culture cheese magazine
Culture's editorial team is in Brooklyn at our designers' office reading over every page of the summer issue to make sure everything is in order before we go to print. Big thanks to Red Herring for hosting us once again, and another big thanks to Monica Byrne, the awesome local chef who made us lunch today (hint: she might make an appearance in the new issue in some form or other...)
Here are some photos of what our day looks like. We're psyched for the new issue and hope you are too!
I'm munching a Trader Joe's cheddar CheeseStick and reading Eric Asimov's article on The Pour (NYT) about tasting 18 Bordeauxs from the magic year of 1982; made so by the perfect storm of Robert Parker's enthusiasm for the vintage, a new parched public eager to learn about wine, and changes in Bordeaux economics that would sweep away sleepy local wine production in France...or so I have recently read!
The wines are 30 years old, and according to those who know, a club you can tell I am not a member of, they are now "in their prime." They have been stashed in a collector's wine cellar, enriching their "opulence" and gaining in value and fame.
The culture team is at it again! We're proofing the entire spring issue before it goes to print early next week. Such a hardcore work day requires an epic lunch break, which is happening now, thanks to a local (and wildly talented) chef in Brooklyn - you may know her from her restaurant, Homemade
Here are some pics of what's going on in our design team's office today!