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FOOD FIND: Kai Sweets

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The Garden State's independent news source for all things culinary

Process

The Salad We Need

Garden State farmers and chefs, this one’s for you. And lovers of mesclun? Hop on board and join the charge for a mix of greens we can make our own.

The Cider House That Rules

Melick’s is the king of apples in the Garden State. So it follows that when the family whose farm dates back to 1728 decided to make hard cider, they’d bring home not one but two “Double Gold” medals from a prestigious competition.

Hive Dive

Dig for liquid gold in a bee colony with an authority who plays pied piper and guides you along the Garden State’s foodstream.

Why Tech?

More high-quality wine grapes must be grown in the Garden State to satisfy the demands of a burgeoning industry. Will new technologies in planting help?

Where the Wild Brews Are

Get the scoop from our beer columnist on where the rumpus is starting and who is starting it. Hint: In Sussex County, driven by a former journalist with a nose for local ingredients.

Making It Easier to Be Green

Holding fast to its mission to bring fresh, organic produce to an ever-wider audience, a Morristown non-profit has powered its way into providing the community with more food, more education and more access during the pandemic.

Blooms & Blisters

Flour, water, salt: It’s those very basic ingredients that come together to surprise, and excite, bread baker Travis Coatney. Now, the sultan of sourdough is taking his loaves public.

The real oat deal

Scott and Alison Morgan, of Morganics Family Farm in Hillsborough, grow oats that make a staple sensational.

Oysters On Ice

The oysters are here. So are the people who want to harvest and farm them, sell, buy and slurp them. What’s holding back an industry that could be flourishing even in these challenging times? Bureaucracy.

Beyond Prime

To paraphrase Confucious: The way your meat is butchered reflects the way you live. Sebastien Destree, owner of The Pastoral Pig in Flanders, takes pride in cultivating relationships with farmers who in turn take pride in the care and feeding and health of their animals.

Crimson Tide

Cranberry farmers in the Garden State’s Pinelands flood their bogs every fall to harvest a food Americans give thanks for, continuing a centuries-old practice that enriches our culinary culture and creates community. KELLY-JANE COTTER reports from the land of ruby, pink and white. 

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