Making kombucha is a bit like taking care of a pet. Though the SCOBY (symbiotic colony of bacteria and yeast) might not be the most attractive creature you’ve ever seen, this gelatinous, yellowish disk is the workhorse of kombucha (pronounced kom-BOO-cha). Its job is to convert tea and sugar into a lightly fizzy, slightly sour drink.
According to Mike Landa of Idaho Kombucha, the SCOBY has to be fed, kept warm, needs to breathe, doesn’t like light and sometimes needs a bath. He stopped short of saying he takes it for a walk.
Landa started making kombucha 10 years ago and began producing it in a small commercial kitchen in Garden City in 2013.… Read More
Have you ever wondered how food photos splashed across websites and brochures for companies like Agri Beef and Albertsons became so drool-worthy? It’s not because the food is made of plastic or coated in hairspray, it’s thanks to talented food stylists like Rebecca Robison.
“Food stylist” is a glamorous-sounding occupation, but in reality it’s comprised of meticulous work and long days. When a food stylist is on set, there are often clients, art directors and photographers looking over their shoulders the whole day.
I’m an art director for Foerstel Design, and Robison and I recently collaborated on a busy three-day shoot for Idahoan Foods where we cranked out 20 mashed potato dishes as part of a new campaign.… Read More
Here’s the 3rd installment in our new series of instructional videos from Edible Idaho. Every week we’ll feature well-known Boise bartenders showing us how to make some of their favorite drinks. It’s all part of our push to create more fun, useful online content. This week Michael Reed at Mai Thai restaurant in Boise shows us how to make the Bavarian Bee Charmer, a tall, gin-based cocktail topped with Berliner Weisse, a sour German beer. Yum.
And here’s the full recipe, illustrated by the illustrious Melanie Flitton Falwell:
Here’s the 2nd installment in our new series of instructional videos at Edible Idaho. Every week for the next 7 weeks we’ll feature well-known Boise bartenders showing us how to make some of their favorite drinks. It’s all part of our push to create a lot more fun, useful online content.
This week we learn from Ashley Roshitsh at Saint Lawrence Gridiron how to make one of her favorite cocktails, The Bleu Saddle.
And here’s a printed version of this week’s recipe (with bourbon cherry recipe below) illustrated by the talented Melanie Flitton Falwell: