Hybu Cig Cymru Scholarship

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  • AMFEC and the secret salami.

    Earlier in the year I attended the 33rd Annual Sausage and Processed Meats Short Course at Iowa State University. There, I met Darian Ahler a Design Engineer from the American Food Equipment Company. As I knew I’d be in the Bay Area I dropped him a message to see whether…

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  • The Edible Schoolyard, Chez Panisse and Berkeley Farmers Market

    Forty years ago Alice Waters opened her Berkeley restaurant Chez Panisse. Since that time she’s had a huge influence on the American culinary scene – both in the way that food is bought and the way it’s cooked. My friend Mathew, who I was staying with in Vancouver lent me…

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  • Big Ag

    A few days back I saw a great advertisement in the cinema – it was a beautiful animation about the demise of small scale farming and the rise of Big Ag (corporate farming). I’ve been to see a variety of breeders and producers along the trip, and by and large…

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  • A Fatted Calf, a spot of Heritage and some Laundry.

    After an early start yesterday I had a lazy morning today. I took the mountain road from Suisun Valley over to Napa, driving through olive groves, vineyards and pasture with the smell of wild sage and eucalyptus in the air. It was quite breathtaking. First stop of the day was…

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  • Suisun Valley Farm and some great coppa.

    I must have brought the rain with me from Wales. As I headed out of the motel at seven in the morning a grey drizzle had descended over Northern California. It felt more akin to a Welsh winter than an American Fall.I was headed to see Shane Petersen in the…

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  • Travel days and jelly bean finished pork…

    Sunday was meant as a day of rest, but due to a miscalculation on my part it became a travel day. My next appointment was in the Bay Area, so I had two days to do about eleven hours worth of driving. I took to the road through Central Oregon and…

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  • Tails and Trotters

    The main reason for attending the PSU Farmers Market was to have a chat with Aaron Silverman from Tails and Trotters. Oregon produces over 90% of the US hazelnut crop, and T&T have put their own distinctive identity on their pork by using hazelnuts as a finisher. It’s a distinctive Northwestern…

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  • PSU Farmers Market

    Up early to attend the Farmers Market at Portland State University. I’d planned on being there by 8:30 but I’d forgotten the Link Labs t-shirt that David had given me to pass on to Aaron at Tails and Trotters (who supplies him with some of his meat) – so back I…

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  • Good things come in pink boxes… at Voodoo Doughnuts.

    Sadly, I didn’t get one of their pink boxes, but I did get some good things. Voodoo Doughnuts was a must visit recommendation from an old Uni friend so after dinner I thought, what better way to end the evening? There was one donut in particular that I wanted to try…

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  • Olympic Provisions, Westside and Eastside

    One of the key places that I wanted to visit during the trip was Olympic Provisions. The online buzz for the company’s products is incredible, and having arrived in Portland, everyone, and I mean EVERYONE keeps on asking “Have you been to OP yet?”. Olympic Provisions is the first USDA…

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  • I wish we had a KitchenCru

    Final appointment of the day was to take a look at KitchenCru. I’d heard about the facility from Tails and Trotters who use it as a base for their production and who also use the facility for retail sales once a week. The facility is the brain child of Michael…

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