News Releases

TRADITIONAL HOME ANNUAL JUNE/JULY WEEKEND LIVING ISSUE

TREND - FABULOUS FOLIAGE – PAGE 30
Fabric, fashion and furniture turn over a new leaf. From botanical art, wallpaper, rugs and fabrics to garden-inspired dinnerware, bags, jewelry and skincare products – the delicacy and detail of the outdoors is weaving its way into our homes and lives.

GARDEN – POSY PERFECTION – Page 64
Traditional Home takes a look at auriculas – truly floral antiques grown since the mid 1500s by aristocrats and artisans alike. Garden Editor Ethne Clarke shares the history the strange colored flowers, as well as societies and shows dedicated to them today and growing tips for your own garden.

ANTIQUES ROADSHOW TREASURE TWINS – Page 73
Leigh and Leslie Keno of PBS’ Antiques Roadshow join Traditional Home as Editors-at-Large. In their column, titled ‘The Keno Eye’, the twin brothers will celebrate good design from any century and offer collecting tips designed to improve readers’ aim in the field of art, antiques and designer classics.

In this issue, Traditional Home Art and Antiques editor Doris Athineos visits both brothers at their Manhattan residences and gives us a glimpse of their personal style as well as the art, antiques and furnishings they live with everyday. Readers may be surprised to learn that antiques experts weaned on stoneware and tea tables can fall in love with a curvy Kagen sofa, a crafty walnut desk by Wharton Esherick and a mid-century glass-top table by Isamu Noguchi.

LOBSTER FEAST – Page 94
Learn how to stage your own traditional lobster boil– straight from the shores of an uninhabited island in Maine. Chef, newspaper food columnist, cook book author – and boat captain – Annie Mahle invites Traditional Home aboard her family’s boat, the J. & E. Riggin, for a ride and a lobster cook-out. Mahle and her husband run week-long summer cruises out of Rockland, Maine, from May to October, including cooking cruises where passengers learn the perils of a sailboat kitchen and the glory of cooking on the beach.

SASSY SORBET – Page 132
With offbeat ingredients, chefs across the country reinvent this delicious frozen dessert. Traditional Home visits the kitchens of some of America’s top restaurants to give you a fresh take on sorbet, to please your palate and lift the spirit. Learn how to make your own, the differences between all those frozen treats (gelato, granite, ice cream, sherbet…) and where to try some of the finest and most creative sorbet.

The June 2007 issue of Traditional Home is on newsstands now.

CONTACT:
Lisa Bagley
(212) 551-7189
Lisa.Bagley@meredith.com