Matt Rodbard has written magazine and web features about restaurants, chefs, drinks, music, cooking and travel. His writing has appeared in the New York Times,Wall Street Journal, Bon Appétit, Travel & Leisure, Saveur, Lucky Peach and Epicurious.
Let’s Rethink the Shrub
In its third-wave reimagining, drinking vinegar has collected a new set of flavors and ingredients, from celery to pumpkin, kombu to plum.
- story: Matt Rodbard
- photo: Alex Lau
