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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2 weeks 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.
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2 weeks 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.
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4 weeks 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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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.
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1 month ago |
msn.com | Betsy Andrews
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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…