Sara Dahmen wrote for London’s Root + Bone magazine

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When I'm not hunched over a computer writing or over a fire doing coppersmithing, I'm in the garden or hiking/biking with the kids and husband. Or chasing chickens. Or bees. Or runaway cucumbers...

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Vintage copper, pure copper, american copper, house copperAmid the clamour and clutter of cooking, there’s another stream of discussion, though it’s muted, subtle, and sometimes just as snobby as foodie circles can get. Seek, and you’ll find, a cluster of chatter about the kitchen tools you’re using to make that divine culinary presentation. So. What are you cooking on? And what do you know about how it was made? And why it was made the way it was? And who made it? If people are desperate to discover the origins of a cut of beef, it feels only a little obvious that the next deep dinner discussion should be about how that food was cooked – in what vessel and why. Read More.

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One of the most fraught debates in the copper world: what's the best lining for copper cookware? The answer: it's up to you!

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