Our Italian client is launching a new brand around this tasty product and they appear to be making some smart moves- including hiring The Groop! We are taking on many of their identity and branding efforts, which I will discuss in future posts. However, what is most interesting as I dive deep into the culture of Balsamic, is how little I knew about this unique product. Let me share some info with you.

The following is a brief primary from Gourmet Retailer:

Article Title: Traditional Balsamic Vinegar

Shrouded in mystery and steeped in tradition that extends back centuries, balsamic vinegar remains one of the most popular and yet misunderstood items in the specialty food world. Balsamic is unique among vinegars in that the juice from the grapes never becomes wine, but rather goes from a cooked grape “must” through a singular process that transforms it into a rich, viscous elixir considered to be one of the greatest condiments in the world. Floor personnel, faced with varying levels of quality, age, and price, should be able to separate fact from fiction, and dispel the myths and misconceptions about the balsamic vinegar category. This is especially important in light of the preciousness of the most expensive Aceto that would preclude regular tastings. Following is a primer on this sublime ingredient that in a very short time has become one of America’s favorite vinegars.

Hint: a gift idea for Charles Erdman

What is balsamic vinegar of Modena?

Two completely different products lie within the category of balsamic vinegar of Modena — traditional and commercial — and each is subject to completely different production methods, trade associations, and legal requirements in Italy.

Traditional balsamic vinegar of Modena is a very rare product that is always expensive. It is produced from the cooked and filtered “must” (the juice of crushed grapes) derived primarily from late-harvest Trebbiano grapes. The “must” is aged in different types of wooden casks for a minimum of 12 years in what is one of the world’s most unique and important culinary traditions. The content of the final cask is brought to the consortium in Modena, which is the governing body that certifies traditional balsamic vinegar of Modena.

If the product passes inspection, the producer is authorized to have the product bottled by the consortium in its patented 3.5-ounce bottle. Aging claims are forbidden on labels, and the difference between 12 and 25 years is indicated by a seal on each label (white or gold). The vast majority of balsamic vinegar of Modena consumed in the U.S. is commercial. Commercial vinegar is the result of the fermentation of two ingredients, cooked or concentrated “must” made from grapes of the local region and red wine vinegar. No legal aging requirements exist for the production of commercial vinegar. Usually, but not always, it is aged for a short time. Again, aging claims on the label are not allowed.

Does a balsamic vinegar that claims to be aged mean that I am getting better quality?

Traditional balsamic vinegar of Modena is verifiably aged, and its quality is strictly enforced and regulated by the consortium. However, very few consumers are willing to pay $100 or more for a 3.5-ounce bottle.

The quality of commercial balsamic vinegar is determined mainly by the quality and quantity of “must” in the product, which can be measured by lab tests. There is no aging requirement by law in Italy for commercial vinegar, and the majority of it is not aged at all. The differences in commercial prices are generally due to differences in the quantities and qualities of “must.” Aging also plays an important role, as does the type of wood, size of the barrels, etc. There are some extraordinary commercial products that are made in the traditional manner and thus, are very expensive as well.

How do I know which type of balsamic vinegar to use?

Fortunately for American consumers, an Association of Italian Balsamic Tasters (A.I.B., or Assaggiatori Italiani Balsamico) has been formed in Italy to establish a labeling system to help sort out the various levels of quality and price, and how best to use them. Some producers have divided the product into four categories that indicate the different characteristics, as well as the recommended usage for each level. The labels have varying numbers of vine leaves under a chef’s hat.

One leaf indicates a moderate-density vinegar, which is best used for salad dressing. Two leaves signify a greater density and should be used for salads, marinades, and BBQs. Vinegar with three leaves on its label is characterized by sweetness, with scents of spices and wood. This level is excellent served simply with cheese, strawberries, or other fresh fruits. Four leaves indicate exceptionally smooth and thick authentic balsamico tradizionale, and should be used for the highest culinary creations, such as transforming — with a mere drop — a perfect steak, serving as a last-minute addition to a sauce, or as the Italians do, sipping it as a digestivo.

End of Article

Once we receive final approval to make public, I’ll release screen shots of the wireframes and the design solution. We will be using a lot of video and weaving it in to the online experience. Until then, happy eating!

Carnivores eat fresh meat. They gorge on all the body parts at that moment. Rarely do they come back and eat meat that is decomposing as a corpse. There simply does not exist as much energy in meat as it degrades. If meat is eaten while its decomposing, then the consumer is usually a maggot. Are we maggots?

Herbivores, on the other hand, tend to be the strongest and have the greatest endurance. A horse, for instance, can exert energy over an extended period of time consistently. The energy produced from fresh food that is not processed (dead) or preserved (dead) is far greater and in line with natural laws. His talk strikes at the obvious, which in our culture, we have ignored over convenience.

I think I need to go plant some potatoes. Be back soon…

“The person who is not their own physician by the age of forty is a fool.” – Paraselsus

Again, Lloyds of London, one of the worlds largest underwriters, has identified this issue as the next great liability action for personal injury damages. Follow the trail. The underwriters are already creating policies for the mobile phone manufacturers so they can buy insurance to protect against massive class action suits. This sounds disturbingly like a lesson from the tobacco industry- protect yourself now from future “blow-back,”while reaping massive profits until the whole thing falls apart. In this instance, I’m using a government policy term for the unintended future consequences of an intervening action.

This video attempts to illustrate the “strange” affects of cell phone signals on popcorn. I don’t get the feeling that this is video “magic,” but it could be… a hair dryer under the table?! Some post-video work? You be the judge.

11/3/08- turns out this could be a hoax after all. It seems to have been debunked by CNN in this article. Well… at the least the part about Lloyd’s of London’s insurance policy is not a hoax!

The liberation from her left brain, which is that part of our brain that takes the present stimuli and places that data into the context of past and future, allowed her to experience herself as one limitless being. A being connected to everything around her. She experienced nirvana.

Dr. Taylor challenges us to chose in our daily actions an idea. The idea is whether we will embrace what she calls our “deep inner peace circuitry.” It’s a powerful message delivered in a powerful talk.

From the TED talks (Technology Entertainment and Design), Dr. Jill Bolte Taylor:

Scientists have proven that bees are confused and developing degenerative effects from wireless “smog” exposure, but so are people. It turns out that the possible health effects on humans by wireless broadcasts (internet, cellular phone, broadcast, etc.) may be a huge, huge public health issue.

According to Canadian Underwriter, Lloyd’s of London is already “preparing for the next big liability action — for personal injury damages based on the use of cell phone technology.

Read more.

The information coming in is fairly distressing. Researchers have found that during the past five decades, the domestic honey bee population has declined by fifty (50%) percent. Since honey bees pollinate between 15 and 30 percent of the foods we eat, conservation biologists warn that the declining honey bee population could mean that some of the fruits and vegetables we eat may not be available in the future.

The bee is an important part of the agriculture industry, but so is the declining population of bats. They pollinate a huge percentage of our crops and are the first species in forests that have been clear cut. Their guano supplies the seeds to the first growth vegetation in these barren areas, that then attracts birds with more seeds.

Bees and bats… love ‘em.

:: POTENTIAL CAUSES

- One camp is starting to point towards CORDLESS PHONE use (not necessarily cell phone use) in the U.S. and Europe as a cause. A recent study conducted in Germany found that a high percentage of bees couldn’t navigate back to the hive when a radio frequency device was placed inside the hive.
- Another camp indicates that a tiny MITE is causing the decline.
- Yet another, points to herbicides.

:: LINKS

Some recent headlines:
CNN Earth Matter
Pollinator decline puts world food supply at risk, experts warns

U.S. Congress
Honey Bee Decline Concerns Congress

National Public Radio
Declining Bee Population Threatens Major Growers

South East Farm Press
Loss of honey bee populations a threat to U.S. agriculture

China View
Study: Cell Phones Confuse Honey Bee Navigation

National Geographic
Bees Decline May Spell End of Some Fruits and Vegetables

International Herald Tribune
This is the article that interviews the scientific team that did the study in Germany on the cordless phones and bee homing impairment.

BBC
Decline of Island Bee Population

Botanical Gardens Conservation
The Plight of the Bumble Bee Affecting Plants

The Physics Forum
Bee Colony Collapse Disorder

MarketWatch
Crops and our Wallets May Get Stung by Declining Bee Population

Here is a way YOU can take action- build your own bee box!
NPR Starting Your Own Hive

I think I may try this at our property in Carbondale. There is a lot of clover in the fields nearby … A great experiment for our kids.