John Garland / Heavy Table
Farm-to-table, grain-to-glass, Grower Champagne — it’s all the same idea. Operations that take on more of a product’s life cycle sacrifice efficiency to ensure a more specific (and, many would say, higher) level of quality. Add one more to the list of local food processes thumbing its nose at vertical integration: bean-to-bar chocolate .
Meadowlands Chocolate Company is one such chocolatier. Based in Meadowlands, MN, it’s the brainchild of Clyo Howard and Beryl Wells Hamilton, two artists with a penchant for hand-crafted products. They’re one of about 40 operations in the US that produce bean-to-bar, and the only one in Minnesota.