Built to Last
Bon Appétit|May 2023
California design studio Commune outlines sustainable strategies for kitchens
- SAM COCHRAN
Built to Last

Better With Age

For as long as Alonso and Johanknecht have steered their design firm, sustainability has been Commune’s philosophical North Star. “From the beginning we’ve had the same fear: that we would add to landfills,” Alonso says. “Our goal has always been to create things that will last forever.” That starts with using natural materials like durable hardwood—instead of ubiquitous but flimsy particle board—for cabinetry and honed stone for countertops, as in this Santa Cruz kitchen. “With a little care, these surfaces will only enhance with time,” Alonso says.

Waste Not, Want Not

この蚘事は Bon Appétit の May 2023 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は Bon Appétit の May 2023 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

BON APPÉTITのその他の蚘事すべお衚瀺
The Bargaining Table
Bon Appétit

The Bargaining Table

To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice

time-read
4 分  |
May 2023
Into the Woods
Bon Appétit

Into the Woods

The only thing standing between me and a perfectly executed faux sick day was...a cake

time-read
6 分  |
May 2023
Built to Last
Bon Appétit

Built to Last

California design studio Commune outlines sustainable strategies for kitchens

time-read
1 min  |
May 2023
In the Limelight
Bon Appétit

In the Limelight

At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast

time-read
1 min  |
May 2023
VEGAN FOR EVERYONE
Bon Appétit

VEGAN FOR EVERYONE

This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan

time-read
8 分  |
May 2023
Trash Talking
Bon Appétit

Trash Talking

At Shuggie's in San Francisco, everything is garbage and that's a good thing

time-read
4 分  |
May 2023
DIGGING AT THE ROOTS
Bon Appétit

DIGGING AT THE ROOTS

In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage

time-read
10+ 分  |
May 2023
DO YOU KNOW YOUR WATER FOOTPRINT?
Bon Appétit

DO YOU KNOW YOUR WATER FOOTPRINT?

You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent

time-read
8 分  |
May 2023
Take It Slow
Bon Appétit

Take It Slow

For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life

time-read
10 分  |
May 2023
Soufflé for Seder
Bon Appétit

Soufflé for Seder

Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover

time-read
2 分  |
April 2023