I just saw this clip of a "new" outrage in the meat industry: inferior cuts bonded together to form decoy filet mignons and other more spendy items. The magic happens with transglutaminase, a naturally-occurring enzyme that goes by the charming moniker of "meat glue":
Tomorrow, May 1st, is your last day to apply for the 2012 Birth of a Cheese event, and we're throwing open the doors to all comers.
To apply to become a taster for Jasper Hill's latest locally-sourced, sustainable Alpine cheese, just go to our application and tell us in 200 words or less why you're the one we want.
Jasper Hill wants this project to help build a sustainable local food economy for Vermont's Northeast Kingdom, and we're proud to involve everyone in our community by opening the application process to everyone. So don't wait, apply now!
Update: contest closed! The judges are conferring
Competition is heating up for our Grilled Cheese Photo Contest. Folks are sending in photos of themselves with their master- or monster-piece grillies, competing to the grand prize: a stylish Romano grater, fabulous cheese curler, and innovative partyclette from Boska USA:
Five runners up will also receive Boska's no-fuss, sandwich-ready toastabags, which can make grilled-cheese in your pop-up toaster for near-instant grilly satisfaction:
Consumed in moderation, and with the force-multiplier of a good piece of cheese, beer can be quite the frugal beverage, turning a modest investment of money and a small amount of preparation into an outsize portion of happiness and health.
Okay, holy smokes. Apropos of lambs, here's something you don't see every day: a pair of baby lambs paling around with a whistling tupperware nest of little goslings.
In the wake of the California Artisan Cheese Festival, publisher Stephanie Skinner and I took a trip out to visit Joel Weirauch at his eponymous Weirauch Farm in the hills of Sonoma County, California.
Joel's holding Irene, who was bottle fed at home for the first month—her mother had udder problems, so Irene got very comfortable around people. She's one of the older lambs: some of the wee ones in the barn were only a few days old, but they all have names that start with "I"; Irene, Iris, Ivy, etc. Nex year, every lamb will have a "J" name, and so on.
Joel and his wife Carleen are making humane, organic, farmstead sheep cheese in an old-fashioned, new-fangled way: bootstrapping their way into the business, renting land and using recycled schoolhouse trailers for aging caves. Never throw anything out, eh?
April is National Grilled Cheese Month, and in honor of the great grillie, culture is teaming up with Boska, and asking you to show us your sammich!
Everyone has one perfect way to make a grilled cheese... and we want to see it! Send us a picture of yourself brandishing your favorite grilly and you could win fabulous Dutch-design cheese tools from Boska Holland.
Is it a simple white-bread & American-slice traditional? Is it made with Grandma's secret-recipe home-baked bread? Tomatoes, bacon or Worcestershire sauce? Dipped in soup or eaten straight up?
Manhattan local news site DNAinfo spotted this goat dining with a couple at Famous Famiglia's pizza parlor.
Correspondent Leslie Albrecht gathered customer's reactions:
“Get out of here. That’s insane,” said Ed Sullivan, 37, a construction worker from Long Island. “It’s not sanitary — well — I guess it depends on the goat."
The goat is apparently a minor Passaic, NJ celebrity named Cocoa, whose companion Cyrus Fakroddin occasionally takes her for a trip to the big city.