Once upon a time, Bruce Cost wrote the 1984 cookbook Ginger East to West. Among the many aspects of the ginger root covered: the origins of ginger ale.
These days, per this week’s Fox 5 News report by Arthur Chi’en, Cost and partner Andy Nocito are taking receipt in Bushwick of 60,000 tons of ginger a month, as part of their rapidly expanding Bruce Cost Ginger Ale business. According to company materials, the various flavors are plentifully stocked at Google’s offices on both coasts.
Cost perfected his fizzy drink in San Francisco and Chicago, relocated to Brooklyn in 2010 and moved into his expansive Bushwick headquarters last April. Over the years, the chef and author has also had his byline published in the New York Times, Washington Post, Food & Wine magazine and other publications.
from FishbowlNY Feed http://ift.tt/1t73Nxb