for the love of cheese :: est. 2008. gather around our cheeseboard: @curdwise on instagram too. tweets by Colleen @colleenlevine (DC) & Jill @golda78 (MN).
Who gets to talk about Southern food? Join us tomorrow at 1:30 P.M. ET for a conversation with #jbfa winners @CynthiaGreenlee, @chrismithonline, and @Betsy1Shepherd about cultural exchange and owning the dialogue on Southern cuisine.
Register now: https://t.co/g8ujkogN26
A great look at some of the innovative steps that farmers markets across the country are taking to keep their farmer vendors in business, customers fed, and everyone safe.
https://t.co/WhvOlccrCT #farmersmarket#covid19 via @TheCounter
Make no mistake, the Trump administration’s threat to impose 100 percent tariffs on EU wines and other goods will be catastrophic, not just for importers but workers up and down the wine and hospitality industries. https://t.co/GnsZ08rToR
Ever hear of regenerative agriculture? If you care about wine and the planet, it’s worth learning about. Mimi Casteel is walking the walk in Oregon wine country. https://t.co/1wZNWCTrnH
Scanning Electron Micrograph of Blue Cheese
credit: Ted Kinsman #NationalMoldyCheeseDay
The cheese is made from cow's milk. The blue-green marbling and distinct flavor are due to the addition of Penicillium Roqueforti fungus. #Lunchtime#WednesdayWisdom