Giveaway: Get an Artisan Tea Sampler from Beard House Purveyor Mighty Leaf Tea!
As our schedules return to revved-up status after the easygoing weeks of summer, we’re called back to the pleasures of sipping on a mellow mug of tea after a long day. To help you maximize these relaxing moments, we’re teaming up with our fine tea purveyor, Mighty Leaf Tea, to give away 500 free samples of their amazing artisan teas!
Mighty Leaf recognizes that the purest, most natural ingredients deliver the richest tea flavors and unforgettable sensory experiences. Their artisan-crafted blends of whole leaf tea touch all the senses, blending together whole tea leaves, fruit, spices, and blossoms—flavors too big for ordinary tea bags. Mighty Leaf teas are always whole leaf teas, never cut, torn or crushed, and are wrapped in simple, artisan-crafted tea pouches, which are made from fully biodegradable materials.
The San Francisco–based company is giving away the following sampler to 500 members of the JBF community: 1 iced
Q & A with JBF Award Winner Julian P. Van Winkle III
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.
The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?
Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.
JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?
JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My
News Feed: October 3, 2011
LA-based designer has fashioned the meat-lace and other food jewelry. [LAT]
The story of a failed attempt to patent PB&J. [Good]
Saveur curates a list of great global food blogs from around the planet. [Saveur]
Andrew Zimmern translates daring eats into meals for the not-so-brave. [F&W]
... Read more >
On the Menu: Hamptons Classic
Joseph Realmuto
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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