makers

AHeirloom
Megan Stocker Headley, September 15, 2016

You can imagine a nervous groom working on his vows up to the minute before he says, “I do,” but...

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{"id":120962693,"title":"AHeirloom","created_at":"2016-08-03T12:01:12-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_Aheirloom_240x160_large.jpg?v=1474062161\" alt=\"\"\u003eYou can imagine a nervous groom working on his vows up to the minute before he says, “I do,” but what about on his cutting boards?\u003c\/p\u003e\r\n\u003cp\u003eBrooklyn-based Amy Stringer-Mowat and Bill Mowat first met at Amy’s birthday party in 2004 when both were getting their Masters in Architecture at Columbia University and got married six years later. While planning their wedding, the pair came up with a cute idea to serve cheese on Mr. \u0026amp; Mrs. cutting boards shaped like their home states (hers = Connecticut, his = Michigan). Bill was tasked with the fabrication of the boards and crossed it off his to-do list...the morning of their big day. (Talk about a race to the altar!)\u003c\/p\u003e\r\n\u003cp\u003eNone the wiser, their guests went crazy for the boards – so much so that the couple started an AHeirloom Etsy shop later that year with all 50 states represented. Then, a December 2010 feature in Real Simple magazine led to 3,500 cutting boards being ordered in three weeks, all to be fulfilled in time for holiday gift-giving. It was safe to say that the Mowats had a legit manufacturing business on their very busy newlywed hands – and that they work especially well under pressure! A few years later, they added a small line of housewares (think muddlers and cake stands and reusable skewers), all crafted with the same philosophy. “The pieces are designed to be cherished and passed down – to engage those who use them and resonate with each use.”\u003c\/p\u003e\r\n\u003cp\u003eWhile Amy and Bill hope that the cutting boards serve as reminders of where you came from (or where you’d like to be), the other housewares are no less sentimental. Many come with the option to personalize with initials or other engravings, and the quality of the design, materials and manufacturing techniques add a timelessness that doesn’t come with most kitchen tools.\u003c\/p\u003e\r\n\u003cp\u003eTo have and to hold, in good times (and sometimes in the nick of time), this was a fruitful collaboration designed in the stars and fabricated right here on earth. Timing is everything. \u003c\/p\u003e\r\n\u003ch5\u003eMaker Website: \u003ca href=\"http:\/\/aheirloom.com\/\" target=\"_blank\" title=\"aheirloom.com\"\u003eaheirloom.com\u003c\/a\u003e\n\u003c\/h5\u003e\r\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":48994245,"published_at":"2016-09-15T16:04:00-04:00","updated_at":"2016-09-16T17:42:48-04:00","summary_html":"","template_suffix":"","handle":"aheirloom","tags":"","image":{"created_at":"2016-09-16T17:42:48-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_Aheirloom_240x160_38651a1f-95a9-4987-afbb-822829b1c206.jpg?v=1474062168"}}
Bench
Megan Stocker Headley, August 22, 2016

What’s old is new again. But you know that. Jason Enos and Chris Fitzgerald founded Brack Mountain Wine Company in Sonoma’s...

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{"id":122804037,"title":"Bench","created_at":"2016-08-22T14:03:46-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_BenchWine_240x160_large.jpg?5983602951553900469\" style=\"float: left;\"\u003eWhat’s old is new again. But you know that. \u003cbr\u003e\u003cbr\u003eJason Enos and Chris Fitzgerald founded Brack Mountain Wine Company in Sonoma’s Russian River Valley in 2008 with the shared belief that time-honored techniques could make something better than what we’ve adjusted to in our hasty times. That’s not to say that the duo eschewed innovation entirely though. Jason’s 25-year background in building businesses coupled with Chris’s experience founding a creative consulting firm gave them the vision and know-how necessary to start a very different kind of wine company – one that now includes 15 brands from some of California’s most illustrious winemaking regions at price points accessible to all.\u003c\/p\u003e\n\u003cp\u003eTapping Dan Fitzgerald as their winemaker was another smart move. The Northern California native began his winemaking career in Sonoma, then spent a few years “harvest hopping” across hemispheres before settling in Europe for 13 years where winemakers, for the most part, practice sustainable farming, minimal intervention and natural fermentation. This cemented his love for making (and drinking!) balanced, lower-alcohol, acidity-focused wines made for food.\u003c\/p\u003e\n\u003cp\u003eHe returned home eager to bring this Old World style to New World wine. Brack Mountain’s entire lineup, including their best-selling Bench label that offers Pinot Noir priced just right for a meal with friends (no small feat with a wine that hasn’t budged from the spotlight in more than a decade), puts the food with which it’s paired up on a pedestal. \u003c\/p\u003e\n\u003cp\u003eBy sourcing grapes from multigenerational farmers in Sonoma County, Napa Valley, Anderson Valley, Santa Lucia Highlands and other cool, coastal regions and then centralizing and streamlining the winemaking process, Brack Mountain Wines take us on a whirlwind tour of California with the click of the mouse. \u003c\/p\u003e\n\u003cp\u003eHere’s to old and new living in harmony! \u003c\/p\u003e\n\u003ch5\u003eMaker Website: \u003ca href=\"https:\/\/www.brackmountainwine.com\" target=\"_blank\" title=\"brackmountainwine.com\"\u003ebrackmountainwine.com\u003c\/a\u003e\n\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-22T14:02:00-04:00","updated_at":"2016-08-23T17:28:20-04:00","summary_html":"","template_suffix":null,"handle":"bench","tags":"","image":{"created_at":"2016-08-22T14:03:46-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_BenchWine_240x160_e442f8c7-70dc-4104-ac35-15c433f1146b.jpg?v=1471889026"}}
Other Brother
Megan Stocker Headley, August 22, 2016

While Ben Herrmann and Evan Loewy share no DNA, they both have olive oil in their blood. The friends grew...

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{"id":122803781,"title":"Other Brother","created_at":"2016-08-22T13:48:04-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_OtherBrother_240x160_large.jpg?17300209646373404957\" style=\"float: left;\"\u003eWhile Ben Herrmann and Evan Loewy share no DNA, they both have olive oil in their blood. The friends grew up among the trees of Evan’s family’s Carmel Valley, California estate – and were able to learn the ins and outs of small-scale agriculture and olive oil production. Both pursued corporate careers after college for a few years (Evan at Nike and Ben at Google) before returning to their roots and their shared passion for food (doused liberally in olive oil, no doubt), launching Other Brother in 2012.\u003c\/p\u003e\n\u003cp\u003eBased in San Francisco, Ben and Evan work with growers from six different organic, pesticide-free olive groves located along the California Coast from Templeton to Carmel Valley (including the Loewy Family’s original estate). The names of the olive varieties they harvest (Frantoio, Leccino, Pendolino, Maurino, Arbequina and Koroneiki) for their cold-pressed extra virgin oil sound downright melodic, best said followed by a kiss of the fingertips. (Mwah!)\u003c\/p\u003e\n\u003cp\u003eWith only the two of them at the helm and a 5 am wake-up call every morning during harvest, Ben and Evan depend on their family – we’re talking eight brothers and sisters plus a bevy of nieces and nephews between them! They also rely on local chefs, artists and brands to help produce their small line of organic goods that’re delicious and good for you – “Good goods” as Evan and Ben refer to them. It’s a phrase that’s printed on the side of all their fun, retro-inspired bottles and tins and reflects their collective ethos: Work hard and with pride to make the best product possible in the best way possible\u003c\/p\u003e\n\u003cp\u003eClearly, olive oil runs thicker than water too!\u003c\/p\u003e\n\u003ch5\u003eMaker Website: \u003ca href=\"http:\/\/www.theotherbrothercompany.com\/\" title=\"theotherbrothercompany.com\" target=\"_blank\"\u003etheotherbrothercompany.com\u003c\/a\u003e\n\u003c\/h5\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-22T13:47:00-04:00","updated_at":"2016-08-23T14:04:29-04:00","summary_html":"","template_suffix":null,"handle":"other-brother","tags":"","image":{"created_at":"2016-08-22T13:48:04-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_OtherBrother_240x160_e498c83a-2baf-4da6-981d-bb63a05e4fed.jpg?v=1471888084"}}
Cooking for Isaiah
Megan Stocker Headley, August 22, 2016

You’d trust that a mom with a teenage son who was diagnosed gluten- and dairy-intolerant more than a decade ago...

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{"id":122799749,"title":"Cooking for Isaiah","created_at":"2016-08-22T12:09:25-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_CookingForIsaiah_240x160_large.jpg?1759225187281966995\" style=\"float: left;\"\u003eYou’d trust that a mom with a teenage son who was diagnosed gluten- and dairy-intolerant more than a decade ago would know a thing or two about making yummy allergen-free foods (in growing boy-sized quantities). When that mom is also a former magazine editor, a cookbook author, a culinary school instructor, a brand spokesperson and a regular guest on cooking shows? You’re knocking down her door, dietary restrictions or not, and buying anything she’s got. \u003cbr\u003e\u003cbr\u003eSilvana Nardone came from a large, Italian, Brooklyn-bakery-owning family (the cred just keeps on coming!), so when her son Isaiah was diagnosed in 2007 with severe intolerances to the very ingredients she was raised on, she had to relearn a whole new way of life. She became a detective at the grocery store and a chemist in the kitchen, finding ways to reinvent family favorites with a new arsenal of staples.\u003c\/p\u003e\n\u003cp\u003eWith a pedigree and résumé like Silvana’s, of course, she hit the ball out of the park, and in addition to authoring two cookbooks full of gluten- and dairy-free recipes, developed a line of gluten-free, dairy-free flours, and doughs and mixes that are an edible love letter to her son.\u003c\/p\u003e\n\u003cp\u003eNow we mere mortals can bake up gluten-free, dairy-free cookies, brownies, cinnamon rolls, bread, waffles, pancakes and biscuits that are Silvana-tested and Isaiah-approved. Thanks, Mom.\u003c\/p\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-22T12:17:00-04:00","updated_at":"2016-08-22T17:44:18-04:00","summary_html":"","template_suffix":null,"handle":"cooking-for-isaiah","tags":"","image":{"created_at":"2016-08-22T12:17:30-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_CookingForIsaiah_240x160_501bdb55-fb95-4352-b656-bca3fa450270.jpg?v=1471882650"}}
Love Hard
Megan Stocker Headley, August 22, 2016

Some people love hot sauce and some people love hot sauce hard. Jolene (Jojo) Collins used to put sriracha on...

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{"id":122795845,"title":"Love Hard","created_at":"2016-08-22T10:38:43-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_LoveHard_240x160_large.jpg?10075875490046399323\" style=\"float: left;\"\u003eSome people love hot sauce and some people love hot sauce \u003cem\u003ehard\u003c\/em\u003e.\u003cbr\u003e \u003cbr\u003eJolene (Jojo) Collins used to put sriracha on everything. Then around 2010, when she started paying closer attention to what she put in her body, she realized how much sugar and how many preservatives came with each squirt of the classic Thai condiment. It was a deal breaker – time for the red rooster to fly the coop. Unwilling to live a bland, Sriracha-less life, the then 26-year-old knew what she had to do. She would make her own refined sugar- and preservative-free version.\u003c\/p\u003e\n\u003cp\u003eTurned out that living in Denver, Colorado, where amazing chiles grow on trees (well, plants), was just the place to be. Jojo began picking pecks of peppers (we couldn’t resist), grinding them whole and then fermenting for several days with judicious amounts of garlic, sea salt and coconut palm sugar. This is where the magic happened. Even after adding vinegar to the fermentations and then puréeing and heating the mixture, Jojo discovered that each batch brought its own thing to the party. Now each hand-poured, hand-labeled jar gets stamped with its unique batch number and no two jars taste exactly alike. Nor do all jars of Jojo’s Sriracha \u003cem\u003elook\u003c\/em\u003e alike. The prevalence of the area’s amazing green chiles inspired a sauce of a different color and now the sugary red stuff is green with envy.\u003c\/p\u003e\n\u003cp\u003eWhen the heat is on, Jojo’s small but mighty team of two (sometimes three) wear bandanas over their faces, bandito-style. It’s fittingly fiery work for someone as passionate as Jojo whose company motto (edited for a family-friendly website) is, “Love hard and give a f*#$.”\u003c\/p\u003e\n\u003cp\u003eThis girl is on fire.\u003c\/p\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-22T10:42:00-04:00","updated_at":"2016-08-22T10:42:48-04:00","summary_html":"","template_suffix":null,"handle":"love-hard","tags":"","image":{"created_at":"2016-08-22T10:42:22-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_LoveHard_240x160_325bbb78-0803-4872-b4af-c2bc7484ff1b.jpg?v=1471876942"}}
The Kitchen Garden
Megan Stocker Headley, August 19, 2016

“Vegetables with taste” is what Caroline Pam and Tim Wilcox set out to grow.After meeting at New York’s Greenmarket, where...

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{"id":122742533,"title":"The Kitchen Garden","created_at":"2016-08-19T17:45:42-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_TheKitchenGarden_240x160_large.jpg?9738706264450979373\" style=\"float: left;\"\u003e“Vegetables with taste” is what Caroline Pam and Tim Wilcox set out to grow.\u003cbr\u003e\u003cbr\u003eAfter meeting at New York’s Greenmarket, where they both worked as managers, they found themselves doing just that on an acre of land they rented in Massachusetts’ Pioneer Valley in 2006. Soon one acre became\u003cem\u003e 50\u003c\/em\u003e acres and in 2013, the farmer and his farmer wife figured out a way to bottle those vegetables with taste: home-grown sriracha.\u003c\/p\u003e\r\n\u003cp\u003eWith two of the greenest thumbs around (both spent time on farms in in Italy), a penchant for spice (they host a Chilefest on the farm every year to showcase their 30 odd varieties) and plenty of culinary cred (Caroline studied at the International Culinary Center in New York City and Tim is a self-taught obsessive), they were just the team to refresh the commercially-produced crimson condiment.\u003c\/p\u003e\r\n\u003cp\u003eOne acre of Kitchen Garden’s certified organic farm is devoted to growing the 1,500 pounds of peppers that become one batch of sriracha. (One batch per week for eight to 10 weeks = 12,000 to 15,000 peppers!) Caroline and Tim use the entire, fully-ripened pepper, grinding them with farm-grown garlic, natural cane sugar and salt, and then fermenting the mash for anywhere from four to 10 days. They pass the fermented mash through the food mill, add white vinegar and then heat the saucy goodness until it achieves that addictive yin and yang of sweet and tangy heat.\u003c\/p\u003e\r\n\u003cp\u003eEven with an annual production of 16,000-plus bottles, Kitchen Garden tends to sell out before the year’s out. Get some while it’s hot.\u003c\/p\u003e\r\n\u003ch5\u003eMaker Website: \u003ca href=\"http:\/\/kitchengardenfarm.com\/\" target=\"_blank\" title=\"kitchengardenfarm.com\/\"\u003ekitchengardenfarm.com\u003c\/a\u003e\n\u003c\/h5\u003e\r\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-19T17:43:00-04:00","updated_at":"2016-08-19T17:52:13-04:00","summary_html":"","template_suffix":null,"handle":"the-kitchen-garden","tags":"","image":{"created_at":"2016-08-19T17:52:13-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_TheKitchenGarden_240x160_035e0eef-755f-4893-b0b7-73e65b2c59e6.jpg?v=1471643533"}}
Julie's Original
Alex Farrington, August 18, 2016

Thanks to Julie Hasson, a Beaverton, Oregon-based chef (that's seven miles from downtown Portland), it’s a delicious time to be...

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{"id":122692997,"title":"Julie's Original","created_at":"2016-08-18T14:14:21-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Julie_sOriginalMakerpage_large.jpeg?8450528514363456984\" style=\"float: left;\"\u003eThanks to Julie Hasson, a Beaverton, Oregon-based chef (that's seven miles from downtown Portland), it’s a delicious time to be a gluten-free vegan. She literally wrote the book(s) on it.\u003cbr\u003e\u003cbr\u003e But once upon a time, in the early aughts, Julie was a bakery owner and cookbook author living it up in L.A. with no dietary restrictions. Her first six cookbooks offer a deep dive into decadence with more than 1,000 recipes involving chocolate, chocolate chips, pies and cupcakes. The stuff dreams are made of, yes, but not exactly health food.\u003c\/p\u003e\r\n\u003cp\u003eAs a culinary school grad and former private chef to the stars, however, Julie knew how to tailor her food to suit different people’s needs, keeping the iterations as tasty as the originals. So, when for the sake of her own health and her family’s health, she began to restrict dairy, eggs and gluten, she was on it. By 2011, she had shifted her focus, writing sweet and savory vegan cookbooks and even editing her former cupcake cookbook to include 25 new vegan recipes. A health food star was born and Julie became a sought-after columnist, radio and television guest, conference speaker and even a vegan food cart owner. (When in Portland…)\u003c\/p\u003e\r\n\u003cp\u003eIn 2012, with a woefully unsatisfied sweet tooth,Julie set out to create treats that gluten-free vegans or allergy-sufferers could enjoy. After a solid year of experimenting and mistake-making (some more edible than others), she and her husband Jay launched Julie’s Original, unveiling two gluten-free, vegan, egg-free, allergen-free baking mixes. The results – dark, fudgy brownies and moist, tender white cake – can cure the fiercest cravings and fool the most gluten-full of dessert lovers.\u003c\/p\u003e\r\n\u003cp\u003eMission(s) accomplished.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Alex Farrington","user_id":6845096,"published_at":"2016-08-18T14:03:00-04:00","updated_at":"2016-08-22T10:09:37-04:00","summary_html":"","template_suffix":null,"handle":"julies-original","tags":"","image":{"created_at":"2016-08-22T10:09:37-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Julie_sOriginalMakerpage_c469f3b0-0c21-446d-8ce7-1d0357f1bb3d.jpeg?v=1471874977"}}
Todd's Salsa
Megan Stocker Headley, August 15, 2016

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{"id":122550469,"title":"Todd's Salsa","created_at":"2016-08-15T17:48:07-04:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_Todds_240x160_large.jpg?12860782091995582224\" alt=\"\"\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":48994245,"published_at":"2016-08-15T17:48:00-04:00","updated_at":"2016-08-15T17:51:07-04:00","summary_html":"","template_suffix":null,"handle":"todds-salsa","tags":"","image":{"created_at":"2016-08-15T17:51:07-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_Todds_240x160_d5f3483f-3105-4c02-942e-299c82646f0b.jpg?v=1471297867"}}
My Friend Who Loves to Cook
Megan Stocker Headley, August 15, 2016

So many of Samantha Williams’ recipe-seeking friends referred to her as “my friend who loves to cook” that when it...

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{"id":122532485,"title":"My Friend Who Loves to Cook","created_at":"2016-08-15T11:43:55-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerbio_MyFriendWhoLikesToCook_240x160C_large.jpg?12335295230006923926\" style=\"float: left;\"\u003eSo many of Samantha Williams’ recipe-seeking friends referred to her as “my friend who loves to cook” that when it came time to name her food company in 2013, she knew just what to call it.\u003cbr\u003e\u003cbr\u003eBy that time, she’d revamped her husband’s Sunday morning pancake ritual into a nourishing one for their family (rather than one that left them feeling sluggish and hungry an hour later). By milling handfuls of nine organic grains (we’re talking wheat, rye, buckwheat, barley, brown rice, oats, spelt, milo, cornmeal and flax), she created a flour base to use for flapjacks that proved both delicious and nutritious – a winning combination that she was proud to pass along to friends.\u003c\/p\u003e\r\n\u003cp\u003eSoon “friends” came out of the woodwork. That’ll happen when you’re as likable as Sam \u003cem\u003eand\u003c\/em\u003e peddling a great product at the bustling farmer’s market in East Nashville, Tennessee. Soon, her one-cup countertop coffee grinder just couldn’t keep up. A successful Kickstarter earned her a commercial-sized mill and the funds necessary for permits, charming letterpressed fabric bags and, of course, many more of those locally sourced organic grains that make Sam’s pancakes – that she describes as “heavier than a regular pancake but lighter than a hoecake with a delightful flavor and hearty texture” – so awesome. \u003c\/p\u003e\r\n\u003cp\u003eSunday mornings still mean pancakes (or waffles since the mix does double duty) at Sam’s house and thanks to our friend that likes to cook, any morning can be a Sunday morning at ours too.\u003c\/p\u003e\r\n\u003ch5\u003eMAKER WEBSITE: \u003ca href=\"http:\/\/www.myfriendwholovestocook.com\/\" target=\"_blank\" title=\"myfriendwholovestocook.com\"\u003emyfriendwholovestocook.com\u003c\/a\u003e\n\u003c\/h5\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":48994245,"published_at":"2016-08-15T11:34:00-04:00","updated_at":"2016-08-15T13:38:12-04:00","summary_html":"","template_suffix":null,"handle":"my-friend-who-loves-to-cook","tags":"","image":{"created_at":"2016-08-15T13:38:12-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerbio_MyFriendWhoLikesToCook_240x160C.jpg?v=1471282692"}}
Lieb Cellars
Megan Stocker Headley, August 11, 2016

What started in 1992 as a 12-acre hobby that felt welcomingly far from Mark and Kathy Lieb’s former worlds in...

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{"id":121861637,"title":"Lieb Cellars","created_at":"2016-08-11T16:23:59-04:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/makerphoto_LiebCellars_240x160_large.jpg?9513202886080562122\" style=\"float: left;\"\u003eWhat started in 1992 as a 12-acre hobby that felt welcomingly far from Mark and Kathy Lieb’s former worlds in finance has since grown into an 85-acre vineyard producing some of the best wines on Long Island’s North Fork. \u003cbr\u003e\u003cbr\u003eLieb Cellars, established nine years before the region that’s a mere 80 miles east of New York City was even officially designated an American Viticultural Area (now home to 38), debuted its first line of reserve wines in 1999 under the deft direction of Australian-born winemaker Russell Hearn. Top pick lists from the New York Times to the Chicago Tribune have recognized Lieb Cellars’ wines as something special ever since.\u003c\/p\u003e\n\u003cp\u003eA big part of Lieb’s success lay in knowing that great wines are made \u003cem\u003ein the vineyard\u003c\/em\u003e. By design, Lieb’s vines (which include 11 different grape varieties) were planted in the shallow, sandy, well-draining soils between two bodies of water – the Long Island Sound and the Peconic Bay – that keep temperatures moderate and the growing season long. The vines are hand-tended and hand-harvested – a recipe for very happy grapes! So is Lieb’s commitment to herbicide-free, pesticide-free and sustainable farming to keep the ocean and surrounding waters healthy.\u003c\/p\u003e\n\u003cp\u003eWith two public tasting rooms, a custom crush facility and their Bridge Lane series of brighter, fruitier “everyday” wines, Russell and his team’s hands are never idle. They’ve even debuted alternative formats for their Bridge Lane wines (like three-liter boxes and 20-liter kegs) that reduce their carbon footprint and lower production costs.\u003c\/p\u003e\n\u003cp\u003ePerhaps the finance and winemaking worlds aren’t so far apart after all.\u003c\/p\u003e\n\u003ch5\u003eMaker Website: \u003ca href=\"http:\/\/liebcellars.com\" target=\"_blank\" title=\"liebcellars.com\"\u003eliebcellars.com\u003c\/a\u003e\n\u003c\/h5\u003e","blog_id":1310142,"author":"Megan Stocker Headley","user_id":48994245,"published_at":"2016-08-11T16:23:00-04:00","updated_at":"2016-08-11T18:30:30-04:00","summary_html":"","template_suffix":null,"handle":"lieb-cellars","tags":"","image":{"created_at":"2016-08-11T16:27:41-04:00","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/makerphoto_LiebCellars_240x160_623ba814-89a9-44fc-818d-4ea6bbdedda7.jpg?v=1470947261"}}
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