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Issue No. 114: Mo’s Cache of Kitchen Staples

October 17, 2019 Mo Frechette / by Mo Frechette

The counter to the side of your stove. It’s where you keep the foods you need most often. The ones you grab every day. Your kitchen’s speed dial. Your food friends list. Here’s a written snapshot of the space next to my stove, circa late spring 2019.

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Beehives in Tasmania's Southwest National Park

Issue No. 113: Tasmanian Rainforest Honey & other foods with a low environmental impact

September 19, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

More than half of the Australian state of Tasmania is preserved in national and state parks. That doesn’t mean there’s no enterprise. But instead of loggers or miners, the workers are much smaller.

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Issue No. 112: A toast to toast

September 12, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

The first English written reference to toast appears in 14th century cookbooks. Back then, after grilling your bread over the fire, you didn’t slather on butter or jam. Instead, toast was served soaked in ale or hot wine and spices. (They called this dish sops, which turned into our words soup and supper—a light evening […]

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breadBritainZingerman's Bakehouse
Pouring coffee from the jebena pot into porcelain cups in an Ethiopian coffee ceremony

Issue No. 111: How do you brew? A look at coffee brewing around the globe

September 5, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

If you order “a coffee,” what will you get? It depends where you are in the world.

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coffeeZingerman's Coffee Company
Inverawe smokebox

Issue No. 110: Inverawe Smoked Fish

March 28, 2019 Brad Hedeman / by Brad Hedeman

In college, my roommate and I had a VCR with one tape: Braveheart. We watched it daily. Sometimes twice. I memorized the scenery as much as the dialogue. Regardless of the film’s historical accuracy, Scotland looked beautiful and I dreamed of going. Twenty years later, last spring, I finally had a reason. I had just […]

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fishScotlandsmoked

Issue No. 109: British Territorial Cheeses

March 21, 2019 Mo Frechette / by Mo Frechette

“Territorial” is a term of art for traditional regional British cheeses. As a definition it’s a bit loosey goosey. It can mean an area as big as a county where a cheese was made, like when it’s used for Lancashire or Cheshire. Or it can be as specific as the town where the cheese was […]

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BritaincheeseEngland
Greg Gunthorp: farmer and bacon maker

Issue No. 108: Gunthorp’s farmstead bacon

March 14, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

Good winemakers often make wine from the grapes grown in their own vineyards. Excellent olive oils are most often pressed from the olives of a single estate’s groves. Farmstead cheeses, made only with the milk of the cheesemaker’s own herd, are revered at most good cheese counters. Being involved in every step of the process […]

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baconIndianameatpork
Rabito Chocolate Covered Fig

Issue No. 107: Rabitos Chocolate Dipped Figs

March 7, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

Some foods are so much a part of a place that you never think of one without the other. Belgium’s got their waffles. Champagne has their bubbly. Buffalo has its chicken wings; Nashville has its hot fried chicken. In the Spanish village of Almoharín, they’re all about their figs.

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chocolateDessertsSpain

Issue No. 106: Betty Koster’s Goudas

February 28, 2019 Mo Frechette / by Mo Frechette

I used to joke that The Netherlands only had one cheese: Gouda. Gouda in endless varieties, gouda with endless wardrobe changes. Gouda aged one year. Two years. Four years. Gouda with red wax. Gouda with black wax. To me, Dutch gouda was an enjoyable cheese, but monotonous, dull. It never got me excited. It never […]

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batch selectioncheeseThe Netherlands
Cory Carman at Carman Ranch

Issue No. 105: Cory Carman & Carman Ranch

February 7, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

Cory Carman grew up in the Wallowa valley in eastern Oregon, the fourth generation on her family’s cattle ranch. On the wall in her office, she has a map of the surrounding land. She can point out which plots were purchased by her great-grandfather a century ago, and chart how the land was later split […]

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beefmeatOregon

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