Fresh milling makes for another incredible improvement As part of our never-ending work to make more flavorful and more traditional food, a few years ago we began using rye flour from the remarkable Janie’s Mill in Illinois … Continued
An array of New Year’s foods from across the ZCoB At the Deli Chopped Liver – My grandmother’s recipe! Great as an appetizer or spread on a thick slice of hand-cut Bakehouse Challah. Chicken Broth – The long-simmered … Continued
Rare cacao from Ecuador further elevates the classic candy bars Historian Timothy Snyder said in an interview conducted five years ago next month that “local reporting is hugely, hugely important for democracy.” The following story is indeed … Continued
An agrarianist, an anarchist, and an artist walk into a set a high bar Earlier this week, British democracy activist and journalist Jon Alexander, author of the highly recommended book Citizens, wrote of our present point in history, … Continued
Single-estate mint makes for some very special chocolates If you like the combination of mint and chocolate as much as I do, you may want to drive over to the Candy Manufactory on the south side of … Continued
An ancient cheese reaches new heights of flavor! For anyone like me who loves a well-made Swiss mountain cheese, the Tête de Moine is tasting really great right now. I had some a few days ago … Continued
