Betsy Andrews

1 week ago | yahoo.com | Betsy Andrews |Lucy Simon

It’s a fitting moniker for a cocktail with a spicy kick, but the Kicker Rock is actually named for a dramatic volcanic formation located in the Galápagos Islands. I got wise to the drink and its namesake on a cruise with Ecoventura, whose bespoke cocktail list features this rhum agricole–based libation. Viewed from the north, Kicker Rock resembles a boot. From the south, however, it looks like its other moniker, Sleeping Lion.

1 month ago | cntraveler.com | Betsy Andrews

All products and listings featured on Condé Nast Traveler are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. “Push with your legs, don't pull with your hands!” With the encouragement of my instructor, Sawtooth Mountain Guides’ Matt Scrivner, I had already stretched myself over seemingly impassable humps of stone and up a natural rock ladder.

1 month ago | saveur.com | Betsy Andrews

By Betsy AndrewsPublished on April 28, 2025Welcome to Gut Check, our column dedicated to the complex, ever-evolving relationship between food and our bodies. Whether you’re curious about mindful eating or want to understand what makes picky eaters picky, read on and let award-winning journalist Betsy Andrews answer all your burning questions. Recently, I traveled halfway around the world reporting on wine.

1 month ago | perishablenews.com | Michele Hurtado |Betsy Andrews

Lyre-shaped blades sweep through just-cultured milk that’s been coagulated with rennet to the consistency of pudding. The sharp strings cut the curd. Cheesemaker Nicolas Schmoutz encourages visitors to plunge carefully washed hands into the vat, avoiding the treacherous mechanism, called a tranche-caillé. Once the curd is finely diced, Schmoutz pumps the vat’s contents into round molds, which are pressed by hydraulic force, whey streaming out.

1 month ago | bonappetit.com | Betsy Andrews

Once the curd is finely diced, Schmoutz pumps the vat’s contents into round molds, which are pressed by hydraulic force, whey streaming out. In another room, new wheels soak overnight in a salt bath. This dairy is 15 years old, and the bath water has never been changed. “We keep it clean but not sterilized,” says Schmoutz. “There are microbes in there we need for the rind and the taste.”Outside, Fromagerie de Mézières is ringed in meadow.