As the temperature begins to drop, it’s official. It’s time for bourbon. During the summer, the drink of choice definitely trends toward clear liquors, and clean flavors. Fruit and frosted glasses take center stage. But, as soon as the weather begins to turn drizzly, I find myself craving amber spirits and spices. It’s the season for mulled wine, hot buttered rum and, of course, my favorite winter warmer: the hot toddy. This spiced drink is relaxing, invigorating, and somehow a mysterious cure all. Whether it’s at get together with friends, or just to sip by yourself on some blustery evening, this drink is always warming, and always a hit.
Ocassionally we end up on a really nice roll of fun PR. In the current Greek Issue of Saveur magazine, we are recommended in their section called The Pantry, as a resource for our Aleppo pepper. They use it in this really great sounding recipe, roasted lamb with rosemary. (Saveur's photo at left) We also had a nice mention in Food and Wine magazine this month, we are included in their list of five obsessed spice importers. This is one obsession we are okay with! NBC Chicago did a piece on our cinnamon last week, running with a trace back the ingredients concept. While tasting one of Bill Kim's fantastic desserts, a Vietnamese Cinnamon caramel ice cream, at Urban Belly, they wanted to source his ingredients. He very generously led them to our Vietnamese Cassia Cinnamon. We can not wait to go and try this, by the way. Interesting how reporters sometimes know more about where are spices are ending up than we do! Last, but not least, we have made some wonderful connections via email correspondance with some really interesting food blog posters. I really want to thank Alice and Jared Zhao, who blog under eataduckimust, for their sensational blog post about The Spice House, calling us a Chicago Landmark. Your photography is awesome, by the way. So, who does handle the PR? Continue reading
This past Friday, I was a guest on the WPR radio station, Here on Earth. We were to talk about cinnamon for the hour. After 51 years in business, it is nice to be considered spice experts. As such we get to share our knowledge in a variety of venues from cooking magazines, to radio (NPR) to television (Alton Brown Good Eats and Real Simple) HOWEVER, I could not imagine how we could spend an hour talking about cinnamon. I spent the entire day furiously scouring our spice manuals, and the internet for fun cinnamon facts and history that would help add up to an hour. I arrived very nervous!