Digest – Features: Heirloom bees, canning is hot, raw-milk cheesemakers unite

Bee-coming an apiarist: Keeping bees is a dying pastime, so much so that the "heirloom" strains of native bees have almost vanished. Can people with just a few hives in their backyard really make any difference? (New York Times)

"Pickling is the new knitting": The services of Harlem resident Classie Parker (right) as a "canning consultant" are in high demand. (New York Daily News)

Cheesed off: Hoping to head off FDA regulation that might make even aged unpasteurized cheeses illegal, several prominent American dairies have formed the Raw Milk Cheesemakers Association to standardize safety practices. They use Slow Food presidium protocols modeled after traditional European practices, where curiosuly enough, there haven’t been mass illnesses reported from heavy raw-milk-cheese consumption. (SF Chronicle)

starPaw-paw powwow: A profile of a Pennsylvania paw-paw farmer also defines the heritage-food dilemma — it’s one thing to re-create the taste of Original-Recipe America, and another to make enough of it to go around. (Philadelphia Inquirer)

Farmer John dishes his own dirt: OK, not really, but the Q&A with this "Midwestern farm boy, radical artist, and environmentalist who’s been known to don pink boas while tilling his fields" is fun anyway. (Culinate.com)

You can call it Ethicurious, we won’t mind
: The October issue of Gourmet takes a look at "restaurants, hotels, and inns whose chefs are taking locally sourced ingredients in new and exciting directions." Among them, we are happy to report, are not just the usual Chez Panisse and Blue Hill stalwarts, but places like our buddy Jay’s Linkery in San Diego. (Epicurious.com)

A period of change: Ecologist Sandra Steingraber explores the eco-causes of early puberty and says, somewhat mysteriously, that "While there are important objections to the routine use of growth hormones by dairy farmers, the potential for rBGH to lower the average age of puberty in U.S. girls is probably not among them." Um, why not? (Grist)

Oregon music: Portland’s thriving restaurant scene depends not only on cheap real estate, but the many local farmers committed to growing environmentally responsible produce with maximum flavor, local fisheries, and small beef, lamb and pork producers. (New York Times)

Garrison Keillor on giving up bottled water (Salon.com)


One Responseto “Digest – Features: Heirloom bees, canning is hot, raw-milk cheesemakers unite”

  1. kevin says:

    I did a couple of articles on a dairy that produces raw sheep’s milk cheese here: http://seriouslygood.kdweeks.com/2007/09/locust-grove-farm.html