Ruby Jewel
The Kettle Kitchen
Edible Artisans Open for Business
Beez Neez Gourmet Sausages

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 the artisans  

- October 11, 2010 - 08:04 - 10176 comments

The Kettle Kitchen

Kettle Kitchen Indian curry and shrimp soup

While developing Edible Artisans, I have been in the right place at the right time again and again. Watching my hometown Saints at a sports bar, a guy sat down at my table. I mentioned Edible Artisans and he said he was a foodie and former cook and loved the concept and the food carts. When I asked about the Killingsworth and Greeley pod across the street, he immediately praised "Jr and Gina's" cart, aka The Kettle Kitchen. He said they made the best soups in town, among other things, and...

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 the artisans  

- September 19, 2010 - 02:03 - 10097 comments

Beez Neez Gourmet Sausages

One of the first people I heard about second hand in my search was Bryan Veal of Beez Neez. He operates a sausage and hot dog stand at the 3rd and Stark pod. His rig is a classic set up with an open grill and loads of condiments. He's an Alaska native which explains the availability of an amazing reindeer sausage as one of his specialties. The split sausage grilled to a well-seasoned turn, goes on a nice sized bun with grilled onions as a choice (that being Yes) along with a set of self-...

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 the artisans  

- November 4, 2010 - 21:13 - 9993 comments

Ruby Jewel

Ruby Jewel ice cream cones

If you're ever in my neighborhood near Mississippi Avenue, you might see me some evening walking along the street in an apparent drunken stagger, eating a double scoop of ice cream in a bowl from Ruby Jewel. I rarely have the same combo twice. Malted Milk Chocolate, Strawberry (best I've ever had), Mexican Chocolate (!), Maple Pecan, Honey Lavender, Double Chocolate, Apple Pie, Banana Cream Pie, Blackberry...the list seems never ending. I discovered Ruby Jewel one lucky summer evening when I...

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About Edible Artisans

The huge corporate farms that have eaten up the small farmers seek to limit our food choices to only that which they can produce at the highest profit.

We are looking to a world in which the huge farms have been subdivided again and again until there are once again thousands, maybe millions of small farmers across the country producing heirloom, highly localized varieties of fruits and vegetables, meats and grains, coffees and beers, wines and whiskeys.

This is about ending the evolution to homogenous eating and moving us all toward a more flavorful and human world of the local, the delicious, the now, that we used to all enjoy only a few decades ago.

Edible Artisans will also represent a non-profit foundation dedicated to these very same values. Food, how we eat, can be as revolutionary as we want.

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