Tradisionele resepte

Haak op kaas: dankbaar vir kaas (woordspeling bedoel)

Haak op kaas: dankbaar vir kaas (woordspeling bedoel)

Toe Thanksgiving nader kom, het ek besin oor hoe dankbaar ek is dat ek soveel ongelooflike kaasliefhebbers ontmoet het gedurende my 33 jaar in die onderneming. Met verloop van tyd het baie van hierdie mense my goeie vriende geword. Vandag wil ek dankie sê vir die mense wat aan die voorpunt van die kaaswêreld werk en my bly inspireer met hul passie en innovasie.

Eerste dinge eerste: ek sou nie gedoen het waarvoor ek vandag hou nie, as dit nie vir my aanneemende "gesin" was nie - die mense by Sweet Grass Suiwel in Thomasville, GA. Ek ken die Little -familie deur drie generasies, en hul onophoudelike toewyding aan die omgewing, die etiek van die bestuur van 'n familieonderneming en die kwaliteit van hul kase is inspirerend.

Dan is daar my NYC -kaasvriende (wat op hierdie stadium soos my familie is): Tia Keenan, sjef en sjef fromager extraordinaire; Max McCalman, wêreldbekende kaaskenner en bekroonde skrywer; David Grotenstein, briljante kaaskonsultant; en Hy Langer, gevestigde plaaslike kaasvervaardiger. Hierdie kaasprofessionaliste is almal op die voorpunt van hul onderskeie velde, en ek juig hul toewyding om 'die kaasomhulsel te druk'.

Terwyl New York deesdae my tuiste is, is ek ook dankbaar vir my kaasvriende van regoor die land. In San Francisco is daar Jennifer Gillis, kaasspesialis, wat hierdie jaar uitdagende gesondheidsuitdagings oorkom het. Ook in SF is daar Gordon Edgar van Rainbow Market, wie se nuwe boek sal beslis ons manier van dink oor cheddar verander! In Tampa, FL, gaan my goeie vriend Matt Bonano voort om die woord oor kaas te versprei; sy kaaswinkel Brooklyn Suid het oor die hele linie goeie resensies gekry. In Atlanta behou Debbie Peterson se energie en liefde vir kaas Cypress Grove Chevre hardloop; in Chicago, het Kelly Cosgrove 'n waardevolle bron en vriendin by Fortune Gourmet; en tot in Milwaukee skryf my nuwe vriendin Erin Clarke 'n blog, WellPlated.com, wat haar verstand en haar liefde vir kaas ten toon stel.

Ek wil ook my medeskrywer, Madeleine James, bedank, wat soveel bygedra het tot hierdie verhale. Haar hulp is van onskatbare waarde. Sy bestuur ook ons ​​makelaars- en demo -ondernemings ... sy is 'n besige vrou.

Ek weet ek het soveel mense uitgelaat vir wie ek dankbaar is in die kaaswêreld: Greg, Emily, Howard, Bryan, Brad en Mere, om maar net 'n paar te noem. Julle is almal belangrik vir my en belangrik vir die bedryf!

Wat meer kan ek sê? Kaas was baie, baie goed vir my.


Verslaaf aan kaas: dankbaar vir kaas (woordspeling bedoel) - resepte

'Wat nuuskierig is, is dat terwyl my oudstes' terug 'sien as 'n plek waar vooruitgang hulle in staat gestel het om te ontsnap- die verkeerde kant van 'n lineêre baan- ek my my voorstel dat ek loop en herlaai, terugkring om iets te kry wat ons het vergete, iets wat ons dringend nodig het vir ons gesondheid en geluk, iets kosbaars wat ons neerbuig om saam te hou terwyl ons in 'n nuwe rigting uitstap. "

Hierdie woorde kom van Gary Paul Nabhan, die beroemde natuurkundige, professor en skrywer. Ek kon probeer totdat die koeie by die huis kom (beeswoordelike woordspeling bedoel), maar tog sou ek die tekort aan die poëtiese prag, die waarheid, in hierdie enkele sin verdrink. Dit is ondanks die feit dat die gees van die woorde my grondwet so perfek beskryf dat dit net so goed uit my siel kan kom.

Vordering en agteruitgang is idees wat ek dink onduidelik is. Superfies stel hulle alleen tydelik voor, maar net onder die oppervlak skuil 'n verraderlike waardebepaling. Vordering, moderniteit en toekoms word alles beskou as goeie teruggang, tradisie, geskiedenis, en, in Nabhan se woorde, "die verkeerde kant van 'n lineêre baan." Maar ek, net soos Nabhan, glo dat in hierdie vergelyking iets belangriks, ja, iets fundamentels, verlore gaan te midde van vermeende agterlikheid. En ek, weer soos Nabhan, sien my lewe as 'n sirkel op soek na iets wat ons in die dolle gejaag na die toekoms vergeet het. Plesier en geduld, goeie vriende en lekker kos, gesonde liggame en gemeenskappe en omgewings, alles agtergelaat toe ons in ons motors spring, die kitskosvenster deurkruis en op die uitgestrekte betonpad afstap in die rigting van die vals horison van vordering.

Hierdie gevoelens het my as jong man aangetrokke tot die studie van geskiedenis en Engelse letterkunde, sodat ek kon saamleef en leer van diegene wat voor ons gekom het. Hulle het my aangespoor om in Italië in die buiteland te studeer, en later om terug te keer na die stewelvormige bakermat van die geskiedenis om my arbeid op organiese plase vrywillig te doen. Soos 'n sirene-liedjie, het hulle my gewink na 'n nagraadse program waar ek tradisionele kos en foodways bestudeer het, en hulle het my genoodsaak om my akademiese studies te komplimenteer met werk by 'n beroemde koshuis omring deur 'n ware berg kaas en 'n oorvloed van horing van ouwêreldse voedsel. Dieselfde gevoelens lok my oor die groot Amerika, op soek na ons eie kookkuns. En na dit alles, het hulle my hierheen getrek na Oldways, waar ek voel ek uiteindelik 'n huis gevind het. (Ter syde: Die Oldways -leuse - "Health through Heritage", "Let the Oldways be your guide" - kan net sowel oor my bors getatoeëer word as dit nie was dat in so 'n reguit daad van liggaamlike oortreding my konserwatiewe, middel -in die westelike rigting sou pa my positief verloën.)

Ek is die programbestuurder van die Cheese of Choice Coalition (CCC), geseën met die geleentheid om tradisionele, ambagsvolle roumelk (in 'n woord van hoë gehalte) kaas te ondersteun en te verdedig. Ons het dit miskien nou meer nodig as ooit, aangesien regulerende warm waters 'n nalatenskap van tradisionele kaasmaak onherstelbaar dreig wat Amerika na die ou wêreld dra en moderniteit heerlik met die verlede verbind.

As programbestuurder van 'n nuut-opgeknapte program, kry ek die skrikwekkende taak om gelyktydig na onbekende gebied te waag en dit op een of ander manier met reusagtige skoene te doen. Gelukkig word my voetstappe ondersteun, nie net deur 'n ongebreidelde entoesiasme vir die aanklag nie, maar, nog belangriker, deur die ondersteunende hande van ware reuse in die voedselgemeenskap. Baie van hierdie individue het ek lankal verafgod. En sedert die komende partytjie van die CCC op die American Cheese Society (ACS) -konferensie verlede week in Sacramento, het baie van my nou die duidelike en nederige eer om vriende te bel.

My mede -lede van die advieskomitee van die Cheese of Choice Coalition is 'n blik op 'n metaforiese banket tafel ('n tafel wat ek gereeld letterlik op die konferensie gehad het). Links van my sit die juggernaut in beheer van die hele Whole Foods Market -kaasprogram, Cathy Strange. Dit is onwaarskynlik dat dit deur 388 spesiale kaaskiosks en 'n onversadigbare en passievolle werksetiek toegelaat word, dat Cathy die afgelope twee dekades waarskynlik meer gedoen het om ambagsmaas te ondersteun as enigiemand anders in Amerika. Langs haar sit haar ou vriendin Ruth Flore, 'n voormalige president van die American Cheese Society en jare lange evangelis van spesiale kaas. Die wetenskaplikes vergader aan die ander kant van die broodmandjie, Catherine Donnelly, Rachel Dutton en Heather Paxson en bespreek hoe tradisionele kaasmakers Listeria, of die verrassende mikrobiologiese samestelling van kaasskille, of die uiteenlopende motiverings van ambagsman -kaasprodusente, op hul beurt bespreek. .

Will Studd het by ons aangesluit tussen kaasmakers oor die hele wêreld en sy kruistog vir tradisionele kaas in die land. Hy gee die kaasbord aan Sue Conley, medestigter van die westkusinstelling, Cowgirl Creamery, wat entoesiasties gesels oor die ooreenkomste tussen haar eie Wagon Wheel en French Comte met die gewaardeerde Dominique Delugeau van die Cheese Importers Association of America. Die oop sitplek langs my behoort aan Ari Weinzweig, medestigter van die Ann Arbor-mekka Zingerman's Deli, wat terugkeer van 'n opregte aanvaardingstoespraak vir die 2014 Lifetime of Achievement-toekenning wat die ACS oorhandig het. Voordat ek eet, haal ek diep en dankbaar asem en sê my eie vorm van genade, waarlik geëerd om selfs in dieselfde kamer te wees as hierdie kampioene van tradisionele kaas, maar alleen om aan tafel te sit.

In gesprek het Ari 'n voorliefde om anargiste uit die 19de en vroeë 20ste eeu aan te haal wie se skryfwerk gehelp het om sy oortuigings te vorm rondom die vryheid van keuse en die gees van gemeenskap en geselligheid. Ook hierdie gevoelens is ingebed in die naam van ons program - die Cheese of Choice Coalition. Maar op hierdie dag het Ari gekies om 'n voormalige werknemer van sy, en nou gerespekteerde skrywer, Michael Paterniti aan te haal. "Wat was so mal daaroor om in reinheid te glo - en dan uit te gaan om dit te vind." Ons by die CCC, by Oldways, glo ook in suiwerheid, maar neem die eis nog 'n stap verder. Ons poog nie net om dit te vind nie, ons probeer om as wagte te staan ​​en ons deel te doen om dit te beskerm. Dit is die missie wat my hierheen getrek het en my vorentoe gedryf het. En soos Nabhan, met die een oog wat agteruit kyk en die ander vorentoe, buk ons ​​- ek en Oldways - neer om iets kosbaars op te vang en in 'n nuwe rigting uit te buig.

As u meer wil leer of om te help met die keuse van u kaas, raai ek u aan om na die CCC -webwerf te kyk. U kan inteken op ons nuusbrief of 'n entoesiastiese lid word en die gratis t-hemp "Kom aan boord" ontvang wat op die ACS-konferensie woedend was.


Haak op kaas: dankbaar vir kaas (woordspeling bedoel) - resepte

'Wat nuuskierig is, is dat terwyl my oudstes' terug 'sien as 'n plek waar die vooruitgang hulle in staat gestel het om te ontsnap- die verkeerde kant van 'n lineêre baan- ek my my voorstel dat ek loop en herlaai, terugkring om iets te kry wat ons het vergete, iets wat ons dringend nodig het vir ons gesondheid en geluk, iets kosbaars wat ons neerbuig om saam te hou terwyl ons in 'n nuwe rigting uitstap. "

Hierdie woorde kom van Gary Paul Nabhan, die beroemde natuurkundige, professor en skrywer. Ek kon probeer totdat die koeie by die huis kom (bees -woordspeling bedoel), maar tog sou ek die tekort aan die poëtiese prag, die waarheid, in hierdie enkele sin teëkom. Dit is ondanks die feit dat die gees van die woorde my grondwet so perfek beskryf dat dit net so goed uit my siel kon kom.

Vooruitgang en agteruitgang is idees wat ek dink onduidelik is. Superfies stel hulle alleen tydelik voor, maar net onder die oppervlak skuil 'n verraderlike waardebepaling. Vordering, moderniteit en toekoms word alles beskou as goeie teruggang, tradisie, geskiedenis, en, in Nabhan se woorde, "die verkeerde kant van 'n lineêre baan." Maar ek, net soos Nabhan, glo dat in hierdie vergelyking iets belangriks, ja, iets fundamentels, verlore gaan te midde van vermeende agterlikheid. En ek, weer soos Nabhan, sien my lewe as 'n sirkel op soek na iets wat ons in die dolle gejaag na die toekoms vergeet het. Plesier en geduld, goeie vriende en lekker kos, gesonde liggame en gemeenskappe en omgewings, alles agtergelaat toe ons in ons motors spring, die kitskosvenster deurkruis en op die uitgestrekte betonpad afstap in die rigting van die vals horison van vordering.

Hierdie gevoelens het my as jong man aangetrokke tot die studie van geskiedenis en Engelse letterkunde, sodat ek kon saamleef en leer van diegene wat voor ons gekom het. Hulle het my aangespoor om in Italië in die buiteland te studeer, en later om terug te keer na die stewelvormige bakermat van die geskiedenis om my arbeid op organiese plase vrywillig te doen. Soos 'n sirene-liedjie, het hulle my na 'n nagraadse program gewys, waar ek tradisionele kos en foodways bestudeer het, en hulle het my genoodsaak om my akademiese studies te komplimenteer met werk by 'n beroemde koshuis, omring deur 'n ware berg kaas en 'n oorvloed van horing van ou wêreld. Dieselfde gevoelens lok my oor die groot Amerika, op soek na ons eie kookkuns. En na dit alles, het hulle my hierheen getrek na Oldways, waar ek voel ek uiteindelik 'n huis gevind het. (Ter syde: die Oldways -leuse - "Health through Heritage", "Let the Oldways be your guide" - kan net sowel oor my bors getatoeëer word as dit nie was dat in so 'n reguit daad van lyfstraf my konserwatiewe, middel -in die westelike rigting sou pa my positief verloën.)

Ek is die programbestuurder van die Cheese of Choice Coalition (CCC), geseën met die geleentheid om tradisionele, vakman, rou melk (in 'n woord van hoë gehalte) kaas te ondersteun en te verdedig. Ons het dit miskien nou meer nodig as ooit, aangesien regulerende warm waters 'n nalatenskap van tradisionele kaasmaak onherstelbaar dreig wat Amerika na die ou wêreld dra en moderniteit heerlik met die verlede verbind.

As programbestuurder van 'n nuut-opgeknapte program, kry ek die skrikwekkende taak om gelyktydig na ongekarte gebied te waag en dit op een of ander manier met groot skoene te doen. Gelukkig word my voetstappe ondersteun, nie net deur 'n ongebreidelde entoesiasme vir die aanklag nie, maar, nog belangriker, deur die ondersteunende hande van ware reuse in die voedselgemeenskap. Baie van hierdie individue het ek lankal verafgod. En sedert die komende partytjie van die CCC op die American Cheese Society (ACS) -konferensie verlede week in Sacramento, het baie van my nou die duidelike en nederige eer om vriende te bel.

My mede -lede van die advieskomitee van die Cheese of Choice Coalition is 'n blik op 'n metaforiese banket tafel ('n tafel wat ek gereeld letterlik op die konferensie gehad het). Links van my sit die juggernaut in beheer van die hele Whole Foods Market -kaasprogram, Cathy Strange. Dit is onwaarskynlik dat dit deur 388 spesiale kaaskiosks en 'n onversadigbare en passievolle werksetiek toegelaat word, dat Cathy die afgelope twee dekades waarskynlik meer gedoen het om ambagsmaas te ondersteun as enigiemand anders in Amerika. Langs haar sit haar ou vriendin Ruth Flore, 'n voormalige president van die American Cheese Society en jare lange evangelis van spesiale kaas. Die wetenskaplikes vergader aan die ander kant van die broodmandjie, Catherine Donnelly, Rachel Dutton en Heather Paxson en bespreek hoe tradisionele kaasmakers Listeria, of die verrassende mikrobiologiese samestelling van kaasskil, of die uiteenlopende motiverings van ambagsman -kaasprodusente, op hul beurt bespreek. .

Will Studd het by ons aangesluit tussen kaasmakers oor die hele wêreld en sy kruistog vir tradisionele kaas in die land. Hy gee die kaasbord aan Sue Conley, medestigter van die westkusinstelling, Cowgirl Creamery, wat entoesiasties gesels oor die ooreenkomste tussen haar eie Wagon Wheel en French Comte met die gewaardeerde Dominique Delugeau van die Cheese Importers Association of America. Die oop sitplek langs my behoort aan Ari Weinzweig, medestigter van die Ann Arbor-mekka Zingerman's Deli, wat terugkeer van 'n opregte aanvaardingstoespraak vir die 2014 Lifetime of Achievement-toekenning wat die ACS oorhandig het. Voordat ek eet, haal ek diep en dankbaar asem en sê my eie vorm van genade, waarlik geëerd om selfs in dieselfde kamer te wees as hierdie kampioene van tradisionele kaas, maar alleen om aan tafel te sit.

In gesprek het Ari 'n voorliefde om anargiste uit die 19de en vroeë 20ste eeu aan te haal wie se skryfwerk gehelp het om sy oortuigings te vorm rondom die vryheid van keuse en die gees van gemeenskap en geselligheid. Ook hierdie gevoelens is ingebed in die naam van ons program - die Cheese of Choice Coalition. Maar op hierdie dag het Ari gekies om 'n voormalige werknemer van sy, en nou gerespekteerde skrywer, Michael Paterniti aan te haal. 'Wat was so mal daaroor om in reinheid te glo - en dan uit te gaan om dit te vind.' Ons by die CCC, by Oldways, glo ook in suiwerheid, maar neem die eis nog 'n stap verder. Ons poog nie net om dit te vind nie, ons probeer om as wagte te staan ​​en ons deel te doen om dit te beskerm. Dit is die missie wat my hierheen getrek het en my vorentoe gedryf het. En soos Nabhan, met die een oog wat agteruit kyk en die ander vorentoe, buk ons ​​- ek en Oldways - neer om iets kosbaars op te vang en in 'n nuwe rigting uit te buig.

As u meer wil leer of om te help met die keuse van u kaas, raai ek u aan om na die CCC -webwerf te kyk. U kan inteken op ons nuusbrief of 'n entoesiastiese lid word en die gratis t-hemp "Kom aan boord" ontvang wat op die ACS-konferensie woedend was.


Verslaaf aan kaas: dankbaar vir kaas (woordspeling bedoel) - resepte

'Wat nuuskierig is, is dat terwyl my oudstes' terug 'sien as 'n plek waar die vooruitgang hulle in staat gestel het om te ontsnap- die verkeerde kant van 'n lineêre baan- ek my my voorstel dat ek loop en herlaai, terugkring om iets te kry wat ons het vergete, iets wat ons dringend nodig het vir ons gesondheid en geluk, iets kosbaars wat ons neerbuig om saam te hou terwyl ons in 'n nuwe rigting uitstap. "

Hierdie woorde kom van Gary Paul Nabhan, die beroemde natuurkundige, professor en skrywer. Ek kon probeer totdat die koeie by die huis kom (bees -woordspeling bedoel), maar tog sou ek die tekort aan die poëtiese prag, die waarheid, in hierdie enkele sin teëkom. Dit is ondanks die feit dat die gees van die woorde my grondwet so perfek beskryf dat dit net so goed uit my siel kon kom.

Vordering en agteruitgang is idees wat ek dink onduidelik is. Superfies stel hulle alleen tydelik voor, maar net onder die oppervlak skuil 'n verraderlike waardebepaling. Vordering, moderniteit en toekoms word alles beskou as goeie teruggang, tradisie, geskiedenis, en, in Nabhan se woorde, "die verkeerde kant van 'n lineêre baan." Maar ek, net soos Nabhan, glo dat in hierdie vergelyking iets belangriks, ja, iets fundamentels, verlore gaan te midde van vermeende agterlikheid. En ek, weer soos Nabhan, sien my lewe as 'n sirkel op soek na iets wat ons in die dolle gejaag na die toekoms vergeet het. Plesier en geduld, goeie vriende en lekker kos, gesonde liggame en gemeenskappe en omgewings, alles agtergelaat toe ons in ons motors spring, die kitskosvenster deurkruis en op die uitgestrekte betonpad afstap in die rigting van die vals horison van vordering.

Hierdie gevoelens het my as jong man aangetrokke tot die studie van geskiedenis en Engelse letterkunde, sodat ek kon saamleef en leer van diegene wat voor ons gekom het. Hulle het my aangespoor om in Italië in die buiteland te studeer, en later om terug te keer na die stewelvormige geskiedenis van die geskiedenis om my arbeid op organiese plase vrywillig te maak. Soos 'n sirene-liedjie, het hulle my gewink na 'n nagraadse program waar ek tradisionele kos en foodways bestudeer het, en hulle het my genoodsaak om my akademiese studies te komplimenteer met werk by 'n beroemde koshuis omring deur 'n ware berg kaas en 'n oorvloed van horing van ouwêreldse voedsel. Dieselfde gevoelens lok my oor die groot Amerika, op soek na ons eie kookkuns. En na dit alles, het hulle my hierheen getrek na Oldways, waar ek voel ek uiteindelik 'n huis gevind het. (Ter syde: die Oldways -leuse - "Health through Heritage", "Let the Oldways be your guide" - kan net sowel oor my bors getatoeëer word as dit nie was dat in so 'n reguit daad van lyfstraf my konserwatiewe, middel -in die westelike rigting sou pa my positief verloën.)

Ek is die programbestuurder van die Cheese of Choice Coalition (CCC), geseën met die geleentheid om tradisionele, vakman, rou melk (in 'n woord van hoë gehalte) kaas te ondersteun en te verdedig. Ons het dit miskien nou meer nodig as ooit, aangesien die regulerende warm water 'n nalatenskap van tradisionele kaasmaak dreig wat Amerika na die ou wêreld dra en die moderniteit heerlik met die verlede verbind.

As programbestuurder van 'n nuut-opgeknapte program, kry ek die skrikwekkende taak om gelyktydig na onbekende gebied te waag en dit op een of ander manier met reusagtige skoene te doen. Gelukkig word my voetstappe ondersteun, nie net deur 'n ongebreidelde entoesiasme vir die aanklag nie, maar, nog belangriker, deur die ondersteunende hande van ware reuse in die voedselgemeenskap. Baie van hierdie individue het ek lankal verafgod. En sedert die komende partytjie van die CCC op die American Cheese Society (ACS) -konferensie verlede week in Sacramento, het baie van my nou die duidelike en nederige eer om vriende te bel.

My mede -lede van die advieskomitee van die Cheese of Choice Coalition is 'n blik op 'n metaforiese banket tafel ('n tafel wat ek gereeld letterlik op die konferensie gehad het). Links van my sit die juggernaut in beheer van die hele Whole Foods Market -kaasprogram, Cathy Strange. Dit is onwaarskynlik dat dit deur 388 spesiale kaaskiosks en 'n onversadigbare en passievolle werksetiek toegelaat word, dat Cathy die afgelope twee dekades waarskynlik meer gedoen het om ambagsmaas te ondersteun as enigiemand anders in Amerika. Langs haar sit haar ou vriendin Ruth Flore, 'n voormalige president van die American Cheese Society en jare lange evangelis van spesiale kaas. Die wetenskaplikes vergader aan die ander kant van die broodmandjie, Catherine Donnelly, Rachel Dutton en Heather Paxson en bespreek hoe tradisionele kaasmakers Listeria, of die verrassende mikrobiologiese samestelling van kaasskille, of die uiteenlopende motiverings van ambagsman -kaasprodusente, op hul beurt bespreek. .

Will Studd het by ons aangesluit tussen kaasmakers oor die hele wêreld en sy kruistog vir tradisionele kaas in die land. Hy gee die kaasbord aan Sue Conley, medestigter van die westkusinstelling, Cowgirl Creamery, wat entoesiasties gesels oor die ooreenkomste tussen haar eie Wagon Wheel en French Comte met die gewaardeerde Dominique Delugeau van die Cheese Importers Association of America. Die oop sitplek langs my behoort aan Ari Weinzweig, medestigter van die Ann Arbor-mekka Zingerman's Deli, wat terugkeer van 'n opregte aanvaardingstoespraak vir die 2014 Lifetime of Achievement-toekenning wat die ACS oorhandig het. Voordat ek eet, haal ek diep en dankbaar asem en sê my eie vorm van genade, werklik geëerd om selfs in dieselfde kamer te wees as hierdie kampioene van tradisionele kaas, maar alleen om aan tafel te sit.

In gesprek het Ari 'n voorliefde om anargiste uit die 19de en vroeë 20ste eeu aan te haal wie se skryfwerk gehelp het om sy oortuigings te vorm rondom die vryheid van keuse en die gees van gemeenskap en geselligheid. Ook hierdie gevoelens is ingebed in die naam van ons program - die Cheese of Choice Coalition. Maar op hierdie dag het Ari gekies om 'n voormalige werknemer van sy, en nou gerespekteerde skrywer, Michael Paterniti aan te haal. 'Wat was so mal daaroor om in reinheid te glo - en dan uit te gaan om dit te vind.' Ons by die CCC, op Oldways, glo ook in suiwerheid, maar neem die eis nog 'n stap verder. Ons poog nie net om dit te vind nie, ons probeer om as wagte te staan ​​en ons deel te doen om dit te beskerm. Dit is die missie wat my hierheen getrek het en my vorentoe gedryf het. En soos Nabhan, met die een oog wat agteruit kyk en die ander vorentoe, buk ons ​​- ek en Oldways - neer om iets kosbaars op te vang en in 'n nuwe rigting uit te buig.

As u meer wil leer of om te help met die keuse van u kaas, raai ek u aan om na die CCC -webwerf te kyk. U kan inteken op ons nuusbrief of 'n entoesiastiese lid word en die gratis t-hemp "Aan boord" ontvang wat op die ACS-konferensie woedend was.


Verslaaf aan kaas: dankbaar vir kaas (woordspeling bedoel) - resepte

'Wat nuuskierig is, is dat terwyl my oudstes' terug 'sien as 'n plek waar vooruitgang hulle in staat gestel het om te ontsnap- die verkeerde kant van 'n lineêre baan- ek my my voorstel dat ek loop en herlaai, terugkring om iets te kry wat ons het vergete, iets wat ons dringend nodig het vir ons gesondheid en geluk, iets kosbaars wat ons neerbuig om saam te hou terwyl ons in 'n nuwe rigting uitstap. "

Hierdie woorde kom van Gary Paul Nabhan, die beroemde natuurkundige, professor en skrywer. Ek kon probeer totdat die koeie by die huis kom (beeswoordelike woordspeling bedoel), maar tog sou ek die tekort aan die poëtiese prag, die waarheid, in hierdie enkele sin verdrink. Dit is ondanks die feit dat die gees van die woorde my grondwet so perfek beskryf dat dit net so goed uit my siel kon kom.

Vooruitgang en agteruitgang is idees wat ek dink onduidelik is. Superfies stel hulle alleen tydelik voor, maar net onder die oppervlak skuil 'n verraderlike waardebepaling. Vordering, moderniteit en toekoms word alles beskou as goeie teruggang, tradisie, geskiedenis, en, in Nabhan se woorde, "die verkeerde kant van 'n lineêre baan." Maar ek, net soos Nabhan, glo dat in hierdie vergelyking iets belangriks, ja, iets fundamentels, verlore gaan te midde van vermeende agterlikheid. En ek, weer soos Nabhan, sien my lewe as 'n sirkel op soek na iets wat ons in die dolle gejaag na die toekoms vergeet het. Plesier en geduld, goeie vriende en lekker kos, gesonde liggame en gemeenskappe en omgewings, alles agtergelaat toe ons in ons motors spring, die kitskosvenster deurkruis en op die uitgestrekte betonpad afstap in die rigting van die vals horison van vordering.

Hierdie gevoelens het my as jong man aangetrokke tot die studie van geskiedenis en Engelse letterkunde, sodat ek kon saamleef en leer van diegene wat voor ons gekom het. Hulle het my aangespoor om in Italië in die buiteland te studeer, en later om terug te keer na die stewelvormige geskiedenis van die geskiedenis om my arbeid op organiese plase vrywillig te maak. Soos 'n sirene-liedjie, het hulle my na 'n nagraadse program gewys, waar ek tradisionele kos en foodways bestudeer het, en hulle het my genoodsaak om my akademiese studies te komplimenteer met werk by 'n beroemde koshuis, omring deur 'n ware berg kaas en 'n oorvloed van horing van ou wêreld. Dieselfde gevoelens lok my oor die groot Amerika, op soek na ons eie kookkuns. En na dit alles, het hulle my hierheen getrek na Oldways, waar ek voel ek uiteindelik 'n huis gevind het. (Ter syde: Die Oldways -leuse - "Health through Heritage", "Let the Oldways be your guide" - kan net sowel oor my bors getatoeëer word as dit nie was dat in so 'n reguit daad van liggaamlike oortreding my konserwatiewe, middel -in die westelike rigting sou pa my positief verloën.)

Ek is die programbestuurder van die Cheese of Choice Coalition (CCC), geseën met die geleentheid om tradisionele, vakman, rou melk (in 'n woord van hoë gehalte) kaas te ondersteun en te verdedig. Ons het dit miskien nou meer nodig as ooit, aangesien regulerende warm waters 'n nalatenskap van tradisionele kaasmaak onherstelbaar dreig wat Amerika na die ou wêreld dra en moderniteit heerlik met die verlede verbind.

As programbestuurder van 'n nuut-opgeknapte program, kry ek die skrikwekkende taak om gelyktydig na onbekende gebied te waag en dit op een of ander manier met reusagtige skoene te doen. Gelukkig word my voetstappe ondersteun, nie net deur 'n ongebreidelde entoesiasme vir die aanklag nie, maar, nog belangriker, deur die ondersteunende hande van ware reuse in die voedselgemeenskap. Baie van hierdie individue het ek lankal verafgod. En sedert die komende partytjie van die CCC op die American Cheese Society (ACS) -konferensie verlede week in Sacramento, het baie van my nou die duidelike en nederige eer om vriende te bel.

My mede -lede van die advieskomitee van die Cheese of Choice Coalition is 'n blik op 'n metaforiese banket tafel ('n tafel wat ek gereeld letterlik op die konferensie gehad het). Links van my sit die juggernaut in beheer van die hele Whole Foods Market -kaasprogram, Cathy Strange. Dit is onwaarskynlik dat dit deur 388 spesiale kaaskiosks en 'n onversadigbare en passievolle werksetiek toegelaat word, dat Cathy in die afgelope twee dekades waarskynlik meer gedoen het om ambagsmaas te ondersteun as enigiemand anders in Amerika. Langs haar sit haar ou vriendin Ruth Flore, 'n voormalige president van die American Cheese Society en jare lange evangelis van spesiale kaas. Die wetenskaplikes vergader aan die ander kant van die broodmandjie, Catherine Donnelly, Rachel Dutton en Heather Paxson en bespreek hoe tradisionele kaasmakers Listeria, of die verrassende mikrobiologiese samestelling van kaasskil, of die uiteenlopende motiverings van ambagsman -kaasprodusente, op hul beurt bespreek. .

Will Studd het by ons aangesluit tussen kaasmakers oor die hele wêreld en sy kruistog vir tradisionele kaas in die land. Hy gee die kaasbord aan Sue Conley, medestigter van die westkusinstelling, Cowgirl Creamery, wat entoesiasties gesels oor die ooreenkomste tussen haar eie Wagon Wheel en French Comte met die gewaardeerde Dominique Delugeau van die Cheese Importers Association of America. Die oop sitplek langs my behoort aan Ari Weinzweig, medestigter van die Ann Arbor-mekka Zingerman's Deli, wat terugkeer van 'n opregte aanvaardingstoespraak vir die 2014 Lifetime of Achievement-toekenning wat die ACS oorhandig het. Voordat ek eet, haal ek diep en dankbaar asem en sê my eie vorm van genade, waarlik geëerd om selfs in dieselfde kamer te wees as hierdie kampioene van tradisionele kaas, maar alleen om aan tafel te sit.

In gesprek het Ari 'n voorliefde om anargiste uit die 19de en vroeë 20ste eeu aan te haal wie se skryfwerk gehelp het om sy oortuigings te vorm rondom die vryheid van keuse en die gees van gemeenskap en geselligheid. Ook hierdie gevoelens is ingebed in die naam van ons program - die Cheese of Choice Coalition. Maar op hierdie dag het Ari gekies om 'n voormalige werknemer van sy, en nou gerespekteerde skrywer, Michael Paterniti aan te haal. 'Wat was so mal daaroor om in reinheid te glo - en dan uit te gaan om dit te vind.' Ons by die CCC, op Oldways, glo ook in suiwerheid, maar neem die eis nog 'n stap verder. Ons poog nie net om dit te vind nie, ons streef daarna om as wagte te staan ​​en ons deel te doen om dit te beskerm. Dit is die missie wat my hierheen getrek het en my vorentoe gedryf het. En soos Nabhan, met die een oog wat agteruit kyk en die ander vorentoe, buk ons ​​- ek en Oldways - neer om iets kosbaars op te vang en in 'n nuwe rigting uit te buig.

As u meer wil leer of om te help met die keuse van u kaas, raai ek u aan om na die CCC -webwerf te kyk. U kan inteken op ons nuusbrief of 'n entoesiastiese lid word en die gratis t-hemp "Aan boord" ontvang wat op die ACS-konferensie woedend was.


Verslaaf aan kaas: dankbaar vir kaas (woordspeling bedoel) - resepte

'Wat nuuskierig is, is dat terwyl my oudstes' terug 'sien as 'n plek waar die vooruitgang hulle in staat gestel het om te ontsnap- die verkeerde kant van 'n lineêre baan- ek my my voorstel dat ek loop en herlaai, terugkring om iets te kry wat ons het vergete, iets wat ons dringend nodig het vir ons gesondheid en geluk, iets kosbaars wat ons neerbuig om saam te hou terwyl ons in 'n nuwe rigting uitstap. "

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Hooked on Cheese: Grateful for Cheese (Pun Intended) - Recipes

“What is curious is that while my elders see ‘back’ as someplace that progress has allowed them to escape from- the wrong end of a linear trajectory- I imagine my life as looping and relooping, circling back to pick up something that we have forgotten, something that we desperately need for our health and happiness, something precious we stoop down to cradle and carry along with us, as we curve out in a new direction.”

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Hooked on Cheese: Grateful for Cheese (Pun Intended) - Recipes

“What is curious is that while my elders see ‘back’ as someplace that progress has allowed them to escape from- the wrong end of a linear trajectory- I imagine my life as looping and relooping, circling back to pick up something that we have forgotten, something that we desperately need for our health and happiness, something precious we stoop down to cradle and carry along with us, as we curve out in a new direction.”

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Hooked on Cheese: Grateful for Cheese (Pun Intended) - Recipes

“What is curious is that while my elders see ‘back’ as someplace that progress has allowed them to escape from- the wrong end of a linear trajectory- I imagine my life as looping and relooping, circling back to pick up something that we have forgotten, something that we desperately need for our health and happiness, something precious we stoop down to cradle and carry along with us, as we curve out in a new direction.”

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Hooked on Cheese: Grateful for Cheese (Pun Intended) - Recipes

“What is curious is that while my elders see ‘back’ as someplace that progress has allowed them to escape from- the wrong end of a linear trajectory- I imagine my life as looping and relooping, circling back to pick up something that we have forgotten, something that we desperately need for our health and happiness, something precious we stoop down to cradle and carry along with us, as we curve out in a new direction.”

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Hooked on Cheese: Grateful for Cheese (Pun Intended) - Recipes

“What is curious is that while my elders see ‘back’ as someplace that progress has allowed them to escape from- the wrong end of a linear trajectory- I imagine my life as looping and relooping, circling back to pick up something that we have forgotten, something that we desperately need for our health and happiness, something precious we stoop down to cradle and carry along with us, as we curve out in a new direction.”

These words come from Gary Paul Nabhan, famed naturalist, professor, and author. I could try till the cows come home (bovine pun intended) and yet would still fall far short of the poetic splendor, the verity, caged in this single sentence. That is despite the fact the spirit of the words so perfectly describe my constitution that it may as well have bellowed from my soul.

Progress and regress are notions I think ill-defined. Superficially they suggest temporality alone but just below the surface lurks an insidious assessment of value. Progress, modernity, futurity are all conflated as good regress, tradition, history umbrella’d as, in Nabhan’s words, “the wrong end of a linear trajectory.” But I, like Nabhan, believe that in this equation something important, nay something fundamental, gets lost in the midst of supposed backwardness. And I, again like Nabhan, see my life as a circle in search of something that in the mad rush to futurity we have forgotten. Pleasure and patience, good friends and good food, healthy bodies and communities and environments, all left behind as we hopped in our cars, traversed the fast food window, and made our way down the expansive concrete highway towards that false horizon of progress.

These very sentiments drew me as a young man to the study of History and English Literature so that I might live with and learn from those that came before us. They urged me to study abroad in Italy, and later, to return to that boot-shaped cradle of history to volunteer my labor on organic farms. Like a siren song they beckoned me to a graduate program where I studied traditional food and foodways and they compelled me to compliment my academic studies with work at a famed fromagerie surrounded by a veritable mountain of cheese and a brimming cornucopia of old-world provisions. These same sentiments lured me across the great expanse of America in search of our own culinary heritage. And after all that, they drew me here to Oldways where I feel I’ve finally found a home. (As an aside: The Oldways mottoes – “Health through Heritage,” “Let the Oldways be your guide” – might as well be tattooed across my chest if not for the fact that in such an outright act of corporal transgression my conservative, mid-western, father would positively disown me.)

I am the program manager of the Cheese of Choice Coalition (CCC) blessed with the opportunity to support and defend traditional, artisan, raw-milk (in a word high-quality) cheese. We need it now perhaps more so than ever, as regulatory hot waters threaten to sever irreparably a legacy of traditional cheesemaking that threads America to the old world and deliciously links modernity with the past.

As program manager of a newly-revitalized program, I am presented with the daunting task of simultaneously venturing out towards uncharted territory and yet somehow, doing so with gigantic shoes to fill. Fortunately my steps are buttressed not only by an unbridled enthusiasm for the charge but, more importantly, by the supportive hands of veritable giants in the food community. Many of these individuals I have long idolized. And, as of the CCC’s coming out party at the American Cheese Society (ACS) conference in Sacramento last week, many I now have the distinct and humbling honor of calling friends.

Glancing around a metaphorical banquet table (a table that, I am blessed, was frequently literal at the conference) are my companions on the Advisory Committee of the Cheese of Choice Coalition. To my left sits the juggernaut in charge of the entire Whole Foods Market cheese program, Cathy Strange. Unlikely to admit it, through 388 specialty cheese kiosks and an insatiable and passionate work ethic, Cathy has arguably done more to support artisan cheese in the last two decades than anybody else in America. Next to her sits her old friend Ruth Flore, a former president of the American Cheese Society and long-time evangelist of specialty cheese. The scientists congregate on the other side of the breadbasket, Catherine Donnelly, Rachel Dutton, and Heather Paxson discussing how traditional cheesemakers ward off Listeria, or the surprising microbiological makeup of cheese rinds, or the disparate motivations of artisan cheese producers, each in their turn.

Will Studd has joined us in between jaunts filming cheesemakers around the globe and his crusade for traditional cheese in the land down under. He passes the cheese plate to Sue Conley, co-founder of the west-coast institution that is Cowgirl Creamery, who chats enthusiastically about the similarities between her own Wagon Wheel and French Comte with the esteemed Dominique Delugeau of the Cheese Importers Association of America. The open seat beside me belongs to Ari Weinzweig, co-founder of the Ann Arbor mecca Zingerman’s Deli, who is returning from giving a heartfelt acceptance speech for 2014 Lifetime of Achievement Award presented by the ACS. Before eating I take a deep and thankful breath, saying my own form of grace, truly honored to be even in the same room as these champions of traditional cheese yet alone to have seat at the table.

In conversation, Ari has a penchant for quoting 19th and early 20th century anarchists whose writing has helped to mold his beliefs around the freedom of choice and the spirit of community and conviviality. Those sentiments too are embedded in the very name our program—the Cheese of Choice Coalition. But on this day, Ari chose to quote a former employee of his, and now well-respected author, Michael Paterniti. “What was so crazy about believing in purity—and then going out to find it.” We at the CCC, at Oldways, believe in purity as well, but take that charge one step beyond. We not only seek to find it, we seek to stand as sentinels, to do our part to protect it. It is that mission that has drawn me here and drives me forward. And like Nabhan, with one eye looking backwards and the other ahead, we—myself and Oldways alike—stoop down to cradle something precious and curve out in a new direction.

If you would like to learn more or to help fight for your cheese of choice, I encourage you to check out the CCC website. You can sign up for our newsletter or become a enthusiast member and receive the complimentary “Get on Board” t-shirt that was all the rage at the ACS conference.


Kyk die video: De kaas is op (Januarie 2022).