Raw milk from Foundation Farm in Wilsonville, Oregon, was officially connected with E. coli infections in four local children and intestinal issues in thirteen other people. The Oregon Department of Public Health conducted the testing at the farm and confirmed the connection, warning Foundation Farm shareholders to discard any remaining milk.
"He told his customers about it as soon as he knew there was a problem," Pokarney said. Foundation Farm, which distributes raw milk to 48 families, operates as a herdshare, a type of enterprise that allows people to buy shares in the herd or even an individual animal. Under that sort of arrangement, they are not considered customers. Pokarney said herdshares are legal in Oregon because there are no laws prohibiting them.
Folklore claims that eating cheese before bed can give you nightmares. In fact, cheese was the culprit behind Ebenezer Scrooge's lifelike, scary dreams in the A Christmas Carol. The BBC's Claudia Hammond offers some insight:
A few years ago there were reports that different types of British cheese gave people different kinds of good and bad dreams, though none of the study volunteers reported having nightmares as such. Stilton-eaters had bizarre dreams, fans of Red Leicester dreamt about the past, and those who ate Lancashire before bed dreamt about the future. If you want to dream about celebrities, apparently you should make Cheddar your bedtime snack.
The New York Times visits with painter Mike Geno, who's spent years refining his particular art: painting portraits of food, particularly fine cheeses.
We featured Mike's work in our Winter issue, and we're very pleased that his art is getting the attention it deserves. You can read the Times profile here, and go to our gallery for even more mouthwatering cheese portraits.
When he's not making cheese, and not making jokes about making cheese, George works with brothers Charles, Tom and Mark on the farm, making sure all aspects of the 2,000 acre operation are running smoothly. In 2008, the family installed an anaerobic digester to break down cow manure in a process that ultimately produces methane gas. The gas is then burned similar to natural gas, thus generating clean, renewable energy for the farm and nearby community.
Oklahoma State University monitored milk production among cows that were being milked under LED versus fluorescent lights. The study was originally started because farmers and researchers wanted to make sure that cows were unaffected by the change. The results were surprising, however - the cows actually produced 6% more milk than under the original lights.
One theory: LED lights reduce stress, making for more contented and productive cows.
The results astounded the study’s authors and those backing the research, including the National Rural Electric Cooperative Association.
They were expecting further insights into the lights’ energy savings and how they performed overall, including their durability on a working farm. Milk production was being tracked because of concerns the LED lights could harm the animals by, for instance, interfering with their feeding. A drop in milk production would signal a problem.
According to a recent segment on the Today Show, cheese has moved from the "forbidden" foods category (because it's high in fat) to the "foods you should be eating" category. Sarah-Jane Bedwell, a blogger for Self magazine who was reporting on the segment, claims that cheese is chock full of calcium, and without calcium our bodies release a hormone that contributes to belly fat.
Read more here
CORPUS, a Canadian dance theater troupe, will start their first U.S. tour at the Long Island Children's Museum with a performance entitled Les Moutons - in other words, The Sheep. The performers combine dance, performance art, and slapstick to bring the world of sheep behavior to their audiences.
Audiences will observe a strange and hilarious universe as CORPUS re-enacts the results of their carefully studied overview of sheep behavior. Three white ewes (Julie, Marie-louise, Bernadette) and one black ram (César) comprise the “cast” under the watchful eye of a stoic shepherd. During the performance, audience members will observe such routine activities as shearing, feeding, milking and more. The piece is interactive allowing audience members to pet and feed the “sheeps” and for the “sheeps” to mix and mingle with them.
Cambray Sheep Cheese fills in the seasonal gaps of their production cycle by teaching the art of cheesemaking to eager beginners. Trevor Hay of The West Australian sits in on a class and reports back on his experience.
Before long we are scooping the curds into the moulds. Because the focus is on home cheese-making Jane points out that we don't need fancy equipment. Our brie moulds are rounds of PVC drainage pipe and later we strain our feta through Chux cloths placed in desk tidy trays. The process for the feta is similar to that for the brie, but using different cultures and moulds. Once this is settled we have to turn the brie.
Sue Riedl of The Globe and Mail takes us on a mouth-watering tour of familiar New York City cheese haunts. Follow her everywhere from Lucy's Whey to Union Greenmarket to Beecher's Handmade Cheese and more!
Walking off some of the fondue, we found ourselves in the Flatiron District, where we sidestepped the smorgasbord of Mario Batali’s Eataly and the temptation of Shake Shack in favour of the nearby Beecher’s Handmade Cheese store. I bought a serving of Flagsheep – Beecher’s firm, aged ewe’s milk cheese – while my husband munched on squeaky cheese curd and watched more being made through a window onto the production area. For an early-evening nibble, head downstairs to share a cheese plate and sip wine alongside the working cheese cellar where Beecher’s Flatiron Cheese (exclusive to New York) is ripened.