Tom du Marcyville's blog
It's made me get real philosophical about the world and forced me to attempt to come to a separate peace with all of the stupid cruelty that it encompasses.
This is something that we, as people trapped in a culture that is treading water creatively speaking, are all too familiar with.
The coolest cars on the road look like heavily Photoshopped versions of cars from decades ago when people had style. The best movie I saw this year was a dark re-tread of a cheesy cop-drama I loved as a pre-pubescent kid. My current favorite bands all sound like the distilled essence of bands from the last 30 I already loved. Ladies and gentlemen, I give you the End of the American Century.
As depressing as recycling can be when used as a metaphor for the death of western civilization as a viable narrative it can be really fucking useful around the house when you need to do something with left over supplies from a truly Roman-vomitorium-style feed.
When asked how long he has been working his farm in Norwich, NY he replies with a simple, “Well, forever.” Dave grew up on the farm and was a young man when dairies around the Northeast started to disappear. Between 1980 and 2000 the number of New York dairy farms shrank from 19,000 to 7900 farms. At last count, that number is down to 7000.
Evans wasn’t the only small dairy farmer to notice. In 1996 the Northeast Dairy Compact signed into law to help regulate the wholesale price of milk. The intent was to
At one stand, Mark Fisher grins while an old woman from a neighboring town raves about his herbed sheep feta. On his folding table sits a spread of hard and soft cheeses, including a
Being a thrifty and resourceful lad, I decided to attempt to turn this sow's ear into a silk purse by making a very simple goat cheese out of the unsalable, but still good, gallon of goat milk from Coach Farm.
The recipe calls for the gallon of milk to be heated to 190º and then mixed with a 1/2 cup of plain old white vinegar. In theory, this should lead to a supple paste of goat curd forming in your pot, which you then gently break up with a spoon, salt and then drain into a cheesecloth lined colander. After a few hours of draining you should have
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