Seasonal seafood: a year-round guide — Cabot Trail Pottery

2026-06-09 Most people think of seafood as constant — what's at the market is what's at the market — but actually, our coast follows a clear rhythm. Each species has a season, and eating them at peak means eating them at their best. Spring : Spot p… Read more »

A guide to our winter trips — Cabot Trail Pottery

2026-06-09 Winter in the Rockies is unlike anything else. The peaks are sharper, the silence is deeper, and the light is golden for about fifteen perfect minutes each afternoon. We run three winter programs that take advantage of this magic, each sui… Read more »

Why we mill our own flour — Cabot Trail Pottery

2026-06-09 We grind every gram of flour we use. The mill sits behind the oven, runs every morning before the sun is up, and produces fresh stone-ground whole-wheat, rye, spelt, einkorn, and emmer. Why bother? Two reasons. First, flour goes stale muc… Read more »