Food: Baked With Buzz

Beer is often called liquid bread, a nod to both grainy origins and covert calorie content. At Betty’s Speakeasy, owner Liz Begosh and pastry chef Adriane Appleby reverse the process, transforming locally brewed liquids into covetable cakes and fudge. “We don’t like to make overly sweet sweets,” says Begosh, a former pro cyclist-turned-pastry queen. “The bitterness in beer balances honey, cane sugar and molasses.”

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Food: Green Cuisine

Greenwood Kitchen makes tasty snacks that everyone can enjoy  

For eight years, Jaynel Hollis struggled with abdominal pains, nausea, headaches and fatigue. There was no explanation, until she discovered she was gluten-intolerant. She set out on a mission to provide others who suffer from food allergies with gluten-free and vegan food made with local, organic ingredients, establishing Greenwood Kitchen and Bakeshop. 

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