Two men apply long-term planning to their Ann Arbor deli, and become arbiters of taste in America’s booming artisanal food industry and middlemen between artisan and consumer. With that long-term plan due up in 2009, Zingerman’s owners are again taking the long view. Possibilities: a publishing house, microbrewery, a small hotel, fish and meat-smoking business. (By Micheline Maynard, The New York Times, 2007-05-03)

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