Tag Archives
CPP
Caputo’s + Ritual: Fighting for Wild Tranquilidad
by Matt Caputo on
The modern US food system is crushing craftsmanship, sustainability, biodiversity and economic justice.
For years, I have known Caputo’s mission in a broad, eternal sense: “Fight to preserve the food traditions of our ancestors.” However, with the untimely death of my best friend, mentor, and hero, Tony Caputo (aka my dad), it sunk in that our time on Earth is s...
READ MORE
Fighting for Wild Cacao: Caputo’s + Luisa Abram
by Matt Caputo on
The modern US food system is crushing craftsmanship, sustainability, biodiversity and economic justice.
For years, I have known Caputo’s mission in a broad, eternal sense: “Fight to preserve the food traditions of our ancestors.” However, with the untimely death of my best friend, mentor, and hero, Tony Caputo (aka my dad), it sunk in that our time on Earth is...
READ MORE
Patagonia – Fish for Change
by Abigail Sabir on
As a well-known and widely loved clothing and gear company, it’s both surprising and unexpected to see the Patagonia brand name printed on a box of tinned seafood. How do they connect? Is it the same Patagonia? Those were my thoughts when I first saw these packages on our shelves. Patagonia Provisions, a recently added division of a B corporation that has been around since...
READ MORE
Deep Dive: Conservas de Cambados
by Abigail Sabir on
As conservas culture takes the U.S. food scene by storm, tinned seafood is becoming a new pantry staple and popping up on hip bar and restaurant menus in cities around America. This historical practice of preserving food in a can, specifically a variety of fish, bivalves and cephalopods, allows us to dive into another culture’s food traditions, participate in this growing t...
READ MORE
Espinaler, A Love Story
by Abigail Sabir on
I can’t decide whether it’s the cute and confident fish logo, the extensive family history, or just the pure delicious flavors that draw me to Espinaler. Whichever it may be, each tin of fish or bottle of sauce represents generations of hard work. The packaging is playful yet enticing, and what lies within each tin embodies an important piece of tapas culture. In addition, ...
READ MORE
Cacao – This is Why
by Matt Caputo on
Below, you’ll find a short video about heirloom cacao in Belize. This is what Caputo’s Chocolate festival goes to support. People like those at Belize Foundation for Research & Environmental Education (BFREE) are trying to create a buffer zone for their nature preserve through sustainable farming of heirloom cacao. In this case one of only two Heirloom Cacao Perservation (H...
READ MORE
Jose Gourmet – A Food Revival
by Adrianna Pachelli on
I love a good food trend as much as the next person. But what I love more is a bonafide food revival. Here’s the difference:
A food trend starts with an innovative hack or recipe twist and makes waves on social media in mere days. Your favorite food bloggers offer up their takes on it, then said trend is murdered by big chains trying to get in on the action. It’s a windfall...
READ MORE
Basque Piparras
by Adrianna Pachelli on
Spain is underrated. Spanish food is even more underrated than Spain itself. The Land of Cervantes is similar to Italy as far as culinary ethos goes. Simple, high quality ingredients are key for simple, delicious recipes. It’s a wonderful ethos to live by and makes cooking and home entertaining a breeze.
Meet the Basque Piparra. This long, slender pepper looks very similar ...
READ MORE
You Must Try This: Scaldaferro Torrone
by Adrianna Pachelli on
I am among the vast number of people who look to Matt Caputo for inspiration when seeking out new, exciting food when life starts to taste a little dull. With the holidays drawing closer everyday, now is time for me to start poking my nose into all the decadent, delicious treats hiding in plain sight on the shelves here at Caputo’s. I stock up now on things like cheese, cho...
READ MORE
Goat Camp at Mesa Farm: For the Love of Food
by Adrianna Pachelli on
Something happened. It was special, beautiful, inspiring, and even a little bit heartbreaking. We gave it a silly sounding name, yet the experience was everything but.
That silly name and transcendent affair was Goat Camp. We gathered a handful of our Caputo’s team and some of our beloved restaurateur friends and headed south to the open spaces of Utah where the landscape i...
READ MORE
Chocolate With a Cause: Get to know the Heirloom Cacao Preservation
by Dylan Sands on
We believe wholeheartedly in flavor here at Caputo’s. We celebrate the power of flavor’s ability to tell stories about the world in which we live and eat. It shapes our senses, it holds our histories, and it gives voice to our diversity. Unfortunately, the vast chorus that sings the world’s heirloom flavor notes is under a sustained attack from the rising tides of a globali...
READ MORECPP Blurb
by Joe Vanwagoner on
CPP designation highlights select products made with traditional craft to support biodiversity & stewardship
...
READ MORE