Oooohhh! Monthly cheese parties - I like that idea!
@Tracy - I, too, am in love with honeyed goat cheese. I don't remember whose I picked up most recently but the last of it was part of a delightful breakfast this weekend, simply spread (thickly) on a toasted English muffin.
Yes! The holidays are a great time to showcase (and show off!) local cheeses. The cheese buyer at Seward co-op has these recommendations for another take on a well-rounded, local cheese plate: St. Pete’s Select (blue), Prairie Breeze Cheddar (hard), Bent River Camembert (soft-ripened), Shepherd’s Hope (fresh, sheep) and Les Freres (washed rind).
All these ideas for local cheese plates makes has me thinking that these should not be solely found around the holidays. I may have to start a cheese-plate-of-the-month club.
Great piece, Kris. I agree with Amy too - those little cheese tidbits are the best. Kowalski's on Grand and Whole Foods are also in the habit of stocking odd little chunks that make for a perfect cheese platter for one. (Not that I do that on a regular basis or anything...)
Is it me, or is any one else in love with the honeyed goat cheese that I keep finding around? I think I'm going to blend my own with some of that state fair honey and see how that goes. ;)
Some other wonderful local cheeses (I work at St. Paul Cheese, and these are ones I like to steer folks to): Uplands Dairy Pleasant Ridge (from Wisconsin--a world-class cheese: it's one of a very few domestics that's getting some demand in Europe), Northern Lights Blue (made right in St. Paul!), Prairie Breeze cheddar (from Iowa). Yum!
Fish is definitely good for you, at least when it doesn't have mercury in it. However, it might not be available that much longer, at least for anyone other than the rich. Overfishing is a real problem.
The Wedge also does a very nice job with their cheese selection. They have great variety and a ton of it is local. I've often found better prices there than at Lunds.
What's more, they have a little basket filled with what I call "cheese blips" - little tiny slices of different cheeses. These are enough for a bite or two, cost a buck or less apiece, and are a great way to try a mysterious new cheese without committing. You can also use them to create a small cheese plate for one or two people.
I just wish I could find Love Tree cheeses somewhere besides farmers' markets. Either that, or I wish I could make it be Saturday again before Christmas comes.
Here's my question. A couple days ago, Bill Marler and I happened to swap tweets (ew -- sounds vaguely dirty...), and I was surprised to hear him say that he supported on-farm sales of raw milk.
In Shari's interview, though, Marler draws a hard line against raw milk. I imagine he's speaking for himself and personal choice, here, and not about policy in general. If he's still listening in, I wonder if Bill would clarify.
If you pop by, Bill, I'd also like to know what the quantified risk of drinking raw milk is, to put the risk of drinking it in perspective. Does anyone know?
Annalisa, thank you for your kind comments. You're right, this is a complex topic and I appreciate you taking the time to explore it with me.
Bill, thank you for reminding us that good food is fundamental to good health, and that the debate about healthcare reform needs to include a serious discussion about not only food safety, but food quality.
To answer your questions, Rashmi...
1. Raw milk is whole milk that is not pasteurized or homogenized. It is milk in its natural, unadulterated state, right out of the (hopefully) clean, happy, grass-fed cow.
Oooohhh! Monthly cheese
Oooohhh! Monthly cheese parties - I like that idea!
@Tracy - I, too, am in love with honeyed goat cheese. I don't remember whose I picked up most recently but the last of it was part of a delightful breakfast this weekend, simply spread (thickly) on a toasted English muffin.
Yes! The holidays are a great
Yes! The holidays are a great time to showcase (and show off!) local cheeses. The cheese buyer at Seward co-op has these recommendations for another take on a well-rounded, local cheese plate: St. Pete’s Select (blue), Prairie Breeze Cheddar (hard), Bent River Camembert (soft-ripened), Shepherd’s Hope (fresh, sheep) and Les Freres (washed rind).
All these ideas for local cheese plates makes has me thinking that these should not be solely found around the holidays. I may have to start a cheese-plate-of-the-month club.
Sigh. You had me at
Sigh. You had me at cheese.
Great piece, Kris. I agree with Amy too - those little cheese tidbits are the best. Kowalski's on Grand and Whole Foods are also in the habit of stocking odd little chunks that make for a perfect cheese platter for one. (Not that I do that on a regular basis or anything...)
Is it me, or is any one else in love with the honeyed goat cheese that I keep finding around? I think I'm going to blend my own with some of that state fair honey and see how that goes. ;)
Some other wonderful local
Some other wonderful local cheeses (I work at St. Paul Cheese, and these are ones I like to steer folks to): Uplands Dairy Pleasant Ridge (from Wisconsin--a world-class cheese: it's one of a very few domestics that's getting some demand in Europe), Northern Lights Blue (made right in St. Paul!), Prairie Breeze cheddar (from Iowa). Yum!
Amy - Golden Fig does usually
Amy - Golden Fig does usually have at least a couple of Love Tree cheeses. I'd give them a call to see what they might have on hand. 651-602-0144
Fish is definitely good for
Fish is definitely good for you, at least when it doesn't have mercury in it. However, it might not be available that much longer, at least for anyone other than the rich. Overfishing is a real problem.
http://www.selfdestructivebastards.com/2009/11/overfishing.html
Mmmm! Cheese! The Wedge also
Mmmm! Cheese!
The Wedge also does a very nice job with their cheese selection. They have great variety and a ton of it is local. I've often found better prices there than at Lunds.
What's more, they have a little basket filled with what I call "cheese blips" - little tiny slices of different cheeses. These are enough for a bite or two, cost a buck or less apiece, and are a great way to try a mysterious new cheese without committing. You can also use them to create a small cheese plate for one or two people.
I just wish I could find Love Tree cheeses somewhere besides farmers' markets. Either that, or I wish I could make it be Saturday again before Christmas comes.
Here's my question. A couple
Here's my question. A couple days ago, Bill Marler and I happened to swap tweets (ew -- sounds vaguely dirty...), and I was surprised to hear him say that he supported on-farm sales of raw milk.
https://twitter.com/bmarler/status/6696827205
In Shari's interview, though, Marler draws a hard line against raw milk. I imagine he's speaking for himself and personal choice, here, and not about policy in general. If he's still listening in, I wonder if Bill would clarify.
If you pop by, Bill, I'd also like to know what the quantified risk of drinking raw milk is, to put the risk of drinking it in perspective. Does anyone know?
Annalisa, thank you for your
Annalisa, thank you for your kind comments. You're right, this is a complex topic and I appreciate you taking the time to explore it with me.
Bill, thank you for reminding us that good food is fundamental to good health, and that the debate about healthcare reform needs to include a serious discussion about not only food safety, but food quality.
To answer your questions, Rashmi...
1. Raw milk is whole milk that is not pasteurized or homogenized. It is milk in its natural, unadulterated state, right out of the (hopefully) clean, happy, grass-fed cow.
2. "Progressive inflammatory neuropathy" -- I think this is what you are referring to: http://scienceblogs.com/neurophilosophy/2008/02/blowing_brains_progressi...
Faith, vegetarian options
Faith, vegetarian options will be the rest of the food, without the meat (no special bean dish or anything, sorry!).
Amy, thanks for the tip, your site and book look great. Here's the link: http://www.indiebound.org/book/9781603424530