The Food Issue: Dairy Queens

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.

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The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era 
by Lee Stabert

Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

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The Food Issue: The Challahman Cometh

Michael Dolich sets out to revive the neighborhood bakery 
by Lee Stabert

On an unseasonably warm day in April, Four Worlds Bakery’s Michael Dolich is overseeing the installation of a serious oven. Three men (one of them an expert on this expensive and unwieldy piece of equipment) are straining their backs and sweating up a storm, moving a series of heavy racks made up of slender metal tubes into a box-like shape. In the middle of the floor is a massive pile of insulation. The bakery’s new crown jewel is a high-tech piece of machinery—a $30,000 oven that uses hot water to reach temperatures over 400 degrees—but it will be used to craft something simple, artisanal and perfect.

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