JuneShine’s Delicious, Organic Hard Kombucha

Probiotics, antioxidants and 6% alcohol per can

With the debut of hard kombucha producer JuneShine a little over a year ago, co-founders Greg Serrao and Forrest Dein didn’t just launch a product,  they brought an emerging category into the national spotlight. Now six flavors deep and with distribution growing outside of their San Diego base, Juneshine is gaining momentum for many reasons. First, there’s the symbiotic culture of bacteria and yeast (SCOBY) …

Coffee Manufactory’s Transparent and Fair Business Model

Seeking the perfect supply chain starts with promoting small farms

The total contribution of the coffee industry to the US economy is around $225 billion per year—a statistic that stems from a 2015 tallying. Worldwide, the effects of its popularity permeate even the most remote locales. Unfortunately, however, many hubs for coffee bean production are systematically cut out of the earnings. Others act as middlemen in a lengthy supply chain and their employees are oftentimes …

Marta’s Custom Wood-Fire Grills Evoke Brilliant Flavors

Executive chef Lena Ciardullo explains why wood fire is crucial to the Manhattan restaurant

Inside the near triple-height ceilings of The Redbury Hotel New York‘s Marta (an Italian restaurant from the Danny Meyer-owned Union Square Hospitality Group), ample airspace allows for the smoke of two wood fires to dissipate. One fuels the restaurant’s pizza oven. The second keeps the grill, cooktop, and convection chamber face-meltingly hot. Behind both, on most nights, is executive chef Lena Ciardullo. “Wood fire is …