fantastic!

I'm so using this invitation for my Thanksgiving party, Floral Friendsgiving by Morgan Ramberg, free

Love me some striped placemats, Bold Watercolor Stripes by Catherine Hubert, 2 for $24

Stunning printed menu, Rustic Wreath by Hooray Creative, 25 for $60

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

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Fall beauty Photography+styling+recipe by Paul Lowe I love serving poached pears. Not only are they stunningly pretty but the taste is pretty stunning too. Don't throw away the liquid, use it in fruit salads or as a simple syrup in cocktails.

Chai & Whiskey Poached Pears SERVES 4

4 firm pears (I love using Bartlett) 5 bags chai tea 1 â „3 cup whiskey 1 cup sugar water 1. Peel the pears and place them in a large pot. 2. Add tea, whiskey, and sugar. 3. Add enough water to just cover the pears. 4. Bring to boil and let the pears simmer for 5 minutes. 5. Remove from heat and let the pears sit in the pot for at least 12 hours in the fridge. Serve with whipped cream and some of the liquid.

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Handmade Inspiring DIY projects from Lova

Black autumn Give foraged foliage a dark stencil Text+crafts by Lova Blåvarg Photography by Susanna Blåvarg

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IN THE FALL I love to take long walks along the Charles River in Boston, and collect leaves, acorns, and beautiful twigs. I used some leaves and black paint to create a dark fall collage for my wall

HOW-TO SUPPLIES:

rough paper in neutral colors black acrylic paint brush leaves washi tapeÂ raven print-out, from sweetpaulmag.com

1. Place a leaf on a piece of rough paper and paint with black acrylic paint. 2. Wait until the paint has dried, then turn the leaf over and place on another piece of paper to paint the other side. 3. Paint your own or print out my watercolor ravens from sweetpaulmag.com. 4. Cut out ravens using scissors and leave a thin white border around the birds. 5. Make a collage of leaf silhouettes, painted leaves, and ravens on a wall using washi tape.Â

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TO MARKET, TO MARKET Fresh food & finds

Batch

IMAGE FROM BATCH: OVER 200 RECIPES AND TECHNIQUES FOR A WELL-PRESERVED KITCHEN. COPYRIGHT © 2016 JOEL MACCHARLES AND DANA HARRISON. PUBLISHED BY APPETITE BY RANDOM HOUSE, A DIVISION OF RANDOM HOUSE OF CANADA LIMITED, A PENGUIN RANDOM HOUSE COMPANY. REPRODUCED BY ARRANGEMENT WITH THE PUBLISHER. ALL RIGHTS RESERVED.

Now is the best time to put all of summer and fall’s bounty in jars and bottles. I love the new book Batch by Joel MacCharles and Dana Harrison. It’s filled with new and exciting ideas on how to preserve all your vegetables and fruits. Let’s face it, nothing is better than opening up a jar of sunshine in the middle of winter!

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Wellness in a box I love the natural products from Field Apothecary. I take their flaming cider every morning, no flu here! Now you can sign up for their quarterly wellness box, which includes all natural products such as mouthwash, tinctures, bitters, and balms. fieldapothecary.com

Get ‘em while they’re hot POMEGRANATE

IN BLOOM

Allium Fall is allium time, and these bulb flowers from the onion, garlic, and scallion family look so good on my table. They come in a bunch of varieties and colors. I used to have them in my garden (when I had one) and always loved the way they smelled.

Little red gems that can be used in salads, cocktails, or simply juiced. Makes the most amazing red juice.

PASSION FRUIT

A wonderful, fragrant, tropical fruit. The flesh is amazing in desserts, dressings, or eaten with a spoon.

ON TREND BABY KALE

Kale is best in fall and baby kale is simply tiny kale plants. I roast mine in the oven with oil, salt, and pepper.

MANGOSTEEN

This time of year they are extra juicy. Peel off the hard shell to expose the white flesh. Great in fruit salads.

Red cabbage Fall is the best time for any kind of cabbage, so sweet and tender. Use cabbage raw in salads or roast with some apple vinegar, oil, salt, pepper, and chili— it’s like a simple way to make sauerkraut. Perfect with that fall pork roast.

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TO MARKET, TO MARKET

THE INGREDIENT

Escarole This hearty green thrives in the late growing season. Itâ€™s a variety of endive with a less bitter taste and larger leaves. The lighter the leaves, the less bitter. Rich in fiber, folic acids, and vitamins A and K. Perfect in soups, stews, or my pasta.

Sausage, Escarole, & Bread Pasta SERVES 4

3 sweet Italian sausages, removed from casings 2 slices brioche or white bread, diced 1 small head escarole, sliced pinch of red chili flakes salt and white pepper, to taste 2 tablespoons pine nuts 1 pound orecchiette (or another kind of pasta) olive oil 1. Cook the sausage in a pan until golden, and add bread. 2. Add pine nuts and escarole and cook until the escarole wilts. 3. Season with chili, salt, and pepper. 4. Cook the pasta al dente in salted water, drain, and place in a large bowl.

PHOTOGRAPHY BY PAUL LOWE

5. Add the escarole mix, a little olive oil, and toss gently.

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TO MARKET, TO MARKET

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HOME . BABY . STATIONERY

22 SWEETPAULMAG.COM FALL 2016

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Download all back issues as PDF files! gumroad.com/sweetpaul FOLLOW US @SWEETPAULMAGAZINE

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Keep your eye on Albertus Swanepoel

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Modern day milliner Text+photography by Frances Janisch AN OBSESSION with crafting and Duchesse satin has led Albertus Swanepoel to become one of the most revered names in the art of millinery. Swanepoel (pronounced Swan-a-pool) has been featured in every major fashion magazine, most noticeably Vogue, GQ, and Harper’s Bazaar. He has collaborated with top retail brands as well as participated in runway shows for the cream of the fashion crop—from Carolina Herrera and Proenza Schouler, to Tommy Hilfiger, Narciso Rodriguez, and Alexander Wang. Albertus, who runs his studio in Manhattan’s Fashion District, answers some questions for us.

You’ve collaborated with some of the biggest brands in the retail business—Target, J.Crew, Club Monaco, and Gap, to mention a few. How difficult is it to handle the business side of what you do? Collaborations with huge companies are a great way for me to get my name out there. I am lucky in that all I have to do is design and make prototypes, and they handle the production and logistics of the collection. The business side of my small endeavor is another matter—it’s hard and a constant struggle—cash flow being the biggest problem as I am self-funded and in a niche market. I have yet to solve this.

You started out as a menswear designer and had your own label, Quartus Manna—how did you transition into millinery? To be honest, I fell into millinery as a survival tactic because my clothing design career did not work out. I never imagined I would be doing this.

You were briefly the style editor for Martha Stewart Weddings. How different was it for you to work in that medium compared to designing clothes or hats? I am a very visual person, so it was quite easy and enjoyable to transfer those skills to print. I started off studying graphic

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KEEP YOUR EYE ON

soon as that came out, Barneys, Henri Bendel, and Bergdorf Goodman all approached me to see my work. Who and what inspires you? South Africa, where I grew up, certainly inspires me. And of course the street fashion of New York, as well as the energy of the city. I am also a big opera lover and the spectacle of music, sets, costumes, and the larger-than-life drama I find truly inspirational. If you could make a hat for anyone in

design, and I feel the principles are adaptable to any medium. I see design as a way of life, whether it’s buying a kettle or making a hat. Some people are fortunate enough to have a person in their life that puts the wind in their sails. Would you say Anna Wintour is that person for you? I began my relationship with Anna Wintour in 2008 when I was named the first runner up in the Vogue/CFDA Fashion Fund Awards. Ms Wintour has been an incredible support to me since then— more than anyone else in the industry. She also initiated my collaboration with Target. I am truly blessed to have that respect from her, and I’m forever grateful. Your hats are available in many of the top retail stores, such as Barneys, Bergdorf Goodman, and various other elite boutiques in New York City. How did you get your foot in those doors? It is really difficult to get into a major department store. Buyers look at hundreds of lookbooks per season of designers who are trying to get in their stores. When I started my millinery career many years ago I was lucky in that Style.com did a huge article on me. As

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the world, who would that person be? To choose one person would be difficult! The top three on my list would be Cecil Beaton, Queen Elizabeth, and the Marchesa Luisa Casati. What is your favorite fabric to work with and where do you source your materials? I love Duchesse silk satin, felt, and grosgrain ribbons. The infrastructure for my craft is diminishing, so it’s increasingly difficult to find materials. Most of my felts come from the Czech Republic; the different straws I get from Ecuador, Switzerland, and Japan. Now there are only one or two importers, so all the milliners get their materials from the same sources. The challenge is to make it one’s own. What is the best part about your job? Making the hats, packing them in boxes, and sending them out to the customer. As long as I am creating, I am happy. I am very much a craft person, whether I am making a hat or a Christmas card for someone. You sound like Sweet Paul! Thank you for chatting with us, Albertus. For more information about Albertus and his millinery, please visit albertusswanepoel.com. You can also find him on Instagram @albertus_swanepoel.

A DV E R T I S I N G F E AT U R E

AN AUTUMN CRUMBLE

When my friends at Fiesta Dinnerware asked me to create a fall recipe, I just knew I needed to do a crumble! This recipe is based on the marzipan tarts that my mormor would make for me in Norway when I was a boy. The healthy dose of amaretto brings this dessert to a dreamy level! Recipe+styling+photography by Paul Lowe

Berry Marzipan Crumble SERVES 4

2 cups mixed berries 4 apricots, cut into wedges 3 plums, cut into wedges ½ cup amaretto 1 ⁄3 cup all purpose flour 3 tablespoons butter 4 tablespoons brown sugar ½ cup crumbled marzipan fresh rosemary 1. Place the berries, apricots, and plums in a bowl and add the amaretto. 2. Let the berries and fruit marinate for at least 30 minutes. 3. In a bowl, mix flour, butter, and sugar to a crumbly mixture. 4. Place berries, fruits, and the juice in ovenproof bowls and top with the sugar mix, crumbled marzipan, and a little fresh rosemary. 5. Bake at 375°F for about 10 minutes, then turn on the broiler so that you toast the marzipan. Watch carefully to ensure that the marzipan gets toasted, but doesn’t burn. 6. Serve as is or with some lightly sweetened whipped cream. TIP: I love to make individual servings in bowls, but you could make this in a single casserole as well.

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An American Tradition Since 1936

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Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound 28 SWEETPAULMAG.COM FALL 2016

Now available at many Barnes & Noble bookstores!

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Bookmarked Books we're loving this fall

FRENCH DESSERTS By Hillary Davis $30 DREAM DECOR: STYLING A COOL, CREATIVE AND COMFORTABLE HOME, WHEREVER YOU LIVE By Will Taylor $35 EVERYTHING I WANT TO EAT: SQIRL AND THE NEW CALIFORNIA COOKING By Jessica Koslow $40 SIROCCO: FABULOUS FABULOUS FROM THE MIDDLE EAST By Sabrina Ghayour $30 SAMARKAND: RECIPES & STORIES FROM CENTRAL ASIA & THE CAUCASUS By Caroline Eden & Eleanor Ford $35 THE DIM SUM FIELD GUIDE: A TAXONOMY OF DUMPLINGS, BUNS, MEATS, SWEETS, AND OTHER SPECIALTIES OF THE CHINESE TEAHOUSE By Carolyn Phillips $15

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A DV E R T I S I N G F E AT U R E

PRESERVING SUMMER’S HARVEST This is the easiest way to save herbs from your garden so you can use them all winter long! I love to use this technique with herbs like rosemary, thyme, basil, sage, and oregano. It’s so easy to just pop a herb cube into a pan and cook with all the flavors of summer!

Crafts+styling+photography by Paul Lowe SUPPLIES:

herbs from your garden olive oil, no need for the fancy stuff ice cube trays plastic freezer bags 1. Wash your herbs well and pat them dry. 2. Take the leaves from the stems and roughly chop. 3. Fill each compartment of the ice cube tray with herbs. 4. Fill each compartment with olive oil. 5. Freeze several hours until completely solid. 6. Empty the cubes into freezer bags, label the bags, and store them in the freezer. 7. Repeat until you have all your herbs frozen. TIP: This is a great way to freeze and store pesto as well!

grow gardens. not landfills. Ecoscraps®, a brand that recycles food scraps into organic and sustainable lawn and garden products.

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In good company

Grace Bonney's shout-out to her village of creative women Text by Kim Moreau Jacobs

PHOTOGRAPH BY CHRISTOPHER STURMAN

GRACE BONNEY

THE SECOND BOOK from Design*Sponge, In the Company of Women: Inspiration and Advice from over 100 Makers, Artists, and Entrepreneurs, isn’t what you’d expect—and it’s not exactly what Grace Bonney’s publishers were initially thinking either. After Design*Sponge at Home, the site founder set out to create a massive craft encyclopedia for her second tome. But as time passed, the crafts didn’t come. Bonney, who began her beloved site in 2004, increasingly felt like a book wasn’t the right place to organize myriad projects that were so readily available online. At the breaking point and ready to return her advance, something else did

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seem to fit. Instead of writing a book about crafts, she’d write about the women behind the craft business (and many other businesses). The goal: to pull back the curtain behind their successes so other women could feel confident enough to create their own. “Two months before my DIY book was due, I wrote an email to my editor and I said ‘I haven’t written the book. This is the book I’d rather write. What do you think?’” Bonney said. “To my total delight, she said ‘I love it. I think this is great. I think this is something people need—but you still have the same deadline, so if you can write the book in two months you can do it.’” Challenge accepted. For two months,

Bonney and co. trekked across the country to chat in the personal workspaces of over 100 potters, artists, poets, and so on. With a diverse roster of skills and stories, from illustrators like Maira Kalman to journalists like Melissa-Harris Perry to musicians like original riot grrl Kathleen Hanna, Bonney hoped to reflect the diverse array of both businesses and the women running them. For Bonney, creating the book reflected one of its biggest lessons: in order to make it all happen, you have to ask for help. “The book is a huge testament to the power of a village, basically,” Bonney explains. “I would say half the women featured in the book are women that I had some connection to in some way, and the other half were women I admired that were way beyond my scope of contact. I would go on my personal Facebook page and say, ‘Does anybody know Nikki Giovanni or Carrie Brownstein?’ and inevitably someone in my network would know someone who knew them. It worked because of this incredible community of other women who said ‘Hey I think this process sounds awesome. How can I help you make this happen?’” That spirit was one of the greatest lessons of the book. As Bonney met with women, she noticed many trends (many creative ladies have very large dogs,

most work from home or as close-by as possible), but the biggest was that everyone could use a support network of like-minded ladies. “I hope the book inspires more people to reach out to people they see as colleagues or compatriots in their niche or at their level,” Bonney said. “Rather than seeing other women as a threat, it’s a huge asset that, if handled well, can be such a valuable tool; push yourself harder and learn more to make your business and your life a little bit happier.” By talking to other women about their challenges, Bonney believes everyone can realize that the process is just part of running a business. “The biggest lesson for me is that the mistakes and the lessons don’t ever stop,” Bonney said. “They just hit a new plateau and the challenges reappear or might be a different level of challenge than they were in the beginning.” Bonney cites fashion magnate Eileen Fisher as an example. In the book she admits that, despite being decades into running an empire, she still struggles to keep it all in check. Coming face-to-face with those issues was a relief to Bonney, and she mentions the nearly thwarted interview with trans activist and Against Me! frontwoman Laura Jane Grace as another example of moving beyond the stress of being settled. The most difficult get in the book, Bonney and her team traveled 16 hours (plagued by myriad delays) to Grace’s studio in rural Michigan for what boiled down to a brief 20-minute interview. “I’m so glad her interview is in the book, because she brings such a different perspective,” Bonney said. “To see how many different people had different types of hurdles, whether it was Laura Jane coming out as a transwoman and totally changing her public identity, or other people who overcame language barriers, or financial barriers, or having to work three jobs at a time—everybody’s got something, and hearing more about that something and the vulnerability that comes with it was so, so uplifting. The more that we’re open about what that thing is that’s difficult to navigate, the calmer I felt about the fact that we’re all in this together. Nobody was just handed a perfect business and a perfect life. It’s really all about how do you find balance and what’s the support system you have to keep checking in with it.” In the Company of Women: Inspiration and Advice from over 100 Makers, Artists, and Entrepreneurs is out October 4 from Artisan. Check designsponge.com for details about talks and podcasts released surrounding the book’s release.

TOP TO BOTTOM: PRINT DESIGNER CHRISTINE SCHMIDT OF YELLOW OWL WORKSHOP; DESIGNER AND TELEVISION HOST GENEVIEVE GORDER; BROOKLYN CERAMIC ARTIST MICHELE QUAN; CHEF, WRITER, AND TEACHER, SAMIN NOSRAT

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Healthy Appetite On my plate this season

Filling up fall Meats, stews, vegetables, and broths keep me healthy and full. Now: to use a fork or spoon? Recipes+styling+photography by Paul Lowe

BEEF & BUTTERNUT STEW

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CHICKEN WITH LEMON & CAPERS

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HEALTHY APPETITE

ROASTED CAULIFLOWER SALAD WITH TAHINI & OREGANO

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HEALTHY APPETITE

Roasted Cauliflower Salad with Tahini & Oregano Can I just say how much I love cauliflower? It’s such a saving grace when you are trying to be good. This salad is so perfect. It has lots of flavor and the crispy oregano takes it to the next flavor level. Can be served warm or cold. SERVES 4

1 cauliflower head, cut into florets 2 tablespoons olive oil salt and pepper, to taste 8 sprigs+more fresh oregano 2 tablespoons tahini ½ lemon, just the juice 1 garlic clove pinch of salt water ¼ cup toasted pine nuts 1. Preheat oven to 380°F. 2. Place cauliflower on a baking tray and drizzle with olive oil. Season with salt and pepper. 3. Bake for about 20 minutes and shake the tray after 10 minutes. The cauliflower should be al dente—not soft and not hard. 4. Add 8 sprigs of oregano after the first 10 minutes and let it crisp up in the oven. 5. Meanwhile, mix tahini, lemon juice, garlic, and salt in a blender. Blend until smooth. 6. Add water a little at a time until you have a smooth and creamy sauce. 7. Place cauliflower in a bowl and add sauce. 8. Mix well and top with pine nuts and oregano.

Beef & Butternut Stew This is my go-to fall stew. It’s easy to make—you can make it in a pot or a slow cooker. The result is always tender meat and flavorful sauce. SERVES 4

1 tablespoon butter glug of olive oil 2 lbs beef stewing meat, cubed 1 large carrot, cubed 2 celery stalks, cubed 1 yellow onion, diced 2 cloves garlic, sliced

1 small can crushed tomatoes 2 cups vegetable stock ½ teaspoon dried thyme ½ large butternut squash, peeled, cubed salt and pepper, to taste Sriracha sauce, to taste 1. Melt butter and olive oil in a large pot and brown meat on all sides. 2. Remove meat and add carrot, celery, onion, and garlic. 3. Sauté until onion goes soft, and add meat, tomatoes, stock, and thyme. 4. Let simmer for 10 minutes, add squash, and simmer until meat is done. 5. Season with salt, pepper, and as much Sriracha as you can take.

Chicken with Lemon & Capers I have this for dinner at least once a week. It could not be easier to make. I serve it with a green salad or some roasted vegetables. The sauce can only be described as… divine! SERVES 4

8 boneless, skinless chicken thighs 1 tablespoon olive oil salt and pepper, to taste 1 lemon, just the juice 1 cup chicken or vegetable stock ¼ cup capers 1 lemon, cut into wedges fresh thyme 1. Preheat oven to 370°F. 2. Rub chicken with olive oil and season with salt and pepper. 3. Place in an ovenproof dish and top with lemon juice, stock, capers, lemon wedges, and thyme. 4. Bake for about 30 minutes or until the chicken is done. 5. Top with more fresh thyme and serve.

Chicken & Kale Soup This is my pre-workout soup. It gives me lots of energy and it’s really filling. You can add other vegetables like butternut squash, broccoli, or cauliflower. I always make it with a rotisserie chicken, it makes life so easy.

CHICKEN & KALE SOUP

SERVES 4

1 tablespoon olive oil 1 yellow onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped meat from 1 rotisserie chicken, no skin 1 bunch of kale, in pieces 1½ qts chicken stock 1 small can crushed tomatoes salt and pepper, to taste 1 teaspoon dried thyme ½ teaspoon fennel seeds Sriracha sauce, to taste 1. Heat oil in a large pot and sauté onions, carrots, and celery until soft. 2. Add chicken and kale and mix well. 3. Pour in stock and tomatoes and let simmer for 5 minutes. 4. Season with salt, pepper, thyme, fennel, and as much Sriracha as you can handle. 5. Simmer for another 5 minutes and serve.

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OFFERING

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Friends Are For... Getting together to bring out our best

Natural passion Text by Larisa Makow Photography by Paul Lowe Recipes by Bill Hovard

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WHEN HUDSON VALLEY–based artisan Bill Hovard isn’t harvesting calendula and chamomile for his line of small batch soaps and oils, he can be found in his kitchen, cooking with local produce and listening to Miles Davis. He founded his apothecary, Hudson Made, with the aim of creating unique, high-quality goods, made from sustainably sourced regional ingredients. His renovated farm in the Catskill Mountains serves as inspiration for his work as well as the laboratory where he concocts his acclaimed beard shaves and other magical elixirs. Here, he shares his life philosophies and what has his attention these days. Describe your childhood. I was raised in Northern California outside San Francisco in the foothills of Mount Diablo. I was a creative and active kid who enjoyed the natural world and dreamed a lot.

uses some of the highest quality organic base oils available. I am intimately involved in the product, from germinating the seed, cultivating and harvesting the flower, and infusing the oil. I use it daily. What’s important to you about your workspace? Honoring the characteristics of the original 19th century agricultural structure I work in, while also bringing in the amenities of the 21st century. Also, open space and natural light. Do you travel? One of my true passions is exploring the world and experiencing diverse cultures. It allows me to look at myself and my life from an outside perspective and also appreciate and value the differences in the world. My favorite destinations include Siena, Italy; London, England; Oaxaca, Mexico; Hampi, India; and Mendocino, California.

What’s been your inspiration for Hudson Made? A lifelong interest and passion for natural beauty and handmade objects. Also, my dear friend Donald Carpentier, who was a historian, naturalist, and artisan.

A writer you love? The works of Henry David Thoreau, because of his inspiring message to appreciate the natural world and an emphasis on the quest to live a simple life.

What do you find magical about Hudson Valley? The nature, the seasons, the connection to the past, and the stunning natural landscapes. Also the inspiring community of artisans, farmers, and makers.

What’s motivating you these days—creatively? Creating something new. Whether developing a new product, growing something in the garden, or preparing a new recipe.

What do you do to relax and rejuvenate? A walk in the woods.

What’s the theme song to the life of Bill Hovard? I Feel Love by Donna Summer or the version by Bronski Beat. Really anything with a disco beat!

Tell us about your cooking. Cooking is a passion and I particularly enjoy preparing a meal for others. Food is what connects us and brings us together. The cuisines I am passionate about are Italian and Japanese. Both require the freshest ingredients available and honor the simple essence of each ingredient. What’s your favorite Hudson Made product? The Hudson Made Body Oil. It is infused with botanicals raised on my farm and

What’s your secret to happiness? Don’t sweat the small stuff. Life is too short. What will you be doing when you’re 80? Enjoying the moment and being thankful I still have one. You can find Bill’s beautiful handiwork at hudsonmadeny.com.

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FRIENDS ARE FOR...

ALSATIAN ROAST CHICKEN

CRACKED POTATOES TOSSED WITH CORIANDER TUSCAN BRAISED FENNEL 44 SWEETPAULMAG.COM FALL 2016

FRIENDS ARE FOR...

Alsatian Roast Chicken I learned this recipe from Chef Henri-Étienne Lévy of La Cuisine Sans Peur in his kitchen on the Upper West Side of Manhattan. It always makes for a savory and succulent roast chicken with just the right level of acidity and full chicken flavor.

1 whole chicken (preferably pasture raised and freshly butchered) 4 full heads garlic salt and pepper, to taste 3 tablespoons soft butter 3 tablespoons chopped parsley ½ cup apple cider vinegar ¼ cup butter flat leaf parsley, for garnish red wine or cognac 1. Preheat the oven to 450°F. 2. Fully wash and dry the chicken inside and out with paper towel. 3. Place the chicken on a cutting board breast-side down. 4. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. 5. Trim the ends of the wings. 6. Save or freeze the bones for chicken stock. 7. Rub soft butter on the inside cavity and exterior of the chicken. 8. Add salt and pepper. 9. Take a thin wooden spear and pass through the wing and breast to create a compact form. 10. Cross the legs of the chicken to make for an even tighter form. 11. In a buttered and heavy cast iron pan, place the garlic into a mound in the center of the pan. No need to peel the garlic cloves. 12. Add coarsely chopped parsley. 13. Place the chicken onto the mound of garlic. Ensure all the garlic is covered and under the cavity of the bird. 14. Adjust for a compact form. 15. Add small dollops of butter over the top of the chicken. 16. Place in the oven.

17. After approximately 15 minutes, reduce the heat to 350°F and pour ½ cup of apple cider vinegar over the bird.

extra virgin olive oil.

18. Cook for approximately 20 minutes per pound.

with ¼ cup of Parmigiano-Reggiano.

7. Pour about ½ cup of the chicken stock over the fennel, salt, pepper, and cover

19. After about 15–20 minutes, baste the bird.

8. Finely chop some of the fennel tops and sprinkle over the dish for added fennel flavor.

20. When the chicken is fully cooked (do not over cook!), remove from the oven and place onto a dish to rest.

9. Place in the oven and cook until the top is golden brown, approximately 20–30 minutes.

21. While the chicken is resting, strain off all the juices and garlic from the pan.

10. Garnish.

22. Separate the chicken fat from the juices. Set aside.

Cracked Potatoes Tossed with Coriander

23. Take the garlic and press through a sieve and into a dish. 24. Place the skillet onto a hot stove and melt approximately ¼ cup of butter. 25. Add the pressed garlic and chicken juices back to the pan. 26. Add red wine or cognac and reduce at high heat, stirring continuously. 27. Place the rested bird onto a platter, remove the wooden spear, and garnish with parsley and olives. Serve the sauce over the bird or on the side. Excellent with a Côtes du Rhône.

Tuscan Braised Fennel I learned this recipe from my dear friend Isabella in the Tuscan hills outside Siena Italy. A classic Italian side dish.

3 bulbs fennel, scrubbed, cleaned 6 cups homemade chicken stock salt and pepper, to taste extra virgin olive oil ¼ cup grated Parmigiano-Reggiano

This recipe is adapted from the Vefa’s Kitchen cookbook. My only adaptation is a bit of chopped parsley for garnish. This book is always at hand for classic Mediterranean dishes.

10 to 15 new potatoes (or however many you have on hand and will fit in the pan) 2 to 3 cups olive oil 5 tablespoons dry red wine 1 tablespoon coarsely ground coriander seeds 2 tablespoons freshly squeezed lemon juice dash of salt and freshly ground pepper parsley, for garnish 1. Hit each unpeeled potato lightly with a wooden meat mallet so that it cracks slightly. 2. Pour enough olive oil into a large cast iron pan to cover the potatoes and heat. 3. Add the potatoes in batches, and fry until golden on all sides.

1. Preheat the oven to 350°F.

4. Drain off the oil.

2. Fully wash and trim the fennel bulbs.

5. Return the pan to the heat and add the wine, corianader, and lemon juice.

3. Trim off the tops of the fennel and set aside. Leave enough of the base in tact so the fennel retains its form. 4. Cut the bulbs lengthwise (top to bottom) into pieces approximately 1” thick. 5. In a pan, parboil the fennel in chicken stock until slightly tender. Strain and retain the stock. 6. Place the braised fennel into a pan or cast iron dish that is lightly coated with

6. Cover the pan and, holding it with both hands, shake it vigorously over the heat several times, tossing the potatoes so that they “jump” around and become coated in coriander. Continue doing this until all the liquid has evaporated. 7. Drain the potatoes on paper towels, season with salt and pepper, and serve hot. 8. Garnish with a bit of chopped parsley.

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FRIENDS ARE FOR...

DANDY COCKTAIL

Dandy Cocktail This recipe comes from my grandparents’ first addition Savoy Cocktail Book from 1930. Makes for a delicious and slightly sweet cocktail to open the pallet before a savory meal.

2 centiliters (0.6 oz) rye (I prefer Tuthilltown Hudson Manhattan Rye Whiskey) 2 centiliters (0.6 oz) Dubonnet 1 dash Angostura bitters 3 dashes Cointreau 1 piece lemon peel 1 piece orange peel 1. Shake well over ice and strain into glasses.

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THIS & THAT Sweet Paul's picks of the season

Really stunning ceramic plates from Felt+Fat. I need some in my house, from $28, feltandfat.com

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The Line Planter was a collaboration between Trey Jones Studio and Christopher Derek Bruno. Perfect for my kitchen window, $425 treyjonesstudio.com

Marble egg cups that can also be used as a spice bowl or a candlestick, $54 for 2 mykilos.de

Amazing leather hanging lamp. So simple and stunning, $169 etsy.com/shop/PuikArt

Want to update your kitchen? These leather handles are perfect, $13 etsy.com/shop/thirteenelevenolive

Is it a stool or is it art? Maybe both. Beautiful wood stool with hand-woven seat, $250 umbrashift.com

Make your sofa cool with this Growl Pillow cover knitted in cotton, $80 dittohouse.com

Love these brushes designed by Zoe Mowat, so chic, price upon request zoemowat.com How cool is this new rug from my friend Genevieve Gorder? Will look so good under my couch, from $462 rvcfloordecorcapelrugs.com

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THIS & THAT

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Tomato Tart with Basil Oil & Almond & Pepper Crust This tart is an instant classic. The crust is an amazing combination of the flavors from both almonds and ground pepper. MAKES 1 TART crust

1 cup all purpose flour ¼ cup almond flour ½ teaspoon salt ¼ teaspoon freshly ground pepper (I like mine coarse) 1 stick cold butter, in pieces ice cold water filling

1 cup fresh ricotta 1 ⁄3 cup torn basil leaves salt and pepper, to taste sliced heirloom tomatoes ½ cup basil, stalks and all ½ garlic clove 1 ⁄3 cup olive oil 1. For the crust, place regular flour, almond flour, salt, pepper, and butter in a large bowl. 2. Use your hands and work the butter into the flour. The mixture should be crumbly and grainy. 3. Add ice water a little at a time until the dough holds together. 4. Wrap in plastic and let it rest in the fridge for 1 hour. (You can make it a few days beforehand if you want.) 5. Preheat oven to 380°F. 6. Roll it out between 2 sheets of parchment paper and lay out in a well-greased tart pan. 7. Prick the bottom with a fork and freeze for 15 minutes. 8. Bake for about 15 minutes or until golden. 9. Cool on a wire rack. 10. Mix ricotta and basil in a bowl, season with salt and pepper, and spread on top of the crust. 11. Add tomatoes on top. 12. In a blender, blend together basil, garlic, and oil, and salt to taste. 13. Drizzle the oil over the tart.

Apple Tart in a Maple Syrup Crust

4. Wrap in plastic and leave in the fridge for at least 1 hour.

SERVES 4

5. Preheat oven to 380ºF.

1¼ cups all purpose flour 1 teaspoon+½ teaspoon sugar ¼ teaspoon fine sea salt 8 tablespoons maple syrup butter, cold and cut into ½” pieces 6 to 7 tablespoons ice water 2 tart apples, thinly sliced fresh thyme honey (optional)

6. Roll out the dough on a floured surface to about 10”x10”.

1. Place flour, 1 teaspoon sugar, and salt in a bowl. 2. Add butter and work into the flour using your hands, the result should be very crumbly.

7. Place the apples in the middle and fold over the edges to create a nice free form tart. 8. Sprinkle with ½ teaspoon sugar and add some fresh thyme. 9. Transfer to a baking tray and bake until golden, about 40 minutes. Serve warm or cold with some honey, a la mode, or with some cheddar.

3. Add water a little at a time until you have a smooth dough. Don't over work it!

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

Smelly cheese & figs (& port) Mormorâ€™s love of anything salty was well known, but at the top of her list? Roquefort, French blue cheese Recipe+styling+photography by Paul Lowe

Every week Mormor would take a bus into the city to visit her favorite cheese shop, and often I would tag along. I just loved the piles and piles of all kinds of cheeses. The shop was run by two little old ladies with rosy cheeks and white coats. They would always give my mormor a small glass of sherry that they kept under the counter. She would taste all the amazing cheeses while sipping the sherry, but always ended up leaving with the same thing: a big chunk of Roquefort. The rest of my family hated the smell of it, but to me it was like the finest perfume. Rich, pungent, and earthy. She kept it in a sealed container so that no one could smell it. She would make us open face sandwiches with thinly sliced bread, butter, a healthy serving of Roquefort, and a dollop of fig jam on top. To this day, this is one of

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my all time favorite treats! She never used the cheese in cooking, always just by itself. But as I grew older and moved away, I started playing with the cheese: melting it in some cream or in a tart like this one. I love making this tart as it’s so simple yet so full of taste. It really reminds me of her in the best way. So cheers, Mormor, I know you are eating Roquefort and sipping some port wine wherever you are.

Memory Tart with Roquefort & Figs SERVES 8

1 large sheet puff pastry ½ cup fig preserves ²⁄3 cup crumbled Roquefort or other blue cheese 20 pecan halves ½ small red onion, sliced olive oil freshly ground pepper 1. Preheat oven to 420°F. 2. Fold the puff pastry in half so you get a long narrow dough. 3. Place on a baking tray covered with parchment paper. 4. Top with fig preserves, Roquefort, pecans, and red onion. 5. Drizzle with a little oil and add some pepper. 6. Bake for about 20 minutes, turn the tray around after half time. It should be crispy and golden. 7. Cut into slices and serve… with port!

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PUT A LID ON IT! The essential guide to canning and preserving

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Jam of memories Cooking with Mama without words Food+styling by Michaela Hayes | Photography by Paul Lowe

IN BETWEEN high school and college, I had the privilege to study abroad for a year as an exchange student in Yugoslavia. I lived in a small town in Bosnia, back before the war when Yugoslavia still existed tenuously as a united country. Since I had already graduated from high school, my academic studies were not rigorous. However, the life lessons I learned, and the paths I started down in Yugoslavia have been fundamental to where I am today. My host family (Mama, Tata, and my sister, Sladjana) lived in a house on the edge of our small town with a yard full of produce and fruit trees. We raised chickens and pigs and my Mama cooked everything we ate. She spoke only a few words of English, so it was quite a while before we could have deep conversations. Though my understanding started small, she spoke to me often, encouraging me to listen and learn, and laughing with me when we couldn’t quite make sense of each other. Our meals and tasks at home were seasonal. In the spring we got chicks that we kept warm in a box in the garage. A few months later, all the neighbor women got together to help with the slaughtering. Similarly in the fall, the neighborhood came together for the pig slaughter. And around the same time, my host mother taught me to mill the plums from our trees to make plum jam. This thick, sticky jam was stored in our pantry and we would spread it inside warm palacinka (crêpe-like pancakes) and Mama would use it to fill sweet buns, called buhtle, for parties.

Today I farm with my wife and friends. As I did in Yugoslavia, we live very seasonally and food preservation is a cornerstone of my life. I stay in touch with my Yugoslav family through my host sister. Tata passed away last year, and I wish that I could see Mama, hug her, and laugh together. By sharing her life with me, she has given me one of the best gifts—the love of preserving and cooking seasonally, and the importance of staying connected to the land.

Mama’s Plum Jam MAKES APPROXIMATELY 3 PINTS

½ lbs very ripe plums 4 2 cups water 5 cups sugar pinch of salt juice of 1 lemon 1. Remove pits from the plums and cut into chunks. Or if you have a food mill like Mama, use it! 2. Combine the plums and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 1 hour. 3. Add the sugar and salt to the pan and stir until the sugar dissolves. Increase heat to medium-high and boil, stirring occasionally, for 25–45 minutes or until the jam is thick and dark. Stir in lemon juice. 4. Cool and use to fill sweet buns (recipe at crockandjar.com) or cookies, or spread on toast. Or if canning, ladle into prepared 8 oz jars and process in a hot water bath for 10 minutes.

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Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.

VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY

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Woof

Dogs have favorite things, too!

SUPPLIES:

Lestat the flower Crafts+photography by Paul Lowe Lestat told me that he wants to be a flower for Halloween this year. So I made him a simple flower collar using some ribbon, crepe paper, and my trusted hot glue gun. He makes quite the pretty flower!

different kinds of crepe paper ribbons, mine were 2" wide scissors thin metal wire ribbon green craft paper hot glue gun 1. Start by measuring the ribbon around your dogs neck and cut to size. 2. Make flowers by rolling about 30" of crepe ribbon together, secure with wire on 1 end, and pull the "roll" apart to create a flower. I used 19 flowers. 3. Cut leaf shapes of the green craft paper. 4. Hot glue the flowers and leaves in place.

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FETCH

Quirky finds for you and your best pal Is it a dog or a shelf? It’s both, $690 olivierpolmanss.fr

Super cute dog pillow, $32 tictail.com

SWEET PAWS

Doing our best for our most loyal companions

Old dogs, new rescues

Chic plaid dog collar, $35 jc-rt.com

Text by Dorie Herman | Photography by Erin O’Sullivan WHEN ERIN O’SULLIVAN and her fiancé, Brandon Stanton, adopted a 12-year-old dog named Susie, Erin had no idea she and Susie would soon be changing more than just their own worlds. People often questioned why they decided to adopt such an old dog—something they had never thought twice about. Thus, Susie’s Senior Dogs (SSD) was born—a social-media based organization that shines a spotlight on the neediest of homeless senior dogs and aims to get them adopted while also educating the public on the benefits of senior rescue. In the five years since starting Susie’s Senior Dogs, at least 500 dogs have been adopted. “What is equally, if not more important,” O’Sullivan says, “are the senior adoptions that are happening outside of the page because a reader has been inspired to adopt a senior dog at their local shelter.” When asked about the most surprising part of SSD, O’Sullivan exclaimed: “So many young humans are adopting old dogs! While it's true that older dogs are a good choice for aging humans, older dogs are also great companions for busy young people. I think the average senior dog adopter on SSD is under the age of 50, and many in their 30s. Senior dogs are a great fit for many different lifestyles.” What’s on the horizon for SSD? The Susie's Senior Dogs book is coming out this fall and will feature the stories of adopters who have discovered the joys of senior dog ownership. And while Susie recently passed away at the age of 17, her legacy will live on with every senior who has a home because of Erin.

Chevron dog beds, many available sizes, from $130 lionandwolf.co

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A shining example Sweet Paul gets enlightened by ILLUME Written by Larisa Makow | Photography by Goor Studio

SOME 50 EMPLOYEES of the 114 at Minneapolis-based ILLUME begin their work week with yoga Mondays, an opportunity to help everyone focus on finding their inner Zen and ensure the company collectively starts the day off on the right foot. What might seem like an exceptional amount of thoughtfulness on behalf of management is in fact quintessentially ILLUME. The 20 year-old fragrance manufacturer is dedicated to maintaining their identity as a forward-thinking group of artisans who seek to bring unique scents (in beautiful ways) into the lives of its customers. With this unique perspective, it’s no wonder they’ve developed long-lasting partnerships with retailers like Anthropologie, West Elm, and Target, to name a few. Here, we sit down with the ILLUME team to learn about their culture, mission, and how they envision their future. Describe ILLUME’s special view on collaboration. Our approach to team building is what makes our products unique. We are able to recognize each other’s distinctive talents, respect what she or he knows, enable one another to grow, and create an environment for all of us to flourish in. We work as a whole, but this understanding of what each person contributes is what makes ILLUME a success and is evident in everything we make: it’s Gen’s nose, Taisha’s hand painting, April’s vision, Sarah’s attention to detail, and Todd’s love of science... and the list goes on. As you have grown, how have you managed to stick to this creative vision? We have grown to a mid-sized company, but we are still the same people as the day when it all started. Some of us have been here since the beginning, some are new, but we all have one thing in common: we love when curiosity gets the best of us. It makes us think bigger. We are travelers and seekers who study culture and color. We let trends play with our instincts to create one-of-a-kind

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fragrances and beautiful designs. And while we do take our life’s work seriously, we’re also downright nice. It’s a Midwestern thing. What is ILLUME’s mission? What we create are the experiences of people’s lives. Our products need to connect and give meaning. Our craft is a mix of inspired elements—the scent, the style, the colors, and designs. And we infuse flawless standards in every product. You might say we are refreshingly compulsive (and we love that). Share some fun facts about ILLUME with us. Each of our pillar candles is hand poured from real tea kettles. Our fragrances are a mix of natural scents and essential oils, blended throughout the entire candle, so it fills a room with a generous scent. We have a Burn Room where we test burn all our candles, twice! Our artists hand paint on a daily basis, are well versed in calligraphy, and look to nature, art, and culture for inspiration. We have two buildings on our campus: the Studio (where product development, sourcing, marketing and creative are) and our HQ/production facility. We ride a green beach cruiser between them for fresh wind in our hair (but not so much in the winter!). What’s next for ILLUME? The future of ILLUME is to do what we do best: innovate through fragrance and design. Where that will take us in five or 20 years is up to how consumers evolve with scent, but our goal will remain simple—to continuously make really beautiful things. Learn more about ILLUME and their products at illumecandles.com and on Facebook, Instagram and Twitter @illumecandles Vist Goor Studio at goorstudio.com, @goorstudio (Instagram) and Goor Studio (Facebook).

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SWEETPAULMAG.COM noritakechina.com

Sweet Paul in Nantucket Photography by Escape Brooklyn I spent some time in Nantucket for the first time this summer. I was invited by Nantucket Bookworks and Nantucket Culinary Center to do a fun brunch with a talk and a crafting section. They put us up at the fab Second Story Loft and even had a cocktail party in our honor. After a few hours on the island, I wanted to pack up my dogs and move there. A great big thank you to everyone who came out and an extra special thanks to Wendy, Suzanne, Greg, and Joy. Love you all! nantucketculinary.com 25broadnantucket.com nantucketbookpartners.com

PHOTOGRAPHY BY WARREN HEATH

Fall 2016

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T h e S p a R ta n Text by Tudor Caradoc-Davies | Production by Sven Alberding | Photography by Warren Heath

OPPOSITE PAGE: IF AN ENGLISHMAN’S HOME IS HIS CASTLE, A SOUTH AFRICAN’S BRAAI (BARBECUE) IS HIS KITCHEN. IN THE BACKGROUND LIES THE THE ROCKY PINNACLE OF KASTEELBERG, AN ANCIENT ARCHAEOLOGICAL SITES OF THE SAN PEOPLE. THIS PAGE: ANGELFISH KEBABS WITH BOKKOM SAMBAL

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LEATHER Crafts by Susanna Blåvarg+Lova Blåvarg | Photography by Susanna Blåvarg

workshop

SHELF; RABBIT WALL POCKET

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BAG TAGS

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The

humble egg The humble egg has become a hit ingredient and has made an appearance in magazines, on blogs, and on the menus of trendy restaurants all over the world. Itâ€™s no wonder, as it is both cheap and has a subtle, versatile flavor Recipes+styling by Sanna Kekalainen Photography by Reetta Pasanen

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HUEVOS RANCHEROS

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Warming spices Now is the time to light those fireplaces and cozy up! We show you how to get the smell and taste of warming spices Food+crafts+photography by Dietlind Wolf

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Tiffani When Paul met

Recipes by Tiffani Thiessen | Styling by Paul Lowe Photography by Alexandra Grablewski | Illustration by Brady Smith

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apple a day

Text by Kim Moreau Jacobs | Photography by Pernille Loof

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Autumn in

Australia Recipes+crafts+styling+photography by china squirrel

china squirrel takes us on an autumnal journey to the enchanting Southern Highlands of New South Wales, Australia. As days become cooler, home grown potatoes are baked crunchy and crisp and served drizzled with warm bacon jam, a fresh garden harvest of sweet potatoes is baked into a delicious caramel tart, and lazy afternoons are spent hand stitching fallen autumn leaves and crafting rescued potato sacks FOLLOW US @SWEETPAULMAGAZINE

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Fall Picnic Food+styling+photography by Linda Pugliese

Food+styling by Jeanne Lurvey

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TARALLI WITH FENNEL SEED, BLACK PEPPER, & ROSEMARY

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Oslo(ve) Photography and text by Studio Dreyer Hensley

SUNSET ON BYGDÃ˜Y

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CLOCKWISE FROM TOP: COOL KIDS ON BRENNERIVEIEN JUST OFF AKERSELVA RIVER; SHEEP GRAZING ON THE HOVEDØYA ISLAND; THE NEW WATERFRONT PROMENADE; SIDEWALK DINING IN GRÜNERLØKKA