For the second year in a row, Mike Phillips and the crew at Red Table Meat Co. have won a Good Food Award. This year Red Table's whole muscle cure Speck brought home the prize, and joined RTM's 2016 winners: The Royal, Big Chet's and Coppa. Read on for more updates from the FOOD BUILDING family of foods and to explore our new virtual tour! 

The Rise of Baker's Field Flour & Bread Continues

Here's a bread tidbit from head miller/baker Steve Horton:
 "For our brioche bread, we use a sweet liquid levain, a naturally yeasted culture. It provides leavening and flavor. The result? A brioche is a light-textured loaf that balances sweetness and tang in flavor. Use it as toast -- for a unique grilled cheese with a savory filling or just warm with a touch of jam." Try it for yourself, find the store nearest you!

Read the full newsletter here. 

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