Whether simple or extravagant, zakuski aren’t just vodka chasers. They reflect the essence of Slavic hospitality.
Through his highly seasonal approach to cooking and the launch of his new business venture, chef and forager Karl Holl shares the experience of foraging the forests of the Pacific Northwest.
Through grazing-based viticulture, Antiquum Farm demonstrates that guiding farm animals to graze within vineyards lends a truer sense of terroir to wine, while also pushing the conversation about regenerative agriculture forward not only for grape growers, but for all farmers.
In Portland, Oregon, Chef Bonnie Frumkin Morales reinvigorates Russian traditions beginning with humble dumplings at her renowned restaurant, Kachka.
In Portland, Oregon, Salimatu Amabebe combines art and food to address current events and make connections among guests with her pop-up series, Black Feast.