If it were possible to combine red velvet frozen yogurt, Big Sur, endorphins, never-ending compliments, fog, shortbread, seat warmers and The Beatles, then recycle them into something completely new, that product would be Kinfolk Magazine. My definition of perfection.
Kinfolk is an ad-free print magazine that collects ideas from an international community of writers, designers, photographers, artists, cooks and others who are interested in creating small gatherings and finding new things to make and do. It’s whimsical, simple, refined.
This weekend, Amy and Sam joined me at the Marshall Honey Farm just below Napa to meet the bees and their keepers for Kinfolk’s San Francisco Honey Harvest Party. Over the course of the three and a half hour field trip, we got an elementary understanding of honey harvesting, and arrived at mastery levels of honey tasting. Blackberry honey, sage honey, buckwheat honey, wild flower honey, eucalyptus honey, honey that doesn’t even taste like honey. We tried unthinkable combinations. And then, we ate and drank to our heart’s content, ending it all by making our own honey infusions as keepsakes. Jar one: honey infused with cloves, orange peels and vanilla bean. Jar two: ginger, lemon, mint honey. What a sugary spell that afternoon cast on us.
Common side effect of high blood sugar levels: dance partying in a garden.