Articles in Agriculture
Are olives an aphrodisiac? My research suggests they are not, but for Andrea Pupek and Fabio Cimicchi, they most certainly were. Andrea’s Global MBA thesis project, a comprehensive marketing plan for Fabio’s family olive oil business, resulted in love, marriage and now a vibrant olive oil export business, Caselle Italian Imports.
Andrea’s mother knew early on that Andrea would travel the globe when at 13 she became a student ambassador of People to People. Her parents provided her with roots and wings. Her roots were firmly planted in Western Massachusetts, and her wings took her to Italy.
Family’s pierogi ‘factory’
Andrea recalls the strong ties her family had to her paternal grandmother, her babci. Her favorite memory with her babci is what she calls “the Pupek family pierogi factory.” As with many family recipes, none were ever written for the pierogis. Andrea had the foresight when her babci started forgetting things at 92 years old to document and photograph the pierogi factory. A legitimate recipe now exists, and an indelible memory was forged between Andrea, her sister and their babci.
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Family values were the centerpiece of Andrea’s upbringing. Even after her parents divorced they continued to celebrate the holidays together. This exceptional situation of support, love and respect was one Andrea would find among the olive groves in Orvieto, Italy.
Andrea’s thesis work took her to Italy — to the Cimicchi family — to develop a business and marketing plan for the export of their olive oil. She never imagined that one of the Cimicchis would become her husband or that she would call Orvieto home.
The transition she says was easy.
Fabio’s family’s values echoed hers. His family is emotionally and physically close, resembling what one might imagine a prototypical, multi-generational Italian family to be. Sunday lunches are a ritual. It anchors the family solidly in their generational traditions of meals that are simple, but long and delightful. There are multiple courses that include some form of roasted chicken, potatoes and, of course, a homemade pasta dish.
Marriage of family traditions
At the holidays, Andrea integrated her family’s Christmas cookie-making traditions into the Cimicchis’ traditions. When Andrea and Fabio traveled to the United States for the holidays, she made sure to include one of the Cimicchi family’s Christmas Eve favorites – chocolate spaghetti – in her family’s festivities. Imagine spaghetti with olive oil, chocolate, walnuts and sugar paste. Now that’s a decadent tradition worth importing.
The love affair has produced much more than the fusion of family values and food traditions. It has also resulted in the creation of Caselle Italian Imports. The Cimicchi family owns more than 195 acres of land, planted with more than 2,000 olive trees.
Le Caselle is located the between Orvieto and Castel Viscardo in the Umbria region, which is known for its olive oil and is frequently referred to as the green heart of Italy.
The Cimicchi family’s ties to Le Caselle date as far back as the 1700s when the family came to care for the land under Knight Guiscardo, who was himself hired to protect the land for the church. The land changed hands a few times among a small group of families, but Fabio’s great-grandfather Alessandro ended up owning the majority of the original Castel Viscardo estate. In 1984, Fabio’s parents purchased the rest of the family land that makes up the original Le Caselle estate from Uncle Guiseppe Cimicchi, with the goal to produce wine and olive oil.
Family’s olive oils
The Cimicchis produce two types of olive oil for sale: Madonna Antonia, which is made from 100% moraiolo olives, and Olio delle Caselle, their signature Umbrian blend. The blend is a closely held, secret family recipe perfected over several generations, using just the right proportions of moraiolo, leccino, frantoio and rajo olives. Olio delle Caselle has a golden color with a tinge of green.
When tasting the olive oil, Fabio told me to slurp the olive oil along with some air. Adding the air emulsifies the oil and allows it to spread across your entire mouth for a full taste bud experience. The taste was smooth and fresh, with a little spicy aftertaste. Delicious. It is perfect on young greens and tomatoes, in salad dressings and soups, and as a dip for crusty Italian bread.
With the matrimony of Andrea and Fabio, and the loving support of close family friends, Caselle Italian Imports was born. Andrea put her masters thesis to work, sharing the amazing fruits of the Cimicchis’ labors with the wider world. Caselle Italian Imports also offers other Italian specialty products, such as traditional balsamic vinegar from Modena.
Main photo: Recently harvested olives from the Cimicchi family’s Le Caselle estate in Italy. Credit: Andrea Pupek
This year, I toasted the end of the Colorado mushroom season with a cocktail made with chanterelle-infused syrup. A mushroom drink may sound unusual, but the floral and fruity tasty of chanterelles lends them well to cocktails, and it provided a fitting end to what be recorded in my journal as the Year of the Chanterelles.
While mushrooms of all kinds can be found during the warmer months in Colorado, the bulk of the choice edible species grow in the mountains during a brief window at the end of summer. My heart normally belongs to porcini, the hidden jewel of the Rockies. For some reason, the porcini were not as abundant as usual this year. Some speculate that the ground was too cold, others that spring ran too long, or that the rains came too early for a good fruiting. Whatever the reason, the forests that normally boom with porcini were largely silent. I was forced to spend my time outside of my tried-and-true spots, to explore new trails.
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Mushroom hunters are funny. When we aren’t finding many mushrooms, we try to convince ourselves that we do it just for the pleasure of being outside, or learning to identify new species, or to go home with just enough mushrooms to make one nice meal. But the thing that raises mushroom hunting to the heights of an obsession is the rare moments when one can find mushrooms like gold at the end of the rainbow. It is a rush. To find a jackpot cache of mushrooms always reminds me there is magic in this world.
As with most of my best finds in the forest, this year I stumbled upon the biggest cache of chanterelles I’ve ever seen when I stepped off the trail to take a bathroom break. While tip-toeing through the kinnikinnick, I noticed the unmistakable ruffles of orange at my feet. Barely able to contain my excitement, I excitedly whispered, “chanter-stinking-elles!” As my eyes scanned out across the mixed pine forest, I saw waves of chanterelles floating out as far as I could see. There were enough mushrooms in that one spot to enjoy for weeks without having to worry about over-harvesting.
I’ve not had the best luck hunting chanterelles in the past, which may be partly due to my porcini obsession and the fact that porcini and chanterelles grow in different types of forests. There is a certain point in learning to hunt a mushroom when their pattern firmly sets in your brain, and that’s when something shifts. All successful foraging is about pattern recognition.
This was the year that chanterelles became firmly fixed in my mind. Almost instantly, and even from a distance, I can now spot their particular tangerine beige, the uneven curl of their margins, as well as their doughy feel in my hand. Most important, though, is their scent. The fragrance of chanterelles is unlike anything else. I’m quite certain that for the last course of my death row meal, I’d like to finish with a facial steam of the scent of chanterelle mushrooms.
Some people say that chanterelles smell of apricots. I have a friend who swears that they smell exactly like Sweden. Do a quick search on the Internet and you will quickly see that the most common adjective to describe chanterelles is “earthy.” Welcome to meaningless food words 101. Earthy, second only to nutty in uselessness for describing the taste of a food. I will concede that all mushrooms have flavor elements of dirt and decomposition. But chanterelles possess none of the heavy crumbling wood and peat tastes of morels or porcini. Chanterelles are light and bright, fruity and floral. Have you ever been deep in the woods and caught a flash of light out of the corner of your eye, maybe a sprite or fairy? Yeah, that’s chanterelle. It’s the fine French perfume of the forest, refined and fancy, a celebration, a high note. To my nose, chanterelles smell of a sweet potato that has slow-roasted in the oven until its sugars start to ooze. They also have something waxy about their aroma, like a box of crayons sitting in the sun.
This was the first year that I’ve found enough chanterelles to eat them every night for weeks, pack loads of them into the freezer, and also experiment with them in cooking. Sometimes it’s just fun to play around with an ingredient. I went a little crazy, made chanterelle crème brulee and a chanterelle cake with chanterelle buttercream and candied chanterelles on top. Did I go off the deep end into the orange? Yes, perhaps. But I got to see some of the potential of chanterelle mushrooms beyond just eating them sautéed in butter, which remains my favorite way to eat them.
Chanterelles have their own spirit
The biggest success of my chanterelle experiments was the candied chanterelles. This strikes me as particularly odd since I’ve no real love of sweets. Of all the recipes I made, those candied chanterelles best held that magical fragrance of freshly picked mushrooms. And they came with a bonus, the perfumed syrup that they cooked in, which I wasn’t about to throw away.
What do most people I know do with a novel syrup they’ve welcomed into the kitchen. The friends in my crowd aren’t really pancake people. They’re more the type to dump syrup into a cocktail, so I followed suit.
Now, I know what you’re thinking — a mushroom cocktail? It sounds rather extreme. But remember how some people describe chanterelles as smelling and tasting like apricots? Now, give the idea of the cocktail another try. You can make it doubly flavorful if you use vodka that you’ve infused with chanterelles as well. If you still can’t move beyond the idea of fungally-infused cocktails, you might prefer to try the syrup and candied mushrooms atop some really good vanilla ice cream.
One final note of caution. Chanterelle mushrooms do have toxic look-alikes. As always, only eat mushrooms that you’ve identified with 100% certainty. If you are new to mushroom hunting, consider seeking out your local mushroom club, where you can go on mushroom forays with more experiences guides.
Yield: 4 servings
Prep time: 12 hours
½ cup tiny perfect chanterelles, or larger mushrooms torn into small pieces
¼ cup sugar
¼ cup water
1. Use a toothpick or the tip of a paring knife to pick or scrape any dirt off the mushrooms.
2. In a small pan, stir together the sugar and water, and gently heat them on medium until the syrup starts to bubble.
3. Add the mushrooms and use a spoon to stir and turn them so that every surface is touched with the hot syrup. After one minute, turn off the stove and let the mushrooms and syrup sit at room temperature overnight.
Because of the water content of the mushrooms, both the candied mushrooms and the syrup need to be refrigerated.
Yield: 1 serving
Prep time: 5 minutes
1 ounce chanterelle syrup
1 ounce vodka
3 ounces cold sparkling water
1 candied chanterelle
Gently stir together the chanterelle syrup and vodka. Add the sparkling water, and stir the cocktail together one more time. Serve the chanterelle cocktail with a candied mushroom bobbing about in the bubbles.
Main photo: Chanterelle cocktail. Credit: Wendy Petty
The demographics of the United States reflect an increasingly global world, and so do the demographics of our farm operators. The U.S. Department of Agriculture recently released the nearly complete Agriculture Census for 2012, a database that is completed every five years.
FARMERS OF COLOR
A three-part series to make visible the lives of the invisible
Part 1: Data, maps and a history of exclusion from land ownership.
Part 2: Female farmers of color.
Part 3: In moving pictures, farmers of color talk about their work, challenges and dreams in three short videos.
With each update to the census, the type of statistical information available increases, in particular in the area of farmers of color. Yet, a simple Google search on basic statistics and stories about Native American farmers or African-American female farmers, for example, uncovers few detailed stories.
More often than not, the information that can be found is about those who dominate the agriculture industry — white male farm operators. Numbers often determine what and who is covered in depth. But equally true is that this country has a long history of institutional exclusion and racism against Native American and African-American farmers, other farmers of color and women. Yet it is Native American and African-American farmers and their ecological knowledge of farming traditions that built this country.
Data on farmers of color in the United States
In the United States, the vast majority of farmers continue to be white men, but the number of farmers of color is increasing.
More than 80% of all principal farm operators in the U.S. — the person primarily responsible for the on-site, day-to-day operation of a farm or ranch, as defined by the USDA — are white men (1.7 million out of a total of 2.1 million), according to the 2012 Census. Of the total principal operators nationwide, 95 percent are white, including 96% of male farmers and 93% of female farmers.
Between 2007 and 2012 — the period included in the 2012 Agriculture Census — every category of minority principal farm operators increased. Latinos farmers increased significantly, followed by American Indian, African-American, Asian, multiracial and Native Hawaiian and other Pacific Islanders.
Where are these farmers of color — in what states and counties do they farm? This series of four informational maps shows the top five states where farmers of color – Native American, African-American, Latino and Asian — are growing roots by county and state.
Historical exclusion of farmers
Civil rights abuses in USDA state offices existed from the agency’s inception, based on a 1997 USDA-commissioned investigation,”Civil Rights at the United States Department of Agriculture” and the General Accounting Office’s 2008 report “U.S. Department of Agriculture: Recommendations and Options to Address Management Deficiencies in the Office of the Assistant Secretary for Civil Rights.” More recently, the nation witnessed the Pigford I and II settlements, class-action racial discrimination lawsuits filed by black farmers who were denied loans and other federal aid between 1981and 1996. Many farmers included in the settlement are still awaiting disbursement.
The Pigford settlements, which lately have been mired in accusations of fraud, highlight the country’s ongoing divisive stance about race and reparations. Meanwhile, other groups, including Latino, Native American and female farmers are seeking compensation and awaiting judgment or payment.
To quell growing discontent about reporting civil rights complaints, U.S. Agriculture Secretary Tom Vilsack produced a civil rights fact sheet on “USDA Accomplishments 2009-2012.” As of July 2014, the USDA has announced grants to help veteran and farmers of color get started in the industry. Despite these efforts, a profound distrust of USDA offices and officials continues.
Reparations and the white environmental movement
Ta-Nehisi Coates recently published a piece on “The Case for Reparations” in the May 2014 issue of Atlantic. Coates begins by explaining how government programs, instituted from the end of slavery to the present, systematically denied, stole or swindled African-Americans out of their land and home ownership.
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In June 2014, Carolyn Finney, a geographer at the University of California Berkeley, published “Black Faces, White Spaces: Reimagining the Relationship of African-Americans to the Great Outdoors“ in which she redefines African-Americans’ long and profound relationship to the environmental movement, though it has largely been invisible or ignored. Through her own family’s story of land dispossession and those of others, Finney has collected the stories of unseen pioneering African-Americans and their diverse connection and commitment to the great outdoors. Her research reinserts African Americans back into the predominantly white environmental movement narrative in the United States.
And finally, the Green 2.0 Working Group published The State of Diversity in Environmental Organizations: Mainstream NGOs, Foundations & Government Agencies in June. The report concluded that a green ceiling for people of color; unconscious bias, discrimination, and insular recruiting practices; and a lackluster effort and disinterest in addressing diversity still exist in environmental organizations across the country.
Finney’s book, Coates’ article and The State of Diversity In Environmental Organizations Report reveal a historical context that have allowed exclusion to persist to this day. Both Finney and Coates begin and end with land ownership and dispossession, and both elegantly shine a light on African-Americans and other people of color. They make visible the invisible, and they make people of color the main story.
Main photo: Cynthia Hayes is the founder of the Southeastern African American Organic Network, or SAAFON, based in Savannah, Ga. Credit: Sarah Khan
If you shop in mainstream grocery stores, you have probably only eaten one variety of garlic — or maybe two, California Early and California Late. Both are soft-neck cultivars with a middle-of-the-road flavor.
But there are hundreds of garlic varieties, and more and more small farmers are growing the pungent hard-neck cultivars, as well as other soft-neck cultivars from around the world. And what better way to experience a world of garlic flavors than to do a side-by-side garlic taste test.
I recently was host of such a garlic tasting with friends, neighbors and farm hands. We prepared eight garlic varieties, and with the seriousness of a wine-tasting, recorded the aroma and taste of each variety, raw and roasted.
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As it turned out, tasting that much garlic over an hour or so led to euphoric and mildly mind-altering effects similar to those you might experience tasting wine. We also learned that the taste of a raw clove can depend on whether you get an outer surface slice or an inner core slice (the latter is much hotter). And we learned that taste is also dependent on how soon after harvest you are eating the garlic, since it is juicier and milder when it’s first harvested, and as it dries down, the flavors get concentrated. Growing conditions also affect taste, and in some weather and soil conditions, traditionally hot garlic can be mild, and mild garlic can turn hot.
All of which is to say, after reading our tasting notes below, go out on your own or with some friends to explore the wide world of garlic. You might even want to work your way through the 293 varieties of garlic gathered from around the world and kept at the USDA Agricultural Research Service’s collection in Pullman, Wash.
FRENCH RED (Hardneck, Rocambole Type)
Aroma: Light and tangy, spicy
Taste (raw): Immediate bite on tongue like a hot radish; crunchy jicama texture; refined flavor after the initial hot burst; nicely balanced
Taste (roasted): Very mild; almost no garlic flavor; very faded; reminiscent of mashed potato with mild garlic butter
GERMAN EXTRA HARDY (Hardneck, Porcelain Type)
Aroma: Almost no aroma
Taste (raw): Very hot; sticks with you; long burn; mineral, iron, blood overtones; unashamed and ready for action
Taste (roasted): Caramelized; like a sweet garlic pudding
GERMAN RED (HARDNECK, Rocambole Type)
Aroma: Strong, classic garlic
Taste (raw): Mellow beginning, spice creeps up later; very delayed reaction with strong kick at the end; warming, buttery flavors before the kick
Taste (roasted): One of the very best when roasted; crème brulee with a hint of earthy musk
INCHELIUM RED (Softneck, Artichoke type, found on the Colville Indian Reservation in Washington)
Aroma: Mild garlic aroma
Taste (raw): Very mild taste but with a major kick at the end; fairly one-dimensional, somewhat sterile, watered-down garlic flavor
Taste (roasted): Sweet but not interesting; reminiscent of Wheaties or puffed rice that sat in milk too long
KOREAN RED HOT (Hardneck, Rocambole type)
Aroma: A lot going on, deep, complex, varied, and very hard-to-define aromas
Taste (raw): Sassy! Complexity of a good Sriracha; complex with end kick of heat and a hint of chives
Taste (roasted): Complex and balanced; dressed or undressed, hands down the best; even vampires can’t resist it
MUSIC (Hardneck, Porcelain type, Italian variety brought to Canada by Al Music in the 1980s)
Aroma: Mild, crisp aromas
Taste (raw): Very crisp crunch; earthy, smoky, round flavors; a little bit of a radish bite and slight end kick; very delayed response, medium horse radish heat; wasabi factor up your nose, volatile elements take over nasal passages, pervasive, invasive, good for sinus issues
Taste (roasted): Sweet and pungent
NEW YORK WHITE (Softneck variety)
Aroma: Nice perfume.
Taste (raw): Very intense bite/burn, really sharp, very hot at first, then long slow mellowing; spicy and lingering
Taste (roasted): Garlic’s garlic, hint of licorice, nice balance, retains its kick even when roasted
RUSSIAN RED (Hardneck, Rocambole type)
Aroma: Spicy and earthy
Taste (raw): Very strong flavor and the most heat of all, burns entire inside of mouth, almost painful, ooh mama, I’m completely buzzed
Taste (roasted): Floral and nicely balanced.
And the overall winner at our garlic tasting was . . . Korean Red Hot. But don’t take our word for it. Seek out a half-dozen varieties from local farmers and do your own taste test.
Main photo: Garlic-tasting leads to a euphoria that is similar to a wine tasting. Credit: Terra Brockman
Row after row of tomatoes fairly glowed from the wooden folding tables: pointy tipped Pittman Valley Plums, pale yellow Dr. Carolyns, globe-shaped Nepals and hearty Cherokee Purples. It was a rainbow-like assortment of 100 varieties that bore little resemblance to the bland, identical crimson globes in the supermarket aisle. The crowd was enthusiastic as it tasted, shared, argued and traded information, specimens and seeds.
I was at Monticello’s Harvest Festival at the tomato tables of The Southern Exposure Seed Exchange, an organization at the forefront of the heritage seed movement. It’s been working with gardeners and seed savers for nearly 40 years to help preserve our garden and food heritage. And there’s possibly no better place to celebrate these goals than the home of Thomas Jefferson, America’s Founding Foodie.
Now in its eighth year, Monticello’s Harvest Festival was founded by Ira Wallace, one of the current owner/workers of Southern Exposure Seed Exchange. The festival, hosted by the Thomas Jefferson Foundation and Southern Exposure Seed Exchange, is a mixing bowl for chefs, gardeners and seed savers from across the country. For Wallace, it’s a community-building experience. Wallace admits that working in the sustainable food world can be tough sometimes, but that the festival is a great reminder of why she does what she does.
“Some days you feel really lonely and now I’ve found my tribe,” she said.
That tribe is a fascinating one that places passionate amateur and international experts on equal footing. At Monticello, I witnessed amateur seed savers discuss their process with internationally recognized authors. I came home with a vinegar mother — a starter for homemade vinegar — from one of America’s top winemakers.
Seed Exchange impact
For Wallace, that’s the point.
“This is for the people,” she said of the festival, “it’s not a scientific thing.” In fact, the location at Monticello only seems to highlight the ideals of Jefferson, who saw America’s future as a land of independent farmers. You may have only a suburban backyard or an urban window garden, but Wallace pointed out: “We want people to know that you don’t have to have a hybrid plant to have a good garden. Having some of your own seed gives people independence.”
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Craig LeHullier is a great example of the impact of the Seed Exchange. A cheerful man with a graying beard, LeHullier is the father of the tomato variety called Cherokee Purple. In 1990, the Raleigh, N.C., native received an envelope of tomato seeds from a friend in Tennessee, with a note saying this was a single variety grown by a family in Tennessee for more than a century. They thought the tomatoes were originally grown by the Cherokee Indians before that. LeHullier planted the seeds and discovered an ugly purple monster that turned out to be one of the most delicious tomatoes he’d ever tasted.
LeHullier donated his seeds to the Southern Exposure Seed Exchange, and was given the honor of naming the variety. The Cherokee Purple has gone on to become a favorite across the United States. This is the seed-saving tribe at work: salvaging a nearly lost varietal before it disappears. As LeHullier said: “You gotta give it away so it never goes away.”
This is the essence of the Monticello Harvest Festival — and the thousands of festivals and seed swaps like it across the country. I witnessed Aaron Keefer, the culinary gardener at California’s French Laundry restaurant, in a passionate discussion about heirloom rice with Glenn Roberts. Roberts is the founder of Anson Mills, a South Carolina champion of traditional American grains and milling techniques.
Heirloom rice species are beginning to catch the attention of high-end sustainable restaurants. Roberts said there are important reasons to maintain grain diversity — and you can find it in Jefferson’s era.
Jefferson had been badgering the local farmers for decades, insisting that they expand their rice-planting beyond a single variety. In 1827, South Carolina rice farmers faced a blight — destroying nearly the entire rice crop of the young nation. Fortunately, smaller farmers had saved seeds from other rice species and Carolina rice culture endured. “Diversity was the answer to success,” Roberts said. “At the time, rice farmers failed to listen and suffered the consequences.”
There was a deep knowledge base at the festival, and endless passion for a variety of food-related topics. The excitement of the speakers as they met and interacted was infectious. Here the teachers and students exchanged roles in the blink of an eye. Festival speakers wandered through vendor stalls and attended the lectures of other speakers. Anyone with a handful of seeds was an expert — at least at growing that single plant.
My mouth watered when I bit into a juicy purple globe at the overflowing tomato table — a variety grown by Jefferson himself. Wallace sent me home with a packet of Prudens Purple seeds to grow my own. I was equally excited by the fat Cherokee Purple handed to me by LeHullier.
Back at home I shared it with my husband and saved the seeds in a small envelope. Wallace’s vision of independent gardeners has deep roots — and it’s working.
“The focus is sustainability and bringing new plants to American culture,” she said. “That’s what Jefferson did.”
Main photo: Ground zero for heritage seed savers: Thomas Jefferson’s Monticello. Credit: Susan Lutz
The way to make a small fortune in wine, they say, is to start with a large one. The phrase comes to mind as I taste the first vintage at London Cru, the eccentric, possibly uneconomic, but very serious urban winery in southwest London: the first in the UK capital.
London Cru follows a pattern of urban wineries such as 8th Estate in Hong Kong and New York’s City Winery, buying in grapes and vinifying them in the city. It is the brainchild of the keen young team that surrounds Cliff Roberson, a 74-year-old wine merchant of considerable renown.
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He started the importer Buckingham Vintners in 1974, and in 1991 opened his flagship shop, Roberson Wine, in London’s Kensington district. By 2004, he’d sold all of his shares in Buckingham (by then one of the UK’s biggest wine companies, selling 40 million bottles a year) to the European wine group Schenk, to focus on the retail side of the business.
A couple of years ago, Roberson “got itchy” as he put it. When his right-hand man, Adam Green, suggested they set up a winery, he was interested.
“Ninety-nine out of a hundred businessmen would have run a mile,” Green says. “Cliff is that one in a hundred who saw the possibilities.”
From warehouse to urban winery
They enlisted as a partner an itinerant entrepreneur, Will Tomlinson. With a million-pound start-up fund, they equipped a former gin distillery in Fulham that served as Roberson’s warehouse with five open-topped stainless steel fermenters and a barrel cellar. The capacity: 2,500 cases, They hired Australian winemaker Gavin Monery, whose résumé includes premium wineries such as Cullen and Cape Mentelle in Margaret River, Chave in Hermitage, and Remoissenet and Alex Gambal in Burgundy.
Roberson, a company with annual wine sales of 10 to 12 million pounds through retail and the restaurant trade, and with a fine wine broking arm, has access to premium producers in every wine region of the world.
“Most of the guys we are buying grapes from, we import their wines anyway,” Monery says.
So he can control harvest dates (they pick early for freshness), and quality. To ensure they get exactly what they want, they pay handsomely — more than double the going rate, in some cases.
The first vintage, the 2013, consists of four wines: a Chardonnay, a Cabernet Sauvignon and a Syrah from Roussillon, and a Barbera from Piedmont. Monery has sourced three more for 2014, a Syrah and a Garnacha from Calatayud in northeastern Spain, and a white English grape Bacchus, from Sandhurst Vineyards in Kent. Labels are minimalist: the wines are called SW6 (London Cru’s postcode) White Wine No. 1, Red Wine No. 1, and so forth. For reasons that are difficult to fathom, the UK’s Byzantine food laws forbid the mention of vintage or grape variety on the label.
A long journey by refrigerated truck
When the grapes are picked, they are transferred immediately to refrigerated trucks, which then make the 36-hour journey through mainland Europe, over the English Channel and into the winery. The trucks are key to the operation, Monery says. A fleet of such vehicles buzzing back and forth through Europe can’t come cheap. Is this a viable business model?
“Well,” Green says with a smile, “it’s not the safest or the most rational business plan you could come up with, but, equally, it’s one that we all thought was interesting. We are thoroughly aiming to offer our investors a good return, and they see the aesthetic pleasure of being involved, and of bringing something genuinely new to London.”
Indeed, it is aesthetically pleasing to be in a fully functioning winery — complete with pungent aromas of oak and fermentation — in the middle of London. And the wines themselves? I don’t know what I was expecting from French and Italian varietals vinified in Fulham by an Australian, but I found them fresh, bright, charming, and loaded with varietal character.
It’s a pity that the 2013 is made in such tiny quantities — far fewer than 1,000 cases in all, and they are down to their last bottles. There’s a small fortune to be made here.
London Cru wines
All about $24 (£15) , available from the winery’s website.
SW6 White Wine 1 – Chardonnay: Bright, fresh, rather exotic nose with nice creamy roundness, this mitigated on the palate by brisk and precise acidity cutting through crunchy apple and some high tropical notes. Charming.
SW6 Red Wine 1 – Syrah: Picked early at 12 degrees alcohol. Delicate white pepper nose followed by a savory palate with dark fruit topped with ripe black cherry. Soft tannins with grip dissolve into lovely mouth-watering juice. Excellent.
SW6 Red Wine 2 – Barbera: Ruby red hue, bitter cherries on the nose, dancing acidity, tannins that are dry, even dusty, quickly releasing gouts of mouth-watering juice leaving a memory of ripe fallen damsons. Fresh, wild and utterly beguiling.
SW6 Red Wine 3 – Cabernet Sauvignon: Aromas of leaf and nettle that swirl out of the glass like a genie from a lamp. Classic blackcurrant leaf palate, tannins with grip and heft, scent of menthol alongside the hedgerow fruit, lots of juice on the finish. The best of a very strong quartet of wines. Bravo.
Main photo: In London Cru’s urban winery, workers led by winemaker Gavin Monery prepare Chardonnay grapes for pressing. Credit: Ian Sterling/London Cru
The purple skin of the Kavak fig is so thin that the fruit can be eaten whole, without peeling — and so fragile that it cannot be transported long distances. One of the few places this Istanbul delicacy is grown is a small market garden (known as a bostan in Turkish) in Rümeli Kavağı, a windswept waterfront settlement near where the Bosphorus Strait opens into the Black Sea.
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“It’s probably the last historical bostan along the Bosphorus, just 100 meters from the water. It’s registered as green space, but threatened with development because of the third Bosphorus bridge being built nearby,” explains Aleksandar Sopov, a Harvard University Ph.D. candidate in history and Middle Eastern studies who is researching Istanbul’s Ottoman-era agriculture.
Fruits and vegetables were once widely grown within city limits, with many neighborhoods becoming well known for their specialty produce. Istanbul old-timers still wax poetic about the flavorful romaine lettuce of Yedikule, near the Byzantine city walls; the fragrant strawberries grown in the Bosphorus village of Arnavutköy; and the cucumbers from Çengelköy, along the Asian side of the strait, and from Langa, now part of the gritty central-city Aksaray neighborhood.
As recently as 1900, historical sources indicate, Istanbul was home to more than 1,200 market gardens covering as many as 12 square kilometers. Today, most have been plowed under and paved over — and most of those that remain face the threat of a similar fate. But the wheels of urbanization and development that began churning vigorously in the 1970s and 1980s have more recently also spurred a grass-roots resurgence in urban food growing.
The Tarlataban garden in the Rümeli Hisarı neighborhood was among the first in this new wave.
“When a Starbucks was opened at Boğazici University, there was a protest against the increasing food prices and commercialization on campus and some of us said, ‘Let’s see if we can grow our own food instead,’ ” garden volunteer Pınar Ercan recalls as she sits on a tarp picking chard seeds from a stack of dried stalks and gathering them in a jar. “We didn’t know if we could do it or not.”
Three years later, the small plot of land on a woody, remote corner of the university campus supplies produce to a student-run collective kitchen and serves as a laboratory for seed saving, composting and other sustainability initiatives. From a distance, the growing area looks like a wild tangle of plants, but move in closer and bright purple eggplants, red tomatoes and green peppers emerge from their vines, while robust melon and squash flourish in the undergrowth. (Crop diversity and rotation are notable characteristics of traditional bostan, which typically yield 15 to 20 different types of produce a year.)
A small group of volunteers tends the Tarlataban garden each week using techniques derived from the environmentally friendly practice of permaculture. Learning as they go, they have recently been sharing the knowledge they have acquired with students from other local universities who want to start similar projects on their campuses.
Demonstrations spur urban gardening projects
Istanbul’s new urban-gardening movement got a dramatic boost last year, when mass protests broke out in response to the threatened destruction of a centrally located green space to make way for a shopping mall. During the week or so that demonstrators occupied Gezi Park, some of them planted a small vegetable garden along its northern edge. After the park was cleared by police, similar gardens began to pop up around the city.
“Many places were cultivated after Gezi — empty plots of land owned by city municipalities and often threatened by development,” Sopov says.
In the Cihangir neighborhood, a short walk from Gezi Park, the Roma Bostan sits on a vacant hillside with a million-dollar view of the city, next to a staircase often crowded with young beer drinkers and littered with the broken bottles they leave behind. A sign on the fence surrounding its cornstalks and cabbage heads reads: “In the summer of 2013, this area was cleared of garbage for the first time. The soil was treated, planting beds created, and vegetables and healing herbs planted from local seeds. … It is kept alive by the collective effort of neighborhood residents. We await your support to keep it clean and protected. …”
Across the water, on the Asian side of the city, residents of the Kadıköy district have rallied, so far successfully, to keep their postage-stamp-sized Moda Gezi Bostan from being covered with asphalt for a parking lot.
“It’s all totally free — people plant and take whatever they want,” says a local who ambles up to chat with a visitor.
Small in scale and tended by hobbyists, these community plots can’t make up for the destruction of the historical bostan whose gardeners passed down a lifetime of knowledge from one generation to the next and fed the city for so many years with the produce they grew to sell at local markets. But the Tarlataban garden’s Ercan and others hope they might just be able to point Istanbul in a new direction.
“We understood after Gezi that we can be an example,” she says. “We’re trying to make what we need for ourselves, and the garden is a way to show people a more sustainable model for living.”
Main photo: Piyale Paşa Bostan in Istanbul. Credit: Jennifer Hattam
On a recent visit to Northern California, I wanted to see how art and wine mix in Sonoma County’s famed wine country. My sister, who works in public relations for the wine industry, took me to visit one of her clients, Paradise Ridge Winery. The Santa Rosa vineyard has a view of many appellations in Sonoma County. The fog, responsible for the deep flavor that imbues the Paradise Ridge Winery wines with their distinctive tastes, was just rolling in. There was a crescent moon. And as a complement to the divine Sauvignon Blanc I was drinking, the evening’s festivities included a tour of the winery’s sculpture gardens that change annually.
Marking the winery’s 20th year, the new exhibit in this natural outdoor gallery — the 20@20 Sculpture Exhibition — is inspiring, with many pieces created by Burning Man artists. (Burning Man is a weeklong annual event that began in San Francisco’s Baker Beach and migrated to the Black Rock Desert in northern Nevada.) The food we enjoyed was from Rosso Pizzeria, cooked on site in a state-of-the-art pizza oven, and made with homegrown tomatoes, herbs and Sonoma County cheeses.
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Sonoma theater production
The night also included the first presentation in the newly built “Field of Dreams” amphitheater, which had been created for Transcendence Theatre Company (TTC), a nonprofit theater company in Sonoma that brings Broadway stars to wine country to entertain in open-air venues. This year’s, “Oh What a Beautiful Mash-Up,” starring Stephan Stubbins and Leah Sprecher, both well known to “Broadway Under the Stars” concerts, was a funny, touching and uplifting evening and a great beginning for Walter Byck, a founder of the winery and the man behind the amphitheater, who intends to have the artists perform at the winery each summer.
Recently Transcendence was named Theater of the Year by Broadway World San Francisco for its 2013 Season. The company is made up of musical theater artists with Broadway, national and international tour, and film and television credits. TTC’s summer season includes the “Broadway Under The Stars in Jack London State Park” and the “Transcendence Artist Series” concerts, as well as the Broadway Kids Camp, “Skits Under The Stars” community nights, and community service, engagement and education programs throughout the entire Sonoma Valley.
Through an innovative arts and parks partnership, TTC is partnering with a nonprofit park operator, the Valley of the Moon Natural History Assn., to bring live theater and cultural education programming into Jack London State Historic Park in Glen Ellen, Calif.
Paradise Ridge’s beginning
Paradise Ridge is a 156-acre estate owned by the Byck family, and established in 1978. The estate’s integrity was initially maintained by planting only 17 acres of vines in and around the majestic oaks and the other established trees, none of which were cut down.
With the severe drought currently affecting California, Paradise Ridge Winery and other vineyards across the state have put in place conservation measures to preserve their aquifer. Dan Barwick, Paradise Ridge’s winemaker and a member of the Byck family, says “the most important concern for the vineyard this year is maximizing water efficiency while maintaining healthy soils and vines.”
“One of the great fortunes of our paradise is that we are self-sufficient with the water for our vineyard, winery and all our hospitality efforts. Our water is completely independent and we use it mindfully, appreciating the scarcity of this natural resource,” Barwick says. “In the vineyard during drought years, we deeply soak the vines in the winter to allow the route system to deepen and spread so that when vines awaken in the spring they will be strong and vibrant. Our access to estate lake water allowed us do this in December and January, ensuring healthy vines as we moved into the 2014 vintage.”
“During the rest of the year, we water our vineyards in response to the needs of each vine, as opposed to a set regime of irrigation. We have recently overhauled our irrigation to pinpoint specific zones. We now have the ability to water only those areas as needed, as opposed to irrigating the entire block,” Barwick says. “These changes allow us to irrigate far more efficiently and save hundreds of thousands of gallons of water per year.”
Winery’s water conservation methods
Paradise Ridge Winery also had plans to cultivate a sustainable vegetable garden in 2014 to supply their winery, weddings and special events with produce, but because of the water shortage, they are delaying that venture.
The Herb Garden & Wine Sensory Experience established at the Tasting Room in Kenwood, Calif., by Annette McDonnell is a natural attraction for the winery. The idea of matching Paradise Ridge wines with various herbs is innovative. “Herbs like lemon basil, known to have citrus aromas often associated with Sauvignon Blanc, are also found in Chardonnays and Rieslings. The citrus will bring out the bright qualities in white wines while helping highlight fruit characters,” says McDonnell.
The sensory experience was created to showcase the chemistry of the wines and their relationship with herbs as well as cuisine. The garden has been divided into four areas and wine can also be broken down into similar groups:
Bitter – High acid, low to no sugar
Bright – High acid, low sugar
Savor – Moderate acid, moderate sugar
Sweet – Low acid, high sugar
The herb-and-wine experience encourages you to trust your palate when pairing wine and food.
Paradise Ridge Winery was a good way to begin my fun and educational trip through Sonoma wine country. The vineyard offered a complete wine-country experience: tasting superb Russian River Valley wines that had been paired with thin-crust pizza made with fresh herbs, taking in the magnificent view of the vineyard while strolling among world-class art in the outdoor gallery, and being entertained by Broadway stars performing under a crescent moon.
Main photo: Visitors enjoy the outdoor sculpture garden at the Paradise Ridge Winery in the Russian River Valley of Sonoma County, California. Credit: Paradise Ridge Winery