World’s Most Expensive Olive Oils
March 8, 2010 - Check out our ‘budget-friendly’ extra virgin olive oils, noted as substitutes for the most expensive oils in the world. yahoo.com
Black Garlic, the Next 'It' Ingredient
February 25, 2010 - Add ‘black’ to the many ways we’re taking our garlic. In relatively short order, black garlic has morphed from obscure dietary supplement to trendy top-chef ingredient.” washingtonpost.com
Rich in History, Devoted to Cheese
February 10, 2010 - “When the Vermont Butter & Cheese Co. was established in 1984, it was one of the few producers of fresh goat cheese in the region. Much has changed from the early years, when cofounder Bob Reese drove around collecting whatever goat milk he could find, to the present company, which grew to earn accolades for its cheese and cream-based products.” bostonglobe.com
Dinnerware from Fallen Leaves
January 21, 2010 - The Whole Foods bloggers rate Verterra Eco-friendly dinnerware, made from fallen leaves. wholefoodsmarket.com
Ginger Beer Bites Back
August 1, 2009 - “Classic cocktails, like the Dark and Stormy and the Moscow Mule, are all the rage these days, but some uncompromising local bartenders had never been able to track down an ideal version of one of the ingredients in those drinks: ginger beer…But with the arrival of Fever Tree’s new ginger beer, those…days are over.” sanfranmag.com
The Secret Behind Special Chocolate
July 9, 2009 - “Every business has its special sauce--a closely guarded ingredient or technique, known neither by its competitors nor its customers, shrouded in secrecy. And just as KFC zealously conceals the 11 secret herbs and spices in their seasoning blend, Mexico's molineros, or stone mill operators, have something they're not telling you.” theatlantic.com
Aging Gracefully
January 29, 2009 - “With salt and patience, an Iowa couple makes world class prosciutto.” nytimes.com
Clothbound Cheddar the Cult Wine of Cheese
November 14, 2008 - “When Cabot clothbound cheddar won best of show at the American Cheese Society's annual competition two years ago, the news electrified the audience. Vermont's largest dairy had partnered with one of its smallest in a pioneering cheesemaking venture, and the judges had given their effort a big thumbs-up. It was as if Gallo had asked Screaming Eagle to help it make a cult Cabernet.” sfgate.com
Porchetta in the Round, Up from Kentucky
August 6, 2008 - Florence Fabricant’s mention of our friends at Porchetta Primata. nytimes.com
Vail Restaurant 'Steaks' a Claim on Akaushi Cattle
January 31, 2008 – “The bevy of Akaushi cattle, roughly 5,800 head strong, is the only breeding herd located outside of Japan. Painstakingly created through genetic research that predates World War II, the intensely marbled breed is the perfect example of nature versus nurture — and nature wins. No two ways about it, they’re darned fine eatin’, and that has everything to do with their genealogy.” vaildaily.com
Kind Bud – Wild Hibiscus Flowers in Syrup
July 16, 2007 - “If you had to choose between a bouquet of flowers and a bottle of champagne for your sweetie, it would be a toss-up (beauty or buzz?). Thanks to the Wild Hibiscus Flower Company, you can have both. Just drop a bud into a glass of bubbly and watch the magic happen.” dailycandy.com
Olive Crush
September 1, 2005 - “Elegance. When I hear that word now, I think of one person: Elvio Olave. First, because this native Chilean’s name eases from the mouth like Latin American poetry. Next, because of his fantasylike home: buttery stucco walls with a red-tiled roof, rows of grapevines, and colorful flowers, all set in Chile’s lush Maipo Valley. And, finally, because Olave has turned his chosen profession of farming into art—growing gourmet olives that are then crushed to liquid gold.” deliciouslivingmag.com
Worth One’s Salt
April 26, 2005 - “From fleur de sel to kosher, which salt is best?” Check out how our salts compared to the competition. slate.com
