We had the privilege to meet up with artisan cooper, John Cox for an afternoon of discovery and learning about the lost art of coopering. "Whale oil, tobacco, cotton, cement, salted meats, fish, eggs, pelts, nails, glass, you name it...it was shipped, stored, and used in a barrel. In 1901 there are 90 million people in America and there are 93 million barrels. Our ancestors relied on this and the Cooper’s who made these, maintained them, stored them and access them for 2000 years."We originally thought this episode was solely about traditional barrel manufacturing; however, we found out rather quickly that it's not just about barrels. Yes, barrels are a big part of Johns story and his cooperage; however, he designs and manufactures other wooden vessels for for fermented foods as well as fermentable drinks. He has worked with many brewers, distillers and now chefs. Firkins, barrels, wash backs, muro cabinets, kojiban, kioke, krout mashers, mash paddles are the range of John's products.We look forward to sampling products aged in John's vessel in the near future! Interested in his products? click on the link QUERCUS COOPERAGE for more information.

We had the privilege to meet up with artisan cooper,<a href="https://www.qcooperage.com" rel="noopener noreferrer nofollow" target="_blank"> John Cox</a> for an afternoon of discovery and learning about the lost art of coopering. "Whale oil, tobacco, cotton, cement, salted meats, fish, eggs, pelts, nails, glass, you name it...it was shipped, stored, and used in a barrel. In 1901 there are 90 million people in America and there are 93 million barrels. Our ancestors relied on this and the Cooper’s who made these, maintained them, stored them and access them for 2000 years."We originally thought this episode was solely about traditional barrel manufacturing; however, we found out rather quickly that it's not just about barrels. Yes, barrels are a big part of Johns story and his cooperage; however, he designs and manufactures other wooden vessels for for fermented foods as well as fermentable drinks. He has worked with many brewers, distillers and now chefs. Firkins, barrels, wash backs, <a href="https://www.qcooperage.com/muro-cabinet/" rel="noopener noreferrer nofollow" target="_blank">muro cabinets</a>, kojiban, kioke, krout mashers, mash paddles are the range of John's products.We look forward to sampling products aged in John's vessel in the near future! Interested in his products? click on the link <a href="https://www.qcooperage.com" rel="noopener noreferrer nofollow" target="_blank">QUERCUS COOPERAGE</a> for more information.

A Coopers life...It's NOT just about the barrels

We spent an amazing hour with distiller/winemaker, Stephen Osborn &amp; drummer/musician Lou Caldarola at Hudson Valley's, Stoutridge winery &amp; distillery. We learned &amp; consumed absinthe from around the world including an absinthe distilled and bottled over 121 years ago! Historical absinthe was produced for medicinal purposes and can be traced as far back as Egyptian times.Stephen shared his passion for distilling which is deeply rooted in chemistry. He is relatively new to producing absinthe but after consuming his expressions as well as different absinthes from around the world it is very clear, Stephen has a deep understanding and passion when it comes to producing this wonderful liqueur.There are many myths and pre-conceptions when it comes to the "green fairy". Lou helped to debunk some of these misconceptions by sharing his historic knowledge of absinthe as well as the some of the classic ways to both prepare and consume the liqueur. Lou also opened a french absinthe which was distilled over 120 years ago! Consuming it was the equivalent of traveling back in time. It also was clear that the base spirit of this historic absinthe was most likely, cognac. Which was a little unusual but not surprising.We highly suggest making your way to the Hudson Valley and spend an afternoon at Stoutridge. There are a few absinthe expressions to sample as well as a many other spirits and liqueurs to try. Don't worry, there's a food truck! The experience was unforgettable and we're looking forward to return soon.

We spent an amazing hour with distiller/winemaker, Stephen Osborn &amp; drummer/musician <a href="http://loucaldarola.com" rel="noopener noreferrer nofollow" target="_blank">Lou Caldarola</a> at Hudson Valley's, <a href="https://www.stoutridge.com" rel="noopener noreferrer nofollow" target="_blank">Stoutridge winery &amp; distillery</a>. We learned &amp; consumed absinthe from around the world including an absinthe distilled and bottled over 121 years ago! Historical absinthe was produced for medicinal purposes and can be traced as far back as Egyptian times.Stephen shared his passion for distilling which is deeply rooted in chemistry. He is relatively new to producing absinthe but after consuming his expressions as well as different absinthes from around the world it is very clear, Stephen has a deep understanding and passion when it comes to producing this wonderful liqueur.There are many myths and pre-conceptions when it comes to the "green fairy". Lou helped to debunk some of these misconceptions by sharing his historic knowledge of absinthe as well as the some of the classic ways to both prepare and consume the liqueur. Lou also opened a french absinthe which was distilled over 120 years ago! Consuming it was the equivalent of traveling back in time. It also was clear that the base spirit of this historic absinthe was most likely, cognac. Which was a little unusual but not surprising.We highly suggest making your way to the Hudson Valley and spend an afternoon at Stoutridge. There are a few absinthe expressions to sample as well as a many other spirits and liqueurs to try. Don't worry, there's a food truck! The experience was unforgettable and we're looking forward to return soon.

Absinthe, the "Green Fairy"

We had a follow-up conversation with Kentucky poultry farmer, Charles Morris. Charles produces around 1.1 million chickens every 6-8 weeks for consumers. Charles and John Buttram were featured in Morgan Spulock's documentary, Super Size Me 2: Holy Chicken. The documentary opened consumers eyes to "big chicken" and how oppressive and misleading the poultry industry is. Since 2017 Charles, John and other farmers have all received threats and other painful reprocussions for their role as "whistle blowers" in Morgan's documentary. Change has definitely begun as a result of the 2017 documentary but clearly, more needs to be done.Most recently, some "big chicken" executives are showing up on the radar accused of price fixing by the federal justice department. CNN "The one-count indictment levels charges against the Pilgrim's Pride CEO, Jayson Penn, and former vice president, Roger Austin. Colorado-based Pilgrim's Pride (PPC) is the second largest broiler chicken supplier in the country, after Tyson Foods. Also charged were Mikell Fries and Scott Brady, president and vice president of Georgia-based Claxton Poultry Farms."We support our farmers 100% and it is our hope that positive change WILL come; however, It's just not coming quick enough. Please listen and help spread the word.

We had a follow-up conversation with Kentucky poultry farmer, Charles Morris. Charles produces around 1.1 million chickens every 6-8 weeks for consumers. Charles and John Buttram were featured in <a href="http://morganspurlock.com" rel="nofollow" target="_blank">Morgan Spulock's documentary, Super Size Me 2: Holy Chicken</a>. The documentary opened consumers eyes to "big chicken" and how oppressive and misleading the poultry industry is. Since 2017 Charles, John and other farmers have all received threats and other painful reprocussions for their role as "whistle blowers" in Morgan's documentary. Change has definitely begun as a result of the 2017 documentary but clearly, more needs to be done.Most recently, some "<a href="https://www.cnn.com/2020/06/03/business/chicken-executives-indicted-price-fixing/index.html" rel="nofollow" target="_blank">big chicken</a>" executives are showing up on the radar accused of price fixing by the federal justice department. CNN "The one-count indictment levels charges against the Pilgrim's Pride CEO, Jayson Penn, and former vice president, Roger Austin. Colorado-based Pilgrim's Pride (<a href="https://money.cnn.com/quote/quote.html?symb=PPC&amp;source=story_quote_link" rel="nofollow" target="_blank">PPC</a>) is the second largest broiler chicken supplier in the country, after Tyson Foods. Also charged were Mikell Fries and Scott Brady, president and vice president of Georgia-based Claxton Poultry Farms."<a href="https://www.farmaid.org/our-work/supporting-family-farmers/" rel="nofollow" target="_blank">We support our farmers 100%</a> and it is our hope that positive change WILL come; however, It's just not coming quick enough. Please listen and help spread the word.

Cluck you "Big Chicken!"

This episode is about the worlds first indoor aquaculture farm. "Heron Farms started as a research question asked by graduate student and founder Sam Norton at the College of Charleston: what if we used the problem of sea level rise as the main resource for a new kind of agriculture? In June 2018 the concept won first place at the South Carolina Department of Agriculture's inaugural ACRE Start-up Competition." And so it began...Not only has Sam created a succesfull indoor farming system, he has also created opportunity to expand and potentially franchise his model. His systems have been designed utilizing shipping containers and are becoming increasingly streamlined and easy to operate. Food AND habitat restoration could be popping up in a coastal city near you.Sam has also worked with local Charleston chefs and brewers to produce some innovative dishes including a Coastal Harvest Gose with Low Tide Brewing. We also have word that there is a distilled spirit project in the works. Cant wait, Tyler! Order your sea beans here!

This episode is about the worlds first indoor aquaculture farm. "<a href="https://www.heronfarms.com/about" rel="nofollow" target="_blank">Heron Farms </a>started as a research question asked by graduate student and founder Sam Norton at the College of Charleston: what if we used the problem of sea level rise as the main resource for a new kind of agriculture? In June 2018 the concept won first place at the South Carolina Department of Agriculture's inaugural ACRE Start-up Competition." And so it began...Not only has Sam created a succesfull indoor farming system, he has also created opportunity to expand and potentially franchise his model. His systems have been designed utilizing shipping containers and are becoming increasingly streamlined and easy to operate. Food AND habitat restoration could be popping up in a coastal city near you.Sam has also worked with local Charleston chefs and brewers to produce some <a href="https://www.heronfarms.com/featured-dishes" rel="nofollow" target="_blank">innovative dishes</a> including a Coastal Harvest Gose with <a href="https://www.lowtidebrewing.com" rel="nofollow" target="_blank">Low Tide Brewing</a>. We also have word that there is a distilled spirit project in the works. Cant wait, Tyler! Order your sea beans <a href="https://www.heronfarms.com/order" rel="nofollow" target="_blank">here</a>!

Order your Sea Beans, here!

Meet Jean Black, AKA the "Black Wine Guy". Jean has had a very long, interesting and unconventional career in the wine business, which began at the oldest wine shop in New York City, Acker wines. "What started as a package store in 1820, has today become the oldest and most respected wine shop in America. Acker Merrall Condit, located on the beautiful and historic Upper West side of Manhattan, has provided expert wine services for nearly two centuries." While at Acker, Jean sold, stocked, learned and tasted wines from all over the world. Jean quickly rose through the ranks at Acker and quickly became one of the top wine experts at Acker. It wasn't long before Jean found himself traveling to California wine country to buy wine directly from the vineyards. It was this time Jean fell in love with the "wine country" lifestyle. Hard-working farm life surrounded by great people, great wine, great food, even greater stories, occasional campfires and late nights. Many of Jean's selections come from this award winning vineyards and although we're not in California sipping on these fine wines it does give the consumer subtle whispers of Jean's amazing experience's at these vineyards. A FEW of Jean's top vineyards include, Ledge, Turtle Rock, Hill of Tara, and Argot.This episode Jean paired two wines to serve with our Chef Jose Andreas "tinned" sea urchin ( Matt loved the urchin, Rich did NOT). A California blend from Willamette Valley and Spanish Txakolina. Both wines are phenomenal with seafood and affordable.

Meet Jean Black, AKA the "Black Wine Guy". Jean has had a very long, interesting and unconventional career in the wine business, which began at the oldest wine shop in New York City, <a href="https://www.ackerwines.com" rel="nofollow" target="_blank">Acker wines</a>. "What started as a package store in 1820, has today become the oldest and most respected wine shop in America. Acker Merrall Condit, located on the beautiful and historic Upper West side of Manhattan, has provided expert wine services for nearly two centuries." While at Acker, Jean sold, stocked, learned and tasted wines from all over the world. Jean quickly rose through the ranks at Acker and quickly became one of the top wine experts at Acker. It wasn't long before Jean found himself traveling to California wine country to buy wine directly from the vineyards. It was this time Jean fell in love with the "wine country" lifestyle. Hard-working farm life surrounded by great people, great wine, great food, even greater stories, occasional campfires and late nights. Many of Jean's selections come from this award winning vineyards and although we're not in California sipping on these fine wines it does give the consumer subtle whispers of Jean's amazing experience's at these vineyards. A FEW of Jean's top vineyards include, <a href="https://www.ledgevineyards.com" rel="nofollow" target="_blank">Ledge</a>, <a href="http://www.turtlerockvineyards.com" rel="nofollow" target="_blank">Turtle Rock</a>, <a href="https://www.hilloftarawines.com" rel="nofollow" target="_blank">Hill of Tara</a>, and <a href="https://argotwines.com" rel="nofollow" target="_blank">Argot.</a>This episode Jean paired two wines to serve with our <a href="https://www.googleadservices.com/pagead/aclk?sa=L&amp;ai=DChcSEwjtvq3u8qvpAhUXpLMKHZ8KBYoYABADGgJxbg&amp;ohost=www.google.com&amp;cid=CAESQOD2lJf9M8GROaORknW1T5QUAX1zRTb8qj3QJ_F_RSFFT31UOhtEVs5zuSSlYbKeaJBykdwxh_UL7HduwYIY1hA&amp;sig=AOD64_2_R22FPFrqF8736Eqzq-_1CuLJLQ&amp;q=&amp;ved=2ahUKEwiNi6Hu8qvpAhXnct8KHeZEC8QQ0Qx6BAgMEAE&amp;adurl=" rel="nofollow" target="_blank">Chef Jose Andreas "tinned" sea urchin</a> ( Matt loved the urchin, Rich did NOT). A California blend from <a href="https://www.montinore.com/product/Borealis-NV" rel="nofollow" target="_blank">Willamette Valley</a> and <a href="https://www.txakoliameztoi.com/en/7/rose-wine-rubentis" rel="nofollow" target="_blank">Spanish Txakolina</a>. Both wines are phenomenal with seafood and affordable.

Wine is the correct answer!

Had a great time meeting up with Matt Ketchum, an oyster farmer from the North Fork of Long Island. Matt owns and operates Peconic Gold Oysters which has been operating since 2013 on a 10 acre underwater plot. Matt: "The nearby Peconic River provides a unique input of minerals. It is believed that the iron supplied by the river and the algae that bloom in the shallow waters combine to produce the gold color apparent on the oysters' shells throughout the growing season. They've noticed that an edible red algae, Gracillaria (seaweed salad) also thrives here. It is this combination of environmental factors acting in perfect harmony that combine perfectly to make for a cool, crisp, sweet flavor, and creamy texture, with a slightly metallic and smoky finish."In addition to selling whole oysters, Peconic also sells freshly shucked oysters to go. Their farm stand is open every day and is set up for no-touch, curb side service.In addition, Matt has also collaborated with several business to produce oyster kimchi, oyster quiche and plans on working with a local brewery to produce an oyster beer.We wrapped up the session discussing food and beverage pairings. Peconic loves to pair their oysters with wines from local vineyards. In particular, a cold, crisp Chenin Blanc. We met up with Sterling from Mama Roux who crafts "Cest Bon" a White Negroni made in collaboration with The Spirits Lab. We can't wait to try Peconic oysters matched up with the White Negroni! 

Had a great time meeting up with Matt Ketchum, an oyster farmer from the North Fork of Long Island. Matt owns and operates <a href="https://www.peconicgoldoysters.com/ourfarm" rel="nofollow" target="_blank">Peconic Gold Oysters</a> which has been operating since 2013 on a 10 acre underwater plot. Matt: "The nearby Peconic River provides a unique input of minerals. It is believed that the iron supplied by the river and the algae that bloom in the shallow waters combine to produce the gold color apparent on the oysters' shells throughout the growing season. They've noticed that an edible red algae, Gracillaria (seaweed salad) also thrives here. It is this combination of environmental factors acting in perfect harmony that combine perfectly to make for a cool, crisp, sweet flavor, and creamy texture, with a slightly metallic and smoky finish."In addition to selling whole oysters, Peconic also sells freshly shucked oysters to go. Their farm stand is open every day and is set up for no-touch, curb side <a href="http://service.In" rel="nofollow" target="_blank">service.In</a> addition, Matt has also collaborated with several business to produce <a href="https://www.fermentedfarmgoods.com" rel="nofollow" target="_blank">oyster kimchi</a>, <a href="https://www.balosfoodsny.com" rel="nofollow" target="_blank">oyster quiche</a> and plans on working with a local brewery to produce an oyster beer.We wrapped up the session discussing food and beverage pairings. Peconic loves to pair their oysters with wines from local vineyards. In particular, a cold, crisp Chenin Blanc. We met up with Sterling from <a href="https://www.balosfoodsny.com" rel="nofollow" target="_blank">Mama Roux</a> who crafts "Cest Bon" a White Negroni made in collaboration with <a href="https://www.thespiritslab.com/?fbclid=IwAR29pMTY6ZEVIKJ3f1RdIziE3FirjtudFY1JhMqMHMGWqKG8nnlt0C9PgZw" rel="nofollow" target="_blank">The Spirits Lab</a>. We can't wait to try Peconic oysters matched up with the White Negroni!

Awww, shucks! Thats a damn good oyster!

We met up with Rick and Andrew at Shady Knolls distillery to learn about their distilled spirits which are made from apples and rye grown right on their own farm. This is a father, son-in-law operation which began in 2011. They both love traditional French apple brandy which is why decided to utilize traditional NY fermentables, apples and winter rye. They planted 1800 trees with 120 varieties. By 2015 the trees were producing, processing equipment was purchased, all they needed was a still. In 2016 they purchased a vintage 225 gallon Alembic Charentais Pot Still manufactured by the leading French manufacturer, Chalvignac Prulho Distillation which required two technicians from France to fly in to help and install. They built a grainery and installed a grain silo, hammer mill and grain processing equipment and by early 2017 Shady Knoll finally started distilling. They produce apple brandy, pommeau and rye whiskey.

We met up with Rick and Andrew at <a href="http://www.shadyknolldistillery.com" rel="nofollow" target="_blank">Shady Knolls distillery</a> to learn about their distilled spirits which are made from apples and rye grown right on their own farm. This is a father, son-in-law operation which began in 2011. They both love traditional French apple brandy which is why decided to utilize traditional NY fermentables, apples and winter rye. They planted 1800 trees with 120 varieties. By 2015 the trees were producing, processing equipment was purchased, all they needed was a still. In 2016 they purchased a vintage 225 gallon Alembic Charentais Pot Still manufactured by the leading French manufacturer, Chalvignac Prulho Distillation which required two technicians from France to fly in to help and install. They built a grainery and installed a grain silo, hammer mill and grain processing equipment and by early 2017 Shady Knoll finally started distilling. They produce apple brandy, pommeau and rye whiskey.

Love them Harlem Valley apples!

We met up with Hudson Valley farmer, Doug Giles at Walbridge Farm. Doug has been raising predominantly Black Angus since 1994. He purchased the farm in a 15 minute sale from the the Wallbridge's which have been operating the farm since 1950. Today Doug manages around 250 head on a fed on a diet of their own silage, haylage andsunflower meal (they grow sunflowers for Hudson Valley Cold-Pressed Oil). They don't spray pesticides or insecticides and their soil and water are tested yearly. In addition, crops are rotated and cattle are frequently moved throughout their fields preserving pastures from erosion. After approximately 18 months cattle are taken to Adams Farm Meat Processing where they are humanely processed and aged. The Livestock holding pens at Adams have been professionally designed by Dr. Temple Grandin, the world's foremost authority in the humane handling of animals. The movement of the animals from the holding pens to the processing plant is through a series of one-way gates along a calming, circuitous path that never retraces steps. This is the most humane method possible and substantially reduces and even eliminates the release of stress hormones to provide a better tasting end product. All this care definitely ensures a tasty end product. We enjoyed a medium rare, bacon, Jalapeño and cheddar burger topped with a sriracha mayo.Wallbridge products are available at Hudson Milk, Black Snake Brewing &amp; The Market at Mabbettsville. Questions about buying whole, half or quarter cows as well as beef farming questions contact Farmer Doug directly 1-845-235-3789

We met up with Hudson Valley farmer, Doug Giles at <a href="http://walbridgefarm.com" rel="nofollow" target="_blank">Walbridge Farm</a>. Doug has been raising predominantly Black Angus since 1994. He purchased the farm in a 15 minute sale from the the Wallbridge's which have been operating the farm since 1950. Today Doug manages around 250 head on a fed on a diet of their own silage, haylage andsunflower meal (they grow sunflowers for Hudson Valley Cold-Pressed Oil). They don't spray pesticides or insecticides and their soil and water are tested yearly. In addition, crops are rotated and cattle are frequently moved throughout their fields preserving pastures from erosion. After approximately 18 months cattle are taken to <a href="https://www.adamsfarm.biz/process.html" rel="nofollow" target="_blank">Adams Farm Meat Processing</a> where they are humanely processed and aged. The Livestock holding pens at Adams have been professionally designed by <a href="https://www.templegrandin.com/" rel="nofollow" target="_blank">Dr. Temple Grandin</a>, the world's foremost authority in the humane handling of animals. The movement of the animals from the holding pens to the processing plant is through a series of one-way gates along a calming, circuitous path that never retraces steps. This is the most humane method possible and substantially reduces and even eliminates the release of stress hormones to provide a better tasting end product. All this care definitely ensures a tasty end product. We enjoyed a medium rare, bacon, Jalapeño and cheddar burger topped with a sriracha mayo. Wallbridge products are available at Hudson Milk, Black Snake Brewing &amp; The Market at Mabbettsville. Questions about buying whole, half or quarter cows as well as beef farming questions contact Farmer Doug directly 1-845-235-3789

Where's the beef?

Two Sunday's a month Nod Hill Brewing in Ridgefield, CT hosts morning yoga at their brewery. We signed up for a little "ohm &amp; foam" followed by a conversation with father-son brewing team, David and Rob Kaye. SaraDavid's wife was responsible for the "ohm" part of our day and led our yoga practice which was fantastic. David and Rob Kaye were inspired to open their own operation after a 2008 visit to Salzburg where Rob had beer for the first time! Not a huge fan of carbonated beverages at that point, something changed in him and he's been enjoying craft beer ever since. They've been operating since 2017 and have converted all their power needs to solar, inspiring other breweries to begin the process themselves."We founded Nod Hill Brewery in northern Fairfield County, CT in 2017 with the intention of crafting expressive, balanced, and unique beers that encourage a spirit of thoughtful enjoyment. We gravitate towards brewing hop-forward modern beer, traditionally-influenced European styles, &amp; wood-aged native ales."TAPROOM HOURSWED &amp; THURS: 4-9pmFRI &amp; SAT: 12-10pmSUN: 12-6pmCLOSED MON/TUES

Two Sunday's a month <a href="https://www.nodhillbrewery.com/copy-of-home" rel="nofollow" target="_blank">Nod Hill Brewing</a> in Ridgefield, CT hosts morning yoga at their brewery. We signed up for a little "ohm &amp; foam" followed by a conversation with father-son brewing team, David and Rob Kaye. SaraDavid's wife was responsible for the "ohm" part of our day and led our yoga practice which was fantastic. David and Rob Kaye were inspired to open their own operation after a 2008 visit to Salzburg where Rob had beer for the first time! Not a huge fan of carbonated beverages at that point, something changed in him and he's been enjoying craft beer ever since. They've been operating since 2017 and have converted all their power needs to solar, inspiring other breweries to begin the process themselves."We founded Nod Hill Brewery in northern Fairfield County, CT in 2017 with the intention of crafting expressive, balanced, and unique beers that encourage a spirit of thoughtful enjoyment. We gravitate towards brewing hop-forward modern beer, traditionally-influenced European styles, &amp; wood-aged native ales."TAPROOM HOURSWED &amp; THURS: 4-9pmFRI &amp; SAT: 12-10pmSUN: 12-6pmCLOSED MON/TUES

Ohm & foam 

Another great DeCicco's beer podcast. We met up with a"Zen" sour-master John Anthony Gargiulo of Hudson Valley Brewery. All though they brew many styles, we chose to focus on their sours for this episode. We have seen and experienced the relatively new American wave of sours and we've learned that brewers like John have approached sours very much the same way chefs approach their dishes. It's all about balance. John brews utilizes a spectacular array of fruits, berries and other unique ingredients to help achieve balance which results in some of the best sours we've experienced. We say experience because thats exactly what it is. Sours hit all the senses and then some! If you are in the Hudson Valley or plan on going, visit beautiful Beacon, NY. Go for a hike in the Hudson Highlands and be sure to stop by Hudson Valley Brewery to imbibe and experience!

Another great <a href="https://www.deciccoandsons.com/beer/" rel="nofollow" target="_blank">DeCicco's</a> beer podcast. We met up with a"Zen" sour-master John Anthony Gargiulo of <a href="https://hudsonvalleybrewery.com/about-us" rel="nofollow" target="_blank">Hudson Valley Brewery</a>. All though they brew many styles, we chose to focus on their sours for this episode. We have seen and experienced the relatively new American wave of sours and we've learned that brewers like John have approached sours very much the same way chefs approach their dishes. It's all about balance. John brews utilizes a spectacular array of fruits, berries and other unique ingredients to help achieve balance which results in some of the best sours we've experienced. We say experience because thats exactly what it is. Sours hit all the senses and then some! If you are in the Hudson Valley or plan on going, visit beautiful Beacon, NY. Go for a <a href="https://hikethehudsonvalley.com/hikes/mt-beacon/" rel="nofollow" target="_blank">hike in the Hudson Highlands</a> and be sure to stop by Hudson Valley Brewery to imbibe and experience!

What a trip...why so SOUR then???

Meet the Rogues on the Road. Matt an avid outdoorsman and former science teacher turned distiller. And Rich the "Brit", a city slicker who moved to the US and works in special education. Matt and Rich embrace their cultural differences and come together each week to discuss food, travel, booze and everything in between. Laugh and learn along the way as they sample fun bites &amp; beverages, embrace challenges, meet unique guests and even play a few pranks. So, listen in as they gather around the microphone alongside their sound engineer: The Standby Gypsy.

Food, beverages, travel, a guy from England, a guy from America.  Good guys and good conversation.

Love it

Excellent Podcast for food and travel!

Meet the Rogues on the Road. Matt an avid outdoorsman and former science teacher turned distiller. And Rich the "Brit", a city slicker who moved to the US and works in special education. Matt and Rich embrace their cultural differences and come together each week to discuss food, travel, booze and everything in between. Laugh and learn along the way as they sample fun bites &amp; beverages, embrace challenges, meet unique guests and even play a few pranks. So, listen in as they gather around the microphone alongside their sound engineer: The Standby Gypsy.

Rogues On The Road

Excited to finally meet up with our "coffee shaman", Mike Love. Mike is co-owner of Coffee Labs located in Tarrytown, NY and knows just about everything there is to know about coffee production and tasting. A former proffesional chef, Mike became burnt out at his job and decided to go into business for himself along with his wife, Alicia. Mike took what he knew as a chef and quickly honed them towards the amazing world of coffee. He then took it one step further by actually traveling to coffee plantations around the world and sourcing his beans personally. As a result, he has developed many close relationships over the years ensuring truly fair-trade practices from his sources. Experiencing Coffee Labs coffee is much more than a great cup of coffee. We feel as if we're being transported to that particular plantation while drinking their coffee.Mike: "Coffee Labs Roasters is exceptionally proud to offer a variety of what we like to call Relationship Coffees. Relationship coffee is more to us than just buying green coffee from farmers at origin, it's about forming real friendships with people all over the world. We do business with these people, but we also break bread with them and we know some of their families. We get to know a lot of them pretty well, and we strive to visit origin at least one or two times a year. It's not just about inspecting the farm and tasting the coffee, it's about people."Also Joining us on this podcast via phone from his family coffee plantation in Colombia is Ivan. Ivan is a veterinarian as well as a coffee grower and owner of Cafe Tio Conejo Coffee (Uncle Rabbit). Mike and Ivan have formed a deep relationship over the years producing phenomenal small batch coffee that is truly sustainable and fair-trade. Ivan not only runs the operation he also offers eco-tourism adventures at the plantation. We hope to go soon!

Excited to finally meet up with our "coffee shaman", Mike Love. Mike is co-owner of <a href="https://www.coffeelabs.com" rel="nofollow" target="_blank">Coffee Labs</a> located in Tarrytown, NY and knows just about everything there is to know about coffee production and tasting. A former proffesional chef, Mike became burnt out at his job and decided to go into business for himself along with his wife, Alicia. Mike took what he knew as a chef and quickly honed them towards the amazing world of coffee. He then took it one step further by actually traveling to coffee plantations around the world and sourcing his beans personally. As a result, he has developed many close relationships over the years ensuring truly fair-trade practices from his sources. Experiencing <a href="https://www.coffeelabs.com" rel="nofollow" target="_blank">Coffee Labs </a>coffee is much more than a great cup of coffee. We feel as if we're being transported to that particular plantation while drinking their coffee.Mike: "Coffee Labs Roasters is exceptionally proud to offer a variety of what we like to call Relationship Coffees. Relationship coffee is more to us than just buying green coffee from farmers at origin, it's about forming real friendships with people all over the world. We do business with these people, but we also break bread with them and we know some of their families. We get to know a lot of them pretty well, and we strive to visit origin at least one or two times a year. It's not just about inspecting the farm and tasting the coffee, it's about people."Also Joining us on this podcast via phone from his family coffee plantation in Colombia is Ivan. Ivan is a veterinarian as well as a coffee grower and owner of <a href="https://store.cafetioconejo.com" rel="nofollow" target="_blank">Cafe Tio Conejo </a>Coffee (Uncle Rabbit). Mike and Ivan have formed a deep relationship over the years producing phenomenal small batch coffee that is truly sustainable and fair-trade. Ivan not only runs the operation he also offers <a href="http://cafetioconejo.com" rel="nofollow" target="_blank">eco-tourism adventures </a>at the plantation. We hope to go soon!

Coffee Labs: NOT your average "coffee shop"!

This is a first for us! We spent the evening podcasting live from craft beer mecca, DeCicco and Sons in Brewster, NY. Consumers arrive from all over the trip-state area to experience the amazing and often rare craft brews. Joining us for a tap takeover was Diner Brew Company, Plan Bee Brewery, Industrial Arts Brewing and Brendan from DeCicco and Sons. What you won't hear are the dedicated crew behind the bar who help organize this great event. Big thanks to Vinny, Greg, Nate and Rob. Couldn't have done it with out you."DeCicco’s award winning beer department sometimes leaves people wondering, “Is DeCicco’s a supermarket with awesome beer? Or a beer store that sells awesome food?” Visit one of our locations and decide for yourself. We have one of the most comprehensive beer selections in the state, with vast bottle selections and an ever-changing draft list for growler fills. Our stores in Brewster and Armonk also have beer and wine bars, and regularly host brewers for specials events and releases.The DeCicco beer team also pairs with some of the area’s best brewers to create some wonderful and unique collaborations, including Captain Lawrence, Six Point, Peekskill, Yonkers, Newburgh, Rushing Duck and Evil Twin. Stop by and see why DeCicco’s has been rated “Best Beer Retailer in New York” and “Top Places For Beer In The World.”

This is a first for us! We spent the evening podcasting live from craft beer mecca, <a href="https://www.deciccoandsons.com/beer-dept/" rel="nofollow" target="_blank">DeCicco and Sons</a> in Brewster, NY. Consumers arrive from all over the trip-state area to experience the amazing and often rare craft brews. Joining us for a tap takeover was <a href="https://www.dinerbrewco.com" rel="nofollow" target="_blank">Diner Brew Company</a>, <a href="https://www.planbeefarmbrewery.com" rel="nofollow" target="_blank">Plan Bee Brewery,</a> <a href="http://www.industrialartsbrewing.com" rel="nofollow" target="_blank">Industrial Arts Brewing</a> and Brendan from DeCicco and Sons. What you won't hear are the dedicated crew behind the bar who help organize this great event. Big thanks to Vinny, Greg, Nate and Rob. Couldn't have done it with out you."DeCicco’s award winning beer department sometimes leaves people wondering, “Is DeCicco’s a supermarket with awesome beer? Or a beer store that sells awesome food?” Visit one of our locations and decide for yourself. We have one of the most comprehensive beer selections in the state, with vast bottle selections and an ever-changing draft list for growler fills. Our stores in Brewster and Armonk also have beer and wine bars, and regularly host brewers for specials events and releases.The DeCicco beer team also pairs with some of the area’s best brewers to create some wonderful and unique collaborations, including Captain Lawrence, Six Point, Peekskill, Yonkers, Newburgh, Rushing Duck and Evil Twin. Stop by and see why DeCicco’s has been rated “Best Beer Retailer in New York” and “Top Places For Beer In The World.”

Craft brew Mecca! DeCicco & Sons tap takeover night!

Kyrö may be the first stop on our European tour! We love theses guys and their rye-based spirits. Kyrö produces gin, whiskey, bitters &amp; a cream liquer. In America Rye is usually associated with aged whiskey. Bold flavors followed by a spicy somewhat medicinal finish. Finland's terroir plays an important role and the Rye grown, harvested and processed in Finland is full of flavor, very approachable and lacks the medicinal burn found in many American rye whiskeys. Don't misunderstand us we DO love American rye just not in this context. As a result, Kyrö's un-aged spirits are incredibly diverse when it comes to imbibing neat or crafting cocktails. KYRO YOUTUBE LINK"The obvious question on everybody’s lips was why hasn’t anybody made a Finnish rye whisky, especially given the fact that Finns consume six times more rye than the world average and rye bread is the official national dish! From there the idea grew and before long, our distillery found a perfect home in an old dairy in the Finnish village of Isokyrö. After some gentle renovations, stills were first heated up in 2014 and from there the distillery has gone to win several international prizes and we now sell our products in dozens of countries around the world. We are proud to be the world’s northern most gin and whisky distillery producing the finest single malt rye whisky and rye gin.""Napue gin was voted as “The World’s Best Gin for Gin &amp; Tonic” by the International Wine &amp; Spirit Competition (IWSC) in 2015 and in 2016 Napue won the gold medal in the San Francisco World Spirit Competition premium gin-series.""Enjoy your Napue Gin &amp; Tonic with plenty of ice, a twig of rosemary, a few cranberries and your favourite tonic water." We love Fever Tree!                 BCB SPIRIT SERIES #1: In RYE we trust: Finnish craft distillery, Kyrö is the result of an idea conceived in a traditional sauna!

<a href="https://kyrodistillery.com/" rel="nofollow" target="_blank">Kyrö </a>may be the first stop on our European tour! We love theses guys and their rye-based spirits. <a href="https://kyrodistillery.com/" rel="nofollow" target="_blank">Kyrö </a>produces gin, whiskey, bitters &amp; a cream liquer. In America Rye is usually associated with aged whiskey. Bold flavors followed by a spicy somewhat medicinal finish. Finland's terroir plays an important role and the Rye grown, harvested and processed in Finland is full of flavor, very approachable and lacks the medicinal burn found in many American rye whiskeys. Don't misunderstand us we DO love American rye just not in this context. As a result, Kyrö's un-aged spirits are incredibly diverse when it comes to imbibing neat or crafting cocktails.<a href="https://www.youtube.com/watch?v=h5atYpRy7BQ" rel="nofollow" target="_blank"> KYRO YOUTUBE LINK</a>"The obvious question on everybody’s lips was why hasn’t anybody made a Finnish rye whisky, especially given the fact that Finns consume six times more rye than the world average and rye bread is the official national dish! From there the idea grew and before long, our distillery found a perfect home in an old dairy in the Finnish village of Isokyrö. After some gentle renovations, stills were first heated up in 2014 and from there the distillery has gone to win several international prizes and we now sell our products in dozens of countries around the world. We are proud to be the world’s northern most gin and whisky distillery producing the finest single malt rye whisky and rye gin.""Napue gin was voted as “The World’s Best Gin for Gin &amp; Tonic” by the International Wine &amp; Spirit Competition (IWSC) in 2015 and in 2016 Napue won the gold medal in the San Francisco World Spirit Competition premium gin-series.""Enjoy your Napue Gin &amp; Tonic with plenty of ice, a twig of rosemary, a few cranberries and your favourite tonic water." We love <a href="https://fever-tree.com/" rel="nofollow" target="_blank">Fever Tree!</a> BCB SPIRIT SERIES #1: In RYE we trust: Finnish craft distillery, Kyrö is the result of an idea conceived in a traditional sauna!

BCB SERIES #1: In RYE we trust: Finnish craft distillery, Kyrö is the result of an idea conceived in a traditional sauna!

Garrett Frohman

Garrett Frohman recently returned from an epic trip. Student at UNH, avid back country skier, Climber, hiker, diver and outdoor enthusiast.BEVERAGE: Mikkeller Beer from Denmak. Imperial oatmeal stout brewed with Civet coffee. 4.3 on Beer Advocate.NEW &amp; GOODS:Matt: Nomads made it on Broadway/ Rocio Shamanic healing/ Please Don't Tell speakeasy???/Hops are ripe for the picking/ Take a day out to a local fish monger.WTF? Matt presents This ingredient has a distinctive flavor. It is intense, salty, a little briny, a little bitter, and very similar to caviar. Great on eggs, pasta &amp; salad.Core Topics:Garrett Frohman's tripGuided Questions: How did the plan come together? Tell us about the van. Planning the trip? How did you choose your destinations? Did you have goals? People you met? Any scary moments? Tell us about your book. You wrote a journal would you mind sharing a couple of passages?  Matt &amp; Rich open to random entry.Any advice? Where's next and how have you grown from this experience?

Garrett Frohman recently returned from an epic trip. Student at UNH, avid back country skier, Climber, hiker, diver and outdoor enthusiast. BEVERAGE: Mikkeller Beer from Denmak. Imperial oatmeal stout brewed with Civet coffee. 4.3 on Beer Advocate. NEW &amp; GOODS: Matt: Nomads made it on Broadway/ Rocio Shamanic healing/ Please Don't Tell speakeasy???/Hops are ripe for the picking/ Take a day out to a local fish monger. WTF? Matt presents This ingredient has a distinctive flavor. It is intense, salty, a little briny, a little bitter, and very similar to caviar. Great on eggs, pasta &amp; salad. Core Topics: Garrett Frohman's trip Guided Questions: How did the plan come together? Tell us about the van. Planning the trip? How did you choose your destinations? Did you have goals? People you met? Any scary moments? Tell us about your book. You wrote a journal would you mind sharing a couple of passages? Matt &amp; Rich open to random entry. Any advice? Where's next and how have you grown from this experience?

Episode 13: Guest, Garrett Frohman back from a multi-month trip traveling the United States

This episode we met up with Lisa Laird Dunn of Laird and Company. The first legal apple-mash distillery operating in the United States. Lisa shares her incredible family history that reaches back generations and samples us on a rare cask celebrating her son's legacy, the tenth generation. So, whats the difference between applejack and apple brandy? "Applejack (also known as apple brandy or “straight applejack”) must be produced from 100 percent apples, blended applejack is a blend of apple brandy and grain neutral spirits (this is a category that Laird's petitioned for; it was passed in 1972). She describes it as functioning like an “applewhiskey.” Lisa and her family have been making applejack and apple brandy for over two hundred years. "Prior to 1760, George Washington wrote to the Laird family requesting their Applejack recipe. Entries appear in Washington’s diary in the 1760’s referring to the production of “cyder spirits”. As a Revolutionary soldier serving under George Washington, Robert Laird and his family provided the troops with Applejack." since then the Laird family business has survived fires, prohibition and WWII. Today they produce an entire line of apple-based spirits. We were fortunate enough to taste a couple of rare items as well. For a fun and different treat, replace your favorite whiskey cocktail with Lairds, it won't let you down! The Gramercy Tavern in NYC has a favorite on their menu, which is easy to execute at home, the Applejack Rabbit. Delicious!

This episode we met up with <a href="http://lairdandcompany.com/family-of-products/" rel="nofollow" target="_blank">Lisa Laird Dunn of Laird and Company.</a> The first legal apple-mash distillery operating in the United States. Lisa shares her incredible family history that reaches back generations and samples us on a rare cask celebrating her son's legacy, the tenth generation. So, whats the difference between applejack and apple brandy? "Applejack (also known as apple brandy or “straight applejack”) must be produced from 100 percent apples, blended applejack is a blend of apple brandy and grain neutral spirits (this is a category that Laird's petitioned for; it was passed in 1972). She describes it as functioning like an “applewhiskey.” Lisa and her family have been making applejack and apple brandy for over two hundred years. "Prior to 1760, George Washington wrote to the Laird family requesting their Applejack recipe. Entries appear in Washington’s diary in the 1760’s referring to the production of “cyder spirits”. As a Revolutionary soldier serving under George Washington, Robert Laird and his family provided the troops with Applejack." since then the Laird family business has survived fires, prohibition and WWII. Today they produce an entire line of apple-based spirits. We were fortunate enough to taste a couple of rare items as well. For a fun and different treat, replace your favorite whiskey cocktail with Lairds, it won't let you down! <a href="https://www.gramercytavern.com" rel="nofollow" target="_blank">The Gramercy Tavern</a> in NYC has a favorite on their menu, which is easy to execute at home, the <a href="https://www.liquor.com/recipes/applejack-rabbit/#gs.uppgeb" rel="nofollow" target="_blank">Applejack Rabbit.</a> Delicious!

An apple a day...a glimpse into Laird and Company, the FIRST legal distillery in the United States

BEVERAGE: Sloop Brewing Pixie Dust NEIPA. 4/5 on beer advocate. New 25,000sf location at the IBM in Fishkill NY. Very limitedNEW &amp; GOODS:Matt: Wedding Barrel-aged old fashioned/Harvest Fest at TLPA/Mushroom scare (pix)Core Topics: Lincoln Park Commuunity Garden! Lincoln Park Community Garden (grow! LPCG) is a 10,000 square foot sustainable, organic garden situated on the city-owned campus of Lincoln Park. Grow! LPCG was created in 2011by (Gypsy's mom Linda Tarrant Reid), with authorization from the New Rochelle City Council and support from Department of Parks &amp; Recreation, as a lasting commemoration of the 50-year anniversary of the Lincoln Elementary School Desegregation Case of 1961.Lush growth out of a sad, little known landmark desegregation case.Facts: Lincoln Park elementary was segregated in 1961. Small group of families and lawyer brought the case to court in the north. Landmark case Taylor vs Board of Education. School was torn down in 1964.Go fund me page for documntery by Arden LewisShades of Autumn event October 21, 4-7pmWTF: Matt: a dish well known in China starting off life in a caustic bath. To make this dish, a vat is typically filled with a combination of strong black tea, lime, salt and freshly burned wood ashes, and is left to cool overnight. The next day the ingredient is added to the mixture, and they soak anywhere from seven weeks to five months.

BEVERAGE: Sloop Brewing Pixie Dust NEIPA. 4/5 on beer advocate. New 25,000sf location at the IBM in Fishkill NY. Very limited NEW &amp; GOODS: Matt: Wedding Barrel-aged old fashioned/Harvest Fest at TLPA/Mushroom scare (pix) Core Topics: Lincoln Park Commuunity Garden! Lincoln Park Community Garden (grow! LPCG) is a 10,000 square foot sustainable, organic garden situated on the city-owned campus of Lincoln Park. Grow! LPCG was created in 2011by (Gypsy's mom Linda Tarrant Reid), with authorization from the New Rochelle City Council and support from Department of Parks &amp; Recreation, as a lasting commemoration of the 50-year anniversary of the Lincoln Elementary School Desegregation Case of 1961. Lush growth out of a sad, little known landmark desegregation case. Facts: Lincoln Park elementary was segregated in 1961. Small group of families and lawyer brought the case to court in the north. Landmark case Taylor vs Board of Education. School was torn down in 1964. Go fund me page for documntery by Arden Lewis Shades of Autumn event October 21, 4-7pm WTF: Matt: a dish well known in China starting off life in a caustic bath. To make this dish, a vat is typically filled with a combination of strong black tea, lime, salt and freshly burned wood ashes, and is left to cool overnight. The next day the ingredient is added to the mixture, and they soak anywhere from seven weeks to five months.

Episode 15: Sloop brewing/Linda & Stewart Reid/Taylor v Board of Education

This episode opened with a brand new voice over intro from across the pond. Following the new intro, we jumped right in to the growing world of food allergies. Asha LeRay, this weeks guest owns  Food Allergy Unboxed. A parent of a child with severe food allergies Asha's company provides a combination of food allergy training, as well as allergy-sensitive recipes &amp; recipe boxes. According to Food Allergy Research and Resource Program: "A group of the eight major allergenic foods is often referred to as the Big-81 and comprises milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybean. These foods account for about 90% of all food allergies in the United States and must be declared on any processed food according to the USA food allergen labeling act (FALCPA)1. In addition labeling of the Big-8 is mandatory according to EU, Canadian, Japanese and Australian / New Zealand regulations, all of which follow Codex Alimentarius recommendations.Asha, "We look at daily life routines and unbox them finding the important details while simplifying complexities of the process. We also take a look inside at emotions that we encounter as caregivers and how to keep balance through self care as part of our routines. In short...Asha helps families learn to live with food allergies so that they can focus on the joys of life!

This episode opened with a brand new voice over intro from across the pond. Following the new intro, we jumped right in to the growing world of food allergies. Asha LeRay, this weeks guest owns <a href="https://ashaleray.com/hero-page" rel="nofollow" target="_blank">Food Allergy Unboxed.</a> A parent of a child with severe food allergies Asha's company provides a combination of food allergy training, as well as allergy-sensitive recipes &amp; recipe boxes. According to <a href="https://farrp.unl.edu/" rel="nofollow" target="_blank">Food Allergy Research and Resource Program</a>: "A group of the eight major allergenic foods is often referred to as the Big-8<a href="https://farrp.unl.edu/informallliterature#literature1" rel="nofollow" target="_blank">1</a> and comprises <a href="https://farrp.unl.edu/milk" rel="nofollow" target="_blank">milk</a>, <a href="https://farrp.unl.edu/informalleggs" rel="nofollow" target="_blank">eggs</a>, <a href="https://farrp.unl.edu/informallfish" rel="nofollow" target="_blank">fish</a>, <a href="https://farrp.unl.edu/informallcrushellfish" rel="nofollow" target="_blank">crustacean shellfish</a>, <a href="https://farrp.unl.edu/informalltreenuts" rel="nofollow" target="_blank">tree nuts</a>, <a href="https://farrp.unl.edu/informalllegumes" rel="nofollow" target="_blank">peanuts</a>, <a href="https://farrp.unl.edu/informallcerealsgrains" rel="nofollow" target="_blank">wheat</a> and <a href="https://farrp.unl.edu/informalllegumes" rel="nofollow" target="_blank">soybean</a>. These foods account for about 90% of all food allergies in the United States and must be declared on any processed food according to the USA food allergen labeling act (FALCPA)<a href="https://farrp.unl.edu/informallliterature#Literature1" rel="nofollow" target="_blank">1</a>. In addition labeling of the Big-8 is mandatory according to EU, Canadian, Japanese and Australian / New Zealand regulations, all of which follow Codex Alimentarius <a href="https://farrp.unl.edu/regulatory-situation" rel="nofollow" target="_blank">recommendations</a>.Asha, "We look at daily life routines and unbox them finding the important details while simplifying complexities of the process. We also take a look inside at emotions that we encounter as caregivers and how to keep balance through self care as part of our routines. In short...Asha helps families learn to live with food allergies so that they can focus on the joys of life!

No EpiPen needed!  Living with food allergies AND a few laughs along the way

We met up with Jean-Paul Kyrillos, Co-founder/ CRO at Farmshelf to learn about the newest hydroponic farming technology on the market. Unlike other hydroponic systems Farmshelf's integrated smart farming has made it incredibly easy and productive for restaurants, other business's to enjoy year-round farming. We we're able to see  Farmshelf units in action at José Andrés's new restaurant, Mercado Litte Spain."We grow sage, kale, parsley, and lettuce in our Farmshelf. It’s very high-tech, and it’s about the future.” -José AndrésIs Farmshelf sustainable?  "Farmshelf eliminates food waste and plastic packaging; you are growing and harvesting just what you need and using the produce where you are. Plus, while most fresh food is shipped across the country (in the US food travels an average of 1,500 miles), Farmshelf reduces the distance traveled from miles to feet. Farmshelf is a closed-loop hydroponic system that uses 90% less water than conventional farming. Each unit plugs into a standard wall outlet and uses custom, efficient LED lights."Contact farmer@farmshelf.com for general questions or grow@farmshelf.com for sales inquiries.

We met up with Jean-Paul Kyrillos, Co-founder/ CRO at <a href="https://www.farmshelf.com" rel="nofollow" target="_blank">Farmshelf</a> to learn about the newest hydroponic farming technology on the market. Unlike other hydroponic systems <a href="https://www.farmshelf.com" rel="nofollow" target="_blank">Farmshelf's</a> integrated smart farming has made it incredibly easy and productive for restaurants, other business's to enjoy year-round farming. We we're able to see Farmshelf units in action at<a href="https://www.littlespain.com" rel="nofollow" target="_blank"> José Andrés's new restaurant, Mercado Litte Spain</a>."We grow sage, kale, parsley, and lettuce in our Farmshelf. It’s very high-tech, and it’s about the future.” -José AndrésIs Farmshelf sustainable? "Farmshelf eliminates food waste and plastic packaging; you are growing and harvesting just what you need and using the produce where you are. Plus, while most fresh food is shipped across the country (in the US food travels an average of 1,500 miles), Farmshelf reduces the distance traveled from miles to feet. Farmshelf is a closed-loop hydroponic system that uses 90% less water than conventional farming. Each unit plugs into a standard wall outlet and uses custom, efficient LED lights."Contact <a href="mailto:farmer@farmshelf.com">farmer@farmshelf.com</a> for general questions or <a href="mailto:grow@farmshelf.com">grow@farmshelf.com</a> for sales inquiries.

Smart farming...let's get growing!

Salem NY

Another first for us! Truly honored to be guests &amp; students at The Wolf Conservation Center in South Salem, NY. Not only home to the famous X-men mansion its also home to 50 North American wolves. Species at the center include Gray, Mexican Gray and Red wolves. We met up Maggie Howell who is a wealth of knowledge when it comes to Canis Lupus. Maggie, Executive Director, has worked at the Wolf Conservation Center since 2005, starting as the WCC's Managing Director and taking the helm as Executive Director in 2013. She continues to lead the WCC's education and advocacy initiatives and be the main voice of the WCC. The remaining staff is made up of dedicated professionals that include educators, scientists, veterinarians and volunteers. As we learned, the center has many moving parts; however, there are two main components, education and breeding. In regards to education, WCC has ambassador wolves, Zephyr, Alawa and Nikai who work directly with the public and will never be released into the wild. Don't worry, they live an amazing life in their enclosure which includes donations of filet mignon &amp; octopus from Whole Foods. The breeding component is made up of the remaining 47 wolves and have limited contact with humans as to protect them for eventual release into the wild. Their diets are kept more wild and depend solely on donations which include road-kill and hunter drop-offs. The breeding component is absolutely fascinating and WCC along with US Fish &amp; Wildlife have had many successful reintroductions. Surprise guest Rocio La Rosa also joined us to give insight into the spiritual side of wolves as well as their symbolism. We had an amazing experience and very much look forward to following the WCC progress and continued success in bringing back Canis Lupus and the 38 sub-species.The Wolf Conservation Center is a registered 501 (c)(3) nonprofit charitable organization and rely heavily on donations and volunteering. Please give at the following link: THE WOLF CONSERVATION CENTER

Another first for us! Truly honored to be guests &amp; students at <a href="https://nywolf.org/" rel="nofollow" target="_blank">The Wolf Conservation Center</a> in South Salem, NY. Not only home to the famous X-men mansion its also home to 50 North American wolves. Species at the center include Gray, Mexican Gray and Red wolves. We met up <a href="https://nywolf.org/about-the-wcc/staff/" rel="nofollow" target="_blank">Maggie Howell</a> who is a wealth of knowledge when it comes to Canis Lupus. Maggie, Executive Director, has worked at the Wolf Conservation Center since 2005, starting as the WCC's Managing Director and taking the helm as Executive Director in 2013. She continues to lead the WCC's education and advocacy initiatives and be the main voice of the WCC. The remaining staff is made up of dedicated professionals that include educators, scientists, veterinarians and volunteers. As we learned, the center has many moving parts; however, there are two main components, education and breeding. In regards to education, WCC has ambassador wolves, Zephyr, Alawa and Nikai who work directly with the public and will never be released into the wild. Don't worry, they live an amazing life in their enclosure which includes donations of filet mignon &amp; octopus from <a href="https://www.wholefoodsmarket.com/donate" rel="nofollow" target="_blank">Whole Foods</a>. The breeding component is made up of the remaining 47 wolves and have limited contact with humans as to protect them for eventual release into the wild. Their diets are kept more wild and depend solely on donations which include road-kill and hunter drop-offs. The breeding component is absolutely fascinating and WCC along with <a href="https://www.fws.gov/home/wolfrecovery/" rel="nofollow" target="_blank">US Fish &amp; Wildlife</a> have had many successful reintroductions. Surprise guest <a href="https://rociolarosa.com/" rel="nofollow" target="_blank">Rocio La Rosa</a> also joined us to give insight into the spiritual side of wolves as well as their symbolism. We had an amazing experience and very much look forward to following the WCC progress and continued success in bringing back Canis Lupus and the 38 sub-species.The Wolf Conservation Center is a registered 501 (c)(3) nonprofit charitable organization and rely heavily on donations and volunteering. Please give at the following link: <a href="https://nywolf.org/save-the-wolves/" rel="nofollow" target="_blank">THE WOLF CONSERVATION CENTER</a>

Wolf Conservation Center, South Salem NY: This is their "howl" story...

We had a great time with Mike and Dani from Coconut Cartel! Amazing founding story that created a Guatemalan rum proofed with coconut water."Coconut Cartel is the story of Mike and Dani Zig and all the places theyve called home. Born in Miami to Latin parents, the Zigs grew up between Miami, Guatemala and El Salvador; often spending weekdays in Central America and weekends in Miami. These two drastically different, yet culturally connected places, are the very inspiration behind Coconut Cartel.As soon as they settled back in Miami, they began their first venture: 'smuggling’ coconuts in their suitcases from islands off the coast of El Salvador directly to Miami Beach’s best hotels. Creating one of the first ‘Instagrammable’ beverages to hit the beaches opened up a lot of doors into the hospitality and spirits industries, allowing them to collaborate with brands such as Soho House, Standard Hotels, The Surf Lodge and into the hands of mega celebrities like Drake, Martha Stewart, HRH Prince Harry Sussex, Cristiano Ronaldo and many more.Coconut Cartel was born.Today Coconut Cartel is keeping the smuggler spirit alive with the launch of its coconut water infused, premium Guatemalan anejo rum, Coconut Cartel Special. Developed with Central America’s best coconut, coffee and rum producers, and delivered straight to the U.S. via the Port of Miami, Coconut Cartel Special brings the best of the region to the rest of the world in a bottle."

We had a great time with Mike and Dani from <a href="https://www.coconutcartel.co" rel="nofollow" target="_blank">Coconut Cartel!</a> Amazing founding story that created a Guatemalan rum proofed with coconut water."<a href="https://www.coconutcartel.co" rel="nofollow" target="_blank">Coconut Cartel</a> is the story of Mike and Dani Zig and all the places theyve called home. Born in Miami to Latin parents, the Zigs grew up between Miami, Guatemala and El Salvador; often spending weekdays in Central America and weekends in Miami. These two drastically different, yet culturally connected places, are the very inspiration behind Coconut Cartel.As soon as they settled back in Miami, they began their first venture: 'smuggling’ coconuts in their suitcases from islands off the coast of El Salvador directly to Miami Beach’s best hotels. Creating one of the first ‘Instagrammable’ beverages to hit the beaches opened up a lot of doors into the hospitality and spirits industries, allowing them to collaborate with brands such as Soho House, Standard Hotels, The Surf Lodge and into the hands of mega celebrities like Drake, Martha Stewart, HRH Prince Harry Sussex, Cristiano Ronaldo and many more.Coconut Cartel was born.Today Coconut Cartel is keeping the smuggler spirit alive with the launch of its coconut water infused, premium Guatemalan anejo rum, Coconut Cartel Special. Developed with Central America’s best coconut, coffee and rum producers, and delivered straight to the U.S. via the Port of Miami, Coconut Cartel Special brings the best of the region to the rest of the world in a bottle."

BCB SERIES: KooKoo for coconuts! Welcome to the Cartel...

Mike Love of Coffee Labs introduced us to Amy Rothstein at the New York Coffee Festival. Suprisingly, Amy the founder of Dona Chai was not a big chai tea drinker prior to starting her successful Brooklyn-based company. She new she wanted to start a company that encompassed her love of food and passion for ingredients; however, many markets in the beverage industry had become saturated. Thats when she noticed a gap in the market...premium chai tea-based beverages. Amy took it one step further by acquiring single sourced spices which are carefully chosen from around the world. "...We source spices from collectives across the world, paying attention to place of origin, growing conditions, and end quality. Each spice is cupped to test for flavor profile, natural sweetness, and body." The time and energy Amy invests into carefully choosing superior ingredients is immediately noticeable when tasting through the Dona line, which also includes some amazingly balanced sodas. For us, it's great to see the effort when sourcing ingredients. We've found that consumers increasingly want to know the backstory on where their products are sourced from as well as the moral and ethical principles that follow.A big "Cheers" to Amy and her crew at Drink Dona's! We're hooked...Shop Dona's

Mike Love of <a href="https://www.coffeelabs.com/" rel="nofollow" target="_blank">Coffee Labs</a> introduced us to Amy Rothstein at the <a href="https://www.newyorkcoffeefestival.com/WhatsHappening" rel="nofollow" target="_blank">New York Coffee Festival</a>. Suprisingly, Amy the founder of <a href="https://drinkdona.com" rel="nofollow" target="_blank">Dona Chai</a> was not a big chai tea drinker prior to starting her successful Brooklyn-based company. She new she wanted to start a company that encompassed her love of food and passion for ingredients; however, many markets in the beverage industry had become saturated. Thats when she noticed a gap in the market...premium chai tea-based beverages. Amy took it one step further by acquiring single sourced spices which are carefully chosen from around the world. "...We source spices from collectives across the world, paying attention to place of origin, growing conditions, and end quality. Each spice is cupped to test for flavor profile, natural sweetness, and body." The time and energy Amy invests into carefully choosing superior ingredients is immediately noticeable when tasting through the Dona line, which also includes some amazingly balanced sodas. For us, it's great to see the effort when sourcing ingredients. We've found that consumers increasingly want to know the backstory on where their products are sourced from as well as the moral and ethical principles that follow.A big "Cheers" to Amy and her crew at Drink Dona's! We're hooked...<a href="https://drinkdona.com/collections/shop" rel="nofollow" target="_blank">Shop Dona's</a>

Chai me, you'll love it!

"Wicked good" scallops two ways...Rich won this showdown!

We met up with Ryan Hiebendahl, vice president of sales at Sail Away Coffee. Also Joining us was coffee expert and "shaman", Mike Love from Coffee Labs. Both Ryan and mike gave us an education on the art of cold brewing which interestingly, has many similarities to craft beer brewing. The sail away slogan: ""live young"...Sail Away pairs it free-spirited approach to flavor with a well traveled palate."The crew at Sail Away focus on single-origin roasts, blends and signature cold brew coffee. This episode we stuck to cold brew which is trending. Yep, Dunkin' has joined the band wagon. We've had cold brew before; however, flavor profiles range from amazingly smooth and balanced to "what were you thinking!" Ryan tasted us through what we thought were some of the best cold brew's we've experienced. We tasted through five, nitrogen cold brews. The cans included sweetened, unsweetened, horchata, salt and caramel and pumpkin chai. We were very skeptical on the pumpkin chai; however, ryan collaborated with Amy Rothstein owner of Dona Drinks to create an amazingly tasty and balanced cold brew. "Balanced" being the key to great cold brews. Sail Away has also "sailed" into the craft cocktail movement utilizing their cold brews. We're eager to try!Big thanks to crew at Sail Away, we thoroughly enjoyed the cruise!Shop Sail Away 

We met up with Ryan Hiebendahl, vice president of sales at <a href="https://sailawaycoffee.com" rel="nofollow" target="_blank">Sail Away Coffee.</a> Also Joining us was coffee expert and "shaman", Mike Love from <a href="https://www.coffeelabs.com" rel="nofollow" target="_blank">Coffee Labs</a>. Both Ryan and mike gave us an education on the art of cold brewing which interestingly, has many similarities to craft beer brewing. The sail away slogan: ""live young"...Sail Away pairs it free-spirited approach to flavor with a well traveled palate."The crew at Sail Away focus on single-origin roasts, blends and signature cold brew coffee. This episode we stuck to cold brew which is trending. Yep, Dunkin' has joined the band wagon. We've had cold brew before; however, flavor profiles range from amazingly smooth and balanced to "what were you thinking!" Ryan tasted us through what we thought were some of the best cold brew's we've experienced. We tasted through five, nitrogen cold brews. The cans included sweetened, unsweetened, horchata, salt and caramel and pumpkin chai. We were very skeptical on the pumpkin chai; however, ryan collaborated with Amy Rothstein owner of<a href="https://drinkdona.com/#about" rel="nofollow" target="_blank"> Dona Drinks</a> to create an amazingly tasty and balanced cold brew. "Balanced" being the key to great cold brews. Sail Away has also "sailed" into the<a href="https://sailawaycoffee.com/pages/cocktails" rel="nofollow" target="_blank"> craft cocktail</a> movement utilizing their cold brews. We're eager to try!Big thanks to crew at Sail Away, we thoroughly enjoyed the cruise!<a href="https://sailawaycoffee.com/collections/cold-brew-delivery" rel="nofollow" target="_blank">Shop Sail Away </a>

The Ship Has Sailed

Grappa Nardini

We met up with Antonio Guarda Nardini from Grappa Nardini. Antonio's family has been making premium grappa in Italy since 1779. Although the family originated with distilling traditional grappa they also produce liqueurs, brandy, aperitifs and bitters. This episode we stayed within the grappa category. The name “grappa” originally comes from the Italian word “grappolo”, meaning grape. Grappa is distilled from grape skins, or pomace. The pomace is a byproduct of wine-making. Grappa is therefore a type of pomace brandy. This grappa is NOT "Italian moonshine". And contrary to many American palates, this grappa is complex in flavor, incredibly smooth and very versatile. Typically the spirit is bottled un-aged OR aged, Matt is particularly fond of their aged expressions. Grappa can be enjoyed neat or in a cocktail. Antonio was kind enough to give us a copy of his book "The Grappa Handbook". Not available on Amazon. The 132 page book was created to underscore grappa’s accessibility, as well as discussing the spirit’s history‚ distillation methods and offering food-matching ideas. The handbook features over 30 cocktail recipes‚ led with a foreword from the ‘King of Cocktails’ himself‚ New Yorker‚ Dale DeGroff. The cooking section‚ featuring 18 mouth-watering recipes. We can't thank Antonio enough for joining us and broadening our palates. We very much look forward to tasting through their diverse portfolio.

We met up with <a href="http://www.nardini.it/en/grappa-distillate.html" rel="nofollow" target="_blank">Antonio Guarda Nardini from Grappa Nardini.</a> Antonio's family has been making premium grappa in Italy since 1779. Although the family originated with distilling traditional grappa they also produce liqueurs, brandy, aperitifs and bitters. This episode we stayed within the grappa category. The name “grappa” originally comes from the Italian word “grappolo”, meaning grape. Grappa is distilled from grape skins, or pomace. The pomace is a byproduct of wine-making. Grappa is therefore a type of pomace brandy. This grappa is NOT "Italian moonshine". And contrary to many American palates, this grappa is complex in flavor, incredibly smooth and very versatile. Typically the spirit is bottled un-aged OR aged, Matt is particularly fond of their aged expressions. Grappa can be enjoyed neat or in a cocktail. Antonio was kind enough to give us a copy of his book "The Grappa Handbook". Not available on Amazon. The 132 page book was created to underscore grappa’s accessibility, as well as discussing the spirit’s history‚ distillation methods and offering food-matching ideas. The handbook features over 30 cocktail recipes‚ led with a foreword from the ‘King of Cocktails’ himself‚ New Yorker‚ <a href="http://www.kingcocktail.com/index.htm" rel="nofollow" target="_blank">Dale DeGroff</a>. The cooking section‚ featuring 18 mouth-watering recipes. We can't thank Antonio enough for joining us and broadening our palates. We very much look forward to tasting through their diverse portfolio.

Grappa Nardini: An old-world spirit with new-world excitement!

This episode we met up with Brittany Chardin of Movers and Shakers. Brittany is a beverage and bar consultant who has partnered with Delta to help transform the Delta Sky Club into a whole new experience. The key word is "experience" and that's what Delta is striving to accomplish. An all-encompassing, multi-sensory "Shangri-La" thats surprisingly affordable. Delta: "We’re constantly updating our offerings at THE BAR for our guests, including premium spirits and cordials, craft cocktails, local beer choices, and hand-selected wine options by Master Sommelier Andrea Robinson, who works closely with Delta to make selections from vineyards worldwide.Hand-Crafted Cocktails:Curate your experience with our reimagined list of craft cocktails including a refreshing Bramble Tonic, a Luxe Manhattan, a Day Tripper Spritz and more. Old Forester Whiskey Row series:Take a journey through the history of bourbon with our new Old Forester flight. This bourbon experience includes four distinct offerings that highlight this historic brand's major milestones. Pop the Champagne:Celebrate something truly special with us. Dom Pérignon is now available for purchase with money or miles by the bottle or glass at most Delta Sky Club locations featuring THE BAR.Miles with a Twist:Now you can use miles for premium drinks. Simply order your premium drink, then scan your boarding pass or provide your SkyMiles number and enjoy."

This episode we met up with Brittany Chardin of <a href="http://www.msbevco.com/" rel="nofollow" target="_blank">Movers and Shakers.</a> Brittany is a beverage and bar consultant who has partnered with Delta to help transform the<a href="https://www.delta.com/us/en/delta-sky-club/overview" rel="nofollow" target="_blank"> Delta Sky Club </a>into a whole new experience. The key word is "experience" and that's what Delta is striving to accomplish. An all-encompassing, multi-sensory "Shangri-La" thats surprisingly affordable. Delta: "We’re constantly updating our offerings at THE BAR for our guests, including premium spirits and cordials, craft cocktails, local beer choices, and hand-selected wine options by Master Sommelier Andrea Robinson, who works closely with Delta to make selections from vineyards worldwide.Hand-Crafted Cocktails:Curate your experience with our reimagined list of craft cocktails including a refreshing Bramble Tonic, a Luxe Manhattan, a Day Tripper Spritz and more. Old Forester Whiskey Row series:Take a journey through the history of bourbon with our new Old Forester flight. This bourbon experience includes four distinct offerings that highlight this historic brand's major milestones. Pop the Champagne:Celebrate something truly special with us. Dom Pérignon is now available for purchase with money or miles by the bottle or glass at most Delta Sky Club locations featuring THE BAR.Miles with a Twist:Now you can use miles for premium drinks. Simply order your premium drink, then scan your boarding pass or provide your SkyMiles number and enjoy."

The Delta connection: Delta Sky Club is an all-encompassing, multi-sensory "Shangri-La" thats surprisingly affordable. 

ZOMBIES ARE COMING TO BEACON (for a great cause)! FAMILY FRIENDLY _ FREE EVENT!!The first annual Beacon Zombie Outbreak will be on November 16th, 2019.The Zombie Outbreak will start at Dogwood Restaurant at 2pm. Bring the whole family already made up or get your makeup done for FREE (we just ask that you tip your makeup artist).Everyone registered for the Beacon Zombie Outbreak will receive a free button. This button will get you discounts at various businesses on main street during and after the day of the outbreak.LET THE ZOMBIE OUTBREAK BEGIN!Around 4-4:30pm the Zombie Horde will walk down main street to Tito Santana taco restaurant. THIS IS THE ZOMBIE WALK PART THROUGH TOWN!!! At Tito's they will be offering $2 tacos for all you hungry Zombies and Zombie Hunters. Prizes for all our zombies under 12 years old will be announced including/ but not limited to the winner of BEST KIDS COSTUME for a $25 cash prize!After the zombie walk don't leave Beacon! Grab tickets for a special screening at our movie theatre on Main Street, Story Screen Beacon, of NIGHT OF THE LIVING DEAD. Your ticket stub will give you 10 free raffle tickets.You can also visit a participating restaurant to eat up before the 3 AFTER PARTIES BEGIN!The After parties will be at Quinn's, Dogwood and The Beacon Hotel. Raffle tickets will be sold at all the locations and throughout the Zombie Outbreak.Zombies Can't Love will start at Quinn's around 6pm collecting names for BEST COSTUME and handing out prizes until around 7:30, then we will be at Dogwood until around 9pm. Finally we will be at The Beacon Hotel where we will be giving out the GRAND PRIZE ( a 2 night stay at The Beacon Hotel + dinner + brunch) and the $100 best costume prize at Midnight! (must be present to win these prizes)Other prizes being raffled of are The Walking Dead comic books signed by Penciler and cover artist Charlie Adlard, a signed Ron English art book, gift certificates and more!There will also be a 50/50 raffle where you win half the cash!Dogwood will have Happy Hour pricing all night for Zombies and Zombie Hunters who have registered and received a button! (Quantities are limited so register soon!!)DOGWOOD will have Blakmajiikforist performing LIVE.The Beacon Hotel will have Bosco performing LIVE.Quinn’s will have Pat Irwin &amp; J. Walters Hawkes opening for Open Kimono - LIVEAll proceeds will go to benefit our first responders in Beacon. The Beacon Volunteer Ambulance Corp and The Benevolent Policemen Assoc.

<a href="https://www.eventbrite.com/e/beacon-zombie-outbreak-tickets-4672161561" rel="nofollow" target="_blank">ZOMBIES ARE COMING TO BEACON (for a great cause)! </a>FAMILY FRIENDLY _ FREE EVENT!!The first annual Beacon Zombie Outbreak will be on November 16th, 2019.The Zombie Outbreak will start at <a href="https://www.dogwoodbeacon.com/" rel="nofollow" target="_blank">Dogwood Restaurant</a> at 2pm. Bring the whole family already made up or get your makeup done for FREE (we just ask that you tip your makeup artist).Everyone registered for the Beacon Zombie Outbreak will receive a free button. This button will get you discounts at various businesses on main street during and after the day of the outbreak.LET THE ZOMBIE OUTBREAK BEGIN!Around 4-4:30pm the Zombie Horde will walk down main street to <a href="https://tacosantana.com" rel="nofollow" target="_blank">Tito Santana taco restaurant</a>. THIS IS THE ZOMBIE WALK PART THROUGH TOWN!!! At Tito's they will be offering $2 tacos for all you hungry Zombies and Zombie Hunters. Prizes for all our zombies under 12 years old will be announced including/ but not limited to the winner of BEST KIDS COSTUME for a $25 cash prize!After the zombie walk don't leave Beacon! Grab tickets for a special screening at our movie theatre on Main Street,<a href="https://www.storyscreenbeacon.com" rel="nofollow" target="_blank"> Story Screen Beacon</a>, of NIGHT OF THE LIVING DEAD. Your ticket stub will give you 10 free raffle tickets.You can also visit a participating restaurant to eat up before the 3 AFTER PARTIES BEGIN!The After parties will be at Quinn's, Dogwood and The Beacon Hotel. Raffle tickets will be sold at all the locations and throughout the Zombie Outbreak.Zombies Can't Love will start at <a href="https://www.facebook.com/QuinnsBeacon/" rel="nofollow" target="_blank">Quinn's</a> around 6pm collecting names for BEST COSTUME and handing out prizes until around 7:30, then we will be at Dogwood until around 9pm. Finally we will be at The Beacon Hotel where we will be giving out the GRAND PRIZE ( a 2 night stay at <a href="https://beaconhotelhudsonvalley.com" rel="nofollow" target="_blank">The Beacon Hotel</a> + dinner + brunch) and the $100 best costume prize at Midnight! (must be present to win these prizes)Other prizes being raffled of are The Walking Dead comic books signed by Penciler and cover artist Charlie Adlard, a signed Ron English art book, gift certificates and more!There will also be a 50/50 raffle where you win half the cash!Dogwood will have Happy Hour pricing all night for Zombies and Zombie Hunters who have registered and received a button! (Quantities are limited so register soon!!)DOGWOOD will have Blakmajiikforist performing LIVE.The Beacon Hotel will have Bosco performing LIVE.Quinn’s will have Pat Irwin &amp; J. Walters Hawkes opening for Open Kimono - LIVEAll proceeds will go to benefit our first responders in Beacon. <a href="https://sites.google.com/a/beaconvac.org/beacon-volunteer-ambulance/" rel="nofollow" target="_blank">The Beacon Volunteer Ambulance Corp</a> and The Benevolent Policemen Assoc.

Halloween Special: I love you… let me eat your br-a-a-a-a-a-a-i-n-s

Yvan de Baets

We met up with Yvan at Deccico's markets in Armonk, NY. Yvan De Baets is a founder and brewer at the famed brewery, Brasserie De La Senne, in Brussels. He is also a social worker and beer historian. Belgium has a long rich history when it comes to brewing and is also trend setter to the entire brewing industry. Yvan is extremely passionate about the beers he and fellow brewer, Bernard Leboucq produce. Together they brew beers they love while remaining uninfluenced by trends and profit. As a result they brew beers that are wonderfully bitter, low in alcohol and superior when it comes to quality. Many consumers in the brewing industry consider Brasserie De La Senne to be "some of the best beer in the world"."The beers of Brasserie de la Senne are produced by two passionate brewers from Brussels: Yvan De Baets and Bernard Leboucq. They work in a small brewery honouring the traditional ways of brewing beer: unfiltered, unpasteurized, free of any additives and using only the finest raw materials of the highest quality. Their dedication to un-compromised quality is definitely one of the outstanding characteristics of the brewery. The beers, with their complex flavour and well-distinguished personalities, are true beers of character, made in Brussels.""Brussels is the place where we were born and where we live. We love this city. We are very proud to have doubled its number of breweries, as, when we opened, the only other active brewery in Brussels was Cantillon. We brew in the Brussels Region, on 565 Chaussée de Gand, in Molenbeek-Saint-Jean, since 22 December 2010. This date has also become the date of our anniversary brew, only brewed once a year – the Brussels Calling. We have designed our production facilities by carefully selecting the technologies in use. For some stages we have purposely opted for simpler technologies in order to preserve all the aromas of our beers. We take pride in being a local brewery; Brussels is our first market, followed by the rest of Belgium. We limit our exports, despite the success we have encountered abroad. We are, however, available in a dozen countries, with a leading presence in the United States, Italy and Japan."We hope at some point to follow up with Yvan at his brewery in Brussels for an "on the road" episode.

We met up with Yvan at <a href="https://www.deciccoandsons.com/beer/" rel="nofollow" target="_blank">Deccico's markets in Armonk</a>, NY. Yvan De Baets is a founder and brewer at the famed brewery, <a href="http://brasseriedelasenne.be/?lang=en" rel="nofollow" target="_blank">Brasserie De La Senne</a>, in Brussels. He is also a social worker and beer historian. Belgium has a long rich history when it comes to brewing and is also trend setter to the entire brewing industry. Yvan is extremely passionate about the beers he and fellow brewer, Bernard Leboucq produce. Together they brew beers they love while remaining uninfluenced by trends and profit. As a result they brew beers that are wonderfully bitter, low in alcohol and superior when it comes to quality. Many consumers in the brewing industry consider Brasserie De La Senne to be "some of the best beer in the world"."The beers of Brasserie de la Senne are produced by two passionate brewers from Brussels: Yvan De Baets and Bernard Leboucq. They work in a small brewery honouring the traditional ways of brewing beer: unfiltered, unpasteurized, free of any additives and using only the finest raw materials of the highest quality. Their dedication to un-compromised quality is definitely one of the outstanding characteristics of the brewery. The beers, with their complex flavour and well-distinguished personalities, are true beers of character, made in Brussels.""Brussels is the place where we were born and where we live. We love this city. We are very proud to have doubled its number of breweries, as, when we opened, the only other active brewery in Brussels was <a href="https://www.cantillon.be/bieres?lang=en" rel="nofollow" target="_blank">Cantillon</a>. We brew in the Brussels Region, on 565 Chaussée de Gand, in Molenbeek-Saint-Jean, since 22 December 2010. This date has also become the date of our anniversary brew, only brewed once a year – the Brussels Calling. We have designed our production facilities by carefully selecting the technologies in use. For some stages we have purposely opted for simpler technologies in order to preserve all the aromas of our beers. We take pride in being a local brewery; Brussels is our first market, followed by the rest of Belgium. We limit our exports, despite the success we have encountered abroad. We are, however, available in a dozen countries, with a leading presence in the United States, Italy and Japan."We hope at some point to follow up with Yvan at his brewery in Brussels for an "on the road" episode.

We love Belgium blondes! A sit down with renowned Belgium 🇧🇪 brewer Yvan De Baets 

This episode begins with a trip to Newburgh Brewing company where they partnered with River Keeper to screen two new films about the Hudson River. River Keeper began in 1966 by a group of concerned fisherman. Together, they defend the Hudson River, its tributaries and help to protect the drinking water supply of 9 million New Yorkers. Volunteer opportunities. This includes the discovery of an incredibly rare and old sturgeon caught on side-scan radar just off the coast of Hyde Park, NY. At one point sturgeon ran so strong in the Hudson they fish showed up on many menus up and down the Hudson Valley. By the end of the 19th century it was commonly known as "Albany Beef". Hudson River sturgeon are currently on the federal endangered list.We quickly transition from the Hudson to opening a forty year-old can of JR Ewing Beer. Cans can still be found on the secondary market for purchase. The beer was brewed in 1980 by Pabst Blue Ribbon and is described as an American pale ale. It tasted like it was brewed on a hot summer day in dry Texas.Our Beer paired well with the discussion and tasting our core topic, comfort food. "CF provides consolation or a feeling of well-being, typically any food with a high sugar or other carbohydrate content and associated with childhood or home cooking." Add nostalgia as well as high fat &amp; high caloric to the definition. Every culture has a list/s.Matt’s list: Egg-foo-young, chocolate pudding &amp; cinnamon rolls, Captain Crunch &amp; Chicken, Pizza w/cold cheese, Italian combo, disco fries, gyro, Irish breakfast, wings, loaded tater totes Recipe: Lobster mac &amp; cheeseRich’s List: Ploughman’s, prawn cocktail, curry, Cadbury mini eggs, hot sausage roll, bacon sandwich, scampi and chips, walker, marmite, Toad in the hole, English Fry-up. Recipes to taste: English cheese biscuits w/Branston, Shepherds pie, pavlova.Gypsy: Ritz crackers with cheese and smoked oysters. Delicious!

This episode begins with a trip to <a href="http://newburghbrewing.com/" rel="nofollow" target="_blank">Newburgh Brewing company</a> where they partnered with <a href="https://www.riverkeeper.org" rel="nofollow" target="_blank">River Keeper</a> to screen two new films about the Hudson River. River Keeper began in 1966 by a group of concerned fisherman. Together, they defend the Hudson River, its tributaries and help to protect the drinking water supply of 9 million New Yorkers. <a href="https://www.riverkeeper.org/get-involved/volunteer/" rel="nofollow" target="_blank">Volunteer opportunities</a>. This includes the discovery of an incredibly rare and old <a href="https://www.lohud.com/story/news/politics/politics-on-the-hudson/2019/03/08/amazing-catch-14-foot-atlantic-sturgeon-discovered-hudson-river/3104669002/" rel="nofollow" target="_blank">sturgeon</a> caught on side-scan radar just off the coast of Hyde Park, NY. At one point sturgeon ran so strong in the Hudson they fish showed up on many menus up and down the Hudson Valley. By the end of the 19th century it was commonly known as <a href="https://culinarylore.com/food-history:what-is-albany-beef/" rel="nofollow" target="_blank">"Albany Beef"</a>. Hudson River sturgeon are currently on the federal endangered list.We quickly transition from the Hudson to opening a forty year-old can of<a href="https://untappd.com/b/pearl-brewing-company-j-r-ewing-s-private-stock/499709" rel="nofollow" target="_blank"> JR Ewing Beer</a>. Cans can still be found on the secondary market for purchase. The beer was brewed in 1980 by Pabst Blue Ribbon and is described as an American pale ale. It tasted like it was brewed on a hot summer day in dry Texas.Our Beer paired well with the discussion and tasting our core topic, <a href="https://www.rachaelraymag.com/recipes/comfort-food-recipes" rel="nofollow" target="_blank">comfort food</a>. "CF provides consolation or a feeling of well-being, typically any food with a high sugar or other carbohydrate content and associated with childhood or home cooking." Add nostalgia as well as high fat &amp; high caloric to the definition. Every culture has a list/s.Matt’s list: Egg-foo-young, chocolate pudding &amp; cinnamon rolls, Captain Crunch &amp; <a href="https://thepioneerwoman.com/cooking/capn-crunch-chicken-strips/" rel="nofollow" target="_blank">Chicken</a>, Pizza w/cold cheese, Italian combo, disco fries, gyro, Irish breakfast, wings, loaded tater totes Recipe: <a href="https://www.foodnetwork.com/recipes/ina-garten/lobster-mac-and-cheese-recipe-1948798" rel="nofollow" target="_blank">Lobster mac &amp; cheese</a>Rich’s List: Ploughman’s, prawn cocktail, curry, Cadbury mini eggs, hot sausage roll, bacon sandwich, scampi and chips, walker, marmite, <a href="https://www.bbc.com/food/recipes/toad_in_the_hole_with_86283" rel="nofollow" target="_blank">Toad in the hole</a>, English Fry-up. Recipes to taste: English cheese biscuits w/Branston, Shepherds pie, pavlova.Gypsy: Ritz crackers with cheese and smoked oysters. Delicious!

We know who shot JR...

Had a great sit down with brewery co-owner Paul Halayko of Newburgh Brewing. Paul a former CPA partnered with college friend Chris Basso a brewer and French Culinary grad to start up their own project in the heart of Newburgh. Newburgh city, proper has an incredibly rich AND dangerous past. The dangerous part is rapidly diminishing in part to local business and residents committed to turning this historic gem around. We have posted multiple podcasts highlighting the renaissance Newburgh is feeling and it's incredible to see young entrepreneurs set up diverse business bringing light, energy and good karma back to a city that has seen its day. Hudson Valley Magazine asked Paul about setting up shop in Newburgh: “Look, on the logistical side there’s no doubt that it was more financially feasible in Newburgh. And strategically, it’s located at a crossroads of Interstate 84, the New York State Thruway, and the [Metro-North] train station, which is right across the river in Beacon,” Halayko says. “But for everybody who asks us ‘Why Newburgh? Why in such a decayed spot?’ we reply that it’s not decaying. Yeah, it’s fallen on hard times. But Newburgh has a rich, amazing history and was once considered one of the best places to live. It’s coming back, and we want to be part of the revitalization.” If you have found your way to Beacon, NY perhaps you'll go a bit further and explore the west side of the Hudson, Newburgh. Enjoy, art, food, diverse culture and of course a cold beer at Newburgh Brewing.

Had a great sit down with brewery co-owner Paul Halayko of<a href="https://newburghbrewing.com" rel="nofollow" target="_blank"> Newburgh Brewing</a>. Paul a former CPA partnered with college friend Chris Basso a brewer and French Culinary grad to start up their own project in the heart of Newburgh. Newburgh city, proper has an incredibly rich AND dangerous past. The dangerous part is rapidly diminishing in part to local business and residents committed to turning this historic gem around. We have posted multiple podcasts highlighting the renaissance Newburgh is feeling and it's incredible to see young entrepreneurs set up diverse business bringing light, energy and good karma back to a city that has seen its day. <a href="https://hvmag.com/uncategorized/newburgh-brewing-company-newburgh/" rel="nofollow" target="_blank">Hudson Valley Magazine</a> asked Paul about setting up shop in Newburgh: “Look, on the logistical side there’s no doubt that it was more financially feasible in Newburgh. And strategically, it’s located at a crossroads of Interstate 84, the New York State Thruway, and the [Metro-North] train station, which is right across the river in Beacon,” Halayko says. “But for everybody who asks us ‘Why Newburgh? Why in such a decayed spot?’ we reply that it’s not decaying. Yeah, it’s fallen on hard times. But Newburgh has a rich, amazing history and was once considered one of the best places to live. It’s coming back, and we want to be part of the revitalization.” If you have found your way to Beacon, NY perhaps you'll go a bit further and explore the west side of the Hudson, Newburgh. Enjoy, art, food, diverse culture and of course a cold beer at Newburgh Brewing.

George Washington would be proud

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