This winter edition of Kinfolk—The Aged Issue—is dedicated to all things that get better with time: loved ones, food, family traditions and a good bottle of wine. The Kinfolk team explores how the older folks in our lives can teach us how to live more fully and how to embrace each new candle on our cake with style and grace. As some anonymous old chap once said, “Age is an issue of mind over matter. If you don’t mind, it doesn’t matter.” While many magazines pressure readers to hang on to youth, Kinfolk investigates how our lives are enriched by the people, meals and traditions of things past. One writer considers the inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. Chefs share family recipes they’ve perfected over time, classic recipes updated for the modern era and a holiday menu that's easy to chew. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age.

Kinfolk is a place to discover new things to cook, make and do. Our growing international community is generous when it comes to sharing ideas for small gatherings, ways to take good care of friends and family and living a grounded, balanced lifestyle that is about connecting and conversation. Stunning photographs and colorful illustrations target individuals interested in recreational cooking and home entertaining. The collaborative style and content connects a growing demographic with creative individuals such as chefs, home cooks, designers, photographers and crafters, and encourages a laid-back approach to entertaining at home.


OUR TENTH ISSUE OF KINFOLK IS ALL ABOUT THINGS THAT GET BETTER WITH AGE.
This issue of Kinfolk—the Aged Issue—contains rituals of the past and musings on the future. One writer laments that inevitable day you realize you’re turning into your mother, while another reflects on the way life—like fruit—is about picking that perfectly ripe moment. We suggest ways to feel older instead of younger and let you gaze into the history-filled eyes of people who have lived a full century. Our favorite chefs share family recipes they’ve perfected over time, we reinvent wintertime dishes our grandmothers used to (often badly) make and create a menu designed for eating with and without dentures. There are gray hairs and salt-and-pepper beards, napping tips and ancient culinary tools. The connection? Everything in this issue gets better, or tastier, with age.
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Here’s what you’ll find in the issue:
• Photo essays on the faces and fingers of centenarians, the plodding pace of glaciers, the perfect moment of ripeness, the grace of gray hair and birthday cakes for all ages
• Essays on welcoming old age, the revealing marks in aging cutting boards, turning into your mother, going gray early, the legacy of Shakers, reading aloud and acquired tastes
• A profile series on aging food processes and expert advice from Oregon makers. A look at end-of-year rituals from around the world
• A social history of pubs; an educated guide to hot toddies; a chef reflects on his family’s dim sum tradition; a supper club focusing on recipes of grandmothers
• A Soft-Serve Menu: Easy-to-chew holiday fare such as Roasted Beet Soup, “Blue Christmas” Potatoes and Mashed Potatoes and Espresso Rum Mousse
• Top Chefs: Interviews with and recipes from top-selling cookbook authors Mollie Katzen (Mac & Chili & Cheese), Yotam Ottolenghi (Portobello Mushrooms with Pearled Barley and Preserved Lemons) and Alice Waters (Almond Milk Panna Cotta)
• An illustrated guide to coffee evolution, tips for sending parcels, advice on how to behave like an old person and how to feel younger, a list of things that are gone but shouldn’t be forgotten
• Plus, modern etiquette tips from Emily Post’s great-great-granddaughter, a quiz on ancient culinary tools, retirement activities, a guide to napping, how to be neighborly to your older friends and remembrances from things past
• Recipes for Dim Sum, Hot Toddies, Classic Ice Cream Cake and an update on the old classic: Lamb Shepherd’s Pie
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“The older folks in our lives can teach us a lot about how we should live. We believe we’re made fuller by the people, meals and traditions of things past. Other aspects of life also improve with a little time: wine, truffles, a good jar of sauerkraut. Simplicity in design survives longer than the complex. Processes such as fermenting, pickling and curing bring out the flavors in foods through extending their lives. While making this issue, we’ve gleaned kindhearted advice from the elderly friends in our lives, and they all speak the same message: Love a lot, laugh often and once you’re over the peak of that hill, prepare for life to pick up pace as gravity brings you ro...