Coffee Tree to Cup in Brazil: Part 2, The Harvest

Author’s note: In early June, I attended the coffee harvest in Pedregulho, Brazil, with leading specialty coffee producer Octavio Café and Dallis Coffee , the New York coffee roaster that Octavio recently acquired. Down at Octavio’s Nossa Senhora Aparecida farm, I leaned how coffee goes from the plant to your French press—as millions of coffee trees are picked, sifted, seeded, dried, roasted, and brewed into the coffee that wakes you up every morning. Here’s Phase 2: all about the harvest. — CJ Missed Part 1? Check it out here

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A Pint With: Greg Hall, Goose Island Beer Company

[ Photographs: Goose Island ] Greg Hall of Goose Island Beer Company makes beers that are delicious on their own and even more brilliant with food. We caught up with him to chat about his exciting new sour beer releases, his favorite beer-and-food pairings, and his thoughts on where craft beer is heading. Name: Greg Hall Location: Chicago Occupation: Brewmaster, Goose Island Beer Co. Your father started Goose Island—did you always know you wanted to be the brewmaster? I started as a “helper” to our original brewer, Victor Ecimovich. I worked about 60 hours a week at minimum wage the first couple years until I went to Siebel , a brewing school based in Chicago since 1900. I rode my bicycle to Siebel. My classmates came from Boston, California, Australia, Brazil, South Africa, all over the world. How has Goose Island changed over the years? Do you think Americans’ taste for beer is changing? We really have moved a lot of focus to our Belgian style beers, the beers that work so well with food. The new revolution is at the table. America’s drinkers have it better than anyone in the world, with access to so many great …

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Tags: beer, belgium, black, boston, brazil, friends, goose, location, michigan, occupation, result, south-africa, victor

In Season: Cherimoyas

Flickr: esimpraim Some consider the cherimoya one of the most delicious fruits available, but its commercial production is limited by a short growing season and shelf life. The cherimoya is native to the valleys of Ecuador, Colombia, and Bolivia, spreading to Chile and Brazil during ancient times. The United States Department of Agriculture imported cherimoya seeds from the Madeira Islands in 1907. Seeds from Mexico were planted in California in 1871, leading to small commercial orchards in the1940s. When it come to cherimoyas, you have to strike when the fruit is ripe—March through May. Cherimoya varieties, recipes, tips, and ideas after the jump. The cherimoya tree bears fragrant flowers that form in small groups along the branches. A single flower first opens as female for only 36 hours, followed by a male stage lasting another 36 hours. However these flowers are almost never pollinated by their own pollen, so they must be quickly and carefully hand-pollinated with collected male pollen. Once pollinated, the flowers will bloom from late winter to early summer, followed by the fruit, which ripens from October to May. The cherimoya fruits are large, four to eight inches long and weighing up to five pounds, with flavors reminiscent of mango, banana, and pineapple, with a creamy custard consistency. There are many varieties of this ancient…

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Tags: brazil, california, chile, colombia, ecuador, life, madeira, mexico, seeds, shelf

Hot Dog of the Week: Thanksgiving Dog

“Thanksgiving dinner on a hot dog bun.” [ Original artwork: Hawk Krall ] Past Weeks’ Dogs 24th & Passyunk Truck Texas Tommy Philly Dirty Water Dog Chicago Dog I’ve been racking my brain, trying to come up with a Thanksgiving-related Hot Dog of the Week, hoping that someone somewhere had concocted a seasonal haute dog. Maybe venison sausage with pumpkin aioli or Kobe beef corn dogs with cranberry dipping sauce? Then a vision of a dog piled high with classic Thanksgiving sides materialized in my mind. “Wow, that would be amazing if somebody did that, ha,” I thought to myself. Turns out Dirty Frank’s Hot Dog Palace in Columbus, Ohio, did. I wrote about Dirty Frank’s earlier this year soon after they opened. Owner Liz Lessner has four restaurants in the Columbus area, all proudly serving Ohio comfort food (and all open for Thanksgiving). For Dirty Frank’s first Turkey Day, they whipped up a wild Thanksgiving Dog. I was expecting maybe turkey chili and cranberry relish, but this is the real deal: a turkey frank piled high with stuffing and a big scoop of fluffy mashed potatoes, dripping with gravy and cranberry sauce on the side. Thanksgiving dinner on a hot dog bun. Dirty Franks’…

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Student’s Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes

Product DescriptionEat your vegetables! Some people are vegetarian because they feel not feed meat good for you. Some people think it is good for the world. Others just want tasty food, they want cheap, want to be very easy, but we now have. Whatever your reason, check the rush Rush • • grilled vegetables, 135 of the book very tasty vegetarian recipes, including: Gingered Chinese Greens fried banana bread • • • Moroccan stew Beer and Aztec Rice • The Chipotle, tempeh chili curry sauce with soap flakes • • salad and many, many years soup • yogurt fruit shake • 2000 • french toast pita pizza • cremini mushrooms grilled zucchini parmesan Hamburg • • • film mibu Dingmai Cafe Brazil • Patty restaurant! So scrounging around stop eating. In this book, you can put a large, eating up the flavor with little or no time. . . . More ” Student’s Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes Related posts: Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less ISBN13: 9780740763748 Condition: NEW Notes: Brand New from Publisher…. FIELD ROAST COOKBOOK STILL…

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Tags: aztec, brazil, celebrity, celebrity-kind, cookbook, easy, minutes-or-less, recipes, Tasty, tasty-vegetarian, yellow, yellow-tomato