Robin's and Rubiner's

[Technically, this post was intended to go up yesterday. But somewhere between the power being turned off for half the day to replace a transformer and Blogger refusing to download these pictures for who-knows-what-reason while the power was on, I had some trouble making that happen. Better late than never, right?]

Last week, while Dan's mom was visiting for Mother's Day (Hi, Mom!) we took a little trek to Great Barrington, about 15 minutes away. Even though we had heard a lot baout it, Dan and I had yet to really explore that nook of the Berkshires. We figured the warm spring day, heavy with the scent of blossoming fruit trees, was perfect for taking a walk through town.

We discovered quickly that Main Street is, in fact, the main street. It's lined with unique shops, ranging from artsy clothing stores to trendy cafes to a handmade furniture store to a natural foods co-op and more. We'll definitely be back to do a bit more intensive exploring, but for now I'd like to tell you about two of the most memorable places we went.

First is Rubiner's Cheesemongers, located in the old bank building on Main Street.

This gourmet foods store is just plain brimming with imported candies, artisanal cured meats. fancy mustards and chutneys...


and as the name implies--cheese. Oodles and oodles of beautiful, wonderful, heavenly cheese...




Not only do they have an incredible selection of cheeses (runny and hard and stinky and blue and aged and fresh and sheep and goat and cow, oh my!) but the staff is knowledgeable and helpful. Not that you'd really need a helpful staff member when you can help yourelf to one of the seven or eight varieties of cheese set out to sample each day. That's right seven or eight different cheese samples. While there I tried a young asiago, an aged piave, a waxy jack, parmigiano reggiano, and....

...this odd and intriguing cheese whose name I didn't catch. It was something like an aged cheddar, to say the least. Its scent was of a robust beer, which turned into a sweet, caramelly, cheddar-like taste when it hit the tongue. As the sweetness faded, the saltiness came, followed by a bit of tart sharpness reminiscent of a swiss. Complex doesn't even begin to cover it.

If I were going to Tanglewood and needed a some fancy cheeses, fresh breads, and high quality meats for my picnic on the lawn, I'd go to Rubiner's.

And walk out with 17 kinds of cheese and an empty wallet.

Is that such a bad thing?



After going to Rubiner's we took a few steps down the street and stumbled on this:

Robin's Candy Shop has struck the perfect balance between nostalgia, whimsy, and fun. How can you not love a store with a warning sign that says, "unattended children will be given espresso and a free kitten"? How could you not love a store that sells imported licorice, cotton candy scented perfume, Zagnut bars, and lolipops with real crickets inside?

There's something magical about walking into this place. You can't help but feel a little bit like Charlie walking into the Chocolate Factory. Or maybe it's more like Augustus Gloop when he first sees the chocolate river. I fear that I might be more Augustus than Charlie.

No matter how you feel (awed, nostalgic, gluttonous) there's bound to be something here for you. A box of cupcake shaped bandaids? A pair of cartoonishly large cat-eye glasses? Maybe a gumball shaped like Frankenstein?


At the very least, you're sure to find dessert for your Tanglewood picnic. Let's just hope your empty wallet from Rubiner's has a credit card in it on which you can charge all this candy.

Also, You might want to pack some insulin too. Just to cover the sugar rush.


With Love,
~Brande N.

The Order That Will Live in Infamy

(If you're a dork like me and like to analyze handwriting, click to enlarge)

Believe it or not, this is an order for one table. A table of four, I give you, but still! It was so big and complicated that I had to separate it into two courses and bring them out separately.

You'll notice on the last ticket (which is the entrees, the middle one is the "fruit and sides" course) that my handwriting was suddenly not all that horrendous. That's because it's poor Dan's ticket and he has to read it, so I always transcribe my scribbles for him. If I didn't do that, I'm sure a "tomato, basil, bacon, and manchego" omelet would come out something like "Onion, walnut, berries, and mushroom" Which is significantly less delicious...

...unless you're pregnant, in which case it might be exactly what you wanted.

With Love,
~Brande N.

Goosberries

Dan has always been much braver than me when it comes to trying new/strange/ethnic/uncommon foods. First to try sushi? Dan. Curry? Dan. Kombucha? Dan. Hemp anything? Dan. He's just not afraid of having his palette assaulted like I am.

Well, last night at the grocery store we saw a reasonably priced package of fresh Cape Gooseberries. Were they in season? I haven't the foggiest. But it was weird, it was inexpensive, and we were feeling adventurous. So we got it.

Back at home, Dan was of course the one anxious to open the package and tear into one of these odd little fruits. Tradition dictates that when ever we try a new food, Dan takes the first bite while I observe the odd and scrunchy faces he makes, which determines whether I will be following suit.

He peels open the husk revealing what looks like a tiny yellow tomato and pops the whole thing in his mouth, chewing slowly. A hilarious series of grimaces, twitches, and nose scrunching followed the first crunch noise. After chewing the whole thing (with more crunching noises) and successfully swallowing it, Dan looks at me and says: "It's like a raspberry that tastes like flower petals. And it's aftertaste is like cucumber and celery..."

Needless to say, I didn't follow suit.


With Love,
~Brande N.

Eco Update Number One

Going green is all about baby steps. Changing light bulbs, keeping your tires inflated, turning the heat down a degree or two, all that stuff. Oftentimes it feels like these things just plain don't matter, but every little bit helps! In fact, according to Carbonrally.com, merely keeping your tires properly inflated will save up to 29lbs of carbon in one month. How cool is that!

Therefore, in the interest of starting with small, maintainable changes here at the Inn, our first step was to replace our no-calorie sweetener. This change is great because not only will it positively affect human health, but it will also reduce the use of various industrial chemicals. You see, when things like Splenda and Equal are made, chemicals (of varying degrees of toxicity, and environmental impact) are utilized. By not purchasing the product that uses these chemicals, we're avoiding the use of them altogether. It's a win-win because we get to provide a delicious and more healthful alternative to you and we get to feel good about minimizing our ultimate environmental impact.

I've compiled a whole bunch of information on the various sweeteners available on the market. Hopefully this gives you an idea of why we decided to make the switch:

Saccarin – Sweet ‘n’ Low

-Definitely causes cancer in rats and mice.

-Has not conclusively been found to cause cancer in humans, but Center for Science in the Public Interest suggests erring on the side caution due to unknown risk level for fetuses and children.

-Also belongs to class of chemicals called sulfonamides which can cause allergic reactions in those allergic to sulfa drugs. The product is not mandated to carry an allergy warning on its label.

Aspartame – Nutra Sweet, Equal

-Definitively amplifies the effects of depression. One study was cut short due to the severity of Aspartame’s effects on depressed patients.

-Some people are susceptible to headaches as a result of aspartame consumption

-May be a mild carcinogen. Studies performed worldwide have found conflicting results, so no definitive answer is currently available.Center for Science in the Public Interest lists this as a food "to be avoided, not worth any risk"

Sucralose – Splenda

-Is the newest nonnutritive sweetener on the market, was only approved for common use in 1999. Therefore, no long-term human studies on its affect on humans have been done.

-“According to the book Sweet Deception, sucralose is made when sugar is treated with trityl chloride, acetic anhydride, hydrogen chlorine, thionyl chloride, and methanol in the presence of dimethylformamide, 4-methylmorpholine, toluene, methyl isobutyl ketone, acetic acid, benzyltriethlyammonium chloride, and sodium methoxide, making it unlike anything found in nature.” Uses and heath and environmental impacts of each of these chemicals can be found online, but some uses include: creation of nerve gases, creation of photo film, vinyl production, and automotive fuel. Trityl Chloride is listed as an environmentally hazardous material.

-Chlorine is present in sucralose. Ingestion of chlorine causes “corrosive tissue damage of the gastrointestinal tract.” It is thought that this may lead to various digestive cancers.

Acesulfame K – Food additive (common in chewing gum and candy)

-Contains methylene chloride (known human carcinogen)

-Long-term effect studies have not been conducted

On the other hand, here is some information on our new sweetener:

Erythritol – Z-Sweet

-60%-80% as sweet as table sugar

-Unlike other sugar alcohols (sorbitol, manitol, xylitol) erythritol is absorbed by the body, so it will not cause any of the gastrointestinal affects sugar alcohols are known for.

-Does not affect blood-sugar levels

-Produced by fermenting glucose with a specific strain of yeast.

-Erythritol cannot be digested by oral bacteria so it does not contribute to tooth decay.

I tried finding dangers, side effects, or long-term health concerns for Erythritol, but happily, nothing came up! This is why we’ve chosen to provide our guests with Z-sweet. It is naturally produced, has no side effects, tastes great, and is safe for diabetics, dieters, children, adults, and even those who just want to avoid tooth decay. If you've never tried Z-sweet before, I hope you'll give it a try the next time you're at the Inn. It's great in tea. I just finished my cup, in fact.

Safe Eating and Happy Greening Everyone!

~Brande N.

Primary sources:

http://www.medicinenet.com/artificial_sweeteners/article.htm (all pages)

http://www.cspinet.org/reports/chemcuisine.htm

http://www.health.state.ny.us/environmental/emergency/chemical_terrorism/chlorine_tech.htm

as well as various Google searches.

-When researching environmental topics I am always conscious to check my sources. I will never use a source that comes from the industry in question (i.e. using a statistic on the Exxon-Mobile website that talks about carbon emissions related to gasoline). If possible I try to use consumer advocacy groups such as the CSPI and EWG.

-I always ensure that I have several sources for anything that I post.

-I always start my research from an unbiased stance, then continue being first negatively biased and then positively. For example, when researching Saccharin I will search "Saccharin" first and take note of various statistics and studies. Then I will do a second and third search of "Saccharin hazards/side effects/dangers" and one of "Saccharin good/safe/conspiracy". This ensures that I am getting as much information as possible from each side. This also allows me to look for biases in research from both sides.

A Lesson on Pancakes

I learned a lesson today. Whipped cream on hot chocolate chip pancakes melts very quickly. Who’da thunk it? And better yet, melted whipped cream likes to try really hard to slide towards the bacon as you’re carrying the plate to your hungry guest. The last time I checked, whipped cream on bacon was not an ideal breakfast dish. Although, the woman the pancakes were going to was pregnant… so maybe that would have been great. I should have asked. That could have been the new Garden Gables specialty breakfast dish. Chocolate Chip Pancakes with Crumbled Bacon and Whipped Cream.

Just kidding! (Unless you like that sorta thing…)

With Love,
~Brande N.