Around the country, hundreds of brewpubs, breweries and even grocery
stores are cashing in on the growing popularity of “growlers,” a term
that dates back more than a century, to when people would carry fresh
beer in buckets.
The origin of “growler” is unclear, whether it comes from the sound
they emitted as the beer sloshed about or from the growling of a
worker’s hungry stomach before he enjoyed a beer with lunch.
The jug-looking containers are catching on, Julia Herz of the Brewers
Association in Boulder, Colo., reported to USA Today. Generally speaking,
people buy growlers at brewpubs, where they’re filled with beer and
capped. After they’re brought home, the beer will stay good for two to
five days once opened.
Whole Foods Markets began selling growlers five years ago at its Bowery Store in Manhattan. The nationwide chain now has growler stations
at about three dozen stores where customers can buy to-go draft beer.
Consumers like growlers because they’re reusable and don’t contribute
to the waste stream, they’re good for sharing with friends, and the beer
is less expensive than buying pints at a pub. They’re also nostalgic. Find
out more about growlers from www.beeradvocate.com.
What’s in Season? Heat!
Northeast India’s “ghost chili” is scientifically recognized as the hottest
commercial chili pepper on the planet, 200 times spicier than jalapenos.
The peppers are so hot that workers handling them wear goggles and
gloves to avoid burns.
Chili peppers – native to Latin America and the Caribbean, and believed
to date back more than 8,000 years – were taken to Europe and then
transported to Asia by traders hoping to build up Asian spice markets.
The ghost chili in northeast India emerged from relative obscurity
after the Chile Pepper Institute, at New Mexico State University, grew
dozens of plants, used liquid chromatography to assess the capsa-icinoids, or heat, molecules and submitted its findings to Guinness
World Records in 2006, which certified it as the world’s hottest.
The ghost chili clocks in at 1. 1 million on the Scoville heat unit scale,
a measure of spiciness, compared with the jalapeno’s mere 5,000.
Taylor Griffin, president of The Rogers Collection, Ltd., a specialty international foods importer, died on Oct. 16 in Lake County, Calif. He was
40 years old. The cause of death was severe trauma from a car crash.
Griffin was born in New York City on June 14, 1971, and educated at
the Landon School in Bethesda, Md., and the Brooks School in North
Andover, Mass. He graduated in 1996 from Jacksonville University.
After graduating from college, Griffin travelled to South Africa, where
he worked for KPMG as a senior manager consulting in the corporate
finance and corporate governance divisions. Upon returning to the
United States in late 1998, Griffin joined the staff of one of AIG Capital
Group’s emerging private equity funds. In 2000, his love of dealing
directly with people and his interest in food led him to enter the
specialty foods business by moving to Portland, Maine, which had
become a center of new chef concepts in cooking.
There he joined his uncle’s firm, Rogers International. Griffin is the
fourth generation of his family to be in the import/export business. His
great-grandfather and then his grandfather headed the successful, New
York-based Otto Gerdau Company, which traded in commodities of all
types and operated in 81 countries. In 2003, Griffin, along with his two
business partners, Ken Crerar and Peter Garrett, bought Rogers from
his uncle, and for the past eight years, utilized his interests in food
and foreign cultures, and his background in finance to hone his palate,
work with suppliers, streamline operations, oversee warehousing and
distribution, and help guide the company through challenging times. In
2006, Food and Wine magazine recognized Griffin as “one of 15 young
tastemakers influencing the nation’s tastes for new foods.”
Griffin had recently become engaged to Nicola Manganello of Falmouth,
Maine, and they had planned to wed in the near future.
Taylor Griffin was the only son of Jeffrey and Pamela Griffin, and brother to his beloved sister, Melanie Griffin. He is survived by his parents,
his sister and her husband, Benjamin Larrabee, and their son Morrison
Oliver Larrabee, and by his adored dog Lucca.
A memorial service was planned for mid-November at Grace Episcopal
Church, 385 Essex Street, Salem, MA 01970-3292.