Todd Selby have been portraying creative people and their lifestyle by some beautiful photography work on The Selby. He is careful with details focusing unusually interesting musicians, artists, designers, and actors in their places. After Todd’s first book, The Selby is In Your Place, he launches Edible Selby.
“Todd recently launched Edible Selby, in collaboration with NYTimes T Magazine in which he photographs the most creative and interesting people in food around the world.”
“Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day. Plus it comes with magnets for your fridge.”
Gotham Greens is the first commercial-scale rooftop hydroponic greenhouse in the world. They got together with Whole Foods for this groundbreaking entrepreneurship, using less water, eliminating pesticides, putting an end to fertilizer runoff and leading the way to a sustainable agriculture.
‘‘EVERYTHING STARTS OUT RAW and goes straight on the tart,’’ says Julianne Jones, explaining why her pastries have gained a cult following. At Vergennes Laundry, the bakery Jones opened in 2010 with her French husband, Didier Murat, in a former laundromat in Vergennes, Vt., all tarts are made to order with the freshest seasonal ingredients.
Summer brings berries or tomatoes; the spring months asparagus with goat cheese and mint. In fall and winter it’s Gilfeather turnips, potatoes, rosemary and crème fraîche. Jones won’t use glaze, and she insists on an open kitchen. ‘‘I prefer that somebody can see the tart as I’m making it,’’ she says.
‘‘They see the bag of potatoes or the crate of berries. They see the wheel of cheese.’’ Though Jones and Murat are also renowned for their slow-rise bread and nougat, a few locals have yet to register the boulangerie. ‘‘We still have people come in with their laundry bags from time to time,’’ Murat says.