I recently visited Barrington Coffee at their roastery in Lee, MA, in the heart of the Berkshires. Roastmaster Brian Heck, along with fellow coffee alchemist Paul, guided me through Barrington’s process of coaxing the delicate aromas and fine flavors out of their unroasted, green coffee beans. It takes an artisan’s practiced touch, a connoisseur’s critical taste, and a farmer’s dedication to his crop to create the consistently outstanding coffees Barrington is known for.
Brian began by guiding me through the roasting process, from bag to finished bean. Barrington Coffee has three roasters, the largest handling up to 60 lbs. and the smallest able to roast as little as 1/4 lb. at a time. When I visited, Brian and Paul were manning all three roasters, producing select origin as well as blended coffees. Continue Reading »
Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.
In the U.S., there are three major categories of seeds available for a farmer to sow: genetically modified, F1 hybrids, and heirlooms.
Historians have documented the development of basic architecture, tools and weapons as well as an emergence of agriculture and the reliance upon the foods grown in cultivated fields to as far back as 9,000 B.C.E. Cereals, grasses and grains were among the first crops to be harvested and prepared, usually by grinding them into meal and cooking them over a fire. Grains were also ground into flour for bread or fermented and brewed into beer.
Champagne. Cheese. Cake. Caviar. So many goodies start with the letter “C” – and many of them are quite luxurious foodstuffs. Caviar is one of the most luxurious of all. At the extreme, caviar has been packaged in solid gold tins and sold at secret auction to the highest bidder.
On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).