In Order to Save this Endangered Cherry, You Must Eat This Endangered Cherry Unless you’ve been living under a rock for the last decade, you’re aware that a debate is raging over climate change. Whether you’re a believer or a denier, you’d have to acknowledge that if climate change is real, we’re all going to have to
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Snacking with a Purpose: a History of Society Hill Snacks If you’re reading this blog, I’m going to assume that you’re more than just a casual fan of Di Bruno Bros. And as a more-than-casual fan, it’s safe to assume you’ve experienced the Black Lava Cashew. Yes, that ode to simplicity: caramelized, salty, crunchy little
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Le Bon Magot: A Biography in a Jar What does it mean to be a culinary pioneer? Every day, we at Di Bruno Bros. come to work with the phrase emblazoned on our shirts, proudly worn over our hearts. But we don’t adhere to a strict definition of the motto. For instance, we think producers can
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Chocolate as a Path to Preserving the Rainforest What would you do to help preserve the rainforest? Would you sell all your earthly possessions, buy a plot of land in South America, and set up a nature reserve? Would you spend your weekends lobbying politicians to draft green bills? Would you eat one of the
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“Literally everyone we work with told us it was a bad idea. Our bank, our accountant, our primary distributor, Neal’s Yard Dairy: they all said we had a good thing going, so why change? But in our guts, we felt it was the right thing to do. We knew we had to make cheddar.” There’s
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To all of our passionate customers who have been checking in weekly on the status of our Sicilian Olive Oil, we have one thing to say: “Thank you.” Thank you for your patience and enthusiasm, and thank you for keeping the pressure on us to relaunch this wonderful product. We believe your patience will be
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Culatello, or, the Deceiving Allure of the Unattainable If you’re aware of Culatello, you fit into one of two categories. One is that you’ve been to Italy – likely in or near Parma – and you’ve tasted it. You have savored its sublime subtleties, reveled in its richness, and cursed the importation laws banning it
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Prosciutto di Parma, and the Virtue of Patience “It is the time you have wasted for your rose that makes your rose so important.” This quote from The Little Prince is as applicable to ageing Prosciutto as it is to anything else. It is a reminder that time spent nurturing something is never time “wasted,”
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At what point does trend reach critical mass? Is it always as easy to spot as using chicken cutlet as a taco shell? How many pastry hybrids do we need to try before we go back to appreciating a great bagel? Cronuts, Cragels, Brookies, Duffins, Bruffins, Crozels…can I just have a perfect croissant, please? Of
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Imagine you had the ability to taste a favorite flavor for the first time again; to experience that thrill of discovery. Would it be something elegant and rare, like fresh white truffles or Jamon Iberico? Would it be a seasonal cheese – one that only emerges a few months in the winter to tantalize your
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