Category Archives: In the Pantry (food artisans)

Carrying on a Centuries-Old Japanese Tradition in Massachusetts

What exactly does “traditional” mean? Is it something passed down from your grandmother? Does it represent food preparation without the use of modern conventional cooking methods? What about something that has been around for at least a thousand years? Miso … Continue reading

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Leading a Sake Revival. In Texas.

Yoed Anis makes sake in Texas. Born in Israel, but now a self-proclaimed Texan, Yoed began his enterprise in the fall of 2011, propelled by his love of brewing beer and an attraction to a natural connection between the historical … Continue reading

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“The Best Tofu You’ve Ever Eaten.” Oxymoron? Not for Hodo Soy!

Hodo Soy Beanery’s story begins with founder Minh Tsai, who wanted to create a type of tofu that, in his words, “the Asians would eat.” Tsai had a vision to create a reliable, healthy, and unique tofu that people could enjoy. Backed by … Continue reading

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Don’t Stop Bee-lievin’

Shakespeare, even in 1599, knew the great importance of bees in society saying in his play Henry V: “for so work the honey-bees, creatures that by a rule in nature teach the act of order to a peopled kingdom.” This … Continue reading

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Hearts in the Mix, Love’s in the Batter

Rebecca Wood is smitten with baking. I can imagine her measuring her ingredients with care, tipping out each one into a big welcoming bowl, and happily mixing these into a wonderful blend ready for the oven, her face smiling gently as she … Continue reading

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Self-taught Malters Become Massachusetts’ One and Only

Say you want to start a local brewery. You network with local farmers, you have access to local grains, there’s nothing stopping you. Au contrare, my friend. In order to make the grains usable in the beer brewing process, they … Continue reading

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Bread Euphoria: Delicious Simplicity

“Today, my favorite bread is the baguette,” Mark Pollard, co-owner of Bread Euphoria in Haydenville, Massachusetts tells me. He explains that his favorite loaf changes almost daily, and by looking at the fully stocked shelf of golden crusts and flaky white centers, … Continue reading

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Third Coast Coffee Combines Craft and Cup

Oliver Strand wrote in a recent New York Times article that coffee can be either something you make or something you drink. One coffee roaster in Austin, Texas believes coffee can be both. Roster Joe Lozano and Manager Clay Roper combine the … Continue reading

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AtlantaFresh, Keepin’ It Fresh

When the locavore movement got underway, people told Ron Marks he was crazy to think that the same concepts and quality could be applied to cultured dairy. Well, with about 1000 cases of handmade all natural yogurt sold every week, … Continue reading

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Made with Love: Dos Lunas Artisan Cheeses

Hecho con amor. That’s the tag line for Dos Lunas Artisan Cheeses, and according to Austin cheesemaker Joaquin Avellan, love is the first ingredient in all of the cheeses he makes. Familial love took him back to his native Venezuela … Continue reading

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