A look inside an organic coffee roasting business from a flavor, process and social responsibility perspective as well as my non-organic father’s take on the whole thing.
Rich, creamy butter. Melting warm and spreading it’s wonderful flavor all over your food. And when the two combine … then magic happens. It’s the difference between a bagel alone and a bagel with beautiful butter melting all over it. There’s really no comparison, and in fact, just writing this is making my mouth water. The French Roast Coffee sitting on the desk is looking pretty lonely right about now … I think I’ll saunter down to Abraham’s Bagels as soon as I finish writing this. .. Well depending upon where you are (the Organic Test Kitchen blog reaches 25 [...click to contimue reading...]
The Pennsylvania Department of Agriculture has a program where they actively assist farmers to transition to organic production. This includes grants plus expertise from financial and organic farming experts. Just imagine you’re a conventional farmer, kind of scary to go organic and literally risk the farm by venturing into the unknown. This program shows them the way and helps minimize costly errors. More about this is linked here.
It has been recently determined that the Merrimack River is contaminated with minute quantities of at least 16 pharmaceuticals. Since several communities take their drinking water supply from the Merrimack this is obviously a concern.