The Cleaver Quarterly

A new print magazine showcases real Chinese food in an entirely new (and global) light

If your Chinese food vocabulary consists of “General Tso’s” and “orange chicken,” then it’s time to open your eyes to see what the world’s most populous country really has to offer. Lilly Chow, Jonathan White and Iain Shaw—three friends who met six years ago in Beijing while working on a city magazine—decided to create a new print publication, The Cleaver Quarterly, to showcase “Chinese food …

Olmeca Altos Tequila

A friendly 100% blue agave spirit with a smooth punch of fresh citrus, made in Jalisco

“The patience is in the fields,” explains Olmeca Tequila‘s master distiller Jesus Hernández on our recent trip to their Jalisco distillery, where we learned firsthand how they produce their Altos tequilas. While the entire process is a genuine labor of love, it all starts with a mature blue agave plant, which takes an average of seven years to cultivate. There’s no sense in harvesting the …

Charged: Magnus Nilsson of Fäviken

Experiential luxury in the northern reaches of Sweden, where all of the provisions come from the surrounding land

The first signs of spring are just starting to show in the low mountains of the Jämtland region of Sweden (600 kilometers northwest of Stockholm) and the stores of preserved wild grasses, cured calf liver and other uniquely Scandinavian delicacies are wearing thin at Fäviken. To describe chef Magnus Nilsson’s remote restaurant set on a 19th century estate as another farm-to-table joint would be a …