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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“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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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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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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