AltWeeklies Wire
A Goat Cheese Primernew
What most people think of as goat cheese— chèvre—is a simple, fresh cheese that is versatile and freezes well. However goat milk can be used to make a huge array of cheeses, says Kathryn Spann, co-owner of Prodigal Farm in Rougemont, including styles that can't be made with cow milk...
INDY Week |
Lisa Sorg |
03-26-2014 |
Food+Drink
Tags: goat cheese
Foodopoly lifts the veil on our food systemnew
Wenonah Hauter's book examines the history and political machine behind agribusiness consolidation, the pharmaceutical industry, factory farming, food safety and even the co-opting of "organic."
INDY Week |
Lisa Sorg |
05-10-2013 |
Food+Drink
Fondue: Remembering the Cheese Dish of Yesteryearnew
The history of fondue is not that sexy.
INDY Week |
Lisa Sorg |
09-26-2012 |
Food+Drink
Tags: recipes
Is there a future for North Carolina hops farming?new
North Carolina brewers, growers, researchers and beer drinkers agree that with the right hops variety and the right investments, hops could be a robust niche industry in this region and in the mountains, where there are fledgling hops farms.
INDY Week |
Lisa Sorg |
07-16-2012 |
Food+Drink
The Magic of Popcorn Makersnew
An expert with impeccable popcorn bona fides examines the history of poppers, from the Dutch oven and the Buttermatic to the Poppery II and the Whirley-Pop.
INDY Week |
Lisa Sorg |
03-16-2012 |
Food+Drink
Tags: Popcorn Makers
