Although running an artisanal food business may seem like a dream job, 
small-batch producers spend plenty of time between a rock and a hard place. 
Take distribution: Often what's best for growing a business is anathema to 
local ideals (sustainability, community interaction). But our favorite 
outfits are nothing if not crafty: The latest experiment in dovetailing 
these two oppositional interests has been the bike. Coffee Baristas were 
some of the first to take up pedaling. New York's Kickstand Coffee 
http://kickstandbrooklyn.com/ brews a rotating selection of high-end 
coffee beans on its Chemex http://www.chemexcoffeemaker.com/ -equipped 
bike-carts, on which they use hand grinders to grind their beans and heat 
water over propane stoves. BikeCaffe http://www.bikecaffe.com/ , a recent 
London import that also brews directly from a cart attached to a bike, 
doesn't boast the same cult coffee touches, but it has a fleet spread out 
across Denver, Phoenix and Philadelphia. Delivery Sherpa-esque trips to 
farmers' markets have been put to rest in Minneapolis, where VeloVeggies 
http://veloveggies.com/ packs up 'Veg-Boxes' (now taking orders for the 
2011 season) and picks up CSA loot, delivering them to customers' homes via 
bicycle. New York's From Earth to Kitchen 
http://tastingtable.com/entry_detail/nyc/2008/A_zero-emission_delivery_service_for_your_Greenmarket_groceries.htm 
offers similar services, along with recipes from local chefs. And in the 
biking capital of Portland, Oregon, soup arrives via SoupCycle 
http://www.soupcycle.com/ , which made its 20,000th delivery last week. 
Documentary Annie Lambla, the Yogurt Pedaler 
http://yogurtpedaler.com/the-caravan-route/ , biked 750 miles through the 
Midwest this past summer, stopping at local dairy farms and making yogurt 
from their milk at different points on her on her journey. Her accounts and 
videos of the trip make a fascinating survey of the region's foodways. And 
the brothers Bromberg of Blue Ribbon 
http://tastingtable.com/entry_detail/chefs_recipes/1417/Blue_Ribbons_classics_come_home.htm 
fame are developing a television series in which they follow the Tour de 
France route on bike and stop at France's best farms, restaurants, 
vineyards and hotels along the way.
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Yogurt Pedaler
The Yogurt Pedaler
 
Although running an artisanal food business may seem like a dream job, small-batch producers spend plenty of time between a rock and a hard place. Take distribution: Often what's best for growing a business is anathema to local ideals (sustainability, community interaction).

But our favorite outfits are nothing if not crafty: The latest experiment in dovetailing these two oppositional interests has been the bike.

Coffee Baristas were some of the first to take up pedaling. New York's Kickstand Coffee brews a rotating selection of high-end coffee beans on its Chemex-equipped bike-carts, on which they use hand grinders to grind their beans and heat water over propane stoves. BikeCaffe, a recent London import that also brews directly from a cart attached to a bike, doesn't boast the same cult coffee touches, but it has a fleet spread out across Denver, Phoenix and Philadelphia.

Delivery Sherpa-esque trips to farmers' markets have been put to rest in Minneapolis, where VeloVeggies packs up "Veg-Boxes" (now taking orders for the 2011 season) and picks up CSA loot, delivering them to customers' homes via bicycle. New York's From Earth to Kitchen offers similar services, along with recipes from local chefs. And in the biking capital of Portland, Oregon, soup arrives via SoupCycle, which made its 20,000th delivery last week.

Documentary Annie Lambla, the Yogurt Pedaler, biked 750 miles through the Midwest this past summer, stopping at local dairy farms and making yogurt from their milk at different points on her on her journey. Her accounts and videos of the trip make a fascinating survey of the region's foodways. And the brothers Bromberg of Blue Ribbon fame are developing a television series in which they follow the Tour de France route on bike and stop at France's best farms, restaurants, vineyards and hotels along the way.
WATCH A Preview of the Blue Ribbon Project
 
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This fall, participating Maîtres Cuisiniers de France restaurants are offering customized $35 menus paired with elegant white wines from Alsace and succulent red wines from the Rhône Valley. Act fast: These special menu offers, created by Master French Chefs, will only be available through November 7. Book your reservation at a participating restaurant near you and enter for your chance to win dinner for two!
 
 
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The tap water attributed to the prominence of New York baked goods has been replicated in Florida by would-be bagel and pizza purveyors.
 
 
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