Sweet Marisa

Cheese and Champagne tries Marisa, a Wisconsin original cave-aged sheep milk cheese by Master Cheesemaker Sid Cook of Carr Valley. The verdict? “Creamy and mellow, it practically melts in your mouth. Its smooth paste is punctuated with just a few little crystals. I could snack on Marisa like candy.”

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Mar. 4 Morning Roundup

Zimmern flips, with good reason, over Michelle Gayer’s work at Salty Tart (and suggests that Midtown Global Market may be “running on fumes”), some nice Cheeky Monkey photos by Katie Cannon at Metromix, Tour de Farm offers multicourse summer meals by big-name chefs on farms for a mere $85 (gack) a head [hat tip: Stephanie […]

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Tales from Terra Madre

On Sunday, Mar. 29 from 3 to 4:30 PM Land Stewardship Project member/farmers will meet the public at Bryant Lake Bowl and share their stories from Slow Food International’s Terra Madre in Turin, Italy in Fall of 2008. No fee, but RSVP to Tom Taylor (ttaylor@ landstewardshipproject.org).

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Eating Scandinavia, Locally

Eating Minnesota has a long, thoughtful post pegged to the closing of Scandia Bake Shop in Nokomis Village. The piece is partially an ode to kransekake, partially a glimpse into the once-thriving local Norwegian food culture, and partially a tour of the Scandinavian food institutions still doing business around here.

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