Issue No. 116: KellyBronze Heritage Breed Turkeys
A few farmers are raising the breeds of turkeys our grandparents would remember from their childhood. This is a story of one of them.
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Issue No. 113: Tasmanian Rainforest Honey & other foods with a low environmental impact
More than half of the Australian state of Tasmania is preserved in national and state parks. That doesn’t mean there’s no enterprise. But instead of loggers or miners, the workers are much smaller.
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Issue No. 112: A toast to toast
The first English written reference to toast appears in 14th century cookbooks. Back then, after grilling your bread over the fire, you didn’t slather on butter or jam. Instead, toast was served soaked in ale or hot wine and spices. (They called this dish sops, which turned into our words soup and supper—a light evening […]
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Issue No. 111: How do you brew? A look at coffee brewing around the globe
If you order “a coffee,” what will you get? It depends where you are in the world.
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Issue No. 108: Gunthorp’s farmstead bacon
Good winemakers often make wine from the grapes grown in their own vineyards. Excellent olive oils are most often pressed from the olives of a single estate’s groves. Farmstead cheeses, made only with the milk of the cheesemaker’s own herd, are revered at most good cheese counters. Being involved in every step of the process […]
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Issue No. 107: Rabitos Chocolate Dipped Figs
Some foods are so much a part of a place that you never think of one without the other. Belgium’s got their waffles. Champagne has their bubbly. Buffalo has its chicken wings; Nashville has its hot fried chicken. In the Spanish village of Almoharín, they’re all about their figs.
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Issue No. 105: Cory Carman & Carman Ranch
Cory Carman grew up in the Wallowa valley in eastern Oregon, the fourth generation on her family’s cattle ranch. On the wall in her office, she has a map of the surrounding land. She can point out which plots were purchased by her great-grandfather a century ago, and chart how the land was later split […]
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Issue No. 102: Summerdown Peppermint Creams
Black Mitcham peppermint was first cultivated around 1750 in the county of Surrey’s Mitcham district, just southwest of London. The “black” part of the name comes from the dark color of the plants. Under grey English skies, the deep purple undersides of the leaves can appear black in some crops. For 200 years, Black Mitcham […]
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Issue No. 101: Gunthorp’s Pecan Smoked Duroc Hams
Forget the pineapple. These hams start with heritage Duroc pork raised outdoors on pasture on a single farm in northern Indiana. They’re cured and smoked by the meat mavens at Smoking Goose. The result? They’re showstoppers without the extra garnishes.
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Issue No. 100: Benton’s Bacon
Allan Benton’s bacon is powerful. Salty, smoky stuff, it’s by far the most intense bacon we sell. After tasting it for the first time, I imagined Allan Benton to be a big, burly guy, with thick, tattooed forearms and a bushy beard. But as the old adage goes, never judge a smoker by his bacon. […]
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