Issue 019

April 1, 2019

Try Now

Shipped April 1, 2019

ZINE

In this issue we take you to the Angeles Crest Creamery (where newborn baby goats abound) to talk cheesemaking; We interview chefs Kwang Uh and Mina Park of the reborn L.A. restaurant Baroo about fermentation, inspirations, and unexpected accolades; a few of our favorite green coffee buyers share their views on naturally-processed coffees; your next horoscope awaits; Our advice columnist takes on a kimchi-curious boyfriend; and more.

BEANS

We introduce a vibrant Ethiopia, our first “natural process” coffee purchase, paired with an exceptionally sweet “honey-processed” coffee from Colombia, all tamed and balanced by a couple of our favorites from Latin America. Complex, but crowd-pleasing.

Issue Articles

Baroo is dead. Long Live Baroo.

One of the most celebrated cult restaurants in Los Angeles finds a new temporary home