Monthly Archives: March 2014

The Crop Circle Chronicles: Part 1

tomatilloSQUAREThe local food movement is so ubiquitous these days, even brands like Welch’s have worked American farmers into their ad campaigns. With a trend that so vastly alters our edible landscape, it’s no wonder you see food start-ups appearing around every turn (as a buyer at AP, keeping track of all these exciting newbies can consume entire work days).

But it’s certainly a gamble, and for every micro-batch granola company or backyard apiary that breaks even, there are several that struggle to barely turn a profit. High cost is no stranger in the average gourmet shop, but when an aspiring entrepreneur is juggling the price of cooking supplies, facilities, packaging, marketing, staffing and more, sometimes no amount of return on these investments can pull them out of the red.

A bleak situation, but not one without hope. Enter Crop Circle Kitchen, a Boston-based communal kitchen & business incubator the likes of which are appearing across the country. The concept is simple—small-batch hot sauce chefs, chocolatiers and food trucks work side-by-side in a cooperative space, rubbing elbows and sharing costs to make a dent in one of the most expensive aspects of a food start-up—the kitchen. Continue reading

Curding Out With Culture Magazine

Picture via Culture Instagram

Picture via Culture Instagram

Here at AP we think that cheese, above all else, brings people together. Actually beer. Well okay so cheese and beer bring people together, which is what brought me to the Culture Magazine offices last week. Culture is the premier industry publication on that stinky subject- cheese and lucky for us we’re practically neighbors. Not only do we cheesemongers utilize Culture to read up on the latest, greatest curds of the moment but the magazine is also a fantastic resource for mongers and cheese lovers alike to find great recipes, info on other artisan goods and really cute picture of cows and goats and sheep. In the craft food community we’re always learning from one another and that’s what brought me to the food loft armed to the T with my favorite local  beer and cheese pairings to share with the Culture crew. Continue reading