The Best Baker in Chicago

There is no one in Chicago doing pastries as well as Ethan at Cellar Door Provisions, right now. Period. Full stop.

The Economy of Craftsmanship.

I am so not an economist —but going off a standard definition of “economy: — “careful management of available resources.” I can offer some perspective of how that relates to artisanal production.

Everything I Know About Typography.

OK. It is not everything I know — rather this is a distillation of what I know, based on almost 40 years of rumination and working with type and design. This is more of a philosophical article rather than a practical or demonstrative one. After all, the language of…

Buckles, The Martian, and Hard Choices

Recently, on a cross-atlantic flight, I watched the movie The Martian. The story,-an…

Everyone has a plan…

“Everyone has a plan until they get punched in the mouth” — Mike Tyson

Young Cuisine

This is a story of sustainability. Not the word “sustainability” which has been neutered into meaningless marketing jargon— rather, it…

Separating Separation Between the Consumer and the Maker

I’m old. At least, I have been told a couple times now “you’re old” — in reference to certain events in my life — ok, honestly — when dating.

Why Big Omaha

The chef Daniel Barber loves to talk about “the food that your food eats.” In order for your food to have nutritional value and, more importantly, be very tasty, it has to grow in an environment where those same qualities of nutritional attractiveness are present. The soil a tomato grows in has to be…

Towards a More Sustainable Company.

The following quote is from “The Responsible Company” by Yvon Chouinard, founder of Patagonia. I am quoting it verbatim because it describes exactly why sidgl was started. It sums up the problem we saw and the inspiration that continues to drive us to make better…