Jul 22nd 2015
Where have all the ladybugs gone?
Previously, the Cambridge Formaggio Kitchen wine department took care to identify the wines on its shelves that were made from organically or biodynamically farmed grapes and with no -- or minimal --
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Jul 16th 2015
True Grits - Anson Mills Pencil Cob Grits
When I set foot in Formaggio Kitchen for the first time, I was, of course, blown away by the grandeur of the cheese wall, the array of gorgeous wines, and the glimmering bakery case. It’s hard
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Jul 7th 2015
A Traditional Cup of Tea, on Ice
When I think of “iced tea” what usually comes to mind is something fruit flavored, like “mango passion,” or a glass of Southern sweet tea, or maybe an iced chai latte from somewhere like Starbucks, bu
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Jul 2nd 2015
Peaches and Nectarines: A Lesson in Botany
June Crest yellow peaches harvested by Masumoto Family Farms in Del Rey, California.
The heart of June often evokes a childhood nostalgia for summer vacation, as evidenced by a recent discussion in
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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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