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 →

I have recently been intrigued by the lost cheeses of peasant cultures that live amidst mountains and valleys untouched by distributors. Both Turkey and Greece are of interest.  Their production levels are small, and only for the community that surrounds them.  The only way for an inquiring American to get their hands on them would … Continue reading →

The weather was cold, barren, and the snow began to fall on our ride back to the city, which resulted in us sliding off the road on Miller Hill between Brandon and Richdale in a snow ditch.  City slickers, beware!  Tow trucks will take your pocketbook and run out in these parts! Shelburne Farms There … Continue reading →

On December 21, 2010 Oh!  What a glorious day it was to go foraging with Hale Sofie Schatz and her lovely Nigerian Dwarf Goat tribe on conservationist land in Lexington.  We all were attentive as they munched on acorns and crunchy hickory leaves (one of their favorites), and we fed the Queen her share, as … Continue reading →

  I have just read an article in The Art Of Eating about an ancient Mediterranean “power food” as I am calling it.  It is called trahana. Turkish nomadic tribes apparently discovered trahana from the Persians and carried these dried granules in their saddlebags from Mongolia to Asia Minor.   What is trahana?  Trahana is called … Continue reading →

“…these days dairy operations are so hygienic that raw milk is likely to be too clean for cheesemaking,  without enough microlife to do the work.” (Behr, Edward.  Making Your Own Fresh Cheese) Imagine this thought…milk being too clean!  Being part of a society completely obsessed with cleanliness in all forms, we have lost confidence in … Continue reading →

At the moment, I am sitting and reading in my kitchen, after consuming roasted squash flesh with home made harissa.  The plump Tartine Bread Book is in my hands.   I rest here, satiated by the natural progression of Chad Robertson’s quest for “the loaf with an old soul.” I find this to be a … Continue reading →

The producers of artisan goods are seen as the noble heroes of our day.  They are living the noble lifestyle:  it is humble, it is long hours, it is a surrender to a lifestyle that works as its own ecosystem for all parties involved.  It is a life that is ultimately vulnerable to the elements, … Continue reading →

As soon as I landed on Boston, and probably about 2 weeks before, I had been scheming about finding precious goat milk.  The fantasy in my head flashed images of a worn, patched up wooden shed with hay and two Nigerian Dwarf goats huddled inside with their babies as the snow danced in flurries around … Continue reading →

A Regional Gathering tasting maps by denise bilbao The path towards change will start locally, but it will connect regionally.  Growth starts from the ground up.  Our sustenance begins with the soil, the air, the water, and the elements.  From these, we taste how quality food can revolutionize our world. Farmstead Dairy Animals live a … Continue reading →