Eggs on a Plane

Mastering a good egg on the ground or in the air

On the ground or in the air, properly cooked eggs present a challenge to be mastered. Helen Davey worked for many years as a Pan Am stewardess, and her account of a harrowing experience making fresh scrambled eggs for an entire plane yielded impressive yet hilarious results. The good news: the passengers claimed it was the best breakfast on a plane they had ever eaten. …

Big Picture Farms

Goat milk caramels from an artsy Vermont confectionary

Billed as a “farmstead confectionary,” Vermont’s Big Picture Farms is dedicated to recasting the sweet, velvety goodness of goat milk as candy. As founder Louisa Conrad explains, the short fatty acid chains found in goat’s milk make for a smoother taste in their caramels. Conrad runs the business with her husband Lucas Farrell, both trained artists who have since turned to goat farming, cheese-making and …

Hella Bitter

Two cocktail recipes from the Brooklyn-based purveyors of craft bitters

With a mission to “make the world a bitter place,” Hella Bitter is a brand of bitters focused on creating fine, hand-crafted cocktail accompaniments. The name and the attitude of irreverence are evidence of the brand’s Bay Area roots—the company may have ditched the former logo personality of a well-dressed gent sporting a “thizz face”, but their origins remain a major influence. Operating out of …