Category: Food – Other
Announcing Partnership with Photographer Marita MadeloniPosted on June 6, 2014
Sacramento food photographer Marita Madeloni brings her talent to 26 Brix – and we couldn't be more excited to be working with her. We've teamed up to offer a new photography service specifically for restaurants.
Marita's talent is capturing and conveying the essence of a story through images. Although she photographs a wide array of subjects, Marita says that food photography is one of her passions, which she indulges in her blog, Food Love & Tradition. Her beautiful images can also be seen on her website.
To help people discover and learn more about our photography service for restaurants, we've ...
Feeding Crane Farms Plays a Vital Role in Farm-to-Table EconomyPosted on January 2, 2013
Can the farm-to-table movement save the US economy? Brian Shaad thinks so. Shaad is the energetic and visionary owner of Feeding Crane Farms, a small but fast-growing organic farm on the north side of Sacramento.
Okay, if saving the US economy sounds a bit ambitious, perhaps it is. But Shaad definitely believes in the possibilities of small family farms to help fix not just what ails our economy. He’s see the role of small family farms as vital to our culture, and he believes that the decline of small agriculture is a symptom of a bigger cultural malaise. With Feeding Crane Farms, ...
Kopi Luwak: The World's Most Expensive CoffeePosted on December 30, 2012
At $600 per pound, kopi luwak is the most expensive coffee in the world (according to Wikipedia). By comparison, pure Jamaica Blue Mountain, widely considered one of the priciest coffees, is typically $30 to $50 per pound. You would pay that much for an ounce of kopi luwak beans.
Kopi luwak is a truly unique product. It begins when the bright red coffee berries that contain the seed (or bean) from which all coffee is made, are eaten by a wild civet, a small mammal that lives in tropical Asia and Africa. Luckily for coffee connoisseurs, civets are able to digest the red fleshy pulp ...
Michael Pollan's Edible EducationPosted on December 10, 2012
This past fall (2012), UC Berkeley offered a class titled “Edible Education 103: Telling Stories About Food and Agriculture,” taught on campus by Michael Pollan. Pollan is the author of The Omnivore’s Dilemma and other books, and he's a professor in the Graduate School of Journalism at UCB. The class began on August 28, 2012 and ended on December 4.
Why should you care about a class that happened in the past? Because all of the lectures were videotaped and are currently available online – and for free! And they're wonderful. If the two I started watching are any indication, they are fascinating, ...
POPcycle Creamery: Bringing Ice Cream to the PeoplePosted on December 3, 2012
Rachel Sprinkle-Strong, owner and “chief peddler” of POPcycle Creamery in Sacramento, cheerfully describers herself as an “ice cream snob.” But she’s not the kind of person you’d call arrogant. With her sunny disposition, warm smile, and perennial optimism, Rachel is as charming and friendly as the ice cream she serves.
Still, this is ice cream like no other ice cream you’ve tasted. Flavors like fleur de sel oreo, pumpkin donut 5 spice, strawberry balsamic, and vanilla bean-cardamom showcase Rachel’s ability to combine common and unusual ingredients to create extraordinary ice cream flavors. They seem to explode on your palate. Her ice ...
Discovering Frate Sole: Great Extra Virgin Olive Oil from CaliforniaPosted on August 13, 2012
When life gives you lemons, make lemonade. When it gives you olives, make extra virgin oil.
Jim and Andrea Mayer, who started the Frate Sole Olive Oil Company, have taken that lesson to heart – and built a growing business in the process. Frate Sole is a small-production, high-quality extra virgin olive oil produced in Yolo County on the Mayers’ 20-acre farm outside Woodland, Calif. I met Jim and Andrea in late July, sampled their oil, and spent part of a warm Sunday afternoon talking to them about how they got started in the olive oil business.
As it turns out, producing olive ...