I have yet to travel to the Rungis market, but I do plan to attend it eventually, whether it is with my new work at Formaggio Kitchen, or of my own drive, which the two often seem one and the same. What is the Rungis market?  Well, let me quote Lynn Miller, the editor of … Continue reading →

I have just been reading Volume 35 of Small Farmer’s Journal.  There is an article in this Winter Quarterly that gives the lay of the land, so to speak, about how Sustainable Agricultural Design can work, county by county.  I was delighted to find that one of the main components of his argument is that … Continue reading →

    “At its peak, usually within 24 hours of transformation from fluid to a solid, the cheese contains many billions of bacteria.  In time, most of these bacteria succumb to the bleak, harshness of the anaerobic environment inside the cheese, but not without leaving behind a biological legacy of active cellular enzymes which produce … Continue reading →

Mold Mycelia Development “A ripening cheese is a virtual treasurehouse of microorganisms, engaged in life and death activities, and enzymes catalyzing simple to complex reactions of fat, protein, sugar and their intermediate products…What is the magic of this food and why is it so difficult or impossible to duplicate with other protein foods like soybean, … Continue reading →

emotions take on more importance with marketing the passion and the story matters in order to sell our social networks determine our interactions the webs of communities overlap through the creative industry of the internet we all profess our dreams online, making our pleasures, our inspiration, our character known…all a part of the full package … Continue reading →