Comments on: Monastery Mustard (video)

By: Cooking Up A Story: Monastery Mustard | SustainableTraditions.com

Cooking Up A Story: Monastery Mustard | SustainableTraditions.com — Fri, 03 Dec 2010 05:11:31 +0000

[...] fine folks over at Cooking Up A Story produce the most inspiring interviews of farmers, foodies, thought leaders, gardeners and others [...]

By: Food Sampling at Austin Farmers Market Gets Yes Vote | Cooking Up a Story

Food Sampling at Austin Farmers Market Gets Yes Vote | Cooking Up a Story — Thu, 29 Apr 2010 19:12:31 +0000

[...] been harvested. And, for those artisans who create delectable treats for my palate – crafted mustards, cheese, and breads come to immediate mind – I get to sample what is sure to become my new [...]

By: The Town that Food Saved: At Last, A Thoughtful Look at Local Food Systems | Cooking Up a Story

Sun, 21 Mar 2010 15:48:56 +0000

[...] food economy has been a focus of several CUpS interviews, and examples shown through stories of artisans, farmers, and businesses doing just that. It was heartening to read Barry Estabrook’s review [...]

By: Sister Terry’s Favorite Deviled Eggs

Sister Terry’s Favorite Deviled Eggs — Sun, 05 Jul 2009 20:28:27 +0000

[...] UseAbout Cooking Up a StoryOur ContributorsSubscribe To Us by EmailPrivacy PolicyContact Us « Monastery Mustard Hallelujah Jalapeno Pork with Salsa [...]

By: Sister Terry’s Favorite Deviled Eggs

Sister Terry’s Favorite Deviled Eggs — Sun, 07 Jun 2009 21:18:40 +0000

[...] the related video story: Monastery Mustard From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by [...]

By: Hallelujah Jalapeno Pork with Salsa

Hallelujah Jalapeno Pork with Salsa — Sun, 07 Jun 2009 21:11:49 +0000

[...] out the related video story: Monastery Mustard From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by [...]

By: rebecca

rebecca — Wed, 16 Apr 2008 01:54:55 +0000

So happy to hear they came away with the silver! And have I mentioned that Glorious Garlic is my favorite Glad to hear it’s one of Napa’s top favorites too.
Thanks for sharing this news, Eltear!

By: Eltear

Eltear — Wed, 16 Apr 2008 01:03:16 +0000

I just read that the Glorious Garlic mustard again won a silver medal at the Napa Valley Mustard Festival in March. I know why!

http://www.oregonlive.com/foodday/oregonian/index.ssf?/base/living/1207945527272430.xml&coll=7

By: rebecca

rebecca — Tue, 11 Mar 2008 16:47:26 +0000

No, I haven’t heard of Abbey Ales…that would be a very interesting story! That’s one of the aspects I liked so much about the story, not only does it help sustain the Monastery, but it gives back to the community in a big way. So many small towns are strapped for cash to provide some services, and this idea was very creative, I thought.

Besides selling online, they sell their mustards at 2 farmer markets: Beaverton and Salem. If you have a chance to stop by I recommend it. Not only do you get to meet them in person, you can sample taste all the varieties!

By: Lola

Lola — Mon, 10 Mar 2008 22:11:13 +0000

I love this story! And now I’m desperate to try the mustard.

Have you ever heard of the monks outside Santa Fe, New Mexico who brew “Abbey Ales” from old old monastery recipes? They use their proceeds to keep their church self-sustainable.