As the importance of manual work has declined, we’ve seen an erosion of an entire culture of skills, and way of thinking, that once brought creativity, meaning, and a visceral sense of satisfaction to the everyday lives of millions. The Craftsmanship Initiative stands for those determined to create a world built to last. We focus on how craftsmanship’s approach to excellence and its blend of the arts, industry, and science can provide people with opportunities to use their heads, hands, and hearts, in their work and in our culture at large.
In our journal, Craftsmanship Quarterly, you will find dozens of original stories covering traditional artisans as well as innovators in fields not typically associated with less modern definitions of craftsmanship. In the coming year, we have plans to expand our programs to include immersive events, apprenticeships, and scholarships.
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Check out the new Summer issue of Craftsmanship Quarterly: The Masters of Food & Drink!
In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace — the mountains of Northern Italy. Enjoy!
Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret – according to master gelatieri Andrea Soban of Valenza, Italy – involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.
Story and Photography by Erla Zwingle.
A gastro-scientific investigation of why cooks believe food tastes better (note: much better) when it’s cooked in a ceramic pot. Tour guide: Paula Wolfert, the legendary queen of American clay-pot cooking.
Story by Todd Oppenheimer. Photography by Claire Bloomberg.
Where else would you expect to find a band of techno-scientific beer geeks except in the industrial side of San Francisco, Ground Zero for start-ups? Join our fermentation correspondent as she travels to the outer edges of beer flavors with the boys of Method Beer.
Story by Grace Rubenstein. Photography by Matthias Jordans.