Congratulations to Mollie Stone's Markets, Pastoral Artisan Cheese, Bread & Wine, Eli's Manhattan, City Feed Supply and Caviar & Banana for earning NASFT's Outstanding Specialty Retailer award:
The winners range from a neighborhood storefront and café to a 20,000-square-foot gourmet emporium to a nine-store natural and specialty supermarket chain. They were selected by a national panel of specialty food experts including previous honorees, manufacturers,...
Listen to a chef gives tips on how to tell if a Brie has gone bad in this short, informational video.
Wow, somebody really likes nachos. Arranged in a trough-like tray, the 1,700 pounds of beef and cheese, and 600 pounds of tortilla chips were assembled to raise money for LINK Kitchen, a charity that feeds the hungry. At least 70 percent of the nachos were consumed. Yum?
Even with 2,000 pounds of spoiled food due to warm weather, this nacho monstrosity easily trumped the previous record, a mere 3,999 pounds set in October 2011.
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A new Swedish study found that increasing your daily intake of low-fat dairy decreases your risk for stroke. We say bring on the cheese and milk!
Researchers think the fortified vitamin D may have something to do with it or it might be the milk protein, but more studies are needed. Some dieticians believe low-fat dairy products are just one piece of the puzzle.
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Tasmanian farmers Phil Oates and Sheridan Lee want to produce cheese from their buffalo milk, firmly believing there is a public demand, despite the dearth of buffalo milk cheese in the area. They are currently in negotiations with local cheesemakers:
While he [Phil Oates] still will continue with meat at Preston, he believes that there is a definite demand for cheese made from buffalo milk. "The amount of butter fat and the thickness of the milk is a lot better for a...
According to this article, mislabeling food products at the grocery store happens more often than you think. In other words, you could be overpaying for that carton of milk because it might not be local or organic after all.
Avoiding fakes comes down largely to being an informed shopper and buying from trustworthy sources. Branded products tend to have more supply-chain safeguards, says Narrod. "It's their reputation on the line, so they have things in place," she says. It...
Cheese Crime Alert! Andy Gatz of Palm Bay, FL, reportedly flung a box of Cheez-Its at his wife during an argument. A single, square cracker eluded the box and stuck his wife in the eye, which resulted in a hospital visit. Yikes.
A cheez-it cracker attack sent a Palm Bay, Fla. woman to the hospital after she had the gall to go to an Earth Day concert, police said. WKMG reports that Andy Gatz confronted his wife about going to the concert and then threw a box of Cheez-Its...
In this week's issue of the New Yorker, Dana Goodyear covers the raw milk movement, beginning with the FDA raid on Rawesome Foods last year. In this accompanying online piece she interviews Dan Barber, the chef and co-owner of Blue Hill and Blue Hill Stone Barns, asking him his thoughts on raw milk vs. pasteurized milk. Although the importance of what the cow is...
Parmigiano Reggiano is often referred to as the king of cheeses, which, considering the wealth of staggeringly good cheese in the world, is quite the statement. Needless to say our interest was piqued when we found this video of how this venerable cheese comes into being. The best part is the calming music, rays of sunshine and general sense of well-being that emanates from this 3:32 minute video. It ends with the dramatic branding of the cheese, which is enough to get thee to a cheese shop...
Debbie Mesler is a nurse in Vermont, but at night she comes home to her goats and makes chevre in her kitchen.
Mesler’s background and experience in science — chemistry, biology, precision, results — figure into her cheese making. But more important to the goat-to-table process is a kind of “gray” zone, apart from the right or wrong of evidence-based science, where earth and animals and taste and texture come together, Mesler suggests. It is this quality of cheese making...
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