Natalie Martinez | St. Louis Public Radio

Natalie Martinez

Talk show intern

From left, Nick Blue, Gerard Craft and Chris Kelling at Sardella, one of Sauce Magazine's 'best new restaurants' of 2016.
Greg Rannells | Sauce Magazine

In the Sauce Magazine office, there is a meticulously edited running spreadsheet. On it are the names, dates, and addresses for each of the over 100 restaurants that opened in St. Louis in 2016.

Timebanking is a concept that allows people to exchange hours of services for others' hours of services. https://www.flickr.com/photos/126915310@N08/16704483331/in/photolist-rs7QVi-8ys6Hs-93GPYw-nkc4GF-pEoeBm-8UUxKR-nN3cfZ-7ndGEZ-5r97iL-arAPMg-7UTmVK-8pPv
uditha wickramanayaka | Flickr

What if there was a way to exchange goods and services without needing your wallet stuffed with cash and credit cards?

Well, there actually is: a new-old method of currency called “timebanking.” Timebanking provides participants with the opportunity to exchange time credits for work. One time credit is equal to one hour of service, for any and every service.

St. Louis is home to such a form of currency in The Cowry Collective Timebank, founded by Chinyere E. Oteh. She said that timebanking provides wider access to goods and services for community members.

The apple cake dessert: creme fraiche semifreddo from Sardella
Sauce Magazine | Greg Rannells

When’s the last time that something on the dessert menu surprised you?

"Chocolate lava cake is ubiquitous, you can go to any number of restaurants and find that or a crème brûlée or a cheesecake on the menu,” Sauce Magazine art director Meera Nagarajan said. “That doesn’t necessarily mean it’s particularly creative or different.”