Chelsea Green Publishing

Chelsea Green Blog

Gordon Edgar: More Cheese-a-Topia Fun!

Thursday was my busiest day at CheeseCon. I had a book signing (with Tami Parr and Max McCalman) first thing in the morning, then I was going to do a panel discussion twice in the afternoon. Since my free room (in exchange for judging) at the Sheraton was up, I had moved to Capitol Hill the night before. The B&B owner seemed shocked that I was up and out so early. The other cheese guests were still sleeping!

I had an awesome 25 minute walk downtown to the conference hotel. Awesome because the nasty heat wave had broken and the weather felt like San Francisco. I was even able to wear my yearly cheese conference uniform. You may have seen it (I’m wearing it on the cover of the book, see left).

I didn’t carry the knife or the cheese though.

It was also awesome because I just love walking through the streets of Seattle. I have visited often enough that I have good associations and memories almost everywhere I go. It feels like home because I can walk around with an attitude saying “You know, Hamburger Mary’s/The Green Cat/aFLN/that weird combo leather-new age café used to be right there.” I also got to walk city streets flying my colors: Cheese and The 415 IMG_2891 (Thanks again for the buttons Emi!) Anyways, conference-wise, I was really touched at the signing. A lot of folks – some I’d known for years, some strangers – came up to tell me how much they liked the book. I was really touched. Usually signings are a very humbling event – people walk by trying not to make eye contact, I sit there trying not to cry – but this one really made me feel good. Thanks cheese community! Last year, I – publicly and in a personal letter – criticized the ACS for the conference panels and workshops being too big, too infomercial. When Sasha Davies — one of the main 2010 organizers – called and asked me to be on a retailer panel, and that the panel would do the same talk twice so that it could be broken down into smaller groups, well, I kinda had to say yes, even if I felt a little overwhelmed with responsibility this year. I’m really glad I did. “Last Stop: Cheese Shop” consisted of Nathan Aldridge (Murray’s Cheese),Megan Mullaney (Sickles Market), Carlos Souffrant (Zingerman’s), Tom Van Voorhees (Rogue Creamery) and me. Earlier in the day, five teams of cheesemongers had competed in the 2nd annual Merchandising competition which tested their knowledge, wrapping skills, and display abilities. They each made displays out of the same cheeses, of which my very bad picture is here: IMG_2910 As a panel, we (twice) broke our 80 person seminar into five small groups and spent a few minutes on each display, critiquing, praising and trying to draw out discussion of what worked and what didn’t. It was actually really fun even when someone told me, “I disagree with everything you just said.” (and no, it wasn’t her display). We then did a big Q&A where we discussed many things, my favorite from a distributor annoyed (I later assumed) at having to give so much free labor to a large chain who routinely demands it in exchange for slotting. They asked us if we required (or wanted) distributors to help re-set our cases. We mocked the very concept. It comes down to simple cheese pride. We all do cheese really differently than each other – I represented the only all pre-cut store, Carlos the all cut-to-order and the other folks somewhere in the middle — but there is one thing we all agree on: no one touches our cheese but us.


Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

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

Recipe: Fermented Hot Sauce with Wild Greens

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

The Fermentation Revolution Wants You!

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

Two Recipes: Blossom Butter; Herb Garden Butter

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 Katz Keeps the Revolution Alive with a Revised Edition of Wild Fermentation

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
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