In regards to food and drink haps, here's a bit of looking backward and forward, like a vigilant mall cop. (Yeah, that analogy blows.)
Anyway, lets start with something you may have seen somewhere by now, as its been bounced around and analyzed in the food and media communities over the past week or so. Here, courtesy AlterNet, is "The Best, Worst and Most Overlooked Food Stories of 2011."
From a press release, here's more on what her company and the NOSB both do:
HMI is an international non-profit organization whose mission is to educate
people to manage land for a sustainable future. HMI's training uses the
framework of Holistic Management, a whole-farm planning system that heals
and manages land and is in use today on more than 40 million acres on four
continents. The system has been proven to mitigate the effects of drought.
Ms. Favre has 17 years of experience working with clients on watershed
management projects as an environmental engineering consultant. For the past
three years, and following receipt of a Master's Degree in Sustainable
Development with an emphasis on agriculture, she has worked with farmers,
ranchers and land stewards as a consultant in sustainable land management,
providing practical solutions for their agricultural operations.
Authorized by the Organic Foods Production Act of 1990, the 15-member NOSB
is responsible for making recommendations about whether a substance should
be allowed or prohibited in organic production or handling; assisting in
developing standards for substances used in organic production; and advising
the Secretary of Agriculture on other aspects of the Act's implementation.
Apparently two kegs of the beer were tapped inside 36 minutes last year; catch the pandemonium at noon, with tickets going on sale at 11 a.m.
Lastly, while on the topic of beer at Trinity, I made a visit last week to try the highly anticipated (well, at least by Bryce Crawford and me) La Noche del Diablo guest beer from Black Fox Brewing Company.
Sadly, it is not as exciting a batch as it was last year. Though not a bad beer, it tastes basically like just a black Saison, without last year's spice bite from the cayenne and red chiles on the back end and chocolate and cherry sweetness on the front end.
I wrote brewer John Schneider to ask if he'd changed the recipe, and here is his response:
No sir. We didn't change anything. We even got the Hatch chile from the same farm, cherries from the same farm, same supplier on the cayenne, and used Ghirardelli 60% dark choc. again. Our beers will vary from batch to batch, year to year, etc. because of all of the fresh/seasonal ingredients that we use. It all starts with the weather for the crops. The beers will always be very similar, but there will be those flavor variations.
Fair enough, but nonetheless disappointing for now. Next up for Black Fox, according to Schneider:
We are moving the 'Somnombulance' into the conditioning tank on the coffee, caramel, and vanilla beans. That will be ready, and hopefully able to be released by the time the 'Diablo' is gone.
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