I'm Mark and this is my website.
Stumptown Coffee moves into New York, wide eyed and wearing his letterman’s Jacket from Cleveland.
Stumptown coffee (or Stumpy’s) has a lot of fans, so a new shop one block from the Brooklyn waterfront might end up creating a sea change for New York coffee. Time will tell.
I have never heard anyone call it Stumpy’s, and I know several people who have worked there for ages. Come to think of it, I’m rather surprised this isn’t a common term. Has anyone heard them so referred?
In high school, before good taste catches up with the mere novelty of liquor, I remember a certain misguided group of friends eschewing the high culture offerings of Prague to find a dingy tourist bar offering ‘real strong absinthe,’ which they consumed straight, hoping to feel the eyelid flutters, teeth grinding and mild neck stiffness that results from low doses of hallucinogens. Alas, all we drank was naaasty green shit.
When I was in college, a certain misguided group of friends thought that Absinthe was the bomb diggity, searching the black and grey markets and falling into every manner of internet scam trying to chase the dragon. They also drove to Canada, stoned out of their minds, and attempted to pay for the stuff with, as the dumb ass put it, ‘real money’ (as in American, not Canadian. what a tool). They would also drink anyone’s homebrew, leading to some serious claims of real hallucinatory effects, though to the unbiased observer (read: me), it looked like severe alcohol poisoning. I never really got the fuss, since my friends preferred the straight stuff.
I have mentioned White Lily Flour a few times on this site, and though I’ve only worked with it a handful of times–one of my housemates in College had sorghum molasses and 20 lbs of White Lily shipped up from his relatives in Tennessee–it’s the incontrovertible Deity of Biscuit flour.
So it is with a heavy heart that I pass along this story from the NYTimes, who are reporting that the Knoxville, TN plant that has been sifting and re-sifting White Lily for over a century, will be decommissioned and production will be shifted to the Midwest. Not only that, but they’re changing the product, and not one biscuit maker or pastry chef is happy.
Sigh.
