Matt’s coffee: Asocafe Farmer’s Cooperative, Bolivia
Rolando
April 30, 2012
Our new local coffee is grown in Bolivia and roasted by Matt’s up in Maine. This coffee is certified organic and comes from a cooperative
Our new local coffee is grown in Bolivia and roasted by Matt’s up in Maine. This coffee is certified organic and comes from a cooperative
On to version #3 of the Parsnip cheddar sandwich. We got some feedback on the relish and more on the parsnips and I’ve made some
Over at the HUB kitchen, we were struggling a bit with the roasting technique of the parsnips, when we bulked up to larger batches. In
Did you get a sandwich like this last week? If you did, let us know, we want to make it up to you. The bakery
The weather is teetering back and forth a bit, but it is supposed to get up to about 70° today. We decided to bring back
The next seasonal sandwich is in development over at the MIT truck. I wanted to make a sandwich with Spring-dug parsnips before they were gone
I was pouring coffee for a customer at MIT dinner the other night. Juan noticed that the drip was coming out very light. He thought
These guys are great. We visited them in Chicago on our trip to the Midwest. Ayr and I tried this Colombian for the first time
Two years ago on our food trip to LA, I saw a little cart across the street and we decided to check it out. On
I’m thinking about a new seasonal sandwich featuring parsnips. With a spring onion chow-chow (Southern relish) and spinach. Maybe with cheddar. What do you think?
