Scent mastery: In Duncanville, Texas (U.S.), a small barbecue spot is run by a barbecue cook who works without sight. After losing his vision, Christopher Jones learned to depend on his other senses, checking heat, seasoning, and timing through touch, sound, and especially smell. Family recipes gave him a starting point, refined through practice instead of exact measuring. Many customers are surprised to learn the brisket and ribs were cooked without the chef seeing the grill or the meat. The kitchen is kept simple, built around routine and familiarity. Cooking became both his livelihood and a way to show how people adapt. Guests often leave thinking about the care put into the food as much as the flavor.
Grain revival: In Skowhegan, Maine (U.S.), an old county jail has found new life as the center of a growing regional grain economy. Maine Grains operates its stone mill inside the former Somerset County Jail, producing wheat, oats, rye, buckwheat, and other grains sourced from Northeast farmers. The company grew from efforts to revive a New England tradition that had faded as grain farming and milling scaled in a more corporate direction. By creating vibrant new markets for locally grown grains, Maine Grains supports farmers and food businesses throughout the region. Visitors can tour the mill and then taste the results at The Miller’s Table, a café in the same former jailhouse featuring Maine Grains products. Visit www.mainegrains.com and shop online with coupon code COFFEENEWS for a 10% discount through December 31st; limit one order per customer.
