Would you like to learn how terroir ( taste of place) affects not only wine but maple syrup from Vermont or coffee from Panama, how terroir affects honey differently when it’s from New England, North Carolina, Florida, California or the Southwest? Find answers in an entertaining book called American Terroir by Rowen Jacobsen (2010).
Hugh Johnson has noted terroir as… the whole ecology of a site, every aspect from bedrock to late frosts and autumn mists, the way the site is tended and even the soul of the farmer.
Food comes with history and meaning. Reconnect.