Obsessives

Jeremiah "Jere" Gettle has always been passionate about saving seeds. He is the founder of Baker Creek Heirloom Seeds, and speaks to CHOW at his seed bank in Petaluma, California. Jeremiah "Jere" Gettle has always been passionate about saving seeds. He is the founder of Baker Creek Heirloom Seeds, and speaks to CHOW at his seed bank in Petaluma, California.« less

Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia and has traveled the world with a film crew trying to record the traditi more » Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia and has traveled the world with a film crew trying to record the traditions of artisanal cheesemaking.« less

Arno Holschuh, barista at Blue Bottle Coffee in San Francisco, discusses the big and the little: the surface area of the bean, the thousand small cuts that will kill your espresso, and why Starbucks i more » Arno Holschuh, barista at Blue Bottle Coffee in San Francisco, discusses the big and the little: the surface area of the bean, the thousand small cuts that will kill your espresso, and why Starbucks is not so bad.« less

The Cultured Pickle Shop sells pickles ranging from classic sauerkrauts to unusual kimchees and Kombuchas. But it’s the experiments, like the mysterious nuka pot or pickled blood oranges, that really ... more » The Cultured Pickle Shop sells pickles ranging from classic sauerkrauts to unusual kimchees and Kombuchas. But it’s the experiments, like the mysterious nuka pot or pickled blood oranges, that really get Alex Hozven excited.« less

Sean Thackrey is a winemaker, indeed, but he is so much more: an archivist, historian, linguist, photographer, art collector. Sean Thackrey is a winemaker, indeed, but he is so much more: an archivist, historian, linguist, photographer, art collector.« less

Rebecca Federman—librarian, blogger, and menu aficionado—takes CHOW into the bowels of the New York Public Library, sharing stories about the library’s menu collection and its founder, Miss Frank E. B more » Rebecca Federman—librarian, blogger, and menu aficionado—takes CHOW into the bowels of the New York Public Library, sharing stories about the library’s menu collection and its founder, Miss Frank E. Buttolph.« less

Meet John and Barbara Stephens-Lewallen: They harvest seaweed. Operators of the Mendocino Sea Vegetable Company in Philo, California, the Stephens-Lewallens are farmers/fishermen of another stripe. Meet John and Barbara Stephens-Lewallen: They harvest seaweed. Operators of the Mendocino Sea Vegetable Company in Philo, California, the Stephens-Lewallens are farmers/fishermen of another stripe.« less

Nach Waxman is owner of one of the largest food bookstores in the country, Kitchen Arts & Letters, in Manhattan. From his perch behind the counter, he sees customers streaming in to peruse his bountif more » Nach Waxman is owner of one of the largest food bookstores in the country, Kitchen Arts & Letters, in Manhattan. From his perch behind the counter, he sees customers streaming in to peruse his bountiful, unusual collection.« less

Craig Ponsford, founder of Artisan Bakers and chairman of the Bread Bakers Guild of America, discusses the intricacies of kneading, starters, and fresh bread. Plus: the quest for holey bread. And the ... more » Craig Ponsford, founder of Artisan Bakers and chairman of the Bread Bakers Guild of America, discusses the intricacies of kneading, starters, and fresh bread. Plus: the quest for holey bread. And the money question: What, really, does artisan mean?« less

The carefully calibrated mix of aromatics and herbs that goes into the absinthe made by Lance Winters of St. George Spirits took extensive testing to get just right. The carefully calibrated mix of aromatics and herbs that goes into the absinthe made by Lance Winters of St. George Spirits took extensive testing to get just right.« less