If you’ve learned one thing from my Instagram stories, Walla Walla wine guide, and my Lake Chelan wineries round up, you know I love wine. That’s why I was so pumped to learn about Farm Shed Wines, a new wine retailer curating sustainable, small batch wines from the Pacific Northwest.
Since I love supporting local makers and artisans, we’re going to work together to develop recipes and wine pairings highlighting stories from their winemakers. But before we dive into each winery’s story, I wanted to share with you how Farm Shed Wines went from an idea to a full-fledged wine shop just outside of Tacoma, WA.
Billions of coffee beans make it into our cups each year. Coffee is the second most valuable commodity only behind petroleum, and the industry employs more than 25 million people worldwide.
With any industry that touches so many people, it’s impossible to reap benefits without also being exposed to disadvantages. It’s no secret that many coffee farmers and workers around the world are exposed to terrible working conditions and unfair pay. The Fair Trade movement made great progress in shedding light on the injustices so many people in the coffee industry face. But there’s another disastrous byproduct of the industry that most people aren’t talking about…until now.
Coffee beans grow in fruit pods up in trees. They’re removed from their pods and sold so we can make our daily cup of ‘jo, but the pods are discarded. This leaves 1.5 million cubic feet of waste, which usually ends up in streams.
Luckily, someone right here in Washington identified this economic and ecological problem and came up with a solution: turn it into the world’s next super food and revolutionize not only the coffee farming industry, but also the nutrition of people in developing countries.
I was fortunate enough to sit down with the founder of the company that’s taking the coffee industry by storm and the chocolate company he’s working with to make this super food the next household staple.
You know that feeling when you have a revelatory culinary experience?
That happened to me when I tried the limoncello from a small distillery in Seattle that makes a limited-selection of spirits and Italian liqueurs using mostly locally-sourced raw ingredients. It’s subtly sweet and doesn’t have that typical burn on the way down. I would go as far to say that it should win an award for the best limoncello ever, but let’s just say it’s definitely the best in the Pacific Northwest.
I sat down with the owner and his partner to learn how they make such damn good spirits and what fuels their commitment to sustainable distilling.
We all sigh at a good love story. But what really gets our hearts racing is when a couple builds each other up and supports the other’s talents. And if it ends in a success story – the best happily ever after there is – we can’t help but turn into a puddle of feels.
I have that kind of story for you today. It’s the tale of an artist and how her boyfriend spotted an opportunity to turn her passion into a business. You’ll learn how a Seattle-based lifestyle brand was born and witness just how much its founders still admire each other…even after going in business together.
Imagine drinking sixty bloody Marys in sixty days. That’s just a day in the life of Shelley Buchanan. The founder of The Drunken Tomato, a community for day drinkers, sat down with me to talk about her business, challenges, favorite restaurants, and where to find Seattle’s best bloody Mary cocktail.