I grew up in Michigan. We often had summer sausage in the fridge. But mention summer sausage to a friend from California and chances are they’ve never even heard of it. Why is it so ubiquitous in the midwest and so unknown elsewhere in the country?
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Tucked deep into the green, rolling hills of Vermont’s northeast corner is America’s most groundbreaking cheesemaker—literally. A decade ago, the team at Jasper Hill Farm spent 10 weeks blasting into a hillside to build cheese aging cellars.
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If you’ve gone out to eat or looked at menus for restaurants in New York City in the last few years, there’s a good chance you’ve noticed one ingredient show up again and again: nduja. It’s everywhere: in egg dishes, on burgers, with pasta, with vegetables, with fish or shellfish, with cheese. Its status as […]
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