Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and to their surprise, won!
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Easy to make, it’s infused with many delicious flavors from the saké, kombu (edible kelp), and fresh ginger.
We visit a commercial saké plant (Saké One) where we learn about saké from one of the very few saké brewers in the U.S..
How does one drink saké, hot or cold? Does it age well over time? Saké One brewmaster Greg Lorenz, sheds light on some of the preconceived notions around this traditional Japanese drink, and offers information not readily known in this country.
The Weekly Roundup
- Not All Eggs Are Created Equal (EcoCentric Blog)
Would you ever have thought the need for a buyer’s guide in order to buy eggs that reflect your values for quality, animal welfare, and the environment? Well you probably do, and here’s one such guide that may prove useful.
- Antibiotics and the Meat We Eat (New York Times)
As a past commissioner of the FDA, David Kessler knows what he is talking about, and he’s not afraid to speak the truth. 80% of all antibiotic use in this country is for treating livestock. We are fast approaching the end of the miracle antibiotic revolution in public health, and a growing number of scientists are pointing their finger at the large-scale agriculture industry as a major contributor to the growing problem of antibiotic resistance in humans.
- Cedars-Sinai study: Obesity may be linked to microorganisms living in the gut (Cedars-Sinai)
Are there more to the causes of obesity than diet and lifestyle? This is potentially one new factor to examine more closely.
- Out to Pasture: The Future of Farming? (YouTube Video)
The Center For a Livable Future teamed up with the film department at the Maryland Institute College of Art to produce this excellent half hour video that examines and compares two very different approaches to animal farm production.