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Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
+1 to Piob's post.
He doesnt use a website- I can give you his email, and he sends out newletters with offers like FP . His blog/tasting notes are at http://rockssandfruit.blogspot.com/
He specializes in small, off the beaten path producers that arent well known in the US. (Used to be the wine buyer for Chambers St and Grapes in NY)
Has anyone looked at the sustainability of farmer's markets?
Intuitively it seems that long-term they are not financially viable. The amount of money these kombucha producers spend to sell stuff they make in their basement must be absurd for what? Pennies on the dollar in addition to a real job?
Environmentally I'm dubious that these really reduce environmental impacts other than, say, the guy who forages (allegedly) and sells that.
To say nothing of the fact that often you are spending $8 for the privilege of just-decent produce and you still have to go to the store.
Also I'm looking for a semi-sweet but also semi-savory granola recipe.
Financially viable for who? Markets differ, of course, so don't go all suited/medwed "the left" on us.
At the better farmer's markets here you can get stuff you can't easily get in stores, and often fresher/better quality stuff. There's one in particular that local chefs frequent on a weekly basis for just that reason.
There are also lame farmers' markets that pretty much fit your description have petting zoos, creepy balloon twisters and crystal sellers. But apparently people buy enough of that stuff for the vendors to keep coming back.
For whom, artard.
I mean, in Atlanta there's a lot of community farms and other stuff that are non-profits and a few bigger farms that do regional wholesale (basically Whole-Foods-level not Albertson's/Publix-level) so those guys are OK. I just... I dunno. I don't know how many people's pet projects or super-super-small farmers can be sustained. Or want to continue putting in the hours to make it work.
looking to buy a new saucepan / saucier (I moved and don't have any right now). Somehow the prices for AC SS saucier is same as the copper core windsor saucepan:
any advice/opinions on which one is "better"? or should I just get a normal straight sided saucepan?
I've read some previous posts and seems like most people don't find much difference between the AC copper core and cladded stainless. But if they're the same price...
Can you wait for one of those seconds sales on Slickdeals? I paid like 80 for my 3qt TK saucepan (came with a lid even though tk series pans normally do not).
Real nice pan. I also got a 1.5qt and I really notice a difference compared to my old cheap 1qt pan which had issues with scorching on the sides due to being smaller than the heating surface. No such issues at all with the copper cored pan.
@otc Thanks for the tip, just signed up for Slickdeals. Seems like these sales are semi-frequent so I'll wait a bit. Now I'm jealous of the great deals you got on the TK pans
this has been discussed before, but I want to get a wood cutting board (just don't like the feel of plastic)
I was going to get a Boos 1.5" thick edge grain board, but lots of amazon reviews complain about splitting. Are they just not oiling properly or what?
Are the newer Teak boards better for avoiding splitting?
I have a couple of five/six-year-old bottles of wine. I found one website that rated the 2011 an 81 when it first came out with not-so-glowing reviews. Nothing on the '12 (a Burgundy fwiw).
With that in mind, is there any sort of guideline or principle to tell how/if the wines have improved and when to drink them? I'm not expecting much: they were almost assuredly brought over for a party and picked up at Publix or wherever on the way.
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