Betsy Andrews
Food, drink, travel, health, and environment writer; poet and author: New Jersey (Brittingham Prize), The Bottom (42 Miles Press Prize), Crowded (Nauset Press)
Articles
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1 week 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.
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2 weeks 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.
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2 weeks ago |
msn.com | Betsy Andrews
Continue reading More for You Continue reading More for You
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2 weeks ago |
foodandwine.com | Betsy Andrews
Photo: Food & Wine/ Daniel Krieger/ Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Today, classic cocktails are part of the everyday lexicon of American mixology. But in 2008, when Food & Wine published the recipe for the Gin Blossom, the classic cocktail revival was just underway.
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1 month ago |
daily.sevenfifty.com | Betsy Andrews
On a sunny June day in the Rheingau region of Germany, Manfred Stoll, Ph.D., the head of the Department for General and Organic Viticulture at Hochschule Geisenheim University, stood in the shade of a different sort of canopy than you usually see in vineyards. Three-and-half meters high and made of metal, glass, and photovoltaic cells, it was what Dr. Stoll has dubbed vitivoltaics.
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Hey @infatuation edit more carefully? This makes no sense: “ It’s rare that a restaurant has a gimmick that works in some contexts but flames out in others. This is the case at Brown Bag Sandwich Co.,..” You needed a “but”
2/2: …restos that didn’t merit singular attention of then-lead critic @SamSifton . Gave me a break after 7 burgers in 3 days. Times have changed. No “lesser” restos now. And no need for singular vision or palate. So I agree w McCarthy
1/2: @Eater ‘s Amy McCarthy notes that having both @priyakrishna and @MelissaClark do @pete_wells job while @nytimes finds a new critic is best permanent solution. There’s precedent. In early 2000s, I was one of 4 “$25 and Under” columnists covering cheaper, ostensibly lesser…