Mark Bitten touts Earthy
Alright!
Sour Cherries, Without the Crust - Bitten - Dining & Wine - New York Times Blog:
"Earthy is a very good food site for a few specific things; unless I’m planning a trip to Europe I buy dried porcini here also. So, having ordered a few things and figuring I might as well find some more, since I was already going to pay shipping charges, I asked David Eger, who runs the site, what he might have that I couldn’t resist. And he suggested sour Balaton cherries, a Hungarian variety first grown in the United States by Michigan State University and now established in Michigan"
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