Jun 16th 2015
Rodolphe le Meunier Salted French Butter - Butter Me Up
Two of our favorite cultured butters: long-time obsession Rodolphe Le Meunier's Beurre de Baratte (salted and sweet), and local newcomer Ploughgate Creamery's salted butter.
Many years ago, when I wa
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May 26th 2015
The ABC of Biodynamics
Turning biodynamically-treated compost at Granton Vineyard in Tasmania. Credit: Mark Smith.
There are a just handful of really hot topics in the world of wine right now and one of them concerns an ap
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May 19th 2015
Fragile Oil: The Decimated Olive Harvest of 2014
After record low olive oil production in Italy and France, something of a silver lining might come from Greece.
The winter of 2013-2014 was too mild. The spring and summer that followed, by contrast
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May 14th 2015
How Many Kinds of Wine Are There, Anyway?
“What kind of wine is this?” is a question heard frequently in the Formaggio Kitchen Cambridge wine corner. Wine is categorized and merchandised so many different ways today that it's not surprising
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May 12th 2015
Coffee Cupping with Stumptown Coffee Roasters
Coffee cupping at Stumptown Coffee Roasters
Last month I spent a long weekend in the undisputed coffee capital of America -- Seattle. Even though I missed the US Coffee Championships by a few days, I
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Apr 9th 2015
Vieilles Vignes: Do Old Vines Make Better Wine?
Gnarly 90 year-old grenache vines in the Languedoc
Vieilles vignes is a phrase you frequently see on French wine labels. These are somewhat mysterious words since, though it’s obvious they refer to vi
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