Near and Far Yogurt Bowl

Until I read Heidi Swanson’s new cookbook, Near and Far, it never occurred to me to sprinkle popped sorghum and rose petals on yogurt. To use dairy as a canvas. To turn breakfast into an offering. But here I am, using my extra hour of daylight to draw down my best clay bowl. To ladle out the local […]

The Digital Dairy Era

This post is based on a talk I gave at the Pennsylvania Association of Sustainable Agriculture (PASA) conference in February on the subject of Writing About Products for Market. Since several of you have asked about it, I’ve condensed my notes and included a link to my PowerPoint presentation. Please feel free to share! Observation […]

Quark Rediscovered

One of my latest, greatest discoveries just may be grocery delivery. Car-free me loves to support local markets, but in cold March few things are sweeter than answering the door to find boxes of dairy and toilet paper in a man’s arms. Don’t hate me for being housebound. Love me for telling you about Fresh […]

At Atera, Winnimere Butter and More

Raw Milk Ice Cream Sponge

At Atera, an intimate Manhattan restaurant featuring foraged lichen and pickled quail eggs, dairy is being reimagined. Have you ever heard of anyone soaking cheese rinds in a vat of cream before churning it into butter? That’s what Chef Matt Lightner does to make his exquisite Winnimere butter, the most sensual dairy experience of my […]