Savor Culture

For the inaugural edition of the international blogging event, La Fête du Fromage, I selected an American artisan cheese that pays homage to French cheesemaking tradition.  Bourrée* is one of three varieties of farmstead, raw cow’s milk cheese produced by Dancing Cow Farm in Vermont.  Run by the Getz family, the farm is an organic, closed-loop [...]

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Produce from Chang Farm is served at Amherst Chinese Food.
Last night, I dined with Wonderful Husband Charles at Amherst Chinese Food.  Don’t be deceived by its unassuming name: Amchi, as it’s fondly known, was chosen by Gourmet magazine as one of the country’s best “Farm-to-Table” restaurants in 2007.  
The restaurant is owned by Dr. Tso-cheng [...]

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I work for Trader Joe’s, the coolest grocery store chain in the world and one of the best employers.*  That being said, there’s room for improvement in any enterprise, and one quibble with Trader Joe’s is that the produce section mainly offers packaged fruits and vegetables from California or farther.  While this approach allows the [...]

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Lucky is the cook who lives next to a shiitake mushroom farm!
Yesterday, Charles and I walked through the woods to say hello to our neighbors… who happen to raise shiitake mushrooms.  They started the commercial operation two years ago and sell their shiitakes to the nearby Whole Foods Market and a local produce distributor. A noteworthy aspect [...]

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Chase Hill Farm Organic Raw Milk Camembert with Vermont Shepherd (right), quince jelly, and crackers
On a recent visit to the Brattleboro Co-op, I asked John the Cheesemonger to recommend something he was excited about. Cocking one eyebrow for a moment, he directed me toward the Organic Raw Milk Camembert from Chase Hill Farm in Warwick, [...]

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