The Parsons family has owned and run their farm for 250 years- since 1778. The farm has so much going on and there are so many family members involved, that we couldn’t possibly cover it all in this post. It’s pretty much all explained on their website in the About Us section- click here. Suffice it to say that they have their own maple sugar
Poutine with Andrew B. Chisholm
The Migrant Chef There is absolutely nothing like a good food blog – the pictures are amazing, the directions are tried and tested (and usually fairly simple), and there are actual comments from the writer about the food. What more could you possibly want for your recipes? Andrew Chisholm does a great food blog- The Migrant Chef, specializing in comfort foods. He just started it
Making Cheese Curds with Brian Dixon
Curds are Squeaking in Alaska! Brian Dixon just started making cheese a few months ago, but he is apparently a very fast learner! He has already shared his experiences with us twice-once when he made Mozzarella in January, 2011 and then again a few weeks ago when he made Fat Free Fromage Blanc with his daughter, Deana. His goal is to make a Stilton, the
Making and Serving Cheese Curds
Photo by Sabra Horn, courtesy of Dave Horn’s blog 600 Varieties of Cheese Curds in Wisconsin Alone! Here in our little corner of New England (western Massachusetts) cheese curds (as a food item) simply do not exist. They are not for sale in the supermarkets and they are not on the menus at our restaurants. Yet in Wisconsin and in other parts of the