Following up from my last post, I rolled out of bed this morning at the crack of dawn and pushed myself out the door with my camera to snap pictures of cute baby goats just born at Rawson Brook Farm in Monterey, Massachusetts. The farm milks 26 goats twice a day (5am and 5pm). While the mothers are being milked, the kids are playing in their pen and are jumping and climbing all over each other. The kids are so curious and sometimes escape from their pens. The new comers are in the process of being named by the crew and family at Rawson Brook. The names are all derivative of their mothers. Susan (the owner of the farm) came up with themes or ‘lines’ of names a while back and has been keeping to it since and even developing more when they run out of names.
I'm munching a Trader Joe's cheddar CheeseStick and reading Eric Asimov's article on The Pour (NYT) about tasting 18 Bordeauxs from the magic year of 1982; made so by the perfect storm of Robert Parker's enthusiasm for the vintage, a new parched public eager to learn about wine, and changes in Bordeaux economics that would sweep away sleepy local wine production in France...or so I have recently read!
The wines are 30 years old, and according to those who know, a club you can tell I am not a member of, they are now "in their prime." They have been stashed in a collector's wine cellar, enriching their "opulence" and gaining in value and fame.
In the last two and a half weeks there have been some major deliveries at Pennyroyal, and only some of them were stainless steel.
Since February 24th there have been 174 kids born and 21 lambs, of which 9 doe kids and all 11 ewe lambs were retained for the Pennyroyal herd (we are still increasing the size of the sheep flock, but only need enough doe kids to replace the geriatric goats). The remaining kids and the ram lambs have all been sold as meat animals, for browsing programs, to 4H youth for fair projects, for people wanting dairy animals, or as pets. There are still another 20 goats left to kid between now and the 24th of April, but the chaos of 10 or 12 due in a single day is behind us.
Visited the Old San Juan Farmers Market on Saturday. So colorful and full of foods I couldn't identify without asking what they were. Also...my first ever purchase of fresh annatto (achiote) seeds as well as tastes of some fantastic local foods.
Although the market is still young and as yet quite small, there was such a great atmosphere and feeling of camaraderie. I can't wait to go back!
Before leaving for my recent trip to Vietnam and Hong Kong, I was able to squeeze in one last business lunch. With who? Will Fertman, of course. Why? Because we’re going to try posting Miss Cheesemonger articles to the Culture blog on a regular basis. Are you excited? I sure am!
I told him about my upcoming Asia trip, and so, as we parted ways, the last words I heard floating back to me on the wind were, “If you do find cheese in Vietnam and Hong Kong, that would be amazing.”
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.
As charted in last summer’s Culture article Made in Japan, Japanese interest in all things artisanal cheese is undergoing a meteoric rise.
In addition to Japanese-produced cheeses finding more favor on their home turf, increased interest is resulting in more importation of both European and American farmstead and artisanal cheeses.
Over the course of the last five years, a collaborative effort has been hatching between the Artisan Cheese Exchange, based in Wisconsin and KEN International, a Japanese company owned by cheese expert Mr Hisada, to import and sell American artisan cheese through their 20+ cheese shops. The shops are clean, cheese is carefully selected and well merchandised and their staff is very well trained.