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An investigation into how Copenhagen became one of the world's top hubs for natural wine and why that is both great and obnoxious. In two parts
If the problems are structural, what should the response to the individual be?
1
Louise Bannon and her vision of what bread can be
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A chronicle of the things (and people) left out of a definitive culinary moment
Protests past and present
Toxic workplaces, thwarted visas, and other unresolved things
2
The second of a two-part investigation into how Copenhagen became one of the world's top hubs for natural wine, and why that is both great and obnoxious
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What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Part One in an interminable dissertation on the stagiaire system and how it can change
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Dots, corn germ, and what Robuchon has to do with any of this
2
How a math teacher and a startup dude came to grow the world's most expensive spice--and supply some of Copenhagen's best restaurants
2
Welcome to Bord, a weekly newsletter devoted to the stories and personalities behind Copenhagen's food scene. In this issue, we explore the staffing…
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