North Stonington — It’s been half a year since Lynn Goodwin and Kim Welch opened the Route 2 production facility for their company Farmtrue, and they’re ramping up efforts to expand from selling ghee to promoting a broader Ayurvedic lifestyle. So what is ghee, and what is Ayurveda? Ghee, common in South Asian and Middle Eastern…Read More →
As the child of two devout kale-smoothie-non-GMO-crunchy-granola yoga teachers, from infancy I have been spoon fed brown rice and avocados, endured lectures on the importance of buying organic strawberries (the conventionally farmed kind absorb chemicals extra easily because they’re so porous), and attended many a farmers market, salad-making class and vegan picnic convention. So I…Read More →
Ghee rendered from cultured butter is Chef Tory Miller’s frying medium of choice for the fingerling potato chips that go with his beef tartare: “The chips get super crispy, with that buttery funkiness,” says Miller, the chef at Graze, an eclectic gastropub in Madison, Wisconsin. He’s so into ghee that nearly everything he sears on…Read More →
Middletown’s Farm to Gold is spreading the gospel on ghee, a type of clarified butter long prized in Indian cuisine and natural healing. If you think butter is good, try ghee. Slightly nutty in taste, ghee is a type of clarified butter used in Indian cooking and in the country’s ancient natural healing system, Ayurveda.…Read More →
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