Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/'Brunch!' - Cookbook Spotlighthttp://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/#commentsFiled under: , ,

brunch!

'Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal'
Recipes by Gale Gand with Christie Matheson
Photographs by Ben Fink
Clarkson Potter -- 2009
Buy it on Amazon

Ah, brunch, that most indecisive and superfluous of meals: it's certainly not necessary, and probably wouldn't even exist if people weren't inclined to sleep in on the weekends.

But where French toast and eggs Benedict are concerned, necessity has never been the point. So it follows that of course brunch should have its own cookbook: any meal that can gouge so much time and effort out of an otherwise unremarkable weekend naturally requires a repertoire of recipes.

Gale Gand, a James Beard Award-winning pastry chef and the owner of Chicago's renowned Tru, has stepped up to the plate, and then some, with 'Brunch!' If the title's exclamation point tells you all you need to know about Gand's enthusiasm for the subejct, then her recipes -- from beverages like White Hot Chocolate and Gale's 3-Alarm Bloody Mary, to caloric delights like Corn and Parmesan Fritters and Chocolate Waffles -- should give you a generous hint of her serious dedication to the cause. Whether you prefer to drink your brunch or be put into a sugar coma by it, there's pretty much something for everyone here.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Brunch!' - Cookbook Spotlight

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]]>brunchcookbook spotlightCookbookSpotlightgale gandGaleGandRebecca Flint MarxMon, 13 Jul 2009 14:00:00 ESTCatch a Falling Star - Feast Your Eyeshttp://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/#commentsFiled under: ,

carambolas
Photo: Kitty LaRoux, Flickr
Sometimes, you really just want to eat whatever's placed in front of you. Other times, you just want to look at it, amused and delighted by nature's more whimsical side.

Such is the case with this bowl of carambolas, commonly -- and aptly -- known as starfruit. Immortalized by Kitty LaRoux in the Slashfood Flickr pool, they could be used as a centerpiece or placed strategically on a mantelpiece or coffee table. Taste, obviously, is important, but if you caught a bowl of shooting stars, wouldn't you want to just sit back and admire them for a little while, too?

[Via Flickr]

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]]>carambolafeast your eyesFeastYourEyesslashfood flickr poolSlashfoodFlickrPoolstarfruitRebecca Flint MarxFri, 10 Jul 2009 10:00:00 ESTOh, those Oysters - Feast Your Eyeshttp://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/#commentsFiled under:

pt. reyes oysters
Photo: Nicole, Cucina Nicolina
Cold, briny, clean and salty: is there any food that offers a more refreshing counterpoint to the heavy summer heat than the oyster? These beauties, from Pt. Reyes, Calif., were snapped by Nicole at Cucina Nicolina. Their pearlescent, craggy appearance captures the soothing yet bracing pleasure that lies within the act of swallowing one whole. It's an almost otherworldly experience, tasting the essence of the sea and mysteries of the earth's history on your tongue, but there's nothing alien about the feeling of suddenly wanting to follow it with another oyster. And another. And another.

[Via Cucina Nicolina]

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]]>cucina nicolinaCucinaNicolinafeast your eyesFeastYourEyesoystersRebecca Flint MarxThu, 09 Jul 2009 10:00:00 EST'Vegan Soul Kitchen' - Cookbook Spotlighthttp://www.slashfood.com/2009/07/08/vegan-soul-kitchen-cookbook-spotlight/http://www.slashfood.com/2009/07/08/vegan-soul-kitchen-cookbook-spotlight/http://www.slashfood.com/2009/07/08/vegan-soul-kitchen-cookbook-spotlight/#commentsFiled under:

vegan soul kitchen
'Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine'
Recipes by Bryant Terry
Da Capo Press -- 2009
Buy it on Amazon

It's almost impossible to think of soul food without thinking of pork, butter and drippings, and equally improbable to imagine a vegan who would voluntarily consume any of these things -- or anything else containing animal products, for that matter.

So Bryant Terry's "Vegan Soul Kitchen" would appear to be both a novelty and oxymoron, something Terry himself admits when he writes "I do realize that veganism ... .is antithetical to the way that African-American and Southern cooking has been constructed in the popular imagination over the past four decades."

A deeper look, however, reveals that prior to the industrialization of the food industry, the traditional African-American diet included plenty of fresh produce, and as Terry demonstrates with his book's 150 recipes, those fruits and vegetables can still play a central and innovative role in dishes ranging from Creole Hoppin'-Jean (a bacon-free twist on Hoppin' John, the traditional black-eyed pea and rice dish) to Savory Triple-Corn Grits, which substitutes creamed cashews for butter. In other words, as Bryant writes, think "Alice Waters meets Melvin Van Peebles," a farm-fresh update on a rich and soulful tradition.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Vegan Soul Kitchen' - Cookbook Spotlight

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]]>bryant terryBryantTerrycookbook spotlightCookbookSpotlightveganRebecca Flint MarxWed, 08 Jul 2009 14:00:00 ESTBeer Gets Unfair Rap for Bellies, Study Findshttp://www.slashfood.com/2009/07/08/beer-gets-unfair-rap-for-bellies-study-finds/http://www.slashfood.com/2009/07/08/beer-gets-unfair-rap-for-bellies-study-finds/http://www.slashfood.com/2009/07/08/beer-gets-unfair-rap-for-bellies-study-finds/#commentsFiled under: ,

beer belly
Beer and belly. Photo: Paul Keleher, Flickr
From the UK comes excellent news for beer drinkers -- and their bellies: According to the results of a new study, beer bellies are caused by genetics, not beer.

After tracking 7,876 men and 12,749 women over the course of eight and a half years, a group of German and Swedish researchers discovered that while regular drinkers -- especially those who consumed the equivalent of two pints a day -- were more likely to gain weight overall, that weight did not necessarily accumulate in the abdominal region. The scientists concluded that while "beer consumption seems to be rather associated with an increase in overall body fatness," evidence of more "site-specific" weight gain was limited. Somewhat unsurprisingly, given its pivotal role in most weighty matters, genetics was the real culprit.

The news couldn't have come at a better time, i.e summer, when hot days call out for cold brews and beer aficionados seek sweet relief in air-conditioned bars across the country. It's possibly the best news since, oh, last week, when New York City declared July Good Beer Month, and will doubtless inspire countless toasts made over frosty mugs held high.

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]]>beerbeer bellyBeerBellysciencestudyRebecca Flint MarxWed, 08 Jul 2009 11:00:00 ESTChampion Chicken - Feast Your Eyeshttp://www.slashfood.com/2009/07/08/champion-chicken-feast-your-eyes/http://www.slashfood.com/2009/07/08/champion-chicken-feast-your-eyes/http://www.slashfood.com/2009/07/08/champion-chicken-feast-your-eyes/#commentsFiled under: ,

grilled chicken
Photo: Kristin, The Kitchen Sink
The combination of grill marks and paprika is a timeless and potent one, up there with martinis and olives or biscuits and gravy. It has the power to evoke all of the five senses, to say nothing of a Pavlovian response. T

his photo of grilled chicken, liberally seasoned with the smoky, peppery spice, was taken by Kristin of The Kitchen Sink. It could cause a slab of Sheetrock to salivate, to say nothing of the unfortunate mortals who happen to stumble upon this photo on an empty stomach. So behold with caution ... and possibly a napkin or two.

[Via The Kitchen Sink]

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]]>chickenfeast your eyesFeastYourEyesgrillingpaprikasmoked paprikaSmokedPaprikaRebecca Flint MarxWed, 08 Jul 2009 10:00:00 ESTSmokin' Good - Feast Your Eyeshttp://www.slashfood.com/2009/07/07/smokin-good-feast-your-eyes/http://www.slashfood.com/2009/07/07/smokin-good-feast-your-eyes/http://www.slashfood.com/2009/07/07/smokin-good-feast-your-eyes/#commentsFiled under: ,

smoked salmon and pea pancakes
Photo: Zen Can Cook
Smoked salmon is rarely seen out of the company of a bagel and thick smear of cream cheese, particularly at the breakfast table. But this photo, taken by zenchef of Zen Can Cook, presents an incredibly tempting alternative. What you're looking at is Scottish smoked salmon, perched on top of a pea pancake and crowned with a bit of crème fraiche and Meyer lemon. Granted, it takes a little more preparation than slicing open a bagel, but colors and flavor combinations like these are well worth the effort.

[Via Zen Can Cook]

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]]>feast your eyesFeastYourEyespeassmoked salmonSmokedSalmonRebecca Flint MarxTue, 07 Jul 2009 10:00:00 ESTBrat Attack - Feast Your Eyeshttp://www.slashfood.com/2009/07/06/brat-attack-feast-your-eyes/http://www.slashfood.com/2009/07/06/brat-attack-feast-your-eyes/http://www.slashfood.com/2009/07/06/brat-attack-feast-your-eyes/#commentsFiled under: ,

bratwurst
Photo: marilyn819/Flickr
So Fourth of July has come and gone again. Lest you already be feeling nostalgic, here's one last photo to make you feel a bit misty. Grilled and photographed by marilyn819 at Flickr, these fat brats, with their artful tan lines, are for many people the sight and smell of the Fourth, as well as the approximately two remaining months of summer. They're a reminder to go out and buy some sunscreen and lighter fluid, drop a lit match through the grates and wait attentively for dinner to be ready, as yet another summer afternoon disappears into the realm of lightly charred memory.

[Via Flickr]

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]]>bratwurstfeast your eyesFeastYourEyesfourth of julyFourthOfJulygrillingslashfood flickr poolSlashfoodFlickrPoolRebecca Flint MarxMon, 06 Jul 2009 10:00:00 ESTChowder Worth Cheering - Feast Your Eyeshttp://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/http://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/http://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/#commentsFiled under: , , ,

corn crab chowder
Photo: Susan Filson/Sticky, Gooey, Creamy, Chewy
What you're looking at may very well be the platonic ideal of crab and corn chowder. Note the massive chunks of crab, the bounty of fat yellow kernels of corn and a creamy broth whose surface is speckled with little pools of chili oil. Made and photographed by Susan Filson of the appealingly named Sticky, Gooey, Creamy, Chewy, it looks like the perfect antidote to summer's swelter: If the dog days are getting you down, fight them off with a bit of crab.

[Via Sticky, Gooey, Creamy, Chewy]

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]]>chowdercorn chowderCornChowdercrabfeast your eyesFeastYourEyesRebecca Flint MarxThu, 02 Jul 2009 10:00:00 EST'Everyday Food: Great Food Fast' - Cookbook Spotlighthttp://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/http://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/http://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/#commentsFiled under:

everyday food
Amazon.com
'Everyday Food: Great Food Fast'
From the Kitchens of Martha Stewart Living
Clarkson Potter -- 2007
Buy it on Amazon

Launched in 2003, "Everyday Food" was designed for home cooks who didn't have a lot of time on their hands to make elaborate weeknight dinners but did have a desire to make high-quality, satisfying meals.

The diminutive magazine, which was put out by Martha Stewart Living Omnimedia, gained a devoted following thanks to its practical recipes, approachable ingredient lists and low-fuss food that yielded great flavor.

"Everyday Food," the cookbook, offers these same qualities, with 250 recipes that put both the seasons of the year and multiple variations on favorite foods front and center.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Everyday Food: Great Food Fast' - Cookbook Spotlight

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]]>cookbook spotlightCookbookSpotlighteveryday foodeveryday food magazineEverydayFoodEverydayFoodMagazinemartha stewartMarthaStewartRebecca Flint MarxWed, 01 Jul 2009 14:00:00 ESTHello, National Ice Cream Month - Feast Your Eyeshttp://www.slashfood.com/2009/07/01/hello-national-ice-cream-month-feast-your-eyes/http://www.slashfood.com/2009/07/01/hello-national-ice-cream-month-feast-your-eyes/http://www.slashfood.com/2009/07/01/hello-national-ice-cream-month-feast-your-eyes/#commentsFiled under: ,

buttermilk ice cream
Photo: Molly Watson/The Dinner Files
This cloudy drift of buttermilk ice cream, made and photographed by Molly Watson of the Dinner Files, looks less like dessert than something out of a lactose-fueled dream. While it was undoubtedly delicious, it's so serene and ethereal that eating it seems almost sacrilegious.

National Ice Cream month starts today, however, and its devotees -- and really, anyone -- will have difficulty resisting a treat that looks this luminous and fresh. Indeed, the notion of spooning it straight from that frozen metal bowl is enough to inspire dreams of its own.

[Via The Dinner Files]

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]]>buttermilk ice creamButtermilkIceCreamfeast your eyesFeastYourEyesice creamIceCreammolly watsonMollyWatsonnational ice cream monthNationalIceCreamMonththe dinner filesTheDinnerFilesRebecca Flint MarxWed, 01 Jul 2009 10:00:00 ESTThe Flavorful Fava Beanhttp://www.slashfood.com/2009/06/30/our-favorite-favas/http://www.slashfood.com/2009/06/30/our-favorite-favas/http://www.slashfood.com/2009/06/30/our-favorite-favas/#commentsFiled under: ,

bluefish and favas
Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs.
Photo: Rebecca Flint Marx
Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.

And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.

When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.

Continue reading The Flavorful Fava Bean

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]]>basilbluefishcornfava beansFavaBeanshome cookingHomeCookingparsleyrebecca flint marxRebeccaFlintMarxreciperecipesRebecca Flint MarxTue, 30 Jun 2009 16:00:00 ESTNice Day for a White Cupcake - Feast Your Eyeshttp://www.slashfood.com/2009/06/30/nice-day-for-a-white-cupcake-feast-your-eyes/http://www.slashfood.com/2009/06/30/nice-day-for-a-white-cupcake-feast-your-eyes/http://www.slashfood.com/2009/06/30/nice-day-for-a-white-cupcake-feast-your-eyes/#commentsFiled under:

cupcake
Photo: Sarah Yoon/milk and honey
While a picture can be worth a thousand words, it's a rare baked good that manages to be equally concise. So this cupcake, baked and photographed by Sarah of milk and honey cafe, is particularly special. It was made for a bridal shower, and is pretty much the edible equivalent of everything matrimonial. The creamy white frosting, the demure smidgen of pastel pink, the celebratory flair of its silver beads; it could almost be wearing a veil. Standing serenely on its white porcelain altar, this is a cupcake that all but says "I do."

[Via milk and honey cafe]

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]]>cupcakesfeast your eyesFeastYourEyesmilk and honey cafeMilkAndHoneyCafeRebecca Flint MarxTue, 30 Jun 2009 10:00:00 ESTFor the Love of Figs - Feast Your Eyeshttp://www.slashfood.com/2009/06/29/for-the-love-of-figs-feast-your-eyes/http://www.slashfood.com/2009/06/29/for-the-love-of-figs-feast-your-eyes/http://www.slashfood.com/2009/06/29/for-the-love-of-figs-feast-your-eyes/#commentsFiled under: , ,

fresh figs
Photo: Hopkinsii/Flickr
Few fruits burst with the luscious, velvety sweetness of a ripe fig; there's a reason why the ancient Romans regarded them as sacred. To know how it feels to bite through a fig's smooth skin into the plush flesh underneath is to know that luxury is often synonymous with simplicity. This photo, snapped by Hopkinsii at Flickr, captures them at their plump, unassuming best, their cool green skin giving little hint of the earthy delights hidden just beneath the surface.

[Via Flickr]

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]]>feast your eyesFeastYourEyesfigsRebecca Flint MarxMon, 29 Jun 2009 10:00:00 ESTWashington, D.C.'s Historic Eastern Market Re-openshttp://www.slashfood.com/2009/06/26/washington-d-c-s-historic-eastern-market-re-opens-today/http://www.slashfood.com/2009/06/26/washington-d-c-s-historic-eastern-market-re-opens-today/http://www.slashfood.com/2009/06/26/washington-d-c-s-historic-eastern-market-re-opens-today/#commentsFiled under: ,

eastern market
Eastern Market Photo: ngolebiewski/Flickr
Attention, residents of the nation's capital: After two long years of waiting, Washington, D.C.'s historic Eastern Market re-opened this morning.

The Capitol Hill market, which had been in continuous operation since it opened 1873, closed in 2007 after a devastating fire. Home to many farmers and a wide range of culinary delights that included everything from buckwheat blueberry pancakes (known in local parlance as "bluebucks") and cured meats to pumpkin ravioli and crab cakes, the market was the shining jewel in its neighborhood's crown.

While the fire that closed the market was a blow to a historical site, it also presented what some considered a long overdue opportunity for improvement.

Learn more about the opening party and $22 million renovation after the jump.

Continue reading Washington, D.C.'s Historic Eastern Market Re-opens

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]]>eastern marketEasternMarketfarmers marketFarmersMarketpartyre-openingwashington dcWashingtonDcRebecca Flint MarxFri, 26 Jun 2009 10:30:00 ESTThe Thrill of Grilled Corn - Feast Your Eyeshttp://www.slashfood.com/2009/06/26/the-thrill-of-grilled-corn-feast-your-eyes/http://www.slashfood.com/2009/06/26/the-thrill-of-grilled-corn-feast-your-eyes/http://www.slashfood.com/2009/06/26/the-thrill-of-grilled-corn-feast-your-eyes/#commentsFiled under:

grilled corn
Photo:Another Pint Please...Flickr
During the summer, meat gets all of the glory on the grill, but this photo, taken by Another Pint Please... at the Slashfood Flickr pool, makes a convincing case for the boundless charms of grilled corn. Few things match more beautifully with golden kernels and char marks -- slathered, of course, with a generous helping of rapidly melting butter.

[Via Flickr]

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]]>cornfeast your eyesFeastYourEyesslashfood flickr poolSlashfoodFlickrPoolRebecca Flint MarxFri, 26 Jun 2009 10:00:00 ESTA Scone Alone - Feast Your Eyeshttp://www.slashfood.com/2009/06/25/a-scone-alone-feast-your-eyes/http://www.slashfood.com/2009/06/25/a-scone-alone-feast-your-eyes/http://www.slashfood.com/2009/06/25/a-scone-alone-feast-your-eyes/#commentsFiled under:

apricot scone
Photo: Cameron/Sweet Beet and Green Bean
These apricot scones look like an ideal way to prepare for whatever the day holds in store. Baked by Jacqueline of Sweet Beet and Green Bean and photographed by her friend Cameron, they appear both enticing and calming, craggy outcroppings of sweet serenity. While the scones look great on their own, the composition of the photo as a whole is pretty fantastic, too. Nutritionists recommend eating naturally colorful foods, but if this photo is any indication, it's a recommendation that stylists and interior designers should follow, too.

[Via Sweet Beet and Green Bean]

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]]>apricotfeast your eyesFeastYourEyessconessweet beet and green beanSweetBeetAndGreenBeanRebecca Flint MarxThu, 25 Jun 2009 10:00:00 ESTIce Cream 101 with Gabrielle Carbone of the Bent Spoonhttp://www.slashfood.com/2009/06/24/ice-cream-101-with-gabrielle-carbone-of-the-bent-spoon/http://www.slashfood.com/2009/06/24/ice-cream-101-with-gabrielle-carbone-of-the-bent-spoon/http://www.slashfood.com/2009/06/24/ice-cream-101-with-gabrielle-carbone-of-the-bent-spoon/#commentsFiled under: ,

gabrielle carbone
Gabrielle Carbone, co-owner of the Bent Spoon Photo: Eating in Translation/Flickr
Since Gabrielle Carbone and Matthew Errico opened the doors of Princeton, N.J.'s The Bent Spoon in 2004, their ice cream shop has become synonymous with high-quality, imaginatively flavored ice cream, winning over countless customers with flavors like cardamom-ginger, dark chocolate habanero and mint julep. Called one of the Top Nine Ice Cream Places in America, it's one of a growing number of ice cream shops that have shaken off the shackles of vanilla, chocolate and strawberry to bring frozen dairy into the brave new world of small-batch, artisanal production and top-shelf organic and seasonal ingredients.

As we're entering the height of ice cream season (though true aficionados would argue that ice cream has no season), and with National Ice Cream Month around the bend, we turned to Carbone for a primer in All Things Ice Cream.

What makes good ice cream?
Oh man. You know, it kind of boils down to good ingredients. You can make good ice cream hands down if your dairy and eggs are good. The organic yolks we use are bright orange and creamy, and our dairy is hormone-free. It's great if the recipes are good, but if you start with good ingredients, you end up with good stuff.

Oyster ice cream, bourbon-vanilla ice cream swirled with sea salt and Dolly Madison, after the jump.

Continue reading Ice Cream 101 with Gabrielle Carbone of the Bent Spoon

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]]>frozen custardFrozenCustardgelatoice creamIceCreamnational ice cream monthNationalIceCreamMonthprincetonthe bent spoonTheBentSpoonRebecca Flint MarxWed, 24 Jun 2009 15:00:00 ESTA Tart Start - Feast Your Eyeshttp://www.slashfood.com/2009/06/24/a-tart-start-feast-your-eyes/http://www.slashfood.com/2009/06/24/a-tart-start-feast-your-eyes/http://www.slashfood.com/2009/06/24/a-tart-start-feast-your-eyes/#commentsFiled under:

egg custard
Photo: Danny/Food in Mouth

There are tarts, and there are Macau-style egg tarts. They're creamy little puddles of custard, and their sweet, eggy flavor has an almost lulling effect: eating one is like looking at photos of baby animals or listening to Pachelbel's Canon in D on continuous loop. This one, immortalized by Danny at Food in Mouth, appears to be a worthy representative of the breed, which is also referred to as a Portuguese-style tart.

Maybe it's the lighting, but it looks like a pool of sunshine; it's likely that its consumption resulted in a beatific glow.

[Via Food in Mouth]

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]]>egg tartEggTartfeastfeast your eyesFeastYourEyesmacauRebecca Flint MarxWed, 24 Jun 2009 10:00:00 ESTMom-'n'-Pop Shops - Zingerman'shttp://www.slashfood.com/2009/06/23/mom-n-pop-shops-zingermans/http://www.slashfood.com/2009/06/23/mom-n-pop-shops-zingermans/http://www.slashfood.com/2009/06/23/mom-n-pop-shops-zingermans/#comments
ari weinzweig
Zingerman's co-founder Ari Weinzweig in front of the deli he opened 27 years ago.
Photo: Zingerman's
Back in 1982, when Ari Weinzweig and Paul Saginaw opened Zingerman's Delicatessen in Ann Arbor, Mich., the food world was a much different place. Far fewer Americans knew that real Parmesan cheese did not come in a green plastic tube, or that honey came in more than the plastic-bear variety.

Though Zingerman's began its life as a simple corner deli serving traditional Jewish foods like pastrami, corned beef and noodle kugel, it soon established itself as a new breed of artisanal food store, introducing countless customers to everything from American Spoon Fruit jams to raw milk cave-aged Taleggio cheese. Today, Zingerman's has more than 500 employees and is comprised of nine businesses, including a creamery, restaurant, bakehouse, publishing house and business-training program collectively generating about $36 million every year.

Weinzweig and Saginaw have always maintained an open-book approach to their business, sharing their profit margins with employees and letting customers know exactly how important they are to Zingerman's continued success. And both have always kept an eye turned towards the future -- they've already outlined their vision for 2020, which includes, first and foremost, applying "the model of sustainability to every aspect of our work," whether that means customers, employees or the planet at large.

Ari on Tunisian food, customer loyalty and his forthcoming bacon book after the jump.

Continue reading Mom-'n'-Pop Shops - Zingerman's

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]]>ann arborAnnArborari weinzweigAriWeinzweigQAzingermansRebecca Flint MarxTue, 23 Jun 2009 13:00:00 EST