In The Magazine

Anthology Magazine Issue No. 15 Cover

It’s that time again! A new issue is hot off the presses. Issue No. 15/Spring 2014 will be making its way into subscribers’ mailboxes and stockists’ shelves very soon. Today, we’re sharing an online sneak peek—just a small sampling of the stories that you’ll find in our latest release, the theme of which is “Style at Every Age.”

Please note that delivery times do vary by location, so it may take 1-3 weeks for subscription copies to arrive. We hope you enjoy Issue No. 15!

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{Off Shoots} Lisa Congdon

by Anh-Minh on March 13, 2014

Long before I ever met her, I was a fan of Lisa Congdon’s. Waaay back in 2007, when she had an art opening at Rare Device—which, at the time, was still located in Brooklyn—I bought two pieces. And I still have both of them, prominently displayed in my home office.

Now that I’ve gotten to know Lisa, my admiration extends beyond her work as an artist. So I was honored that she opened up her home to us for Issue No. 14/Winter 2014. She shares the Oakland residence with her wife, Clay Walsh, as well as several pets (including Wilfredo, shown above with Lisa). I hope you enjoy these outtakes from our photo shoot with them.

Lisa and Clay have been renting the house for just over a year. Since they couldn’t change the kitchen’s black, red, and white palette, they decided to embrace it—outfitting it with a white Odyssey table from CB2 and black Salt chairs from DWR.

Lisa, who’s in charge of the home’s décor, carried the color scheme into the art she selected for the breakfast nook. “[This] kitchen corner is one of my favorite places in the house,” says Clay.

A typical scene in the couple’s dining room: Clay reading cookbooks (it’s one of her hobbies) and Lisa sketching (she does it to relax). “Special-occasion meals,” as Clay puts it, are also enjoyed here.

The dining room has a mid-century modern/Scandinavian/Japanese vibe, right down to Lisa’s collection of vintage enamelware and the framed prints on the wall.

To read more about Lisa and Clay, as well as see additional images of their home, be sure to pick up a copy of Issue No. 14—it’s still available through most of our stockists.

{ Photos by Thayer Allyson Gowdy for Anthology Magazine }

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CraftsFolk: Juniper Ridge

by Alexis on March 6, 2014

For one of my favorite stories in Issue No. 14, “Call of the Wild,” we followed the Juniper Ridge crew on a harvesting expedition into the forests of California. In this last look behind the scenes—a few weeks ago we shared outtakes that didn’t make it into the magazine—today we’re sharing this short film shot by Thayer Allyson Gowdy while she traveled along with the folks from Juniper Ridge. I love that you really get to see some of their processes in action here. You can catch glimpses of their stills running and enfleurage, or the process of infusing fat with the fragrances from flowers for later use in finished products. It’s like a mad scientist’s laboratory, but set in the middle of the redwoods.

{Film edited by Maren Patton, directed by Thayer Allyson Gowdy}

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Juhu Beach Club Desi Jacks

by Alexis on February 28, 2014

When we were contemplating what kind of food story to include in the latest issue of Anthology (Issue No. 14), we decided to tackle international cuisines. We’d all had experiences of wanting to try to make something from a trip abroad or that we’d had at a favorite restaurant, but been intimidated by foreign ingredients and methods. We reached out to three of our favorite Bay Area chefs, each of whom specializes in a different cuisine: Indian, Burmese, and Japanese. Preeti Mistry of Oakland’s Juhu Beach Club gave us an inside look at an Indian kitchen and also provided us with a delicious recipe for Shrimp Curry, which is part of the story in the issue.

While we were shooting with Preeti, she gave us a sample of the bar snack of choice that she’s created for Juhu: Desi Jacks. The Indian-inspired riff on classic Cracker Jacks was an unexpected yet perfect pairing: the spicey, earthy flavors against the sweet caramel kept us going back for more. So even though she’d already given us one great recipe, we begged Preeti to let us share the recipe for Desi Jacks with you here. Enjoy!

Desi Jacks
Yield 8 quarts

  • 8 quarts popped popcorn
  • ½ cup ghee (or substitute melted butter)
  • 4 tbsp cumin
  • 4 tbsp red chili powder
  • 1 cup pistachios
  • 4 cups peanuts
  • ¼ cup vegetable oil
  • 2 cups brown sugar
  • 2 cups light corn syrup
  • 2 tbsp Maldon sea salt

Special equipment: Silpat mats, sugar thermometer

  1. Preheat oven to 350°F.
  2. Season popcorn with ghee, half of the cumin, half of the red chili powder, and salt to taste. Toss well to coat evenly, set aside.
  3. Toss both nuts with oil and the remaining cumin and red chili powder. Season to taste with salt. Spread on sheet pan and roast at 350°F until golden brown, about 10-15 minutes. Let cool.
  4. In a pan large enough to hold the popcorn and nuts, combine the sugar and corn syrup and place over high heat. Cook sugar stirring every few minutes and monitoring the temperature. When the sugar reaches hardball stage (250-268°F) add the nuts and popcorn and stir over the heat to fold into the caramel. Put the pan into oven at 350º for 10 minutes.
  5. Remove from oven and stir further if necessary to incorporate caramel. Turn out onto Silpat mats and flatten out with back of spoon. Sprinkle with Maldon sea salt and let cool. Break apart and enjoy. Will keep in airtight container for 2-3 days.

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{Off Shoots} Juniper Ridge

by Alexis on February 21, 2014

If you haven’t heard of—or smelled—Juniper Ridge, a company based on wildcrafted fragrances, you’re missing out. There are some scents—the earth after a rain, a misty redwood forest, the grass in spring—that are universally loved. And Juniper Ridge has set out to capture and bottle them. Their products, like Backpacker’s Cologne and Trail Crew Soap, are formulated with entirely naturally derived fragrances. For our latest issue (No. 14), we went along with the Juniper Ridge team on a foraging trip to see just how the process works, and experience the magic of taking tree trimmings and flowers and turning them into finished products. Pick up Issue No. 14 and flip to “Call of the Wild” to see more behind the scenes, including the mobile Juniper Ridge Field Lab and a peek into their Oakland distillery.

{ Images by Jen Siska for Anthology Magazine }

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