I can’t remember the last time that I truly experienced fabulous journalism in The Seattle Times, but here it is. Rebekah Denn details the story of a local energy bar maker who finds how difficult it is to control his product in, to borrow Denn’s vernacular, the industrial-food chain. After salmonella contamination was found in peanuts, this producer decided to get his peanuts from a small local peanut producer in would-you-believe Western Washington. Not a place known for growing peanuts. I highly recommend the article.
TWO MILES from the Kingston factory where Lunde hand-cuts his Caveman bars is an incongruous sight for Washingtonians: a small, family-owned peanut factory.
Clark and Tami Bowen run the certified-organic “micro-roastery,” CB’s Nuts, with — literally — an open door. Anyone walking into the remodeled fire station can peer from the small retail area to the factory floor, watching the peanuts move from enormous hanging cloth storage bags to the carefully tended roaster to the other stages of processing and packing.
“These guys were a lifesaver,” Lunde says, dropping by CB’s one day on the way to work. Their nuts smell better than any others, he says. They look better, more golden and robust. They taste better — a lot better.
“It’s night and day by comparison,” Lunde says. “At CB’s, I can actually go down and see what they’re doing.”