Posted May 26, 2017 by Editorial Staff in Eat+Drink


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Starting your own craft brewery requires a decent amount of forethought. Don’t forget to consider these important aspects before you go all in.

Craft brews aren’t simply the product of a hobby that some people partake in deep in their homes’ basements. Selling craft beer has become a massive industry that has only continued to grow in popularity. If brewing is a hobby that you take seriously enough to want it to no longer be just a hobby, you have a lot to think about. Starting a brewery of your own will take some serious know-how, which is why we’ve made this guide to some of the important considerations for starting a craft brewery.

Craft Brewery Equipment

A brewery essentially lives and dies based on its equipment. …MORE >>

Bertony Faustin of Abbey Creek Vineyards in Oregon

Vidon Vineyard’s president blazes a trail of success.

Making strides in representing communities of color in the wine industry and paving the way for increased inclusion, Tiquette Bramlett — the first Black woman in America appointed to run a winery—is one to watch out for.

Named an Imbibe 75 Person to Watch, one of Wine Enthusiast’s 40 under 40 Tastemakers and among Portland Business Journal‘s ‘30 New Portland-area Executives You Should Know—all in 2021, her curiosity about wines at a young age blossomed into an ongoing love affair. That resulted in her becoming a sommelier, working at two west coast wineries to sharpen her wine know-how and eventually leading to her current role as president at Vidon Vineyard …MORE >>

If you love to grow tomatoes, you probably store them in the freezer after harvesting them. These are the best tips for cooking with frozen tomatoes.

Growing tomatoes on your balcony, in your backyard, or on a farm is a fantastic way to obtain healthy food. After you harvest your tomatoes in the fall, you probably place any leftovers in the freezer for the winter. However, if you want to enjoy your tomatoes during winter, you need to learn how to cook with frozen tomatoes. With that in mind, here are the best tips for cooking with frozen tomatoes.

Store Your Tomatoes the Right Way

Before you can start cooking, you need to store your tomatoes after harvesting them. Learning how to properly store …MORE >>

Nicole Foster and Dwight Campbell, co-founders of Baltimore-based Cajou Creamery

The plant-based movement has seen a steady upward climb in recent years, with a new Bloomberg Intelligence report predicting a $162 billion growth spurt for the market in the next decade. Irrespective of whether Misha’s Kind Foods’ co-founders Aaron Bullock and Ian Martin were privy to that information when entering the plant-based food business space, they appear primed to be one of the major players in the non-dairy section.

The Black-owned Los Angeles-based company makes plant-based cheeses from a cashew and almond milk base blended with herbs, spices and vegetables, and devoid of any soy, fillers, starches or yeast. In fact, the lactose-free, paleo, keto, kosher pareve and 100% vegan product won a New Hope Network …MORE >>

Marcie and Brittany Maldonado of Milk + Sugar in Philadelphia

Turning your last five dollars into a multi-million-dollar company would meet most entrepreneurs’ ultimate goals for success. It is not enough for a mother of six plus one who has loftier plans for the future. “I want The Cupcake Collection to be the largest Black-founded franchise in America. That’s my big crazy dream for The Cupcake Collection,” says founder and CEO Mignon Francois.

The self-trained baker envisions her cake and cupcake creations sold all across the U.S., with new franchises opening where Black people were once enslaved. “My goal is to stretch it across places where we couldn’t have had ownership in the past,” Francois says.

Poverty to Profits

The Nashville businesswoman began building her dream cupcake by cupcake in 2008. At the time, she …MORE >>

V. Sheree Williams  - Photo #2

V. Sheree Williams


uisine Noir is the first online and print magazine about Blacks in food, wine and travel around the world and is published by Sheree Williams in Oakland. Cuisine Noir is a unique and entertaining publication that combines culinary traditions with new cultural experiences.  The magazine delivers what readers are looking for which is more than where to find the next great meal.  And most importantly, it is a culinary publication that compliments readers’ lifestyles and desire for a diverse culinary experience no matter where it is. Read more>>