Next 2019 Premiere Issue

Page 26

maker culture

Local Flavor

A wave of passionate New England makers is building a case for artisanal products crafted with care and a conscience. by JANICE RANDALL ROHLF

global meets local CHEQUESSETT CHOCOLATE In the Costa Rican jungle seven years ago, Katherine Reed and fellow traveler Josiah Mayo found something amazing. “A man in a very rustic open room was winnowing cacao beans with a blow dryer,” recalls Reed. “We emptied our backpacks and filled them up with beans.” Today, in Truro, Massachusetts, the two produce a line of twenty-two different bars using beans from South America and Africa. “I love the global-meets-local aspect of it,” she says.

small-batch butter PLOUGHGATE CREAMERY “I’ve been making things out of milk since I was fourteen,” says Marisa Mauro, laughing about a time in her life when she sought to leave the niche behind. Nowadays, the onetime cheesemaker has turned to crafting butter. With the help of Vermont Land Trust, Mauro purchased the Bragg Farm in Fayston,

Vermont, and set up Ploughgate Creamery there. (In a fitting coincidence, the Bragg family made hand-churned butter from the milk of their own cows.) Nutty and sweet, a block of Mauro’s smallbatch cultured creaminess has a touch of coarse sea salt that knocks it out of the barn.

one-of-a-kind AYUMI HORIE Perhaps in protest of the everyday dishes her Japanese-American family used for everything from sushi to apple pie, Ayumi Horie of Portland, Maine, makes one-of-akind functional pottery adorned mostly with drawings of animals. Over the years, Horie’s work has transitioned from earthenware to porcelain, but she now uses a slip inlay technique called Mishima, which creates extremely fine, intricate design work with hard, sharp edges.

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