Tune in to Edible Radio for an entertaining interview with Gordon “Zola” Edgar, author of Cheesemonger; Life on the Wedge (one of the wittiest titles in our catalog).
In this interview Gordon tells Kate Manchester a brief version of his cheese-y story, how his life as a punk rock activist blended smoothly into a job at the local worker-owned cooperative grocery store, Rainbow Grocery. He tells how he first fell in love with an alpine cheese–a delightfully aged Gruyere, and since that moment, has been learning the wheys of the curds and spreading the cheese gospel.
Edgar gives Vermont a shout-out in this interview (this lovely state, “with fewer people than the city I grew up in!” he quips), and spends a few minutes talking about the innovative community cheese caves up in the Northeast Kingdom. In coordination with Cabot Creamery, Jasper Hill Farm runs a massive cheese aging facility, allowing farmers to sell their milk and reap the benefit of turning it into a value-added product, without the immense outlays of capital it would take an individual farmer to build such a facility.
For the full interview, go to Edible Radio!
Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More
Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More
Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER! (“Food […] Read More
Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Colu......