Mike meets Brian
Hungry Mag‘s Mike Nagrant, whose name is being bandied about as a longshot replacement for Frank Bruni, discovers Death’s Door.
Local, schmocal
At some point during the RAFT summit back in March, one Wisconsin orchard-keeper publicly despaired of ever making a profit off of his cider. The number of apples needed to squeeze out a gallon of juice, the labor, and other associated costs, forced the price structure of cider closer to that of wine than beer, … Continued
Vodka on the run
Mike, over at the Food Chain, notes the growing backlash against vodka — a trend that, I predict, will in a year or so loop around so that shots of clear rail swill become the new hot thing. I quote from the same Sam’s newsletter Sula does: Put this odorless, flavorless spirit in a beautiful frosted … Continued
Gin, there and here
I was supposed to go back to the island this weekend for the hotel’s first-ever juniper festival, a “let’s all whitewash the fence” kind of deal in which participants forage for wild juniper berries, for later (ostensible) use in Death’s Door gin. But I just couldn’t get it together. It looked to be cold and … Continued