Flora Tsapovsky is an independent journalist, community organizer, and educator. Born in the USSR, raised in Tel Aviv, and currently residing in San Francisco, she covers the evolution of food, culture, style and tech trends; their meaning, implications, and intersections. Her work has appeared in Elle, Wired, Food & Wine, Architectural Digest, and many more. She is the founder of Parlar Series, a series of curated conversations about key concepts in our lives.
Chef José Luis Chavez of Mission Ceviche shares three recipes that define Father’s Day at home—ceviche, Peruvian beef stew, and sweet corn cake brûlée.
Celebrate Dad with three no-fuss, high-reward cocktails made with Sanpellegrino® Italian Sparkling Drinks. Bold, balanced, and built for the man who’s earned it.
At his fine dining restaurant in San Francisco, Bae bridges generations through heirloom sesame oil, tasting menus, and weekly market trips with his son.
With over $350 million in funding deployed, inKind offers restaurants capital without interest, equity, or risk—and gives diners 20% back just for paying their tab. But CEO Johann Moonesinghe insists the real mission is keeping restaurants alive.
Chef Junsoo Bae of SSAL in San Francisco shares his comfort food cravings, culinary philosophy, and why cheeseburgers—and fried chicken—hold a special place in his fine dining journey.