Articles
Sowing The Seeds
Tom Gallivan is shin-deep in the salty water of the Little Machipongo Inlet, so close to the Atlantic that the tides flood and recede with the pull of the moon, flushing fresh algae and phytoplankton through his oyster beds and filling the animals’ bellies. Oysters grown here, in a marsh without rocks, have a clean,…
Read MoreKeepers Of History
In 1749, when most Colonists were scrabbling for the most basic food and shelter, two of Yorktown’s finest sat with elegance and understatement to have their portraits made. William Nelson was a wealthy merchant; his wife, Elizabeth, a woman of prestigious heritage. Their son Thomas would go on to sign the Declaration of Independence. The…
Read MoreEdwards Ham
From the spark of an idea, the Edwards family has built a legacy of taste. SURRY – Sam Wallace Edwards III pulls open the doors and thick gray smoke smelling of hickory and ham rolls out like a fog. His father built this business, and his grandfather before him, and Sam has known since he…
Read MoreMaking It Real
The man who dismounts with a flourish wears a red wool coat and white linen breeches. His shoes hand-made by the shoemaker on site. He strides to his counterpart and bows. She stands stiffly straight in a starched white cap and fetching hat trimmed with blue ribbon, and layer upon layer of clothing — shift…
Read MoreZushi
Kevin Chang’s yanagi slide-slices through the fish’s flesh, its blade gliding through geological layers of fat and muscle so alive they’re still swimming. The knife shepherds the sashimi to the side; then Chang lifts it with metal chopsticks to array it on the tray. If he touches it with his hands the warmth from his…
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