© 2012 Christopher. All rights reserved.
This may be my first full on, ape-shit rant, to be posted on my site. I try and keep a pretty cool composure, even when I get excited for the right or wrong reasons, when I’m writing, so as to … Continue reading
© 2012 sprudge.com.
UPDATE: KATIE CARGUILO OF COUNTER CULTURE COFFEE IN NEW YORK CITY WON THE 2012 NERB! Congrats Katie and good luck at the USBC in Portland! Congrats, as well, to all the other competitors and thank you to everyone who made … Continue reading
© 2012 Christopher. All rights reserved.
Coffee is a craft. Despite the ritualistic, almost voodoo-like nature that many professional, and home, baristas bring to their brewing, we most not forget this. Although coffee making is not necessarily an art, the beans and brews can express … Continue reading
© 2012 Christopher. All rights reserved.
I would like to share with you one of my all time favorite food writing pieces, Charles Lamb’s classic “A Dissertation Upon Roast Pig”. Lamb skillfully applies his notorious wit to this essay, the story of Bo-bo, Ti-ho and the … Continue reading
Noble Coffee Roasters
On Friday the 13th of January a large crowd of over a hundred small, artisan food professionals gathered in the Ferry Building in San Fransisco, CA to celebrate the second annual Good Food Awards, an event put together by Sarah … Continue reading
© 2012 Christopher. All rights reserved.
On April 11th of 2011, Michael Phillips (2009 U.S. Barista Champion and 2010 World Barista Champion), Tyler Wells and Chris Owens all put in their letters of resignation from Intelligentsia Coffee & Tea, shocking and surprising the coffee community. … Continue reading
© 2012 Christopher. All rights reserved.
I was about 13 years old, on a winter vacation with my folks, spending a long weekend where I, at the time, assumed everyone who lives in Boston goes to get away from the city and soak in some nice … Continue reading
© 2012 Christopher. All rights reserved.
In the early fall of last year, I was perusing the internet, aimlessly as usual, and found myself on the Harvard University Science & Cooking Public Lectures page, where I discovered a ridiculous list of renowned food professionals who were … Continue reading
© 2011 Christopher. All rights reserved.
It was about a decade ago, stoned, hungry and aimless in my parent’s kitchen that I had my first near religious experience with ramen. The quick cooking dried noodles and sodium-slammed seasoning accented with a hint of artificial chicken, beef … Continue reading
