Thanks to Dan and Angie Bastian of Angie's Kettle Corn, I'm happy to report that Bent River will be a part of a Minnesota gift basket going to Martha Stewart and her producers.
They are taping the show today that will air on Thursday featuring gluten free products. Congratulations to a home-grown business that is going big time! I've known the Bastian's for many years, and this could not be happening to a more deserving, kind couple.
Thanks again, Dan and Angie, and all the best!
Tuesday, January 25, 2011
Tuesday, December 21, 2010
2010
It's almost over. A year of more highs than lows, 2010 draws to a close and I have just a few moments to reflect.
The last few months have been a whirlwind. First, there was a heavy production schedule to meet holiday demand. December has been filled with "demo" visits, with a flurry more before Christmas. Look for us tomorrow afternoon at Kowalski's in Eagan and Oak Park Heights, and Byerly's in St. Louis Park. On Thursday, we'll be at Lund's in Wayzata and Kowalski's in Woodbury. Finally, on Friday, look for us at Just Food in Northfield over the lunch hour, and Cub Foods West, right here in Mankato, from Three to whenever I run out of gas.
There have also been a large number of mail orders to attend to. I love shipping out cheese to places like New York City, thinking our tiny business has made it to the Big Apple.
And, thanks to Co-op Partners, a shipping outfit in St. Paul, our reach has expanded on the retail level as well. You can now find us at Co-ops in Rochester, Duluth, Madison, Wisconsin, Sioux Falls, South Dakota, and Iowa City, Iowa. We're interstate, man.
After Christmas, the girls and I will head to New Mexico to visit family. I'm looking forward to the time away, but don't want to dwell on it too much, because our Open House is tonight and there's much to be done. If you are anywhere nearby, please brave the cold and snow--there will be food, wine provided by Minnesota Wine Club, and great music from Fish Frye, official band of Alemar Cheese. The event runs from Seven to Nine.
Thanks to everyone who helped make this year a success, and I can't wait to see how 2011 unfolds!
The last few months have been a whirlwind. First, there was a heavy production schedule to meet holiday demand. December has been filled with "demo" visits, with a flurry more before Christmas. Look for us tomorrow afternoon at Kowalski's in Eagan and Oak Park Heights, and Byerly's in St. Louis Park. On Thursday, we'll be at Lund's in Wayzata and Kowalski's in Woodbury. Finally, on Friday, look for us at Just Food in Northfield over the lunch hour, and Cub Foods West, right here in Mankato, from Three to whenever I run out of gas.
There have also been a large number of mail orders to attend to. I love shipping out cheese to places like New York City, thinking our tiny business has made it to the Big Apple.
And, thanks to Co-op Partners, a shipping outfit in St. Paul, our reach has expanded on the retail level as well. You can now find us at Co-ops in Rochester, Duluth, Madison, Wisconsin, Sioux Falls, South Dakota, and Iowa City, Iowa. We're interstate, man.
After Christmas, the girls and I will head to New Mexico to visit family. I'm looking forward to the time away, but don't want to dwell on it too much, because our Open House is tonight and there's much to be done. If you are anywhere nearby, please brave the cold and snow--there will be food, wine provided by Minnesota Wine Club, and great music from Fish Frye, official band of Alemar Cheese. The event runs from Seven to Nine.
Thanks to everyone who helped make this year a success, and I can't wait to see how 2011 unfolds!
Wednesday, October 27, 2010
New Article from The Mix
The Mix Magazine just released their November-December issue. I had a great conversation with writer Susan Palmquist; she did a lovely job on this article. Thanks so much to all the Co-op members who support Alemar Cheese!
http://www.themix.coop/?q=node/789
http://www.themix.coop/?q=node/789
Wednesday, October 20, 2010
Ruminations
Oh, come on, you've got to let me get away with it, just this once.
I've been a wayward blogger for quite a while now. I've meant to post an item any number of times, but something consequential or otherwise seemed to pop in my head and there it went.
Also, I've come to the conclusion that it's much easier to write about the beginning of a venture than the early-middle part. In the beginning, there is so much more drama, so many more highs and lows.
But press on we must. There have been lots of great experiences and meaningful observations over the past few months, so in no order, here are a few:
--We have wrapped up our farmers' market season in Minneapolis. The shear number and remarkable diversity of people passing by was always interesting, occasionally hilarious, and, a few times, scary. Sampling and selling directly to the public was worthwhile economically and spiritually, and we look forward to getting back out there when the snow melts in 2011. Alex was a stalwart employee, and Mari pitched in a few times, too, when she could afford a day away from swimming. This allowed me to dash out deliveries during the mid-afternoon lull, saving Alemar Cheese time and money. Some mornings before the market I'd feel a bit listless and perhaps grumble a discouraging word, but without fail I felt energized and enthusiastic by the time we were packing up for the day. We are planning to add a Saturday market next summer: stay tuned.
--The Holidays are just around the corner, and I'm ramping up production to meet expected demand. Additionally, "demo season" has officially begun, and save a rare weekend or two, we'll be out sampling and spreading the good word until Christmas. Recently we've been at Valley Natural Foods in Burnsville, Surdyk's Cheese Shop, Kowalski's Grand Avenue, Mississippi Markets and Grass Roots Gourmet. Look for us at the Grand Opening of the new Linden Hills Co-op (a gorgeous new store) from 3-5 p.m. this Saturday. I'll try to do a better job of announcing our schedule over the coming months.
--Why does it take ten compliments to wash away one criticism? Actually, I'm getting better at dealing with this. My most recent rejoinders to the thankfully rare soul who says she isn't wild about Bent River: "I guess that's why they make a thousand kinds of cheese.", or "I still love you anyway.".
--Lucille's Kitchen Garden Preserves from St. Paul is my new favorite topping for Bent River. The Raspberry Pepper jam, with Bent River on crusty baguette tastes so good. Lots of flavors and textures going on, all of it good.
That's it for now. Thanks for playing along, and I hope our paths cross soon.
I've been a wayward blogger for quite a while now. I've meant to post an item any number of times, but something consequential or otherwise seemed to pop in my head and there it went.
Also, I've come to the conclusion that it's much easier to write about the beginning of a venture than the early-middle part. In the beginning, there is so much more drama, so many more highs and lows.
But press on we must. There have been lots of great experiences and meaningful observations over the past few months, so in no order, here are a few:
--We have wrapped up our farmers' market season in Minneapolis. The shear number and remarkable diversity of people passing by was always interesting, occasionally hilarious, and, a few times, scary. Sampling and selling directly to the public was worthwhile economically and spiritually, and we look forward to getting back out there when the snow melts in 2011. Alex was a stalwart employee, and Mari pitched in a few times, too, when she could afford a day away from swimming. This allowed me to dash out deliveries during the mid-afternoon lull, saving Alemar Cheese time and money. Some mornings before the market I'd feel a bit listless and perhaps grumble a discouraging word, but without fail I felt energized and enthusiastic by the time we were packing up for the day. We are planning to add a Saturday market next summer: stay tuned.
--The Holidays are just around the corner, and I'm ramping up production to meet expected demand. Additionally, "demo season" has officially begun, and save a rare weekend or two, we'll be out sampling and spreading the good word until Christmas. Recently we've been at Valley Natural Foods in Burnsville, Surdyk's Cheese Shop, Kowalski's Grand Avenue, Mississippi Markets and Grass Roots Gourmet. Look for us at the Grand Opening of the new Linden Hills Co-op (a gorgeous new store) from 3-5 p.m. this Saturday. I'll try to do a better job of announcing our schedule over the coming months.
--Why does it take ten compliments to wash away one criticism? Actually, I'm getting better at dealing with this. My most recent rejoinders to the thankfully rare soul who says she isn't wild about Bent River: "I guess that's why they make a thousand kinds of cheese.", or "I still love you anyway.".
--Lucille's Kitchen Garden Preserves from St. Paul is my new favorite topping for Bent River. The Raspberry Pepper jam, with Bent River on crusty baguette tastes so good. Lots of flavors and textures going on, all of it good.
That's it for now. Thanks for playing along, and I hope our paths cross soon.
Tuesday, August 17, 2010
Tour de Farm
Dinner at Cedar Summit with Tour de Farm was perhaps my favorite meal of 2010. Two different ages of Bent River were served with a house-made cracker and rhubarb preserves. Check out a video of the event (thanks to Cedar Summit Farm for putting it together!)...
http://www.cedarsummit.com/tour-de-farm-2010/
http://www.cedarsummit.com/tour-de-farm-2010/
'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota
A nice post from Minnesota Monthly blogger and "follower" Reetsyburger (great name!).
'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota
'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota
Monday, July 19, 2010
A Photographer Visits
Stephen Haynes emailed me some time ago, mentioned he was a fan, and wanted to know if he could capture a day in the life of a cheesemaker. Besides being a very talented guy, he was a pleasure to get to know. Click on the link to the right to see his photos.
Subscribe to:
Posts (Atom)