Monger Musings 003
Wheeew here we are, half way through January already! Ready or not this new year is moving right along. I’m finding myself torn between wanting a “gentle January” and wanting to just “hurry-up-and-open-the-store-already”. Anyone else feeling this sensation of wanting to move slow but also fast? Relax but also start new projects? Hibernate but also get out there and do alllll the things? If you’re feeling this tug-of-war I’m right there with you.
We are getting so SO close to opening the store. Final inspections and permits are on the horizon. We’re setting up wholesale channels and soon we’ll be stocking the shelves! This is very exciting – it’s getting so real. Somebody pinch me.
Here are some offerings for you on this snowy January day:
🧀 I’m studying this round-up of Culture Magazine’s “Best Cheeses of 2022“. Looking forward to carrying some of these beauties in the shop! (Culture Magazine)
🧀 My pals from the Vineyard Haven Business Association sent me this blog post, A Visitor’s Guide to Vineyard Haven. We’re thrilled to see VH getting the recognition it deserves, and I’m so excited to be building my cheesy business in this vibrant, year-round community. (Adventurous Kate)
🧀 I’m having Fancy Food Show FOMO! This past weekend was the Winter Fancy Food Show in Las Vegas and I wish I had gone! I personally love trade shows and exhibition halls. Did you go? What did you love? What did you hate? Any fabulous new products I need to look out for? Gimme the deets! (Specialty Food Association)
🧀 “You have to be a romantic to invest yourself, your money, and your time in cheese.” – Anthony Bourdain
Let’s keep easing into this new year.