Heifer International
Headquarters: Little Rock, AR
Mission: End hunger and poverty and facilitate long-lasting, positive change.
Give: Buy a water buffalo for $250 or part of one for $25...
Can Do Culture
Winter 2011
Take a cue from creative retailers and serve your cheese with some playful prose
See slideshow of witty cheese signs below
Cheese descriptions generally don’t make for exciting reading: nutty, buttery, creamy, stinky, yawn. But there are signs, quite...
Fall 2011
Combine your next road trip with adventures in cheesemaking
Those longing to learn basic cheesemaking skills can also enjoy a getaway when they book themselves into small cheesemaking classes at farms, inns, and specialty venues across the country from Hawaii, to Maine....
Summer 2011
It’s not quite the same as Michelangelo chiseling a block of marble to release his David, but Sarah Nep, Jim Victor, and Troy Landwehr patiently chip away at blocks of cheddar, Parmesan, Monterey Jack, and other cheeses, working to find their masterpiece within.
...
Spring 2011
Turn a used appliance into your own cheese-aging cave
My life as a home cheesemaker began several years ago with an attempt to make a Gouda-style cheese. I recall putting my first batch of the cheese into a wine refrigerator to age for three months, and within a week it had...
Spring 2011
Season and roast your nuts to make a cheese accompaniment you’ll go crazy for.
It’s not breaking news that cheese and roasted nuts are a culinary love match. But you should know, says Chef Arnon Oren, that the whole affair gets a lot more interesting when you introduce...
Fall 2010
With a few essentials, it’s easier than you think.
At our store in Sonoma County, California, we’ve been selling cheesemaking supplies since 2006, the year we expanded our 25-year-old business that provides wine- and beer-making equipment to consumers. Offering the tools to make...
Spring 2010
Sign up for chores at Quillisascut Farm School, where hard work is celebrated
The 33 goats of eastern Washington’s Quillisascut Farm assemble at the milking parlor in a line that would put most first graders to shame.
Co-owner Rick Misterly calls for many by...
Summer 2010
With a raclette maker and friends, melted cheese becomes a party
When the first frost hits the ground here in Chicago, that’s the signal: it’s time for me to host a raclette party. The planning is simple—dust off the raclette grill, buy a specialty melting cheese, cook...
Winter 2009
Gear
Featured in the current issue of Culture:
