Interview and photos by Zach Kaiser

Barreling down the narrow streets of Baltimore is a green box truck with gold and black lines intertwined running down the sides. Where it stops, the air fills with aromas of allspice, ginger, garlic, cloves, thyme, and pepper. There is a level of complexity that sends your senses into a spiral. Recently, while visiting his food Truck, Chef Brown took time to answer some questions about his inspiration, challenges, and achievements.

Collected and described by Zach Kaiser, cartoon by Benjamin Slyngstad

This is our weekly collection of stories, videos, and insights on the minds of the authors at The Artisan Situation. We recommend reading these after Sunday Brunch.

collected and described by Zach Kaiser, Cartoon by Benjamin Slyngstad

This is our weekly collection of stories, videos, and insights on the minds of the authors at The Artisan Situation. We recommend reading these after Sunday Brunch.

Interview and photos by Zach Kaiser

Welcome to our new series call Thoughts from the Grange. A series of sit-down interviews with young farmers and food entrepreneurs. Brody Mcallister is thoughtful, opinionated, and knowledgable about what makes the Baltimore-area community special, but also vulnerable. The conversation started with discussions about dogs and family, but suddenly dove deep into the fabric that guides our food decisions. 

collected and described by Zach Kaiser

This is our weekly collection of stories, videos, and insights on the minds of the authors at The Artisan Situation. We recommend reading these after Sunday Brunch.

A collective story carefully curated by Nick Toole, featuring Justin McCarty and Emily Bowie

The wanton ways of Winter have us pining for the Fall again, where change was a predictable constant. Compared to Winter's indecisive cold-warm, snow-rain weather, Fall's reliable and slow decent into colder weather feels like a more welcome kind of change. Here are two Liquid Lyric submissions inspired by that time of year. Consider this our "sweater weather" Liquid Lyrics. 

Words by Zach Kaiser, Photos by Nick Bailey

Big Hill is bringing people closer to their local agriculture, but at their core they simply want to provide the best experience they can through their cider. Their identity isn't simply farm-to-glass cider making, they are making cider that speaks to their community and connects to the identity of Adams County Pennsylvania. 

Words and Photos by Emily Bowie

The drive to the Old Fort Farm in Hesperus, Colorado is deceptively steep. From downtown Durango I rose steadily, almost imperceptibly, and gained a thousand feet within minutes. With a bit of navigating, I located the Fields to Plate farmers. The small crew was harvesting a thousand-pound beet sunset: red, gold, pink, purple. The bounty seemed unlikely for such a dry, high altitude location; so, I set forth to learn how they did it. 

A collective story carefully curated by Nick Toole, featuring Zach Kaiser

We often choose music to fit our mood, situation, or environment. The right song can illuminate a moment, while the wrong one can ruin it all. We believe that what we drink can do the same. A well-made pilsner makes warm weather warmer, and a good cortado can turn around a tired afternoon. Please read with a good drink in hand and the right tune in the background.

Words by Justin McCarty, Photos by Rebecca Shenton

The Tilley family, which has cultivated the land on which Agrarian Ales sits since 1985 as an organic farm, and their compatriots have grown something better from their land than just fresh organic produce, it has become a place for good food, good beer, good friends, and good farming. 

Words and Photos by Gibson Holland and Nick Toole

Our most recent drive home from Dickinson College marked the end of a tradition. We wanted to end our tradition on a high note. We see ourselves as (amateur, but proud) beer geeks, and the logical choice was to visit a couple breweries as we drove home. We wanted more than a simple tour; we wanted to talk to the brewers, the owners, and the drinkers. 

Words and Photos by Zach Kaiser

The world of food is an exciting place. It’s a world with immense tradition and heritage. At the same time, young farmers, chefs, brewers, and educators are shaping a new exciting future in food that features more flavors and more diversity than ever before. Almost every new food start-up these days has to answer two questions: how do we affect the environment and how do we create a sustainable future?