Chelsea Green Publishing

Chelsea Green Blog

My Annual Cheese Nightmare

By Gordon (“Zola”) Edgar

In an odd twist, my annual pre-holiday cheese nightmare wasn’t about cheese at all. No—for whatever reason—I feel confident that I haven’t over-ordered this year. Maybe it’s because I don’t have to receive all the cheese myself anymore…

Still, while I take a perverse pride in having my sleep interrupted by cheese anxiety, last night I had a nightmare about fake cheese. That’s just downright undignified.

There’s this new vegan flavor of the month “best vegan cheese ever” that we have been going to great lengths to carry. It’s called Daiya. It’s from Canada. It’s made of cassava root (like tapioca) and it is really good for what it is. It tastes kinda like the butter flavoring you get on popcorn. It comes pre-shredded and I don’t think it’s a trade secret that the Amici’s chain is now using it on their vegan pizzas.

Unfortunately, while we are selling tons of it, the food service demand for it hasn’t been what the distributors expected and there’s a little Daiya drought. Obsessed vegans are feeling betrayed that we don’t have it on our shelves. I made the mistake of checking my work email upon returning home from a short trip last night and my co-workers were begging me to tell them when it would be in. Evidently it ran out even sooner than expected and the vegans were upset.

Last night I kept having dreams about my coworkers and I being trapped behind the cheese counter, frantically shredding Play Doh and cupping it as a substitute for the unavailable Daiya. There was a huge mob of them having their equivalent of a bread riot, trampling the weak to get their shredded Play Doh cups so they could make their vegan lasagnas for the holidays. They were gathering the remains of the strength in their little vegan bodies in order to elbow their way to the front of the lines. The sneakier ones were jumping the successful elbower-outers as they ran away from the cheese section and jacked their Play Doh that way. Vegan Melee! Very stressful!!

Please Mr. Sandman, if you give me back my dreams of rotting Swiss and maggoty Brie — I will never complain again!

(ETA: oh thank god. I just got word that we’ll get more on Wednesday)


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com