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Food Stories: Great Grandma Craig’s Dinner Rolls

    When we took over ownership of the shop, we were welcomed enthusiastically by long-time customers and friends.  Linda, a talented local artist, has been there cheering us on along the way – from liking and commenting on our Instagram account, subscribing to our newsletter, or answering the call when we solicited family recipes…

Do It Yourself: Electrolyte Drink

Looking for a way to feel better after too much imbibing, a strenuous workout, or a day working outdoors?  Having a recipe for a DIY electrolyte drink can save you from dehydration and ease the strain on your wallet. Our friend and local nutrition coach, Haley Glusenkamp recently shared the recipe for electrolyte recovery that…

Food Traditions: The Polish Donut

Paczki, pronounced poon-ch-key, are deep fried dough in a spherical shape filled with confiture (fancy speak for jam).  And, yes, at first glance, it looks like a jelly donut. Paczki is a Polish pastry commonly eaten on Fat Thursday and Fat Tuesday. THE BACKSTORY: Basically, before the traditional fasting between Ash Wednesday and Easter, what…

Wasted! The Story of Food Waste Comes to the BCT

Use Everything, Waste Nothing Forty percent of the food in America is wasted. A new documentary, WASTED! The Story of Food Waste, aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Anthony Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, WASTED! exposes the criminality of food waste and shows how…

The Beauty that Remains

Wrapping ourselves in the comfort of home is the perfect opportunity to cook, bake, and ground in our surroundings.

An Encounter with the American Persimmon

Story and Photography by Francisca Figueroa The first time I ever tasted a persimmon, I’ll admit that I picked it up off the sidewalk. My mother always warned me against eating strange wild berries, let alone food off the ground, but these fruits, roughly the size of silver dollars and luminously orange simply beckoned to…

Current Obsession: Vanilla Honey

We asked Salem what her current food obsession is and she answered pretty quickly: “Vanilla honey,” Salem replied. “A customer turned me on to this item recently and it’s fantastic. Adding a teaspoon of vanilla to baked goods such as chocolate chip cookies or cakes?enhances the flavors and sweetness. Adding it to a cup of…

Meet the Maker: Enzo Oil’s Vincent Ricchiuti

  Vincent Ricchiuti is Director of Operations at ENZO Olive Oil Co. and a fourth-generation farmer in California’s San Joaquin Valley.  A consummate foodie with a commitment to organic agriculture, Vincent is the torchbearer for a family trying to change American perceptions of extra virgin olive oil. How did you get into food? My story with…

Fall’s Invitation to Gather

Fall is beginning to weave itself in between the often-oppressive late summer heat waves.  As I sit to write, I can feel the cool breeze on my face from an open window and remember that not more than a week ago, the heat was intolerable.  Autumn inserts itself into our late midwestern summers just as…

The New Age of Cast Iron

Cast iron is famed for even heat distribution, durability and sear potential. Known as one of the very best cooking surfaces life has to offer, it is hard to believe cast iron can be improved upon. With a deep respect for craftsmanship and tradition, these makers are ushering in a new age of cast iron.…

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