Backroad Journeys: Mazza Vineyards

Mazza

From humble beginnings, the Mazza family have created a family vineyard that has become a leader in the Pennsylvania and NY wine world. They focus on fine wine and recently have opened a new Five & Twenty Sprits which produces small batch liqueurs, fruit brandies, unaged whiskeys and grappa. They are inspired by the beautiful land they call home and they channel their passion to preserve and transform their land into pleasing vintages year after year. Join us as Robert talks about the early day’s and how his winery has grown and thrived.

Mazza Vineyards

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Backroad Journeys: Thomas Creek Brewery

Thomas Creek Brewery

Founded in 1998 in Greenville, South Carolina, Thomas Creek Brewery brews award-winning, artfully handcrafted beers offering seasonal brews, special brews and a wide selection of year-round brews. The brewery is open to the public for tours, pints, growlers, events and home brewery supplies. Dedicated to the growth of upstate South Carolina, they are devoted to giving back to the community through a variety of non-profit and charity organizations. Their beers are distributed to multiple states in the southeast. Meet Tom the brewmaster as he shares his story on Backroad Journeys.

 

 

Thomas Creek Breweryimage1 copy: 2054 Piedmont Hwy, Greenville, SC 29605

Twitter: https://twitter.com/thomascreekbeer Facebook: https://www.facebook.com/thomascreekbrewery/

 

 

Music for Backroad Journey’s – “BuckDancer’s Choice” by Wayne Henderson

 

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Backroad Journeys: Shaver-Hill Maple Farm

Shaver Hill Maple Farm

 

 

 

 

 

 

 

 

A 300-acre family farm in Harpersfield, New York passed down from generation to generation since 1912, Shaver Hill Maple Farm offers some of New York State’s finest locally made maple syrup products and freshly tapped maple syrup. Co-owned by Dennis Hill and his two sons, David and Dwayne, they shifted from dairy farming to maple syrup in 2004 to specialize in only maple syrup on the farm. They offer specialty maple syrup products and are a distributor for equipment for other maple syrup farmers. Visitors can purchase maple syrup products on hand or online and sometimes get a farm tour, if they’re lucky.

Maple Weekend Festival: During March (and April 2-3), Shaver Hill hosts a maple syrup festival along with other maple syrup producers in the region:http://www.nysmaple.com/nys-maple-weekend/

A favorite recipe from the farm:
Maple Milk Punch
3/4 Gallon of Milk
1 Liter of Ginger Ale
1 Quart of Vanilla Ice Cream
Maple Syrup to Taste
Makes Approximately 2 1/2 Gallons

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Shaver-Hill Maple Farm
310 Shaver Road
Harpersfield, NY 13786
607-652-6792
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Backroad Journeys: Snug Hollow Farm

Snug Hollow

Artist and owner Barbara Napier runs Snug Hollow Farm as a sanctuary for guests and artists looking to do residencies, business meetings, and farm stays. A quaint Kentucky bed and breakfast nestled within 300-acres of Appalachian forest where on can experience “holler hospitality” at its best, Snug Hollow is home to an organic farm, babbling creeks, meadows filled with wildflowers, wooded mountainsides, and abundant wildlife. Barbara’s land has become a well-known destination but it is her cooking that has garnered her much attention.

Barb Napier

“True garden to table dining” Barbara prepares vegetarian meals using the organic produce grown on the farm and has published a well-received cookbook, Snug Hollow Farm Cookbook. She is known as a “personable cross between Alice Waters and Tasha Tudor.” Barbara’s Rosemary Braided Bread is “tender, fragrant and beautiful. It is the signature dish of a woman whose vegetarian culinary talents are broad and deep…” says Linda Stahl, of Edible Louisville.

Snug Hollow is a sustainable and ecotourism-focused business, and one of the Eco-friendly Inns of North America. By preserving the 300-acres of Snug Hollow, Barbara has protected some of the most pristine parts of the foothills of the Appalachian Mountains.

Snug Hollow
606-723-4786
790 McSwain Branch
Irvine, KY

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Back Road Journeys on Edible Radio is a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Use visitappalachia.com or search for Bon Appetit Appalachia to discover more local food destinations across Appalachia.

Tune into Edible Radio each month for a new podcast with a new guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Backroad Journeys offers authentic and delicious stories for the soul.

Music for Backroad Journey’s – “BuckDancer’s Choice” by Wayne Henderson… Read More

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Backroad Journeys: Sugaree’s Bakery

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Back Road Journeys on Edible Radio is a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Join us each month for a new podcast with an exciting guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Back Road Journeys offers authentic and delicious stories for the soul.

Sugaree’s Bakery sugarees

Meet our guest, Mary Jennifer Russel of Sugaree’s Bakery located in New Albany, Mississippi. Sugaree’s Bakery is a small batch bakery in New Albany, Mississippi, dedicated to the preservation the culinary history of Appalachia. Since 1997, they have recreated flavors of the past with their classic, Southern Cakes, focusing on the depth of flavor, making the richest, moistest homemade cakes available. Using old school techniques like browning granulated sugar in an iron skillet to make the caramel icing, pouring hot butter glaze over thick layers of coconut cake, cooking some of the icings, Sugaree’s has made a name for themselves nationwide, having been featured in Oprah Magazine and Southern Living, and shipping their cakes anywhere in the US. They have also revitalized downtown New Albany, inspiring more small businesses to move into the region. Listen in to learn how Mary Jennifer started her baking journey.

Sugaree’s Bakery
110 W Bankhead St.
New Albany, MS 38652
662-534-0031
www.sugarees.com

About Mary Jennifer Russel

Mary Jennifer Russell is the founder and owner of Sugaree’s Bakery,  which she started as a home-based business in 1997 and transitioned into a brick and mortar location in 2001 when  she opened her retail bakery in downtown New Albany, Mississippi.

Sugaree’s Bakery is a Southern heritage small-batch bakery with a mission to help preserve the culinary traditions of  the Deep South.  Mary Jennifer has grown the bakery to include 30 employees who service three business categories: retail, mail order and wholesale.  Sugaree’s  has represented  Mississippi at events from New York to New Orleans and has been featured in Southern Living, The Huffington Post, The Local Palate, Mississippi Magazine, Legends magazine,  Yahoo, Taste of the South,  Saveur, The Week, Desoto magazine, Eat. Drink. Mississippi magazine, Mud and Magnolias magazine, The Washington Post ,The  Oprah Magazine, and The New York Times.

Mary Jennifer  is also very active in community development efforts.  She served with the New Albany Main Street Association for 12 years.  As Promotions Chair, she created  many successful local events such as Arts, Beats, and Eats, Folk Art on the River, Hill Country Halloween, and Tallahatchie on Tap.  Her involvement as a founding sponsor of  the Biscuits and Jam Farmers’  Market has brought a lot of energy and attention to and investments  in the local food systems in North Mississippi.   All of these diverse events  act as catalysts for rural economic development via promotions and tourism in New Albany.


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Backroad Journeys: 1818 Farms

Introducing Back Road Journeys on Edible Radio, a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Join us each month for a new podcast with an exciting guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Back Road Journeys offers authentic and delicious stories for the soul.

1818 Farms 

1818 Farms - Sign copyMeet our first guest, Natasha McCrary of 1818 Farms located in historic Mooresville, Alabama. Natasha and her family have transformed her 3-acre family farm into a multifaceted year round sustainable farming and homesteading business. From raising sheep and growing heirloom flowers and vegetables, to farm dinners, educational camps and a quickly growing line of bath products, this entrepreneurial family is full of heart and good advice. Listen in!

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Learning About Whiskey in The Kitchen Workshop

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In this episode of The Kitchen Workshop, host Mary Reilly from Edible Pioneer Valley talks with Richard Betts about smelling and tasting great whiskey. Richard is author of The Essential Scratch and Sniff Guide to Becoming a Whiskey Know-It-All. His book walks us through the aroma pallette professional tasters use to taste and grade whiskeys.

Pour yourself a glass of your favorite spirit, lean back and listen.… Read More

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Lavender from Los Poblanos with Aimee Conlee

Bees_lavender-fields_7-2014_Web1-940x563Recently, I returned to the well-know Los Poblanos property in Albuquerque’s North Valley, just east of the Rio Grande.

On my last visit, I spoke at length with Executive Chef, Jonathan Perno about his creative process and vision their restaurant and wholesale operation.

This, time I set out to learn more about the wholesale side of Los Poblanos.  So I for the interview, I found myself sitting inside a cozy little packing and storage building building on the north end of the property, talking  about the unique and varied Los Poblanos Lavender Products with Project Manager, Aimee Conlee.

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The Kitchen Workshop: The Complete Guide to Sushi and Sashimi

FinalSushiCoverHave you ever thought at making sushi at home? On this episode of The Kitchen Workshop, Mary Reilly, publisher of Edible Pioneer Valley, talks with Jeffrey Elliot and Robby Cook about tips to master sushi. Robby, the executive chef of Morimoto in New York City,  and Jeffrey have taken their vast knowledge about sushi history and technique and given us The Complete Guide to Sushi & Sashimi.

On this episode, Mary, Robby and Jeffrey make sushi rice, roll maki, and discuss how to pick the right fish for your sushi-making experience.

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The Kitchen Workshop: Prohibition Cocktails with Matthew Rowley

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On this episode of The Kitchen Workshop, Mary Reilly (the publisher of Edible Pioneer Valley) speaks with Matthew Rowley. Matthew is the author of Moonshine! and the new book Lost Recipes of Prohibition. He write about folk distillation and illicit spirits.

Mary and Matthew spoke about the amazing Prohibition-era notebook that Matthew used as the foundation for his book, drinking during our country’s “dry” period, rum shrub (see below for a recipe) and ice liquor.

Rum Shrub

750 ml 151 proof rum

3.25 ounces fresh orange juice

3.25 ounces fresh lemon juice

Peel of 1/2 lemon, pith removed

Peel of 1/2 orange, pith removed

13 ounces sugar

16 ounces water

Combine the rum, juices and citrus peels in a large swing-top jar. Seal and let macerate 24 hours in a cool place. Meanwhile, make a syrup by heating the sugar and water in a nonreactive pot. When cool, combine with the strained rum mixture, stir to blend and bottle.

The West Indian Shrub is identical, except that it uses fresh lime juice in place of the lemon and orange juices.… Read More

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