As an avid baker, I constantly have a glass jar of flour sitting on my kitchen counter. But I never really thought much about what goes into producing that flour until a recent trip to Columbia, South Carolina, home to the Adluh Flour Mill.
'factory tours' on Serious Eats
A couple weeks back, I had the pleasure of journeying down to the Krispy Kreme headquarters in Winston-Salem, NC for their 2nd Annual Blogger Summit. I didn't steal the secret formula, but I did get to design my own doughnut using a pretty shmancy doughnut filling machine. See that highlight and more in the slideshow.
Tillamook Cheese is headquartered in Tillamook County, Oregon—you'll see the tall stainless steel vats of milk out front. Fifteen million pounds of milk goes through here each day and the majority of it comes from cows in Tillamook county (where they all Tillamoooo, sorry milk puns are too easy). Go on a quick tour of the cheese factory with us!
What's the secret to the best hummus? It's not really a secret. It's actually quite simple. Use the best tahini and the Bulgarian chickpea, according to the Strauss company, the number-one manufacturer of storebought hummus in Israel and the owner of the Sabra brand in America. Grab a hairnet and join us on a tour of the hummus factory!
Skyr is right up there with volcanoes and Björk as being one of the most Icelandic things I knew about before visiting Iceland. Wonderfully thick and creamy, skyr tastes somewhere between tart Greek yogurt, crème fraîche, and soft-serve. And Icelanders have been eating it forever; there are even medieval literary records of skyr being eaten in the Sagas as early as the 11th century. So, despite its recent boom in the yogurt market, skyr ain't just a new fad. Let's see how that Viking mjolk (Icelandic for "milk") becomes skyr! Take a tour of a skyr factory with us.
Walk into the Granola Factory and it smells like a bakery with oatmeal cookies in the oven—since, let's be honest, granola is somewhere between cereal and cookies, probably closer to cookies. We went on a tour of the granola-making enterprise, which started in the Virgilio family's B&B kitchen around the corner at the quaint Bethlehem Inn.
When it opened for business in 1921, the first See's Candies shop was a small storefront at 135 North Western Avenue, in the heart of what is now Los Angeles' Koreatown. The founder, Charles See, set up a candy kitchen in the back of the shop, where he turned out his mother Mary's recipes for dipped bon bons, maple walnut creams, and toffee. Last week, I had my own personal Golden Ticket moment when I got to tour the See's factory and watch the candy getting made.
Graeter's makes you realize just how good ice cream can be. A recent tour of this fourth generation family-run business revealed just what it takes to create a top-notch boutique ice cream.
"Mommy, where do dumplings come from?" We all reach an age when we want the answers. Last week, Chichi gave us a glimpse of a factory in Brooklyn that churns out half a million dumplings a day. Here is video footage from the tour of both the dumpling crimper and wonton wrapper maker in action. Simply mesmerizing.
Recently some of the Serious Eats team went on a tour of a noodle and dumpling factory located in Bushwick, Brooklyn. Inside, it was kind of how you'd expect a dumpling and noodle factory to look: large machines of dough rollers and dumpling crimpers (more on that in the slideshow). The sweet smell of alkaline egg noodles filled the air while we walked around the facilities in white coats and wader boots. The best part? Grabbing freshly steamed dumplings straight from a giant dumpling conveyor belt! Take a look at the dumplification process.
The Vermont Times Argus reports on the discontinuation of the decades-old tradition of tours at the Maple Grove Farms factory. In order to get a "Safety Quality Food" certification, without which major retailers won't carry a product, the St. Johnsbury, Vermont, plant has closed itself off: "Used to be you could bring a Boy Scout troop in and walk right through. That ain't going to happen anymore."
On Monday, SE pizza blog Slice had a chance to tour a Domino's dough-production factory outside of Ann Arbor, Michigan. Regardless of how you feel about the end product, it's fascinating to see something so commonplace produced on such a mass scale. Slideshow and video ahead!
One of the best and worst things about Ben & Jerry's: they're always introducing new flavors. But with that comes some rough goodbyes to the retired flavors. Just when you started falling for Bovinity Divinity, it's nowhere to be seen in freezers. At the Ben & Jerry's factory in Waterbury, Vermont, they have an actual graveyard—as in, there are headstones and it's on a grassy knoll—for these late flavors. Let's take a moment to remember them.
Pasta-making machines and single-serve sundaes from Sandro Desii. [Photographs: Sight Unseen] The website Sight Unseen takes us all along on a photo tour of the Sandro Desii factory, where Sandro Desii and his small crew manufactures artisanal pastas and ice cream. The photo essay gives an inside look at the factory, the pasta-making process, and the personality behind the products....
You can almost smell and taste the butter in this video from the Boston Globe. It goes inside the Kate's Homemade Butter "factory"* in Maine, where 3,600-pound-capacity butter churns produce some truly delicious butter. (I know it's delicious because I actually have some in my fridge now.) After seeing the massive quantity of butter in this video I want nothing more than a nice short stack of pancakes slathered with the stuff—along with some Vermont maple syrup to complete the New England theme. [Mondo butterage, after the jump!]...
Chicago Tribune The Chicago Tribune goes inside the Just Born Peep factory in Bethlehem, Pennsylvania and comes out with a slideshow of behind-the-scenes chickie production....