William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana.
Credit Courtesy of BB Ranch
William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to "potbelly pig." Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for BB Ranch, his butcher shop in the city's famous Pike Place Marke
A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery.
Credit Courtesy of David Kidd
When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.
Lix makes Cleveland Whiskey, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.