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Times Square Says Goodbye to 2 Giant Budweiser Signs

Times Square Says Goodbye to 2 Giant Budweiser Signs


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Anheuser-Busch has had the ad space for nearly 85 years

Two gargantuan vinyl Budweiser signs in Times Square in New York City are slated to be taken down in the coming week. Anheuser-Busch has occupied the colossal ad space for nearly 85 years, but will soon be replaced by an unnamed brand.

According to the New York Post, sign owner Sherwood Outdoor plans to install new larger, 35-by-95-foot LED displays on May 1. The company’s president, Brian Turner, told reporter Steve Cuozzo that while the next brand remains a secret for now, it will be “an iconic advertiser from the past.”

A spokesperson for Sherwood Outdoor told The Daily Meal that the sign's new brand will be unveiled later in the spring.

But don’t pour one out for the beer giant just yet. Budweiser will maintain its enormous LED sign at One Times Square. But as its visual presence in the city dwindles, so do drinkers’ desires. The “King of Beers” recently fell from its top position among America’s three favorite beers. After Bud Light, Coors Light, and Miller Lite, Budweiser is officially the nation’s fourth most beloved beer.

But there are plenty of other beautiful brews inside and outside the confines of the country. That’s why we put together a list of the world’s 50 best beers for 2018. Cheers!


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


Goodbye to the idealism of Shed in Healdsburg

The first time members of the Sonoma County Farmers Guild arrived at Shed &mdash the combination grocer, restaurant, cafe and garden store in Healdsburg &mdash to meet in its upstairs event space, they thought they were at the wrong place.

&ldquoI just remember the looks on everyone&rsquos faces. They&rsquore walking in and looking up at these beautiful vaulted ceilings with all this perfect, pristine architecture and clean floors, and they have manure on their boots,&rdquo said Evan Wiig, the founder of the local group of mostly organic farmers that was invited to meet in what Shed&rsquos owners called its &ldquomodern grange&rdquo for free. &ldquoIt was quite a convening of worlds, but that was really what the Shed was about.&rdquo

After five years as an anchor of downtown Healdsburg&rsquos shopping and dining scene, a time when it earned honors for its restaurant and design, Shed will close its 10,000-square-foot facility on New Year&rsquos Day and turn into an online-only business, with limited hours later in the month to sell its inventory. The main reason for the closure, according to Cindy Daniel, who owns the complex with her husband, Doug Lipton, is financial, spurred by a slowdown in visitors after the October 2017 wildfires.

&ldquoAfter that happened, we haven&rsquot seen the growth that we still need as a 5-year-old business,&rdquo said Daniel. &ldquoWe don&rsquot feel like we can sustain that both financially and emotionally.&rdquo

Visitors to the cookware section of the store find a large verity of essentials for the kitchen The Shed, a unique new food venue in Healdsburg recently opened calling itself a "contemporary Grange, " focusing on artisan food, and the gardening community. It includes a cafe, market, and cookware. They also offer classes and specialty dinners Saturday, June 8, 2013 in Healdsburg Calif. Lance Iversen / The Chronicle

Yet anyone who has visited or dined there has to wonder: Was Shed always too good to be true? The farm-to-table fantasia had the quality of an art museum gift shop &mdash a place to devour with your eyes but be careful with your credit card. It sold ceramic casseroles that cost as much as an Ikea couch and Japanese rubber &ldquopaddy&rdquo boots that would fit in on a city street as much as a muddy field. It had a menu full of house-fermented shrubs and a whole room devoted to a DIY grain mill. At first, it seemed almost like a &ldquoSaturday Night Live&rdquo spoof of the Bay Area aesthetic.

Despite the gloss of conspicuous consumption, however, supporters say Daniel and Lipton&rsquos devotion to quality and to buying from local farmers was deep and authentic, and that ethos attracted a range of visitors, including locals and farmers &mdash who were offered a discount.

&ldquoA lot of people looked at Shed and said, &lsquoAh, it&rsquos some chichi place for rich people to hang out,&rdquo said Wiig. &ldquoAt the same time, they were using their money in a way that truly did redirect those resources where they should go, which is into the pockets of the farmers and into the pockets of their employees.&rdquo

The original idea was to create a place &ldquothat highlights and acknowledges this amazing history we have as an agricultural region,&rdquo Daniel said.

She and Lipton have lived in Healdsburg 25 years, and they wanted a place locals would like but that was different from the T-shirt shops and candy stores most travelers find in small towns.

&ldquoWhat can we do so this doesn&rsquot just become the ubiquitous Wine Country town?&rdquo she said they would ask themselves.

Winter Citrus and Avocado Salad at Shed, Friday January, 06 2017 in Healdsburg, CA. (Peter DaSilva Special to the Chronicle) Peter DaSilva / Special to The Chronicle

Chef Perry Hoffman, who until September was culinary director at Shed, where his cooking earned three stars from The Chronicle, says the company spent around $800,000 a year on produce direct from farmers, cutting big annual checks to husband-and-wife farming teams.

&ldquoWe made their season. We made it work,&rdquo said Hoffman, who is concerned for those farms&rsquo business with Shed&rsquos closure.

He loved having access to all the items in the store that were sourced within a 10- to 30-mile radius, such as dairy products, preserves, pickles, grains and charcuterie.

But the focus on buying so directly and making things in-house could be exhausting, he said. The kitchen staff would prep 400 different items a day for restaurant dishes, deli foods, pastries and other specialty food items.

&ldquoNo corner was cut for any product,&rdquo Hoffman said. &ldquoYou can still only charge so much for that for people to support it.&rdquo


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