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Vanilla Flavor and Edible Geography

Anyone inter­est­ed in cui­sine who has poked around the Internet has learned that there is a stag­ger­ing­ly huge num­ber of food blogs out there! I’m cer­tain­ly in favor of it in gen­er­al, it’s made infor­ma­tion about foods and their prepa­ra­tion acces­si­ble. You can type in the name of an ingre­di­ent or prepa­ra­tion and get an ency­clo­pe­dia of infor­ma­tion and opinions…not to men­tion pho­tog­ra­phy rang­ing from too-beau­ti­ful to “what were they think­ing?” but you can learn a lot. I cer­tain­ly do.

dried-pod-loose-bundlePart of my rea­son for post­ing is to present an inter­est­ing food blog I came across in my research, Edible Geography, which is blow­ing me away in it’s thor­ough­ness and ener­gy in explor­ing a wide range of food-relat­ed top­ics. Looking for any­thing about vanil­la on the site, I was brought to an arti­cle on vanil­la fla­vor­ing that was a fas­ci­nat­ing look at the kinds of vanil­la fla­vor­ing avail­able. Continue read­ing Vanilla Flavor and Edible Geography

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Vanillery Construction

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The Vanillery has been Built!

_IGP2642On APRIL 23, 2014 our vanillery was com­plet­ed. The 20′ x 50′ shade­house was con­struct­ed with the help of jonathan jay, Roland Barker, Lisa Parker and Dave Kasimoff. In the cool, moist mulch of the trel­lis rows, the vanil­la cut­tings are slow­ly sprout­ing root-like fil­a­ments that will anchor the vines and draw in mois­ture and nutri­ents. For now, they are pro­tect­ed from the sun and kept moist while they grow in to their new home, the vanillery.