Galco’s in The Word on Culture Magazine, August 2012

 

A New Crop of Soda Pop: Naturally flavored fizzy drinks create more pairing options

(Photo Copyright, Culture Magazine, 2012)

This is officially the decade of food arts and craftiness. Making headlines and menus are handmade edibles like small-batch chocolate, beer, distilled spirits, bitters, and myriad fermented foods.

By Laurel Miller

Farmers’ markets overflow with farmstead jams, honeys and cheeses, and butcher shops have made an unprecedented comeback. A shaky economy combined with a ravenous urban homesteading movement has made DIY food not just trendy but smart.

The latest trend: soda. But we’re not talking about syrupy-sweet, neon-colored carbonated beverages in flavors like “Brain Wash.” Or even classic cola. The new craft sodas tend to come in two varieties. In one camp are those that are made from a recipe of well-considered— and often esoteric—seasonal ingredients, designed for use as cocktail mixers or for drinking straight up as a nonalcoholic bever- age, enjoyed for its own sake—perhaps paired with, say, a nice cheese.

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