Durian If you were brought up with the smell of durians (a highly aromatic fruit), continue on … Peter Achutha, PhD Otherwise,you will want to make a substitution. (Really!) Durian is known as the “king of fruits” in Southeast Asia, but to most Americans, it’s known for it’s maliferous odor. The smell is so strong that even in Malaysia, where the taste is revered, this
Crescenza with Ian Treuer of Cheesepalooza
Ian at Smoky Valley Artisan Cheese One of the founders of the fabulous Cheesepalooza! Last month, I posted an article about Valerie Lugonja with her tutorial about making Cabecou. She told me all about Cheesepalooza, that wonderful ongoing event where you make a cheese every month and share your experiences with the other participants (you can join anytime). When I found Ian’s article about Crescenda
Raw Milk Institute
The time has come… Charlotte Smith (Champoeg Creamery), Mark McAfee (founder of RMI) and his wife, Blaine Finally, some hope for raw milk sellers. I was once chatting with a local farmer who sells raw milk from his farm. At one point, he mentioned that he lives in fear that some other farmer will goof up, people will get sick and that will be
Three Shepherds Farm in Warren, Vermont
It’s what you would expect if you had high expectations! I felt as if I already knew Larry and Linda Faillace when I visited their farm a few days ago. I had just finished Linda’s shocking book “Mad Sheep” (2006) about our government’s raid on their small farm in 2001, when the USDA seized and subsequently killed all the Faillace’s (healthy) sheep. I was
Cheese May Be Healthier For You Than You Thought!
The problem with our food isn’t the fat content … One of our customers sent me the link to the article below last March and I set it aside because I didn’t feel qualified to present it. But, recently I re-read it and realized how simple and clear it is, and how important it is for all of us. So, yes, I admit I know
Wood Spryte Farm in Dimondale, Michigan
Tiffany Rich makes it all look easy! Tiffany and her husband, Mike have a very small, 5 acre farm but they put it all to good use. They raise their own meat (beef, chicken, quail, lamb), milk their our own cows and sheep, spin their own wool and they have their own business growing and selling garlic (www.woodsprytefarmfinnsheep.webs.com). They have three children – Brandon, age
Rose Boero in Central Wisconsin
Rose with her daughter, Margaret Becoming a licensed cheese maker in Wisconsin is a very big deal! Rose Boero, age 60, is a newly licensed cheese maker. It’s been a long journey for her. Getting licensed in Wisconsin involves taking courses, passing an exam and, with the option she chose, completing over 240 hours of apprenticeship. That’s especially hard when you decide to do it
A Canadian Foodie’s Cabecou
Don’t you just love her? This is Valerie (A Canadian Foodie) who makes her living writing about food and educating folks about it. Until last year (and for the last 30 years) she taught in public schools, but she is now retired and living in Edmonton, Alberta (Canada). She’s still teaching, but now it’s about food, fun and using the amazing Thermomix. Currently, she’s probably
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