Souse BBQ owner Rob Griffin has been spreading the good word about traditional eastern Carolina barbecue since long before he started his business, but after a series of fortuitous events, he decided to start selling his sauce for real. In just two short years, the response has been overwhelmingly positive. Recently, he won second place in Our State magazine’s Sauce Boss contest and was named Best Vinegar-Based… read more
Hello, my name is Megan and I’m going to take you through the world of sweets/candy/shugga’/the goods. This is my first official posting and hopefully it will be everything you want and more (no pressure). I thought for this first one we’d talk about Father’s Day and the different kinds of manly-man chocolate a Father would love.
We’ll (only sort of) dip our toes in the pool of weird and start with none other than… read more
Southern Smoke BBQ is a restaurant and sauce line based in Garland, North Carolina. Owner Matthew Register, a native eastern North Carolinian himself, has barbecue in his blood—one of his sauces is a 100-year-old family recipe that was entrusted to him by his wife’s late grandfather. With his restaurant and sauces, Matthew is aiming to preserve the region’s barbecue tradition for future generations of North… read more
The Power of Preserved Milk: How the Point Reyes Farmstead Cheese Company Preserved the Giacomini Family Legacy
The California Bay Area-based cheese pioneers at Point Reyes Farmstead Cheese Company
continue to impress critics and cheese lovers alike with their growing line of artisanal, sustainably-produced cheeses made from milk of the highest quality. In the year 2000, their flagship cheese, Point Reyes Original Blue, was introduced as the first classic-style blue cheese produced in the Golden State (hence… read more
I have, over the years, had many people ask, “Where did you learn about wine and beer?” My standard response is “I drink a lot….” But in all honesty, I personally have not attended any type of school or classes—my “wine education” is based on considerable amounts of self study, travel, tasting and work experience. However, one of the motivating forces that spurred this “self study” was taking… read more