New Organic Artisan Liqueur

Former Beam and SKYY exec launches Thatcher's Artisan Liqueur:

In the days of old, before anything was ever marketed as organic, everything just simply was organic. There were fruit and vegetables grown without the interference of chemicals or modern science. And the people, proud and strong, lived their lives one day at a time, enjoying the season's offerings. But that was then. Now we live in cities, rushing from one place to another, hardly knowing where we'll be dining next, let alone where the ingredients were farmed and how they were grown. But there is a better way.

Let's hope they found it.

Brooklyn’s New Culinary Movement

A culinary culture of artisans is taking hold in New York's hippest borough:

These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.

Wait, did you say chocolate?

Now Mast Brothers Chocolate has a national following as one of the few producers in the country, and the only one in the city, to make chocolate by hand from cacao beans they’ve roasted, in that oven.

New York Times