http://food.theatlantic.com/artisans/ Food en Copyright 2009 Thu, 08 Oct 2009 08:32:30 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Now that the weather has changed, the author doesn't know what to do with her excess frozen treats. http://food.theatlantic.com/artisans/a-quiet-end-to-popsicle-season.php http://food.theatlantic.com/artisans/a-quiet-end-to-popsicle-season.php Artisans Thu, 08 Oct 2009 08:32:30 -0500 Over a year after she made her first batch of frozen desserts, the author reflects on how far she's come. http://food.theatlantic.com/artisans/the-evolution-of-a-popsicle-business.php http://food.theatlantic.com/artisans/the-evolution-of-a-popsicle-business.php Artisans Sat, 19 Sep 2009 10:03:16 -0500 It's almost fall, but the author is already thinking about next summer--and how to build on her new business. http://food.theatlantic.com/artisans/as-popsicle-season-ends-a-look-ahead.php http://food.theatlantic.com/artisans/as-popsicle-season-ends-a-look-ahead.php Artisans Thu, 10 Sep 2009 08:20:27 -0500 A rainy day gives the author an opportunity to taste the work of a fellow popsicle-maker--and she's impressed. http://food.theatlantic.com/artisans/trying-other-peoples-popsicles.php http://food.theatlantic.com/artisans/trying-other-peoples-popsicles.php Artisans Fri, 04 Sep 2009 08:06:44 -0500 The author reveals how ice cream shops come up with flavors like Grape Nuts and Guinness. http://food.theatlantic.com/artisans/inspiration-at-the-ice-cream-shop.php http://food.theatlantic.com/artisans/inspiration-at-the-ice-cream-shop.php Artisans Thu, 03 Sep 2009 08:32:02 -0500 The author's business requires her to park illegally and run through New York with a box of dry ice. Why the effort is worth it. http://food.theatlantic.com/artisans/the-hazards-of-selling-popsicles.php http://food.theatlantic.com/artisans/the-hazards-of-selling-popsicles.php Artisans Tue, 25 Aug 2009 08:22:56 -0500 The author starts selling homemade popsicles and learns the joy of experimenting with unusual flavors. http://food.theatlantic.com/artisans/the-art-of-popsicle-making.php http://food.theatlantic.com/artisans/the-art-of-popsicle-making.php Artisans Wed, 19 Aug 2009 12:45:37 -0500 Berthillon and Paris might be good--okay, great--but nothing beats Pine Tree Softy in the Maine mountains. http://food.theatlantic.com/artisans/soft-serve-and-summer.php http://food.theatlantic.com/artisans/soft-serve-and-summer.php Artisans Wed, 12 Aug 2009 08:45:01 -0500 The author describes the ancient Mexican art of cocoa-milling--but he can only reveal so much. http://food.theatlantic.com/artisans/the-secret-behind-special-chocolate.php http://food.theatlantic.com/artisans/the-secret-behind-special-chocolate.php Artisans Thu, 09 Jul 2009 08:19:49 -0500 Honor Independence Day and Bastille Day with ambassador cheeses from the U.S. and France. http://food.theatlantic.com/artisans/assembling-a-patriotic-cheese-platter.php http://food.theatlantic.com/artisans/assembling-a-patriotic-cheese-platter.php Artisans Sat, 04 Jul 2009 08:22:12 -0500 cacao. But the work pays off in the form of a rich chocolate bar.]]> http://food.theatlantic.com/artisans/how-to-make-a-chocolate-bar.php http://food.theatlantic.com/artisans/how-to-make-a-chocolate-bar.php Artisans Tue, 23 Jun 2009 08:28:22 -0500 Summer calls for a mix of strong and mild cheeses that have one thing in common: they can hold up in the heat. http://food.theatlantic.com/artisans/welcoming-summer-with-seasonal-cheeses.php http://food.theatlantic.com/artisans/welcoming-summer-with-seasonal-cheeses.php Artisans Tue, 23 Jun 2009 08:26:42 -0500 Goat cheese isn't just for spreading on crackers; this cheesemonger shows how to use it to make dessert. http://food.theatlantic.com/artisans/a-new-use-for-goat-cheese.php http://food.theatlantic.com/artisans/a-new-use-for-goat-cheese.php Artisans Thu, 18 Jun 2009 08:00:50 -0500 In Austin, a city full of popular food carts, one trailer selling fried chicken and waffles stands out. The author tries Lucky J's Chicken and Waffles and discovers the secret is in the sauce. http://food.theatlantic.com/artisans/chicken-and-waffles-texas-style.php http://food.theatlantic.com/artisans/chicken-and-waffles-texas-style.php Artisans Tue, 02 Jun 2009 12:45:52 -0500 All it takes is a special blender and some syrup to bring a sorbet back to life. But fixing failed ice cream isn't so easy--Ice creams are usually impossible to refreeze, though some expensive restaurants claim to melt and refreeze ice cream every day. http://food.theatlantic.com/artisans/how-to-save-ruined-sorbet.php http://food.theatlantic.com/artisans/how-to-save-ruined-sorbet.php Artisans Wed, 27 May 2009 08:06:43 -0500 A trip to the Seattle Cheese Festival makes the author realize how many wonderful cheeses are made in the U.S. Elbowing through the crowds at the 100-year-old Pike Place Market, she discovers countless gems. http://food.theatlantic.com/artisans/the-art-of-american-cheese.php http://food.theatlantic.com/artisans/the-art-of-american-cheese.php Artisans Fri, 22 May 2009 08:08:30 -0500 Days after the U.S. dropped threatened tariffs on luxury food imports from Europe, the author celebrates a classic French cheese and ponders what life would have been without it. She also offers a theory for how American officials were convinced to cancel the taxes. http://food.theatlantic.com/artisans/welcome-back-roquefort.php http://food.theatlantic.com/artisans/welcome-back-roquefort.php Artisans Mon, 11 May 2009 08:25:58 -0500 You might not think the worlds of ice cream and punk rock would overlap much, but they do. Musicians make surprisingly good ice cream shop employees. Here, words of wisdom from the best musicians-turned-scoopers to enter the shop. http://food.theatlantic.com/artisans/rock-and-roll-ice-cream-scoopers.php http://food.theatlantic.com/artisans/rock-and-roll-ice-cream-scoopers.php Artisans Mon, 04 May 2009 08:18:55 -0500 Hand-milled in Mexico for centuries from cocoa beans, corn, and the flower of the "funeral tree," it's like an artisinal Frosty. The local producers, who also sell it, each make their own customized versions of the chocolatey beverage, adding such extras as chilies, salsa, or herbs. http://food.theatlantic.com/artisans/cacao-tejate-hardy-precursor-frosty.php http://food.theatlantic.com/artisans/cacao-tejate-hardy-precursor-frosty.php Artisans Tue, 28 Apr 2009 08:10:11 -0500 The bitter struggle, filled with smear campaigns and in-fighting, began over competing for kosher certification for chocolate but, in the end, would determine whether kosher food in America would be about religion--or about business. http://food.theatlantic.com/artisans/the-kosher-chocolate-wars.php http://food.theatlantic.com/artisans/the-kosher-chocolate-wars.php Artisans Wed, 15 Apr 2009 08:12:43 -0500 Customers ask odd questions when it comes to ice cream, but you can usually see what they're getting at. When they make fun of an unusual ice cream flavor like Salty Saffron, they probably really want to taste it. But there are times when our above-average customers can be disappointing. http://food.theatlantic.com/artisans/stupid-faqs-at-the-ice-cream-shop.php http://food.theatlantic.com/artisans/stupid-faqs-at-the-ice-cream-shop.php Artisans Mon, 13 Apr 2009 08:14:48 -0500 Mexican chocolate has strong flavors and rustic textures you just won't find in a bar of the European stuff. It's no wonder: chocolate has been a food--not a candy--in Central and South America for thousands of years before it ever got to Europe. http://food.theatlantic.com/artisans/mexican-chocolate-rustic-strong-better.php http://food.theatlantic.com/artisans/mexican-chocolate-rustic-strong-better.php Artisans Fri, 10 Apr 2009 07:53:27 -0500 No more Almond Kisses! Or any other Barton's chocolates--the iconic company is another recession victim. http://food.theatlantic.com/artisans/seder-different-from-other-seders.php http://food.theatlantic.com/artisans/seder-different-from-other-seders.php Artisans Wed, 08 Apr 2009 12:16:25 -0500 As maple sugaring season ends, two brothers offer a different take on a distinctly North American food. Like Vermont maple syrup? Just wait until you try maple seltzer or maple soda, which hearken back to New England's cultural roots. http://food.theatlantic.com/artisans/maple-sap.php http://food.theatlantic.com/artisans/maple-sap.php Artisans Wed, 01 Apr 2009 08:21:00 -0500 Restaurants sometimes request unusual flavors that customers off the street would never think of asking for -- like mango habanero, oatmeal, or ginger rose petal. They're great -- if you've got your safety goggles. Turning such odd ingredients into ice cream is no cakewalk. http://food.theatlantic.com/artisans/when-ice-cream-gets-dangerous.php http://food.theatlantic.com/artisans/when-ice-cream-gets-dangerous.php Artisans Mon, 30 Mar 2009 08:39:00 -0500 Named after a band of French Resistance guerrillas, Fleur de Maquis epitomizes the end of winter. It is rubbed with rosemary, juniper berries, fennel seeds, and tiny red chili peppers. A fresh, mild, moist sheep's milk cheese made on the island of Corsica in the Mediterranean. http://food.theatlantic.com/artisans/a-cheese-of-romance-and-transition.php http://food.theatlantic.com/artisans/a-cheese-of-romance-and-transition.php Artisans Thu, 26 Mar 2009 12:45:00 -0500 From Wisconsin's Carr Valley, Snow White Goat Cheddar gives off the aroma of toffee and tastes even better. The wheel weighs around 38 pounds, and develops a mottled, gray, and white surface. And it won Best of Show at the Winter Artisan American Cheese Fair. The winning cheddar. http://food.theatlantic.com/artisans/is-this-the-best-cheese-in-america.php http://food.theatlantic.com/artisans/is-this-the-best-cheese-in-america.php Artisans Thu, 19 Mar 2009 12:45:00 -0500 Creating new ice cream flavors is a specialized art with its own risks, but creativity has its rewards. Have you ever had an ice cream inspired by the spices of India, or the cuisine of America's Deep South? Even carob can be a flavor. http://food.theatlantic.com/artisans/some-saffron-in.php http://food.theatlantic.com/artisans/some-saffron-in.php Artisans Tue, 17 Mar 2009 12:58:00 -0500 As American cheese begins to edge in on the European-dominated cheese world of old, increasingly prominent U.S. cheesemongers face an existential crisis of sorts. The cheese revolution has many questioning who they are, what they do, and -- most importantly -- what they should be called. http://food.theatlantic.com/artisans/cheesemongers-affineurs-who.php http://food.theatlantic.com/artisans/cheesemongers-affineurs-who.php Artisans Mon, 16 Mar 2009 12:54:00 -0500