by tenaya darlington, madamefromage.blogspot.com
If you’ve never had fresh mozzarella—I’m talking one-hour-old—do yourself a favor and stroll down to Claudio’s in the Italian Market. It’s one of the few places in the city where you can still observe a food tradition in action. Like Nan Zhou (927 Race St.), the noodle bar in Chinatown where you can observe skilled technicians pulling dough into ribbons, at Claudio’s you can see people in shower caps making mozzarella by hand, Tuesday through Saturday.
Amazing Acres Dairy produces local, artisanal chevre
by Tenaya Darlington
Last May, Debbie Mikulak embarked on a lifelong dream—she became an artisanal goat cheese maker. With 19 goats and a little over five acres in Elverson, PA, she and her husband, Fred Bloom, now produce more than a dozen cheeses, including a French-style Banon wrapped in grape leaves and soaked in brandy.
On his first day of kindergarten, the teacher asked Ken Miller what he wanted to be when he grew up. It was an easy answer, since he could only imagine becoming one thing: a farmer.