Interview: Saltverk Founder Björn Steinar Jónsson

On the origins of Iceland's gourmet, hand-harvested sustainable sea salt

In a tiny facility within Iceland‘s remote Westfjords, Saltverk founder Björn Steinar Jónsson hand-harvests flaky salt from seawater using a sustainable method developed in the 17th century. Jónsson is one of the only salt-producers in Iceland today and the first to revive this 100% geothermal production method. He cares so much about sustainability that the brand also offsets their carbon footprint from product transportation by …

Interview: Australian Vegan Chef Shannon Martinez

After finishing her third cookbook, the plant-based professional was diagnosed with cancer and embarked on two new endeavors

For over 20 years, Shannon Martinez has been cooking professionally, but it was a moment of good will—stepping into the kitchen of Melbourne pub the East Brunswick Club to make vegan food after the chef “went to the bank and never came back”—that started her on the path to becoming Australia’s plant-based poster girl. The owner and head chef of beloved restaurant Smith & Daughters …

Interview: Michelin-Starred Chef Romain Fornell on Barcelona’s Culinary Chops

Insight on Fornell's forthcoming Barcelona restaurant, Grand Café Rouge, opening in Odile Decq's Antares

In 2001, at 24 years old, chef Romain Fornell won his first Michelin star (for Chaldette in Lozère, France) and became the youngest person to achieve the honor. Four years later, Fornell earned his second, but it just so happened to come by way of a restaurant in Spain. This restaurant, Caelis (now a Catalan institution) embodies the exemplary, international cuisine of Barcelona. Since, it …