Author Archives for Thomas Beckett

Acids, Vinegars and Tther Vintage Coolers


One of my favorite pastimes — when I have the time — is to page through old old cookbooks and try out recipes to sample the taste of ages past. In particular I have always been fascinated by the beverages: the shrubs, cordials, non-grape wines, syllabubs and such. More intriguing among these are the vinegars […]

American Distilling Institute: A view (1)


Last week saw the fifth annual gathering of the American Distilling Institute convene at the historic Seelbach Hotel in Louisville, Kentucky. As the trade association for the burgeoning small-scale craft distilling industry, the Institute chose an appropriate location for this year’s theme: whiskey. But the sense of history came not just from the architecture of […]

Thomas Beckett

Thomas Beckett - bio Thomas grew up in the meat-and-potatoes era of the 60s and 70s. It wasn't until college that his culinary heritage suddenly found expression, when one morning he woke up craving fried eggs with grits. Since that time he has cultivated a love of cooking and food, albeit strictly at the amateur level. Thomas communes with his his fellow Southerner through their foodstuffs and their cookbooks. A would-be distiller, Thomas has also developed an appreciation for fine spirits and cocktails. In real life he is an attorney with a solo practice in the mountains of North Carolina, advising small businesses, farmers and nonprofits. He serves on the board of directors of the Appalachian Sustainable Agriculture Project and the local Slow Food convivium.