Incredible Crispy Parmesan Air Fryer Cod

Sun, 23 Feb 2025 13:00:00 +0000

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside. It’s the perfect choice for dinner with its light, mild flavor! Everyone in the family will love it!

Reasons You’ll Love This Recipe

Easy to Make: This air-fryer cod is perfect for busy weeknights or a nice weekend dinner. Serve it with some rice, vegetables, potatoes, or salad.
Air Fryer Perfection: Air frying fish is one of the best ways to cook this delicate, tender meat. The air-fryer basket is perfect because it allows the circulating air to cook the outside and the inside while keeping the fish intact.
Seafood Lovers: We love fish at our house, especially when it tastes this amazing! More favorites include Fish and Chips, Baja Tacos, and Salmon.

Crispy Parmesan Air Fryer Cod

You guys have to believe me when I say that cooking fish in an air fryer is an absolute revelation. The way the hot air circulates around the entire fillet makes for the most crispy, crunchy texture! It’s everything you love without the fat from frying in oil. My kids don’t even know they are eating healthy. Wins all around!

Ingredients Needed

Making Crispy Air Fryer Cod

This super easy air fryer cod recipe is going to become a family favorite. Simply bread the fillets and stick them in the air fryer. The air fryer makes them so crispy and delicious!

Season: Season the cod filets with salt and pepper to taste on both sides.
Coat in Flour: Create a breading station for the cod by gathering three bowls. Add the flour to the first bowl. Dip each cod filet in the flour first.
Dip in Egg Mixture: Whisk together the eggs and salt in the second bowl. Then, dip the floured filet in the egg mixture.
Coat in Panko Mixture: Combine the panko bread crumbs, grated parmesan cheese, old bay seasoning, and garlic powder in the third bowl, then dip each egg-coated filet in the panko mixture.
Air Fry: Spray the bottom of your basket with olive oil spray then place the breaded filets in the basket of the air fryer. Cook at 400 degrees Fahrenheit for 10 minutes. Carefully flip the fish and continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees Fahrenheit. Serve your air fryer cod with tartar sauce, yum yum sauce, or a fresh squeeze of lemon juice.

Tips For Breading

Breading any food can be messy. Here is a surefire way to at least keep it manageable.

Wet hand: With one hand, dip the cod into the flour mixture and coat evenly. Then, using the same hand, dip it into the egg mixture and shake off any excess egg. Then, drop into the panko mixture.
Dry Hand: With your other dry hand, press the panko evenly onto the cod, making sure it sticks. Take your time to coat it well so you get that perfect crispy crust! Then, you place it in the air fryer basket and repeat.

Tips for the Best Air Fryer Cod

What if I don’t have an air fryer? If you don’t have an air fryer, this bakes up perfectly in the oven! Cook at 400 degrees Fahrenheit for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Don’t Over-Crowd: Give the fish space to breathe. If they are too close together, they will steam instead of “fry,” and they won’t get crispy.
Can I use frozen Cod? Use good quality cod fillets. Fresh or frozen is fine. You don’t want them too thin, or the fish won’t have time to crisp up before it starts to dry out. Thaw frozen cod according to package directions. Pat dry with a paper towel to remove any extra moisture. This will help the crust crisp nicely.
Can I spray the fish with a cooking oil? Using oil is optional but can help it become crispy. Use an oil-only spray. Do not use a non-stick spray, such as Pam. They have additives that will ruin your air fryer.
Do I have to use Panko bread crumbs? Panko bread crumbs are larger and absorb less moisture, so they will produce the best crust. Your air fryer cod will be crispy and golden. Regular breadcrumbs will not give you the same results.
Do I have to use Cod? This recipe works with any type of white fish and turns out amazing. Think snapper, tilapia, bass and haddock.

How to Store Leftover Cod Fillets

Refrigerator: You can keep leftovers in an airtight container in the fridge for 2-3 days.
Reheat instructions: Reheat the fillets in the air fryer for 2-3 minutes or until heated through. It won’t have the same crunchiness, but it will still be good. Crispy Air Fryer Cod is best right out of the air fryer.

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The World’s Best Scotch Whisky—According To The 2024 Barleycorn Awards

Sun, 23 Feb 2025 10:13:34 +0000

This 18-year-old single malt is already widely beloved by scotch fans. It's time to learn more about what makes it so special and how you can get your hands on a bottle.

Montsant: Panel tasting results

Sun, 23 Feb 2025 08:00:52 +0000

David Williams, Matthew Forster MW and Luis Gamiz tasted 86 wines, with 5 Oustanding and 38 Highly Recommended

Montsant: Panel tasting scores

86 wines tasted

Exceptional 0

Outstanding 5

Highly recommended 38

Recommended 38

Commended 5

Entry criteria: producers and UK agents were invited to submit their current-release still dry (or off-dry) red, white and rosé wines from DO Montsant

No matter how hard you try to ignore it, the question that haunts any tasting of DO Montsant wines is always: ‘How do these wines compare to those of Priorat?’ And the answer will invariably be something along the lines of, ‘better value, but not quite hitting the same heights’.

Founded as a DO in 2001, a year after Priorat was elevated from DO status to DOCa, Monstant almost entirely envelops the more famous region, both of which are set in the rugged hills of southern Catalonia.

Scroll down to see notes and scores of the top-scoring wines from our Montsant tasting

Montsant panel tasting scores

Wines were tasted blind

GLENFIDDICH® AND ASTON MARTIN FORMULA ONE® TEAM UNVEIL MULTI-YEAR GLOBAL PARTNERSHIP AT THE LAS VEGAS GRAND PRIX

Las Vegas, 20 November 2024 – Glenfiddich, the world’s most awarded single malt Scotch whisky, is thrilled to announce an exclusive long term partnership with Aston Martin Formula One® Team, bringing together two timeless brands renowned for their heritage, innovation, and relentless pursuit of excellence. The partnership launches at the Las Vegas Grand Prix today, where Glenfiddich and Aston Martin Formula One® Team will toast to this new relationship that celebrates mastery and design.

This partnership will see Glenfiddich and Aston Martin Formula One® Team write their next chapter of lasting success together. By leaning into each other to share expertise in design, innovation and craftsmanship, engaging more fans of F1® globally through exceptional experiences and stories. Together they aim to create a legacy that transcends industries, setting a new standard for blending passion, precision and quality for those who value the journey as much as the destination.

To honour this historic partnership, Glenfiddich has explored its archives to unearth a rare cask from 1959, paying tribute to Aston Martin’s debut in Formula One. Embodying the craftsmanship of Glenfiddich Malt Masters across generations, this exclusive expression is made from an exceptional sherry cask known for its rich intensity – an exquisite offering that blends the passion, innovation, mastery and quality of two timeless icons.

The 1950s were a defining decade for Glenfiddich; it was a pivotal time in shaping the future of single malt Scotch whisky. Casked by Gordon Grant, the third Malt Master, this whisky is a key part of Glenfiddich’s heritage. At a time when single malts were virtually unknown [beyond Scotland], this cask helped lay the groundwork for the category’s rise. Similarly, Aston Martin began its transformation into a global symbol of luxury, innovation and performance and paved the way for the team’s first foray into Formula 1 in 1959. Both Glenfiddich and Aston Martin Formula One® Team continue to push boundaries today.

This unique Glenfiddich 1959 liquid will be bottled into a commemorative single bottle to celebrate the launch of the partnership and will be unveiled as part of this collaboration, marking a new chapter in the art of whisky and motorsport excellence.

Glenfiddich promotes responsible attitudes to alcohol. You should never drink and drive. We are excited to explore how our partnership with Aston Martin Formula One® Team can create a new, powerful platform to promote the positive choice to never drink and drive. Our partners at Aston Martin Formula One® Team share our approach and commitment to promote this important message.

With this multi-year partnership, Glenfiddich and Aston Martin Formula One® Team invite enthusiasts worldwide to engage with two iconic brands in bold new ways. Starting in 2025, this exclusive alliance will redefine exceptional experiences, creating memorable moments that reach far beyond the racetrack.

Søren Hagh, CEO of William Grant & Sons, said:

“This partnership between Glenfiddich and Aston Martin Formula One® Team is rooted in a shared passion for excellence and innovation. Glenfiddich’s whisky-making heritage meets Aston Martin’s iconic presence in motorsport, creating a timeless yet forward-thinking partnership. Together, we’re inspiring a global audience, inviting them to experience a legacy built on dedication and mastery.”

Lawrence Stroll, Owner and Executive Chairman of Aston Martin Formula One® Team, added:

“At Aston Martin Formula One® Team, we continuously push boundaries to set new standards, and Glenfiddich embodies that same spirit of perfection and innovation. The Las Vegas Grand Prix is the perfect stage to debut our partnership, and we’re excited to offer fans an unforgettable experience that transcends the racetrack and whisky world alike.”

Brian Kinsman, Glenfiddich Malt Master, noted:

“The synergy between Glenfiddich and Aston Martin Formula One® Team allows us to innovate in exciting ways. This rare 1959 bottling captures our shared commitment to excellence and passion, with each detail refined to reflect Glenfiddich’s signature intensity balanced with Aston Martin’s bold spirit.”

THIS ARTICLE APPEARS HERE WELL AFTER THE ORIGINAL DATE AND IS PUBLISHED AS A MATTER OF INTEREST

‘It’s not ethical and it’s not medical’: how UK rehab clinics are cashing in on NAD+

Sun, 23 Feb 2025 08:00:29 +0000

They are beloved by A-listers and surging in popularity. But claims that NAD+ infusions are a fix for addiction are unproven, risky – and possibly illegal, an Observer investigation reveals

It is billed as a “miracle” treatment that can reverse ageing and regenerate brain cells. And getting hooked up to IV drips containing NAD+ has surged in popularity, with record Google searches and celebrity fans such as Kendall Jenner and Joe Rogan.

Now NAD+ is being touted in the UK as a treatment for substance misuse. Infusions of NAD+, which is derived from vitamin B3, are being sold across the country as a “clinically proven” and “effective” way to quit drinking or get off drugs.

Crunchy Veggie & Bean Chopped Salad

Sun, 23 Feb 2025 04:21:17 +0000

Crunchy Veggie & Bean Chopped Salad

A vibrant and nutritious salad that’s bursting with flavor and packed with health benefits!

Our Crunchy Veggie & Bean Chopped Salad is a perfect combination of textures and tastes, featuring creamy black beans, crunchy veggies, and a tangy, turmeric-infused dressing.

The star of the show is the humble black bean, which provides a boost of plant-based protein, fiber, and folate.

The addition of crunchy veggies like celery, cucumber, and radishes adds a satisfying crunch and a dose of vitamin K, potassium, and antioxidants.

But the real magic happens in the dressing, where the anti-inflammatory powers of turmeric meet the sweetness of raw honey and the tanginess of apple cider vinegar.

This creamy dressing brings all the flavors together and adds an extra layer of nutrition to this already-healthy salad.

Dig in! Our Crunchy Veggie & Bean Chopped Salad is the perfect side dish, lunch, or snack to fuel your body and your taste buds.

Greek Chickpea Salad:

Chop Chop Fresh Veggie Salad:

CFC’s FAVORITE chopped salad:

Greek Yogurt Cucumber Salad:

Thai Inspired Avocado Salad:

Quick Cucumber Avocado Salad:

Mediterranean Inspired Chopped Salad:

4 Servings

Ingredients:

1 x 15ozs black beans, drained and rinsed
1 red onion, small diced
3 celery ribs, diced
1 English cucumber, diced
12 radishes, diced
1 large bell pepper, diced

Dressing:

1/2 cup plain Greek yogurt or unsweetened coconut yogurt
1/2 tsp sea salt
1/2 tsp black pepper
2 tsps turmeric powder
2 cloves fresh garlic, minced
2 Tbsps raw honey or pure maple syrup
2 Tbsps raw apple cider vinegar

Instructions:

Place all dressing ingredients in a blender and blend until smooth. Alternatively, you can whisk until well combined.

Dice all the crunchy veggies for the salad and place in a large serving bowl together with the beans.

Drizzle with your dressing and stir to combine.

Cover and place in the refrigerator for at least an hour before serving for best flavor.

Store leftovers in a sealed container in the refrigerator for up to 3 days.

Enjoy!

Rachel

The post Crunchy Veggie & Bean Chopped Salad first appeared on Clean Food Crush.

Caldo de Pollo

Sat, 22 Feb 2025 13:00:00 +0000

Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables, and a rich, savory broth. It’s warm, nourishing, and perfect for cozying up on a chilly day!

Reasons You’ll Love This Recipe

Packed with Fresh Ingredients: Loaded with tender chicken and hearty vegetables, Caldo de Pollo is a good-for-you meal that’s super filling.
Comfort in a Bowl: Warm, nourishing, and perfect for cold days or when you’re just craving something soothing. Serve with rice, warm tortillas, or homemade cornbread for a complete meal.
Great for Leftovers: The flavors deepen over time, making it even more delicious the next day!

It’s Worth The Hype

You guys! Caldo de Pollo is my new go-to chicken soup. I am in love with the incredibly bright flavors that meld while they slowly simmer on the stovetop. The ingredients are similar to traditional chicken noodle soup. The differences are potatoes, chicken thighs, tomatoes, jalapeno, and corn. Just trust me and go make it already! It’s perfect to cozy up to on a cold day.

Ingredients Needed

How to Make Caldo de Pollo

Making Caldo de Pollo is easier than you think! Simply simmer the chicken with veggies, then blend to create a rich, flavorful broth. Lastly, add the carrots, potatoes, and corn for a hearty and wholesome meal. Finish with a squeeze of lime and a sprinkle of fresh cilantro for the perfect comforting bowl of soup.

Cook: Heat the water in a large pot on the stove over medium-high heat. Add the chicken thighs, onion, jalapeno, garlic, salt, and black pepper to the water. Bring to a boil, then reduce the heat to medium-low, cover, and gently boil for 20 minutes.
Blend Vegetables: Remove 1 cup of the broth and then pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water, then add them to the blender. Add the chicken bouillon, oregano, and Roma tomatoes, then blend the veggies until smooth.
Shred the Chicken: Take the chicken from the pot and shred it using two forks.
Continue to Cook and Serve: Return the shredded chicken to the pot along with the vegetable puree, carrots, and potatoes. Cover and gently boil for about 10-15 minutes or until the vegetables are tender. Serve the soup fresh with toppings like cilantro, lime juice, hot sauce, or Mexican Rice.

Caldo de Pollo Tips and Variations

This Mexican chicken soup is easy to make and so versatile. Follow my tips and variations below to make this tasty recipe.

What chicken can I use? Use any chicken pieces you prefer in this soup! Feel free to use a whole chicken, drumsticks, or chicken breast. Using bone-in chicken in this recipe will add so much flavor and create a good chicken stock base for the soup.
What potatoes are best for this soup? Use any potato you prefer! I’ve used Yukon gold and red potatoes in this soup, and it’s fantastic!
Can I use different vegetables? You can add or remove any of the veggies to your liking. Try adding zucchini, beans, or cabbage!
What if I can’t handle spice? Omit the jalapeño if you aren’t a fan of spice. Although, this amount doesn’t lend too much heat, especially if you remove the seeds.

Storing and Reheating Leftover Caldo de Pollo

Caldo de Pollo is great to heat up for a quick lunch throughout the week. Here are my tips for proper storage.

Fridge: Keep this soup in an airtight container in the fridge for up to 3 days.
Freezer: This soup can be frozen in a freezer-safe container for up to 3 months.
Reheat: Reheat leftovers over the stove or in the microwave! You may need to add some water to add moisture. The potatoes will absorb some of the liquid as they are stored.

More Soup Recipes

Whether you’re craving a rich and creamy soup, a hearty stew, or a flavorful chili, I have a huge collection of soup recipes. Perfect for fall and winter, they’re easy to make and so warm and cozy! Here are some of our favorites to try next!

Soup

White Lasagna Soup

1 hr

Dinner

Vietnamese Noodle Soup

50 mins

Dinner

Taco Soup

30 mins

Soup

Ham and Bean Soup

35 mins

Preparations are under way for the annual Clifford Champion Beer Festival, in West Yorkshire, which will be run for the 15th time this year.

The festival, on 28th June, will raise funds for both Clifford Village Hall and Clifford Football Club. In 2024, sponsors, prize-providers, and festival attendees helped to raise £8,000 to share between them.

The hall serves everyone in Clifford, as well as surrounding villages, and has recently had an extension added to become more inclusive for people with disabilities. The football club is continuing to grow. As well as the adult team, there are now several junior teams, welcoming both girls and boys.

The family-friendly festival attracts around 700 visitors from local towns and villages, as well as further afield. Find out more and start planning now at the festival website.

The post Preview: Clifford Champion Beer Festival first appeared on Beer Today.

The post Preview: Clifford Champion Beer Festival appeared first on Beer Today.

Sensory-friendly screening for Six Nations fans

Sat, 22 Feb 2025 08:21:41 +0000

The Cabbage Patch, in Twickenham, is hosting a sensory friendly screening of the England v Wales Six Nations match on 15th March, another step to becoming a more inclusive pub.

The Cabbage Patch pub, in Twickenham

This will be the first screening of its kind at The Cabbage Patch and will see the match shown live in a separate room to the rest of the pub, with subtle changes to the viewing environment.

This will include subtitles on one of the three televisions, no adverts, lower-than-usual sound levels, and fidget toys and noise blockers, such as earplugs, available.

These changes aim to help people with sensory difficulties have a more positive experience than they may have in a traditional pub setting. This gives an opportunity to watch the match with friends and family while still enjoying the pub experience.

For a number of years, general manager Stuart Green has worked closely with local organisations, such as Choice Support, and Fuller’s charity partner Special Olympics GB, to offer employment opportunities to people who are neurodiverse or who have intellectual disabilities.

He said: “The Cabbage Patch is already world famous for rugby, and I want us to become famous for being an inclusive environment, too. This sensory-friendly screening brings together everything that we’re passionate about here at The Patch, ensuring everyone can enjoy rugby in a way that they find safe and comfortable.

“Having worked with a number of people with autism and other intellectual disabilities, I’ve seen how important it is to those individuals to have spaces like this, that help cater to sensory difficulties. It’s also so important to their families, to have a space where they can come together, socialise, and have a good time.

“If this adapted screening goes well, I will definitely look at hosting similar events for the upcoming Women’s Six Nations matches. I realise that not every pub will have the space or capacity to follow suit, but hopefully it will lead to more venues undertaking similar sensory friendly screenings.”

The post Sensory-friendly screening for Six Nations fans first appeared on Beer Today.

The post Sensory-friendly screening for Six Nations fans appeared first on Beer Today.

A.SMITH BOWMAN DISTILLERY’S CASK STRENGTH BOURBON RETURNS WITH FOURTH RELEASE IN ANNUAL SERIES – Bourbon Whiskey News

Sat, 22 Feb 2025 08:05:20 +0000

A. SMITH BOWMAN DISTILLERY’S CASK STRENGTH BOURBON RETURNS WITH FOURTH RELEASE IN ANNUAL SERIES

Cask Strength #4 is available in select markets and via online lottery starting February 24

FREDERICKSBURG, VIRGINIA (February 17, 2025) – A. Smith Bowman Distillery, Virginia’s oldest distillery, today announces the return of its award-winning Cask Strength Virginia Straight Bourbon Whiskey. Now in its fourth year, this annual cask strength offering packs a high-proof punch with delicious flavor showcasing the quality and excellence that comes straight from the barrel.

A. Smith Bowman Cask Strength Bourbon is the result of continuous year-long tastings to blend the best barrels available. Hand-selected by Distiller David Bock, this year’s release has been aged a minimum of ten years and presents itself at 139.7 proof.

“What our distillation team is trying to showcase with the Cask Strength series is an unvarnished truth of quality bourbon in its natural form,” said Bock. “There are no finishes with Cask Strength, meaning we must be meticulous when selecting barrels and blending the liquid. Each Cask Strength release is a unique sipping experience with its own special flavor profile and this fourth release is an excellent addition to the series!”

Bottled uncut and non chill-filtered, this bourbon boasts aromas rich of leather, plums and a hint of apple; Cask Strength #4 coats the tongue with a soft raspberry chocolate note, rich stone fruit flavors and a little cinnamon. The finish features a crisp note of apple.

“It’s rare to taste a high proof bourbon with such a colorful flavor profile,” said Bock. “Our Cask Strength series is meant to give whiskey enthusiasts a delicious, bold and authentic tasting experience. I believe those who try Cask Strength #4 will be very pleased with this latest release.”

A. Smith Bowman Cask Strength Bourbon #4 will be available through an online lottery. The online lottery begins February 24 at noon EST and ends March 3 at noon EST. The lottery is open nationwide, but winners MUST be able to purchase bottles in-person at the A. Smith Bowman gift shop. To enter, please submit a form here. Limit one entry per person. Cask Strength #4 will be available in limited quantities through Sazerac’s United States distributor network, which will ship to select retailers, bars and restaurants. Limit one entry per person. Additional terms may apply.

Winners will be randomly selected March 5 and notified by email immediately following the selection; bottles must be picked up between March 5 and March 23. Each 750ml bottling will be available through the A. Smith Bowman Gift Shop at a suggested retail price of $99.99 (local taxes and fees apply). For more information, please visit www.asmithbowman.com.

About A. Smith Bowman

A. Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm. The Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. Its various brands have won more than 100 awards in the past five years, including “World’s Best Bourbon” in 2016 for its Abraham Bowman Port Finished Bourbon and again in 2017 for its John J. Bowman Single Barrel at the World Whisky Awards. For more information on A. Smith Bowman, please visit www.asmithbowman.com.

CLICK WHISKY AUCTIONS FEBRUARY 2025 AUCTION ENDS SUNDAY! – Auction Whisky News

Sat, 22 Feb 2025 08:04:50 +0000

FEBRUARY 2025 AUCTION ENDS SUNDAY!

It’s that time again, all good things must come to an end and so this month’s auction will draw to a close from 8pm GMT on Sunday 23^rd February. There is still time to bid on a selection of old, rare and limited bottlings, including this 1976 Private Bottling by Glenfiddich, number 38 of an unspecified but small release.

Or how about the full set 1-4 of the first instalment of the Glen Garioch Renaissance Chapters, which were released in 2014 to mark the reawakening of one of the oldest distilleries in Scotland in 1997 following a period that the distillery was mothballed. The series also marked a change in the well known peated style of Highland whisky that was associated with the distillery. Each chapter was released annually, all with the same vintage but a year older as the series progressed.

We have a range of bottles distilled in the 1970’s, including this 1978 at Royal Brackla, aged for 20 years before being bottled at a natural Cask strength.

We have a trio of vintage Glen Moray bottlings from the 1960’s, 1970’s and 1980’s, including a 1974 Distiller’s Choice bottling, Signed by distillery manager Ed Dodson, bottle number 397 of only 676 bottles produced.

There is also a selection of House Label bottlings by the highly regarded independent bottlers Gordon and MacPhail.

These are only a few of the old, limited and collectable bottles featured in our February 2025 Auction, to view more wee gems visit clickwhiskyauctions.com. Register to bid. Remember, you’ve got to be in it to win it! Auction ends Sunday 23^rd February from 8pm GMT.

02: The Art of Interesting – Compass Box Whisky News

Sat, 22 Feb 2025 08:03:40 +0000

LOVE, WHISKY & EVERYTHING IN BETWEEN

Today feels like a good excuse to talk about one of the things we love.

Art.

Last month we mentioned how our approach to whiskymaking has many layers of inspiration to it, and art is one such influence. So here we go, pulling back the curtain to show you how much art goes into your whisky…

BUT WHAT DOES ART HAVE TO DO WITH WHISKY?

At its core, whisky isn’t only defined by where it comes from, but by all of the human interactions that occur during its development.

This is one of the reasons why we don’t call ourselves blenders or distillers – we’re Whiskymakers, a term we invented back around 2006. People who ask questions, challenge, experiment, and look at the totality of creating whisky in a bottle.

Our philosophy is to always add dimensions, complexity and delight to what we create: there’s a picture in our heads and whiskymaking is about trying to pull it out and make it real.

Art as both inspiration and application is something that takes us from an idea for a whisky, to its bottle, to its flavour, to your interpretation of it.

THE ART THAT GIVES US IDEAS

There’s no one genre of art that we like or dislike. Love modern art? Great. Hate it? Fair enough. Old Masters are your thing? Interesting. Not? No problem.

The art that excites us are the pieces with a story and a reason for being. We love work that is authentic: where you can see an alignment between the philosophy behind it and the expression of it, even better if that expression is provocative.

“I begin with an idea, then it becomes something else.” We think a lot about this Picasso quote.

Inspiration can come from any and all art, but it doesn’t arrive as a fully formed idea, it’s a process to unlock it. Take our This is Not a Luxury Whisky which was inspired by the painting ‘Ceci n’est pas une pipe’. Is the painting of the pipe actually a pipe as it’s an accurate representation? And, ergo, if we call a whisky ‘luxury’ does it make it so? Is luxury just a title?

Inspiration doesn’t give us all of the answers at the start, we may not even have all of them at the end, but it always pushes us to be interested and interesting.

THE ART ON THE BOTTLE

They say don’t judge a book by its cover, but ultimately you can’t help it. It’s why our labels have to be about more than just aesthetics. They have to signal that you’re going to get something different and open-minded, something that will lead you on a journey beyond flavour, tell you a story, and maybe drop a few Easter eggs along the way. The label needs to take you to a certain place, but where you go from there is up to you.

Back in the early 2000s, the original artwork on Compass Box bottles came from woodcut prints because it was a complete contrast to what everyone else was doing. Hedonism, the first whisky we released, was also the first bottled Scotch whisky to show a woman on its label.

Today, and every year, a new female artist delivers their own stamp to the artwork of Hedonism’s Limited Annual Release, bringing to life – in their individual way – the grace and strength that our original illustration represented.

When this year’s Hedonism launches in the coming days, we hope you’ll take a moment to look at the bottle and wonder what the woman on it is thinking. What is she saying to you?

THE ART OF FLAVOUR

Our whiskies are meant to be thought provoking – designed to inspire the interest, not indifference, that draws you to the glass for a first sip, and then a second. This is why the creative process is rarely linear. Going back to Picasso: ideas evolve, take unexpected turns, and sometimes lead to somewhere else entirely.

Orchard House is a perfect example of this…

We wanted to pay homage to Oak Cross but didn’t have the perfect casks required in our library. We’d been aging whisky from the Clynelish Distillery ourselves, but it didn’t have that strong, active wood character we previously used in Oak Cross.

What it did have was this wonderfully bold, spirit-forward distillery character, unlike anything we had created before, and so we ran with it. As whiskymakers, the initial restriction became an inspiration and an exciting avenue for exploring the flavours that would become Orchard House. In this case, constraints drove creativity.

A FINAL WORD ON WHAT’S INTERESTING

Last month we asked what was interesting you and were genuinely overwhelmed, and fascinated, by the responses which took us from the Circle of Fifths music theory, to the royal House of Plantagenet, to the life and work of Henri Bergson.

Keep them coming, either by replying to this email or on Instagram, as you never know what whisky they might lead us to.

This is interesting

And this is interesting

And that’s very interesting

Old Particular Tormore 13 Years Old – Douglas Laing ~ Scotch Whisky News

Sat, 22 Feb 2025 08:02:00 +0000

Old Particular Tormore 13 Years Old

BV: 48.4% | Vol: 70cl

This unique expression sees our Tormore 13 Years Old enjoy a lengthy finish in the finest Tempranillo Red Wine Cask originating from Spain. The medium to full body of Tempranillo balances perfectly with the smooth texture of the Speyside Malt, uncovering an abundance of flavourful layers.

£85.00

An exclusive offering within our Old Particular range, the Red Wine Cask Collection. Distinguished by their deep red wax dip finish, premium labelling and sleek black wine-shaped bottle. These premium expressions reveal intriguing layers of flavour with every sip.

Carsebridge (silent) Chinese Year Of The Dragon Xtra Old Particular Single Cask Whisky at Hard To Find Whisky – Scotch Whisky News

Sat, 22 Feb 2025 08:01:08 +0000

Scottish Grain Whisky is characterised by its use of grains such as wheat or rye, as opposed to the traditional malted barley. Grain Whiskies are typically lighter in character than malts, and a well-aged Grain Whisky can be extraordinarily complex, whilst costing a fraction the price of similarly aged Single Malts.

Carsebridge (silent) Chinese Year Of The Dragon Xtra Old Particular Single Cask Whisky 46 Year Old·1976 Vintage

70cl · 50.3% ABV

£499.95

This superbly well-matured single grain from Carsebridge joins the Xtra Old Particular collection from Douglas Laing, and celebrates the Chinese Year of the Dragon. It was distilled in 1976, the year of the fire dragon, and bottled in 2023 to commemorate the upcoming year of the wood dragon in 2024. A release of 156 cask strength bottles.

ralfy review 1066 – Mortlach 11yo (Signatory 100 Proof) – Scotch Whisky News

Sat, 22 Feb 2025 08:00:53 +0000

ralfy review 1066 – Mortlach 11yo @57.1% (Signatory 100 Proof)

La dolce vita Down Under: 10 Australian wines made with Italian varieties

Sat, 22 Feb 2025 07:00:12 +0000

How long is a piece of string?’ quips Michael Dal Zotto of Dal Zotto Wines in Victoria’s King Valley wine region – a pithy yet fitting response to a big question: What’s the next big thing for Italian varieties in Australia? ‘I have a personal preference for Pinot Bianco,’ he adds, ‘but Fiano and Montepulciano are definitely appealing to the consumers we show them to.’

These are just a few of the Italian varieties flourishing in Australian vineyards – and ultimately in Australian wine glasses. To many outside the country, however, this evolution might come as a surprise.

Scroll down to see notes and scores of 10 Italian varietal wines shining in Australia

. It adds depth to everything from gumbo and jambalaya to roasted veggies, chicken, and seafood.

Reasons You’ll Love This Recipe

Incredibly Flavorful: This Creole seasoning brings a perfect balance of spice, smokiness, and savory goodness to any dish. You’re going to want to add it to SO many recipes!
No Additives: Unlike store bought versions, homemade seasoning blends are free of preservatives and unnecessary fillers. And it only takes 5 minutes to stir together!
Versatile: Use it on everything from meats and seafood to soups, veggies, and even popcorn! Swap the cajun seasoning in any recipe for this. I like to use it on my shrimp and sausage skewers and it’s so good on corn on the cob.

Creole Seasoning Goes Well With Everything

There are times when I sit down to eat something I’ve just cooked, and something is missing. Typically, I will sprinkle a little of my creole seasoning on it, and viola! I don’t know if it’s the paprika or the hint of heat from the cayenne that just makes everything come together and taste amazing. You will love having this homemade seasoning to add a little extra flavor to any dish!

Ingredients Needed

Homemade Creole Seasoning Recipe

Whether you’re cooking classic creole dishes or just want to add a kick to everyday meals. This homemade creole seasoning blend is a must have in your pantry! Here’s how easy it is to mix together.

Add Spices: In a small bowl, combine the paprika, salt, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, dried oregano, dried thyme, and dried basil.
Mix: Whisk until well blended and store in an airtight container at room temperature.

Tips for Creole Seasoning

Here are some simple tips for ensuring your spice mix has the perfect amount of heat and ways to use it!

What if I can’t handle spice? This seasoning blend has a bit of a kick because of the cayenne pepper. If you aren’t a fan of spice, you can reduce the amount of cayenne pepper.
What can I use creole seasoning in? This spice blend is great for meat rubs, seasoning vegetables, and any southern, creole, or Cajun dishes.

Storing Homemade Creole Seasoning

Creole seasoning is great to have in the spice cabinet to add to so many of your Creole cuisine recipes. It stores really well for up to a year!

Storing: You can reuse an old spice jar, buy a new, empty spice jar, or even use a ziplock bag! Just make sure it is airtight!
How long can this be stored? If you ensure it is airtight, it will keep at room temperature for 1 year.

More Seasoning Recipes

I love mixing up my own spice blends because then I can control the ingredients, and I know they aren’t made with any preservatives or fillers. Here are some that I use all the time!

Dressings, Sauces, and Dips

The Best Homemade Taco Seasoning

5 mins

Pantry Staples

Ramen Seasoning

5 mins

Pantry Staples

Burger Seasoning

5 mins

Pantry Staples

Homemade Italian Seasoning

5 mins

Creole Seasoning

Creole seasoning is a bold and flavorful spice blend that brings the lively taste of Louisiana to your kitchen! It has the perfect balance of herbs, spices, and a touch of heat.

Course pantry staple

Cuisine cajun, creole, Southern

Keyword creole seasoning, creole seasoning blend, creole seasoning recipe

Chicken Korma is a mild, sweet Indian curry dish with tender bites of chicken simmered in a rich, creamy yogurt-based sauce infused with traditional aromatic... Read More

Plant-rich, low saturated-fat diet associated with reduced psoriasis severity

Fri, 21 Feb 2025 17:55:49 +0000

A diet of fruits and vegetables, whole grains, low-fat dairy foods and lean meats, low in salt and sugar, is associated with reduced psoriasis severity, new research finds.

What happens when a diet targets ultra-processed foods?

Fri, 21 Feb 2025 17:54:34 +0000

Because almost no existing programs focus specifically on reducing ultra-processed food (UPF) intake, researchers recently designed an intervention that included a variety of tactics to target the uniquely problematic aspects of UPFs. On average, participants successfully reduced their UPF intake by almost half.

7 Day High Protein Diet Meal Plan

Fri, 21 Feb 2025 17:44:10 +0000

A free, 7-day high protein diet meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. 7 Day High Protein Diet Meal Plan Chilly weather and busy evenings call for healthy, high-protein meals made easy in the slow cooker or Instant Pot! Recipes like Slow […]

Marlene Holmes, Master Distiller Of Milam & Greene, Makes Whiskey History

Fri, 21 Feb 2025 16:24:06 +0000

Holmes became the latest inductee into Whisky Magazine’s Hall of Fame, one of the first American women and the only female distiller in the U.S. to receive this honor.

Fresh Take: For This Successful Food Entrepreneur, It’s All About The Spice

Fri, 21 Feb 2025 15:55:46 +0000

Forbes' latest edition of its Fresh Take newsletter includes an interview with the CEO of Tajin seasonings, how Trump's immigration crackdown impacts food supply and more

Blue Food Systems Are At A Tipping Point

Fri, 21 Feb 2025 14:49:20 +0000

For more than 3 billion people worldwide, blue foods are the foundation of vital nutrients and protein in their diets.

Coffee Roasters Are (or Should Be) Raising Prices. Here’s Some Advice on How

Fri, 21 Feb 2025 13:22:46 +0000

Coffee prices are, in relative terms, really high right now. The ICE arabica futures (a.k.a. the “C price”) eclipsed US$4 per pound earlier this month, continuing a generally upward trajectory...

Weekly Meal Plan #36

Fri, 21 Feb 2025 13:00:00 +0000

Printable shopping list

Hey busy moms, this week’s menu is your new best friend! With picky eater approved flavors and easy recipes, you can get dinner on the table in no time—and keep everyone happily fed.

What’s on the Menu?

Meal planning is a total game changer, saving you time while keeping meals delicious and exciting! It lets you mix up flavors and ingredients, ensuring fresh, homemade meals all week. Plus, it helps you avoid last-minute takeout and lets you enjoy new recipes—making mealtime both easy AND you are able to enjoy it with your fam!

Monday: Taco Casserole
Tuesday: Sticky Asian Glazed Chicken
Wednesday: Instant Pot Pork Tenderloin
Thursday: The Best Manicotti EVER!
Friday: Fish and Chips

printable meal plan and shopping list

Easy Taco Casserole

Easy taco casserole is beef, cheese, and tortilla chips layered up and loaded with rich flavor throughout. It is an easy-to-make, crowd-pleasing dinner that will be a hit with everyone!

View Recipe

Sticky Asian Glazed Chicken

4.80 from 55 votes

Sticky Asian glazed chicken is tender and juicy chicken coated in a sticky-sweet Asian sauce. This meal is ready in just thirty minutes, and the flavor is incredible!

View Recipe

Instant Pot Pork Tenderloin

This juicy Instant Pot pork tenderloin is the perfect choice for dinner! It cooks up in 15 minutes and is full of so much flavor!

View Recipe

The Best Manicotti EVER!

5 from 21 votes

This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! It's comfort food at its finest that everyone will go crazy over! It's definitely sure to please a large crowd!

View Recipe

Download the PDF here.

The post New edition of the Beer Today newsletter first appeared on Beer Today.

The post New edition of the Beer Today newsletter appeared first on Beer Today.

CELEBRATE DEFIANCE, HERITAGE, AND CREATIVITY WITH HADRIAN’S WALL® BLENDED SCOTCH WHISKY – Scotch Whisky News

Fri, 21 Feb 2025 08:04:49 +0000

Celebrate Defiance, Heritage, and Creativity with

HADRIAN’S WALL® Blended Scotch Whisky

HADRIAN’S WALL®, a premium Scottish whisky that embodies the bold spirit of defiance, heritage, and creativity. Inspired by the legendary Roman-era wall built to keep the Scots at bay, HADRIAN’S WALL® celebrates Scottish resilience, the rich heritage of whisky-making, and a touch of irreverent humour.

Expertly crafted from the finest grain and malt whiskies, this exquisite blend combines the smooth, robust flavours of prestigious Speyside and Highland malts with the elegance of Lowlands grain whisky. The result is a truly unforgettable experience that redefines whisky enjoyment.

The brand’s striking label design draws inspiration from urban street art and graffiti culture, featuring a gritty monochromatic aesthetic that captures the Scots’ irreverent spirit and their historical love of thumbing their noses at authority. Hadrian’s Wall® Scotch whisky invites drinkers to embrace life with creativity, boldness, and a dash of rebellion.

“HADRIAN’S WALL® isn’t just about extraordinary whisky—it’s about celebrating the humour, defiance, and artistic flair that are ingrained in Scottish culture,” said André Levy, Chairman of Protege International. “From its tongue-in-cheek label to its unparalleled flavour, this whisky is a testament to the Scots’ enduring spirit of fun and resilience and their determination to celebrate the everyday victories of life. Each bottle contains 70cl of liquid rebellion, proudly produced and bottled in Scotland.”

Key Features:

∙ Expert Craftsmanship: A harmonious blend of the finest Scottish whiskies.

∙ Unmatched Quality: Smooth, rich, and perfectly balanced for any occasion.

∙ Artistic Spirit: A label inspired by graffiti wall art, celebrating defiance and creativity.

∙ Cultural Heritage: A tribute to Scottish defiance and excellence in whisky-making.

For more information, visit www.protege-international.com. Or email media@protege-international.com

HADRIAN’S WALL®

PRODUCED AND BOTTLED IN SCOTLAND

Alc: 40%

Size:70cl

SKU: HW1X700

BARCODE: 813548005150

Tasting Notes

A blend of the finest grain and malt whiskies from Scotland. The blend is created using a range of the highest quality Speyside and Highland malt whiskies blended expertly together with the grain whisky from the Lowlands of Scotland.

Origin: Scotland

Colour: Golden with brilliant clarity

Aroma: Clean with a hint of soft citrus and delicate vanilla.

Taste: Well balanced and mellow on taste with a delicate maltiness

Aftertaste: Long lasting sweetness

Hadrian’s Wall – a seventy three mile long wall built in Roman times to keep the Scots from ruining the Roman Emperor’s day.

Brewery numbers drop by 100 in a year, says SIBA

Fri, 21 Feb 2025 08:03:25 +0000

SIBA, the Society of Independent Brewers and Associates, says the UK had 100 fewer breweries in January 2025, compared to the same month a year ago.

The figures, from the SIBA UK Brewery Tracker, show the total number of UK breweries now standing at 1,715, compared to 1,815 at the start of 2024.

Legacy Covid debt, restricted access to market via pubs, and tight margins for small breweries are all factors in the rise in brewery closures, says SIBA.

“The consumer appetite for independent beer is high, and our indications suggest volumes for independent beer at the end of 2024 were up on 2023,” said Andy Slee, chief executive of SIBA.

“The issue for small independent breweries is lack of access to market and rising costs, making it incredibly difficult to remain profitable.

“Speaking to many indie brewers who have closed their doors over the last 12 months, it is a very similar story. They can’t sell into enough of their local pubs and make enough of a profit to remain viable.”

“Given the demand for independent beer isn’t being met locally, you have to wonder whether more local beer in community pubs would help pub closure rates as well.”

The post Brewery numbers drop by 100 in a year, says SIBA first appeared on Beer Today.

The post Brewery numbers drop by 100 in a year, says SIBA appeared first on Beer Today.

The Whisky Lounge is Twenty!

Fri, 21 Feb 2025 08:03:01 +0000

We have just launched our ’20th Anniversary Sessions’ at our Newcastle Whisky Festival. The first of these sees Eddie Ludlow team up with Dave Broom and a panel of industry guests to discuss and chat about the last 20 years of whisky and lounging! Of course, there will be some tasty drams in order to help lubricate lips…!

Included in the price of this session is;

– Early entry to the venue (11am or 4pm, ticket dependent)
– Entry to the 20th Anniversary session, plus drams
– FREE signed copy of, the soon to be published, ‘TWL 20th Anniversary Celebration Book’, with contributions from a whole host of TWL friends

Festival Highlights 2025:

Over 150 Whiskies from around the world to sample
All new retail and offers
All new TWL merchandise
New ‘Round Table’ debates or masterclasses with the great and good of the whisky world!
The return of Whisky Heaven
Jam and Dram – Live music at selected events, featuring our very own ‘Blind’ Eddie Ludlow!
And much much more

Tickets for these sessions are now on general sale and, as a thank you to our loyal whisky-loungers, we are offering you 20% OFF these tickets. Don’t forget you need to have a festival ticket for the relevant session to be able to use these!
Just use code TWLWHISKY20 at the Eventbrite checkout to claim your discount.

In the meantime, you can still buy tickets for Newcastle 29th of March!

Scallywag Signature Series: 13 Years Old – Scotch Whisky News

Fri, 21 Feb 2025 08:02:27 +0000

Scallywag

Signature Series: 13 Years Old

Macerated fruits, decadent dark chocolate and warm cinnamon spice.

ABV: 46% | Vol: 70cl

Experience the exceptional refinement of Scallywag 13 Years Old, the latest release in our Signature Series, available exclusively on douglaslaing.com. This extraordinary expression has been expertly crafted and matured for 13 years in the finest Spanish Sherry Oak Casks, delivering a rich and indulgent flavour profile that embodies the true spirit of Scallywag.

SHOP NOW

Inspired by a long line of Douglas Laing family Fox Terriers, Scallywag Malt Scotch Whisky is a marriage of aged Speyside Single Malts matured predominantly in Spanish Sherry casks. The resulting Whisky reveals an explosion of rich, dark fruits, chocolate and spice interwoven with late vanilla. Award-winning Scallywag is bottled and released in genuinely small, precious batches. Part of the Remarkable Regional Malts range, the ultimate distillation of Scotland’s Malt Whisky Regions.

Rebrand and a new brewhouse for Queer Brewing

Fri, 21 Feb 2025 07:28:33 +0000

London-based LGBTQ+ brewery Queer Brewing has announced a rebrand ahead of the release of the first beers from their new brewery.

The new brewery in Leyton, London

This will be the first time the company have brewed their beer in their own production unit, and on their own terms.

The first three beers will be pouring at more than 40 venues across the UK on Friday, 28th February, including at Queer Brewing’s own taproom in Leyton. The full list of venues can be seen here.

The rebrand comprises a new logo, refreshed core range labels and artwork, and a new direction for special releases.

The new logo, motif originally found on their 2024 pale ale Limp Wrist, aims to capture and communicate the spirit of Queer Brewing to a wider audience, and bring the company’s core branding in line with the direction of their more recent releases.

“Our first logo was designed by me on a laptop in the back of a car, coming back from a family holiday, and it served Queer Brewing well for the first year or so of its life,” said founder and owner Lily Waite-Marsden.

“We replaced this with a rebrand in early 2021 to coincide with the launch of our first three core beers, inspired by beer tradition (particularly continental brewing), reflecting our DIY non-conventional approach, and our aesthetic tastes at the time.”

“As the company has grown, however, this branding has felt increasingly dated and no longer speaks to who we are, what we do, and what our values are. With the launch of new beers coming out of our brand new brewery, we thought this was the perfect time to give our branding a little zhuzh, and to really capture the essence of Queer Brewing from a visual branding and communications perspective.”

As Queer Brewing has matured and grown as a company — from a workforce of just one to now one of seven — the team have seen a growth of their key target audience in the LGBTQ+ community.

The core range of beers

One of the few queer- and trans-owned breweries worldwide, and the first in this country, wearing their identity on their sleeve has been a core value from the very start. Indeed, it is a large part of their mission: to provide visibility and representation for LGBTQ+ people via great beer. A brand refresh with a logo that centres this was a no-brainer for Charlotte Waite-Marsden, who designed the new branding.

“This is the first brand refresh where we’ve overhauled everything, so it’s been daunting — but we’re all super happy with how everything’s looking,” she said.

“The new branding is future-facing and super sleek, as we leave behind something that no longer feels like us in favour of something more aligned with our brand values and our community. The new printed cans feel so recognisably us, and the logo is cutesy, instantly recognisable, and communicates exactly what we want it to — as our name has since the start. It’s iconic, just like us!”

Queer Brewing recently completed the build and commissioning of a 30hl brewing system from Gravity Systems. This will allow the company to meet the potential the team have long seen, but struggled to meet.

With all brewing moving in-house, they’re excited to focus on improving beer quality, refining and perfecting core beers, and developing their specials, all under the stewardship of former Fourpure head brewer Andy Potter.

“For some time, we’ve been seeing snapshots of what fulfilling Queer Brewing’s potential looks like: incredible events with LGBTQ+ people feeling safe and seen in pop-up Queer Brewing spaces, busy taproom events, permanent lines in key queer venues, and so much more,” said Lily.

“But as many of these moments as there are, we’ve seemingly perpetually been plagued by production difficulties beyond our control.

“Of course, I’ve worked in this industry long enough to know just how difficult it is to run a brewery, but I also know that these problems will become our problems to solve, and that taking production under our control will allow our brilliant and much-loved brewery to reach its full potential. With full oversight over production, and a gorgeous new brand direction, we’re in a great place.”

The post Rebrand and a new brewhouse for Queer Brewing first appeared on Beer Today.

The post Rebrand and a new brewhouse for Queer Brewing appeared first on Beer Today.

Eroica: 25 years of Ernst Loosen's Washington Riesling collaboration with Chateau Ste Michelle

Fri, 21 Feb 2025 07:00:23 +0000

Ernst Loosen and Chateau Ste Michelle's vice president of winemaking Katie Nelson.

‘The whole thing started in [19]99 when I was visiting Oregon’, says Ernst ‘Ernie’ Loosen, explaining the origin of the Eroica collaboration with Washington’s founding winery, Chateau Ste Michelle.

Having embarked on a joint venture with the Antinori family in 1995 at Col Solare on Red Mountain, Ste Michelle had shown an aptitude for international collaboration. As one of the largest producers of Riesling in the world, there seemed to be a natural synergy and collaborative opportunity between Ste Michelle and Loosen, the global spokesman for Germany’s iconic Riesling.

Seeing an opportunity in the northern reaches of America’s wine country for a grape of singular importance to his home region and Germany’s wine identity, Loosen made the first overtures.

He explains: ‘Kirk (Willey, CEO of Loosen Bros USA) and I wrote a four-page proposal and sent it to former [Ste Michelle] CEO Allen Shoup. He replied almost immediately and said, “let’s do it”.’

Notes and scores for vintages of Eroica below

Why Wendy’s Thin Mints Frosty Is The Ultimate Girl Scout Remix

Thu, 20 Feb 2025 23:35:29 +0000

The Wendy’s Thin Mints Frosty is here—combining its classic Frosty with the most popular Girl Scout cookie. Here’s why this fast-food remix is a must-try

Citrus Sunshine in the Cold Winter

Thu, 20 Feb 2025 19:38:00 +0000

Seasonality can shape our romance of local craft beer. The hop harvest in August and September gives us our treasured fresh hop ales, sweeter for their fleeting presence. Simultaneously, some breweries take advantage of pawpaw season (Jackie O’s, Upland Brewing Co., and Fullsteam all highlight the North American, tropical-flavored tree fruit), while throughout the rest of the year, botanically driven beers reveal what herbs were ready to be harvested or foraged when they were brewed.

Somewhere along the way, though, one of the best known, widest ranging flavor profiles in beer lost its seasonal ties: citrus. The main harvest window for citrus fruits runs from November to March, so why isn’t that period an anticipated citrus beer season?

“If you think of a kid running a lemonade stand, you imagine them wearing a T-shirt and shorts, not a jacket,” says Brooklyn Brewery brewmaster Garrett Oliver. Citrus has become somewhat synonymous with summer, with its inherent refreshing qualities, inclusion in beer styles known as easy-drinking thirst-quenchers, and season-less availability for consumers.

“The first thought that comes to mind is Belgian-style witbiers and having dried citrus peel ingrained with that recipe and flavor profile,” says Joey Pepper-Mellusi, owner and brewer at New York’s Schenker Beer Company. “It’s probably the first thing people think of when they think of citrus and beer, like, ‘Oh, citrus, summer beer, witbier.’”

“It’s become an automatic reaction to think of lighter, brighter flavors when it’s warm out,” says Michael Williams, brand coordinator at Great Lakes Brewing Co. in Cleveland. “Then on winter days, it’s colder and darker and people gravitate toward porters, stouts, and winter seasonal beers that reflect the weather.” Plus, Williams explains, while so much of craft beer is rooted in using whatever’s fresh at the time, “we live in a grocery-store world. Consumers have a bit of a disconnect with when citrus is fresh and in season because they’re seeing oranges in stores year-round.”

Capturing the Moment

For breweries such as Great Lakes, Brooklyn Brewery, and Schenker, though, as well as Arizona Wilderness; Smog City City Brewing Co. in Torrance, Calif.; and Fort Point Beer Company in San Francisco, it’s important to embrace the true seasonality of citrus.

For Arizona Wilderness head of production Brad Miles and wood cellar manager Nick Pauley, crafting beers around citrus fruits right when they’re harvested creates an unrivaled experience of freshness. They take full advantage of the season: Miles aims for a citrus beer each month, and this year, there will be seven releases from February to May, such as their popular Arizona Dreamsicle Milkshake IPA, Citrus Valley Triple IPA, and the March for Orange Hazy IPA in support of the Arizona chapter of the MS Society, all with Arizona Sweet oranges; and the Blood Orange Refuge IPA.

They balance regular returning staples with new experiments, demonstrating how many styles citrus shines in. Arizona Dreamsicle and Blood Orange Refuge play on what a natural fit citrus is for IPAs, considering how prominent those notes are in many hops’ aromas. They’ve also brewed citrus lagers and classic witbiers such as the Regenerative Desert Wheat. Pauley says their Salome saison is made with Meyer lemons from a brewery employee’s grandmother’s tree; other beers highlight tangelos, oranges, limes, yuzus, kumquats, and mandoras, which are orange-mandarin hybrids.

“When we’re making these beers in the winter, we’re able to capture the moment when this stuff is at its peak freshness and availability,” Pepper-Mellusi says. He uses lime, mandarin, and yuzu in varying iterations of Schenker’s renowned Glow Up Berliner Weisse series, and feels their flavors shine whether they’re used right after harvesting or frozen at that time to be used later. Once in the beer, citrus boasts staying power, too. “Even three to six months after one of our Glow Ups is packaged, the fruit flavor holds on quite well as opposed to some other fruits that may drop out a bit faster because they don’t have that oil content.”

Building Relationships

Of-the-moment freshness isn’t the only perk of working with citrus in season, says Mike Schnebeck, director of innovation at Fort Point Beer Company. “Focusing on citrus in the wintertime gives you this selection of more interesting varieties … There are more opportunities to work closely with local farmers and folks that really know these varietals, know when things are ripe and when things are going to be the best, and know the nuances of the fruit.” When you source a flavor such as lemon or lime in the summer, he explains, you’re not looking at many specific details because they’re simply not available—you’re shopping from processed or concentrated options, which can yield more broad, less nuanced flavors.

The relationships brewers build with their citrus suppliers is a main driver of their using these fruits in season. Schenker’s citrus beers were born out of Pepper-Mellusi’s relationship with Flavors by Bhumi in Bordentown, N.J., one of the few United States yuzu growers outside of California.

“Working with brewers like Joey is an exciting journey,” says Flavors by Bhumi cofounder Vivek Malik. “They understand how to let the citrus notes shine in a brew, highlighting yuzu’s natural complexity [brewers describe this as grapefruit brightness, lime tartness, mandarin sweetness, and even some bitter pine]. This collaboration allows us to bring the unique characteristics of yuzu to an entirely new audience.”

Arizona Wilderness works primarily with Agritopia, five miles from the brewery in Gilbert. “They grow a certain number of varieties, and we tell them what we want—I heard we bought 85 percent of their citrus last year,” Miles says. When we spoke, he had just handed in his “citrus forecast” to Agritopia, mapping out what fruits they’d need for what beers. While Miles certainly has fruits in mind, especially for regular Arizona Wilderness rotationals, he and Pauley are open to learning about whatever’s being grown—the great thing about citrus fruits, Pauley notes, is that if it tastes good, it’s likely to work well in beer.

Agritopia head farmer Kelly Saxer says about seven of their 11 acres are devoted to citrus and other orchard crops. “Arizona Sweet oranges are mostly what breweries source for their beer; it’s a good juicing orange,” she says. They also grow navel oranges, mandarins, tangelos, tangerines, pomelos, pink grapefruits, white grapefruits, lemons, and blood oranges, “another one breweries like a lot.” Different varieties are ready for harvest at different times, generally beginning to ripen in November and December and continuing to early March, providing a brewery like Arizona Wilderness with a long season of different fruits for different beers.

A supplier relationship is also at the heart of Smog City’s Kumquat Saison. Cofounder and brewmaster Jonathan Porter says inspiration struck in 2015 when he and his wife, Smog City cofounder Laurie Porter, rented a house with a big kumquat tree and realized how well the fruit would work in beer. “It’s delicious and unique in that it doesn’t have segments, and the skin is sweet,” he says. “It’s marmalade-y and overall pretty tart, kind of phenolic, and complex.” They started making 50-gallon batches using a pound of kumquats per gallon, and could do several batches just from that tree. But then they found a local organization called Food Forward, aimed at fighting hunger and preventing food waste through means such as accepting surpluses from personal fruit trees.

“They said the one thing they couldn’t get rid of was kumquats…it was hard to funnel them into food pantry items,” Porter recalls. “That began our partnership with them.” With kumquats harvested all over LA, Smog City can now brew multiple 500-gallon batches of Kumquat Saison, a beer which, according to the brewery’s marketing specialist Brett Ciccarello, is part of their One Percent for the Planet Initiative. Smog City dedicates 1 percent of sales to environmental nonprofits, with Food Forward being one of the organizations they make beer for, donate to, and volunteer with.

Part of the Process

Working with fresh fruits as opposed to year-round concentrates is a chance for brewers to prove their dedication to these flavors’ seasonality. Some suppliers handle the time-consuming processing of the fruit themselves—for its Yuzu KSA Radler, Fort Point gets juice made by Yuzuco from fresh yuzus. The juice’s perks over concentrates are clear, Schnebeck says, in the depth and complexity of the flavors, which even feature some piney-ness.

Other brewers handle this processing in-house. Miles says they’ve found they need to use all parts of the fruit to represent its complexity, from the sweet juice to the bitter-tinged peel. They use an industrial juicer to cut fruits in half, squeeze them, and discard too-bitter pith so they just have zesty peel. For the same complexity-geared reason, Oliver uses grapefruits in their entirety for Brooklyn Brewery’s non-alcoholic Special Effects Grapefruit IPA.

At Smog City, the team freezes the kumquats until they’ve got enough for a batch, then they carefully thaw them and use a giant immersion blender to grind them up. What Porter calls a “coarse puree” of peel, pulp, seeds, and all goes on top of the saison when it’s past its primary fermentation.

Most brewers tend to add their citrus later in the brewing process because, as Pepper-Mellusi notes, volatile aromas can get lost on the hot side, a waste when you’re working with whole, fresh fruits, especially pricier ones like yuzus. “Putting yuzu in more toward the conditioning stage allows it to go further…and carry through aromatically.”

For the Cran Orange Wheat at Great Lakes, Williams says their orange also goes in pretty late. “The puree is going into the whirlpool to prevent volatilizing some of those flavor compounds, and then later we stuff a hop bag with the peel…it creates the perception of real fruit character, with some very light astringency from the peel that’s not too in your face.”

Keeping the Sun in Your Heart

Another challenge in making citrus beers in the winter can be reminding consumers why they want these flavors even if it’s cold out, but this is something made increasingly easy with the reputations these brewers have developed, the strong reception their beers have been met with, and some helpful seasonal connections.

The Cran Orange Wheat, for example, is part of a holiday-geared lineup for Great Lakes including their renowned Christmas Ale and a cookie stout. With its wheat beer base, it’s a refreshing way to present citrus for winter, playing on the Christmas tradition of an orange in your stocking and cranberry sauce on the dinner table. The beer itself, Williams says, pairs well with food, especially as a way to cut through and brighten those richer dishes.

At Fort Point, the team hadn’t even planned a specific season for the Yuzu KSA Radler to be available, but the demand was so great for it upon its debut in June that they decided to make it available in the winter and all year round. Even with colder winters in New York, Pepper-Mellusi observes that some drinkers don’t entirely switch their preferences based on the weather. Just as some breweries make stouts in the summer, breweries who release citrus wheat beers, sours, and Kölsches in winter instantly become a go-to for the consumers craving those brighter beers in December. That flavor profile, too, can prove transformative in dreary winters that tend to otherwise come with heavier flavors.

“I feel like humans in general crave citrus in winter months because of the lack of sunshine,” Porter says—even in Southern California. “If we don’t get [that brightness] from the sun, we get it on the palate.”

“My brother Roger and I have a phrase we always use, and that is, ‘You have to keep the sun in your heart,’” Oliver says. “We say that to ourselves as we return to cold, dark NYC after two weeks on warm, sunny Mexican beaches in February. So, while a citrus beer isn’t as obvious in winter, they’re still delicious. It’s all about the mindset, and summer is a state of mind.”

The post Citrus Sunshine in the Cold Winter appeared first on CraftBeer.com.

Dinner = SOLVED! These Baked (Not Fried) Meatballs Are So Juicy!"

Thu, 20 Feb 2025 19:05:15 +0000

These Turkey Teriyaki Meatballs are juicy and so flavorful with an easy homemade teriyaki glaze. They come together quickly, making them an easy dinner idea... Read More

Celebrate 15 Years of Migration Brewing From February 14 – 15, 2025

Thu, 20 Feb 2025 15:52:10 +0000

This weekend, Migration Brewing will celebrate its 15th Anniversary from Friday, February 21 through Saturday, February 22, 2025. The 15 year old brewery will host events at all three of its locations in the Portland metro area. Festivities will kick off on Friday evening at the Migration Williams Pub beginning at 4:00pm, with new beers, specialty […]

<p>The post Celebrate 15 Years of Migration Brewing From February 14 – 15, 2025 first appeared on BREWPUBLIC.com.</p>

Difference Between Affirmations and Intentions

Thu, 20 Feb 2025 15:31:43 +0000

Difference Between Affirmations and Intentions

Do you ever look at someone’s life and think, Wow, they really have it all together? We’ve all been there – comparing our lives to others because the small glimpse we’re seeing of theirs seems perfect.

But let me tell you something: everyone struggles from day to day, usually with things we’ll never see or hear about. We’re all human! We all have trouble with motivation, maintaining a positive attitude and mindset, and finding the energy to complete daily tasks.

Yet, we all keep trying each day. That’s the beauty of life!

But we don’t have to struggle alone—there are lots of ways we can practice better mindfulness and, hopefully, feel a little more motivated.

One of those ways is by setting both affirmations and intentions. Did you know there’s a difference?

People often use the terms interchangeably, but there’s an important distinction between the two, and using both in everyday life can make a huge difference.

Affirmations are short statements you can repeat to yourself daily to reprogram your mind into believing them. They’re actually backed by science! Repeating intentional, positive words and phrases can trick your mind into believing them. Pretty cool, right?

Affirmations usually focus on changing beliefs and attitudes that no longer benefit you. They can be aspirational, helping you to change or create a positive thought pattern, and usually have a longer-term focus.

Some examples of affirmations:

1. I am capable, healthy, and full of energy.

2. I am a good person, worthy of respect.

3. My body is resilient, strong, and worthy of love.

4. I respect my body with nourishing food and regular exercise.

Intentions, on the other hand, are statements that you intend to act on. Repeating intentions can also help train your brain and ensure they come to fruition.

Intentions are practical and focus on how you want to live and act on a day-to-day basis. They are not as focused on long-term goals as affirmations.

Some examples of intentions:

1. I’m going to give it 100% during my workout today.

2. Today, I will listen to my body and rest when needed.

3. I will eat nourishing foods that fuel my body today.

4. My choices today will support my health and fitness goals.

It may seem a little “woo-woo” to repeat positive mantras to yourself each day, but think about it this way: how often do you say negative things to yourself?

When you make a mistake, do you say, “I’m so stupid”? When you don’t hit a workout goal, do you say, “I’ll never get there”? We’ve trained our brains for years to believe we’ll never be good enough for certain things.

So, who’s to say we can’t train them to believe we WILL be good enough? That we already are good enough? That we can accomplish anything we put our minds to?

Obviously, setting affirmations and intentions is not a cure-all. You still have to put in the work and dedicate energy to achieving your goals. But one of our biggest barriers can be our own minds, so practicing these mindfulness tricks can help train your brain into believing your goals are attainable.

I believe in you! You can believe in yourself, too.

Try setting some affirmations and intentions, and let me know how they work for you!

The post Difference Between Affirmations and Intentions first appeared on Clean Food Crush.

Skillet Chocolate Chip Cookie

Thu, 20 Feb 2025 15:05:15 +0000

This skillet chocolate chip cookie is a chewy, gooey, soft-baked cookie that cooks up easily in a cast iron skillet. It’s the perfect shareable dessert topped with a big scoop of ice cream!

If you love this giant cookie recipe, try my salted caramel skillet cookie and this brown butter chocolate chip skillet cookie, next.

This recipe was originally posted in 2012, but the photos and helpful tips were updated in 2025.

Continue reading Skillet Chocolate Chip Cookie at Cookies and Cups.

Antinori buys Napa Valley's Arcadia Vineyard

Thu, 20 Feb 2025 15:00:56 +0000

Arcadia Vineyard in Coombsville, Napa Valley.

Winiarski founded Stag’s Leap Wine Cellars, which put Napa Valley on the map after its 1973 Cabernet Sauvignon won the landmark Judgement of Paris in 1976.

In 1996, he purchased Arcadia Vineyard, a 55-hectare (ha) estate in the Coombsville AVA, from Austin Hills of Grgich Hills Estate.

Winiarski oversaw both Napa Valley estates until 2007, when he sold Stag’s Leap to Ste. Michelle Wine Estates and Marchesi Antinori.

He continued to own Arcadia Vineyard until he died aged 95 last year. During that time, Arcadia supplied Stag’s Leap with grapes.

Marchesi Antinori, the family-owned Tuscan wine group, became the sole owner of Stag’s Leap in 2023 after buying out partner Ste. Michelle.

Antinori said this week it has now reunified Stag’s Leap and Arcadia Vineyard after buying Arcadia from the Winiarski family estate. Financial details weren’t disclosed.

Juan Muñoz-Oca, chief operating officer of the Antinori family’s US business, said, ‘We are beyond thrilled to have acquired this stunning vineyard in such a special place.’

Arcadia Vineyard has 34ha under vine. The estate primarily grows Cabernet Sauvignon and Chardonnay, but there is also a small plot of Merlot. The property is located at the foot of Mount George, on the east side of Napa Valley.

The vineyard was named after Arcadia, an idyllic utopia of unspoiled wilderness and natural harmony in Greek mythology.

Winiarski donated the natural habitat portion of the property of the estate to the Land Trust of Napa County. That portion of the estate can never be developed.

Marchese Piero Antinori, a 25th generation vintner at the family firm, said: ‘My friend Warren Winiarski has always been very attached to this vineyard of his. When he decided to sell Stag’s Leap Wine Cellars in 2007, he made it a condition that he could retain ownership of the Arcadia Vineyard.

‘Like us, he recognised the Coombsville AVA as one of the most promising areas of the Napa Valley. This is why we are particularly thrilled to have been able to reunite this vineyard with the Stag’s Leap property.’

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The post Antinori buys Napa Valley's Arcadia Vineyard appeared first on Decanter.

Crafty Brewing acquires Ridgeway Brewery

Thu, 20 Feb 2025 14:40:55 +0000

Crafty Brewing has acquired Ridgeway Brewery, bringing together brewers who consistently create high-quality beers, while being environmentally considerate.

Luke Herman (left), of Crafty Brewing, with Ridgeway Brewery’s Peter Scholey

Both breweries have successfully navigated the choppy waters of the pandemic, coming out stronger and with a focus on specialist markets and innovation.

The combined business can produce 100,000 litres of beer per week. The beers are destined for export, supermarkets, pubs, restaurants, the British Army, and sports/entertainment venues, as well as a growing consumer market.

“Any business needs a succession plan, but with brewing it is far more than just finding a new manager,” said master brewer Peter Scholey, who founded Ridgeway Brewery in 2002.

“You need someone who shares your vision of what ‘good beer’ should be, and I am pleased to have found that person in Luke Herman. I look forward to working alongside Luke as we explore the exciting new opportunities created.”

Based in Oxfordshire, the Ridgeway Brewery is particularly known for its strong export focus, beers including Ridgeway IPA, Biter, and ESB, and a range of whimsically-named Christmas Beers, such as Santa’s Butt, Bad Elf, Criminally Bad Elf, Lump of Coal, and Reindeer’s Revolt.

Luke, who founded Crafty Brewing in 2014, said: “Having grown Crafty Brewing from a 100-litre kit in a lorry body to a 5,000-litre set-up in a purpose-built facility, producing traditional beers with a modern twist, joining forces with Ridgeway was a natural next step.

“Peter brings a deep understanding of the industry, expert brewing skills, and a portfolio of world-class beers. I’m thrilled to be working alongside him, learning from his experience, and maintaining the Ridgeway brand he has built with such dedication.

“I look forward to combining our expertise, creativity, enthusiasm, and commitment to quality, award-winning beer.”

Based in Dunsfold, Surrey, Crafty Brewing produces award-winning beers such as Arctic Fox pilsner, Wave Catcher session IPA, Distant Horizon hazy pale, Loxhill Biscuit gluten-free golden ale, and Blind Side best bitter. They also received the SIBA Business Innovation award in 2024 for their range of fully personalised beers. Customers can have total creative control of designing their own labels for gifting.

The post Crafty Brewing acquires Ridgeway Brewery first appeared on Beer Today.

The post Crafty Brewing acquires Ridgeway Brewery appeared first on Beer Today.

Cloud Cover Coffee Billows Into Downtown Buffalo

Thu, 20 Feb 2025 13:48:25 +0000

It’s clear skies ahead for Cloud Cover Coffee with the opening of its first brick-and-mortar cafe in downtown Buffalo, New York. Nestled in a corner of an expansive microbrewery and...

Coffee Bean Taps Past Taco Bell and Starbucks Exec Tara Hinkle as Head of Americas

Thu, 20 Feb 2025 13:47:31 +0000

The California-born coffee chain The Coffee Bean & Tea Leaf (CBTL) recently tapped former Taco Bell franchising finance executive Tara Hinkle to lead its business in the Americas. Hinkle joined...

Swedish Meatball Soup

Thu, 20 Feb 2025 13:00:00 +0000

Warm and comforting, this cozy Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles, making every spoonful satisfying. It’s easy to make and sure to become a family favorite!

Reasons You’ll Love This Recipe

Comforting & Hearty: This Swedish meatball soup is packed with the best warm, savory flavor! Tender, juicy meatballs in a creamy, savory broth and bold flavors of the Dijon mustard and Worcestershire create the most incredible taste. If you love these flavors, try our Swedish meatball casserole too!
Easy to Make: This is a fuss-free recipe that comes together effortlessly, making it perfect for busy weeknights or lazy weekends at home. You can also use frozen meatballs to save time!
Family-Friendly: Even picky kids love this meal! With meatballs, noodles, and a creamy broth, this soup is a hit with everyone. We like to enjoy it with some crusty bread or soft rolls!

Twist on a Classic

I’m thrilled to share this Swedish meatball soup recipe with you guys. I know how much you love Swedish meatballs, and this is a delicious variation of it. Nothing beats a homemade meatball, but if you are short on time, frozen meatballs work just fine. Your family will love cozying up to a warm bowl of this creamy, hearty soup!

Ingredients Needed

How to Make Swedish Meatball Soup

This Swedish meatball soup recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! Then, you just need about 20 minutes of hands-on time, let everything simmer together on the stove and you’ll have an amazing bowl of soup ready to enjoy!

Meatballs

Combine the Meatball Ingredients: In a large bowl, add the lean ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Mix until well combined.
Form the Meatballs: Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and then roll into balls, about 20 meatballs.
Cook: Heat the oil in a large pot over medium-high heat, then add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.

Swedish Meatball Soup

Sauté the Onion: Returning to the same pot, add the butter and diced onion. Cook until the onion is tender, about 3 minutes. Add the garlic and cook for 1 minute, then whisk the flour into the onion mixture to create a paste.
Add the Broth and Simmer: Slowly whisk in the beef broth and half and half. Stir in the Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
Add the Noodles: Add the egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
Continue to Cook with Meatballs: Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the Swedish meatball soup from the heat and garnish with fresh parsley, if desired.

Variations for Swedish Meatballs

With these easy tips and tweaks, you can make this Swedish meatball soup your own! From a time-saving option to spice variations, these ideas will help you create a dish everyone will enjoy.

Can I use dried spices? Onion powder and garlic powder can be used in place of fresh onion and garlic. Use 2 tablespoons in place of ¼ cup minced onion and 1 teaspoon garlic powder in place of the minced garlic. If using dried spices, you don’t need to saute the onion and garlic in the soup. Just heat the butter, whisk in the flour, and add the dried spices with the liquids.
Is there a crockpot version? I wouldn’t recommend making this soup in the crockpot, but you can prepare it and add it all to a crockpot to keep it warm.
***Time-saving tip! You can use premade frozen meatballs for this recipe in place of homemade.

Storing Leftover Swedish Meatball Soup

In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.
In the Freezer: You can freeze the meatballs separately in an airtight container for up to 3 months. I don’t recommend freezing the soup altogether as the egg noodles will become soggy when reheated, and the soup base might separate.

More Cozy Soup Recipes

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Publicans in Wales help local people to get creative through a community craft boxes initiative. This group is at the Pentre Comrades, in Pentre

His statement comes in response to the State of the Art Review on Rural Poverty, published in January, from the National Innovation Centre Rural Enterprise.

The review concluded that more support is required for voluntary and community organisations to continue to reach into rural areas and to maintain essential social infrastructure.

Its study explored the hidden poverty in rural Britain, revealing that many face fuel poverty, higher costs of living, insecure employment, unaffordable housing, and deteriorating access to essential services.

It highlighted the loss of services in rural areas from the centralisation of job centres, welfare services, and sources of advice. This makes it harder for people in rural settlements to receive information and support, which has had “damaging impacts” on the wellbeing of the most vulnerable.

Pubs can provide lost services

The research also suggested that solutions to these rural issues need to be a combination of people-centred and place-based measures. It added that many voluntary organisations have stepped in to support rural areas, but highlighted that many are finding challenges with funding.

The review said: “More support is required for voluntary and community organisations to continue to reach into rural areas and to maintain essential social infrastructure.”

John Longden said: “The loss of rural services is something that has been happening everywhere for many years. Pubs and publicans can be the beating heart of these rural areas, providing many of these lost services, from the village store, community garden, to the library or community café.

“Many pubs can also run activities which help bring people together from craft sessions, to a meeting place for groups, to even hosting advice sessions. All these can help overcome social isolation and give people living in rural and remote areas access to the help and companionship they need.”

The post ‘Pubs can be the solution to rural challenges’ first appeared on Beer Today.

The post ‘Pubs can be the solution to rural challenges’ appeared first on Beer Today.

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Crunchy Veggie & Bean Chopped Salad

Crunchy Veggie & Bean Chopped Salad

A vibrant and nutritious salad that’s bursting with flavor and packed with health benefits!

Our Crunchy Veggie & Bean Chopped Salad is a perfect combination of textures and tastes, featuring creamy black beans, crunchy veggies, and a tangy, turmeric-infused dressing.

The star of the show is the humble black bean, which provides a boost of plant-based protein, fiber, and folate.

The addition of crunchy veggies like celery, cucumber, and radishes adds a satisfying crunch and a dose of vitamin K, potassium, and antioxidants.

But the real magic happens in the dressing, where the anti-inflammatory powers of turmeric meet the sweetness of raw honey and the tanginess of apple cider vinegar.

This creamy dressing brings all the flavors together and adds an extra layer of nutrition to this already-healthy salad.

Dig in! Our Crunchy Veggie & Bean Chopped Salad is the perfect side dish, lunch, or snack to fuel your body and your taste buds.

4 Servings

Ingredients:

Dressing:

Instructions:

Place all dressing ingredients in a blender and blend until smooth. Alternatively, you can whisk until well combined.

Dice all the crunchy veggies for the salad and place in a large serving bowl together with the beans.

Drizzle with your dressing and stir to combine.

Cover and place in the refrigerator for at least an hour before serving for best flavor.

Store leftovers in a sealed container in the refrigerator for up to 3 days.

Enjoy!

Rachel

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