Silo: The UK’s First No-Waste Restaurant

Plates made from recycled plastic bags, emailed receipts, booze brewed in the basement and more at chef Douglas McMaster's ambitious project

by Ananda Pellerin Chef Douglas McMaster has a vision: he wants to eradicate waste from the commercial food preparation process. This might seem profoundly uninterestingbut its nothing short of revolutionary. Its what I call a pre-industrial food system, McMaster tells CH over an apple and elderflower cider at Silo, his month-old restaurant in Brightons North Lane district. It sounds high-concept but really its about creating …

TED Prize Honors StoryCorps’ David Isay

The documentarian speaks about listening, storytelling and our shared humanity

by Laura Feinstein Since 2003, journalist, radio documentarian and MacArthur Fellow David Isay has helped bring attention to the daily and intricate lives of ordinary Americans with his groundbreaking oral history project StoryCorps. Oft-replayed on NPR, and archived at the Library of Congress, StoryCorps captures the beautiful, tragic and frequently moving conversations that make up the human experience—in the process collecting thousands of hours of …

Terroir Life Wines

The Santa Barbara purveyors bring together an international community of winemakers to cultivate connections between regions

by Janine Stankus To oenophiles, the term “terroir” refers to wind, rain, soil, sun, diurnal shifts—all the elements that imbue wine with its distinct character. It’s the “biography of wine,” notes Ali Banks, Terroir Life co-founder, but one which misses an essential element: the people. Terroir Life is the new customer-facing launch from Terroir Selections, founded in 2009 by Charles and Ali Banks to steward …