Boutique Butchery

M.Eat Reflects a New Generation of Meat Consumption

by: Taylor Haynes

In Uruguay, cattle farming is an essential aspect of society; the South American country is one of the largest exporters of beef in the world, and cattle outnumber people. With an expanding, globalized market, it is likely young Uruguayans will follow the agricultural path previous generations forged before them. Rodrigo Echeverrigaray is no exception. Echeverrigaray, a […]

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A Legacy of Versatility: Pairing Provençal Rosé Wines with Diverse Local Flavors, pt. 2

Chef/Owner Carl Schaubhut of DTB in New Orleans, LA

by: Lisa M. Airey

To celebrate and display the diversity of the rosé from Provence, The Clever Root challenged four superstar chefs from across the country to develop signature dishes to pair with these pink sippers. From Cajun cooking in New Orleans, to celebrating the bounty of the Pacific Northwest, these chefs pushed their palates and pairing abilities to […]

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Tree Ripe Citrus Company

Tree-Ripe Citrus Co.

Johnson Creek, WI

by: Jesse Hom-Dawson

Snowy Wisconsin doesn’t usually bring to mind golden citrus and other fresh fruits, but Tree Ripe Citrus Company has been bringing Florida oranges to the Badger State for over 20 years. Founded in 1990 by COO Tiernan Paine’s grandfather, who had worked in trucking and produce, Tree-Ripe Citrus’s goal was to bring good quality citrus […]

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A Legacy of Versatility: Pairing Provençal Rosé Wines with Diverse Local Flavors, pt. 3

Chef/Owner Alex Seidel of Mercantile Dining & Provision in Denver, Colorado

by: Lisa M. Airey

To celebrate and display the diversity of the rosé from Provence, The Clever Root challenged four superstar chefs from across the country to develop signature dishes to pair with these pink sippers. From Cajun cooking in New Orleans, to celebrating the bounty of the Pacific Northwest, these chefs pushed their palates and pairing abilities to […]

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Alaska Crab Beignets

Alaska’s Wild Harvest

At Tutka Bay Lodge, Foraging is as natural as Alaska Seafood

by: Roger Morris

We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.

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