Exploring the Agricole Rhum Category with Two Specialists from Spiribam

Using a portfolio of fine rums to understand the future of a dynamic, often misunderstood category

Nobody’s surprised to hear of a bad rum experience. A spirit that tastes sweet and generally mixes well, rum (in all its various styles) finds its way into innumerable cocktails. Unregulated in the US (unlike, say, a bourbon or rye), and often lacking transparency, it’s a challenging category to navigate. In fact, many “premium” rums have about 40+ grams of sugar per bottle, but that …

Interview: Artist Beverly Fishman

Abstract, alluring pieces populate her current solo exhibition, "I Dream of Sleep," at Miles McEnery Gallery

One glance at the sculptural work of artist Beverly Fishman will allow you to identify her mesmerizing creations forever. Several distinct signifiers plant the seed of her style. First, her high-gloss geometric forms tantalize. Each marries impactful, unexpected color and many often seem to glow—and even emote. Whether hung on a wall or rising from the floor, Fishman’s expressive pieces pull viewers forward for a closer …

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 …