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Max Meighen wants to connect with the culinarily curious far and wide. To do so, he recently launched Serviette, a magazine about the people and ideas changing how we think about food.
Today, chicha and pulque are not only hallowed, hidden potions from the past—they are innovative, thoughtful approaches to a widening demographic of gluten-free beer drinkers and creative brewers.
Founded in 2010, the local company leads bike tours on unique routes through city streets, stopping for local lore and legend along the way.
The first time I met Jeppe Jarnit-Bjergsø, it was 2013 and he was holding a $2,000 bottle of beer.
