The spirits industry is booming and the number of distilleries across the U.S. is growing. The Distilled Spirits Council of the United States reported record spirits sales in 2017, with a four percent increase for a total of $26.2 billion. While the majority of American distilleries are male-owned, the number of women helming the stills is on the rise. Since March is National Women’s Month, we’re featuring seven women who are shaking up the status quo. Here, they share some of the highs and lows of their work.
Salt is the stuff of life. It infuses our oceans, which average 3.5 percent salinity. It’s in our bodies, too: a typical-sized adult is comprised of around 100 grams of sodium chloride. Of course, salt has long been used for preserving and seasoning food, but it’s responsible for more than keeping grub fresh and flavorful. Humans need to ingest salt to live, something our ancestors must have guessed; salus, the Latin word for health, originated from sal(salt). Among other bodily functions, sodium helps our muscles to contract and our blood to circulate. It’s crucial to preventing dehydration, too.
Sonoma County,California has already earned a reputation as one of the world’s best wine producing regions. Its aim is to seize another title: First 100 percent sustainable wine region in the United States.
A popular destination for travelers who love good food, good wine and good conversation with local wine producers, Sonoma County is home to wine grape growers with an uncommon commitment to sustainability. These folks are passionate about their commitment to protecting the gifts Mother Nature has provided in northern California and ensuring resources remain bountiful for generations to come.
If your favorite excuse to jump on a plane is to get to a foodie experience that’s unmistakably unique to a place, then consider this your round-up of where to plan your next several trips.
From dishes inspired by years of tradition to modern creations, you may find your mouth starts watering as you read.
Even better: Not only do these destinations offer something worth savoring, they’re all pretty cool to visit in general.
San Francisco’s restaurant scene is known for three main types of cuisine: California, fusion, or both. Local and sustainable ingredients are routinely showcased; it’s common to find names of farms and vineyards featured alongside menu items. Special occasions and pop-up dining events are often an excuse to feature ingredients not otherwise available on the menu.
All of us here at Foodie Travel USA wish everyone a very happy Thanksgiving.
We’d like to take this opportunity to say a simple “thank you” for reading our posts. We hope you enjoy reading it as much as we enjoy putting it together and digging into flavors from coast to coast.
While gearing up for the holiday, some of us stopped to reflect and share memories, insights and even some home-cooking tips from past Thanksgivings.