Archive - Staff Blog
This is the second in a four-part series of cheese posts. The first was about making mozzarella cheese.
When Marjorie Susman and Marian Pollack bought land in New Haven and began making cheese in 1981, there were no other cheesemakers in Addison County.
Back in the days before I felt obligated to buy holiday presents for my friends and loved ones, I came up with brilliant and crafty ideas from time to time. Or, well, they always seemed brilliant and crafty to me.
It seems as though Thanksgiving rolls in sooner every year. (Seriously. December starts next week? When did that happen?)
Despite the generally nice weather we have had this November, there is no denying the cold hard fact that the trailrunning season is coming to a close. The days are chillier, and soon, hopefully, the trails will be covered in snow. For the next few weeks there is one other modest impediment to running in the woods – deer hunting season.
It's that time of year already! I spent a few hours last week calling around to local farmers, winemakers, and other food producers for a story in today's paper about celebrating Thanksgiving with locally grown foods. The good news is that it's not difficult to do: Plenty of local vegetables are still in season, and you can supplement those with wine or beer from a nearby vineyard or brewery, as well as cheese from our neighborly cheesemongers.
On Monday night, I put on my gameface and set about the task of making mozzarella.
This longstanding goal of mine is something that many (most) have questioned. Why would I want to make mozzarella when: 1. It's easier to buy, and 2. It'll probably taste better from the store, anyway?
Middlebury College President Ronald Liebowitz landed on Time Magazine’s list of the top 10 college presidents in the country this week, earning kudos for pushing environmental initiatives at the college.
This weekend in Boston, my friends and I were eager for a more cost-efficient meal, since eating out was draining our wallets. There were four of us — me, Sean, Shira and Jaime — and the plan, as these things often do, ballooned in complexity as dinner drew closer. First it was chicken breasts and kale and rice, and then it was breaded chicken and wild rice, and then it was chicken with white wine, cream and mushroom sauce with brown rice and kale, crème brulee, and an appetizer of brie cheese, bread and wine.
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