Obsessives

Joel Bukiewicz is the man behind Cut Brooklyn, making high-end knives to order for chefs. The video takes you through the process and addresses questions like how many knives do you need, what's up wi more » Joel Bukiewicz is the man behind Cut Brooklyn, making high-end knives to order for chefs. The video takes you through the process and addresses questions like how many knives do you need, what's up with Santokus, and what is the best knife to own.« less

Wedding cake designer Shinmin Li started baking wedding cakes after training in fine art. Li owns I Dream of Cake in San Francisco, and spends her time obsessing over design details, and whether her c more » Wedding cake designer Shinmin Li started baking wedding cakes after training in fine art. Li owns I Dream of Cake in San Francisco, and spends her time obsessing over design details, and whether her clients will eat the finished product.« less

Novella Carpenter started small, with some plants in an empty lot next to her house in Oakland. A couple of years later, she was tending to a full-blown farm, with goats, turkeys, ducks, pigs, and a r more » Novella Carpenter started small, with some plants in an empty lot next to her house in Oakland. A couple of years later, she was tending to a full-blown farm, with goats, turkeys, ducks, pigs, and a robust garden.« less

Tea: It’s so much more than a small afternoon pleasure. Connoisseur James Norwood Pratt puts tea in context, as “one of the world’s greatest handmade works of art". Along the way, he weighs in on Star more » Tea: It’s so much more than a small afternoon pleasure. Connoisseur James Norwood Pratt puts tea in context, as “one of the world’s greatest handmade works of art". Along the way, he weighs in on Starbucks, tea bags, and water quality.« less

Sonoma County beekeeper Serge Labesque treats his bees with respect, though that’s probably not all that’s needed to save the world’s swarms from Colony Collapse Disorder. Sonoma County beekeeper Serge Labesque treats his bees with respect, though that’s probably not all that’s needed to save the world’s swarms from Colony Collapse Disorder.« less

John Nese is the Willy Wonka of carbonation. John Nese is the Willy Wonka of carbonation.« less

Beau Timken of True Sake is proud to be called a sake samurai. His fanaticism comes across in his enthusiasm for junmai, daiginjo, and ginjo, and he rails against those who encourage libation without ... more » Beau Timken of True Sake is proud to be called a sake samurai. His fanaticism comes across in his enthusiasm for junmai, daiginjo, and ginjo, and he rails against those who encourage libation without education. Take the hint: learn from Beau.« less

An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can. An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.« less

Jam maker June Taylor has a rabid following in the San Francisco Bay Area, where she creates and sells her preserves. She explains how she makes marmalade, including the mysteries of natural pectin an more » Jam maker June Taylor has a rabid following in the San Francisco Bay Area, where she creates and sells her preserves. She explains how she makes marmalade, including the mysteries of natural pectin and the economies of scale in artisanal production.« less

Chris Cosentino, chef at San Francisco’s Incanto restaurant, is an offal evangelist. He’s the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin. Chris Cosentino, chef at San Francisco’s Incanto restaurant, is an offal evangelist. He’s the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin.« less