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Monthly Archives: March 2019

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