What struck me the most of my first foray into interviews, however, was that the array of concerns that confronted those small scale farmers reflected so fully the most contemporary challenges of our age. Continue reading Update: UK Summer and Farmhouse Cheese
If you follow me on Twitter, you will soon discover that my timeline will get extra cheese-centric over the summer. I’ll be in the United Kingdom interviewing craft producers who are devoted to making unique and flavorful cheeses using single-source raw milk. Their work may seem “niche” to those who have not taken time to consider it, but every decision in the cheese-making process is … Continue reading Pursuing the Raw Story
No other time of the year carries more significance for me in terms of food memory than the Christmas holiday. At home my mother would make date-nut bread (which came from her in-laws) or the kolacky of her mother’s, my Hungarian grandmother. But the one dish she did not make, the sole province of my grandmother, was her Hungarian-style strudel. It would come to us … Continue reading Food & Memory: Making My Grandmother’s Hungarian Strudel
Justin A. Nystrom 