Day 1 - Aesthetic Judging American Cheese Society 2016
So why is this different? Well, the ACS uses 2 judges - one a dairy science professional, the other a trade or food service industry professional. Technical and aesthetic. And, not to say that the aesthetic judge can't be very technically proficient, just that most of them have not spent their professional lives in the field of dairy science.

Anyhoooo...I digress. I am paired with a dairy science professional (very capable and generous to this fumbling aestheticist!), and we have a number of categories of cheese to work through. At this point, half through the process, we had a class of only 2 and a class of more than a dozen. Tomorrow, our biggest class is 27! And, at the end of the day! And...well, that will suffice for now! Things I became more aware of:
free whey

Rather pleased I didn't get assigned the fresh goat cheeses, as one judge remarked her tongue was all acid. No flavors, just plain fresh chevre. And, those are bigger classes too! Lots of plain fresh chevre!

And, though I cannot show pics, there is now some amazing craftsmanship in American made cheeses currently. That is, not to detract from the generations of cheesemakers in the country who have been doing a very good job making awesome tasting cheese, but rather that really creative styles, shapes, and flavors have been appearing - and there is a bright future ahead!

This is Laura, your cheese judging commentator signing off until tomorrow! Must get rested up and ready for another day of dairy expectations!

Recalls hit everyone hard!

Recent news of the Crave Brothers Cheese Recall here in Wisconsin has surprised many of us here in the state's artisan cheese world. The impact on those who were sickened, and on their families is something that cannot be imagined. Our thoughts and prayers are with them. 

The public imagination and speculation on the part of the media can lead to damaging a family business far beyond repair. I for one, would like to speak up on the behalf of my colleagues in the industry. From all the different aspects, whether manufacture, distribution, retail, or food service - those I have known do not take the issue of public safety lightly.  

For my part, I recommend taking a step back, and allowing the Crave family and their business partners working with the authorities to follow the required protocol, which will hopefully identify the point at which the contamination occurred. Speculation and heresay serve no productive efforts.

Sanitation is a state of being that many of my 'cheesemaker' friends live with on a 24 hour a day basis, both in their daily practices, and in their dream states.  For many years now, HACCP (Hazard Analysis and Critical Control Points) plans and protocol has been top of mind for them. Each American Cheese Society Conference and indeed its current Certification Program has been imbued with a goal of making American Artisan Cheeses and those that make, distribute, and sell it the safest food eaten. I can remember to my earliest days in the industry back in 1994 that talk of Listeria struck terror in my friends hearts. They could not conceive of causing such devastation to another human, and they believed that their products could enhance the human existence through it's  quality and flavor.

With the recently passed Food Safety Modernization 2011, increased scrutiny will become the norm. Even our small retail shop has been developing its own HAACP. Daily, weekly, monthly cleaning tasks and careful receiving notation are an accountability issue long practiced by many in our industry. The safety of the public is not something we take for granted. 

I've known George and Debbie Crave now many years, and they and their family are dedicated to bringing us the highest quality cheeses, and standards of business that contribute excellence to their community. I am sure they and their family and partners are working non-stop with the authorities to know where the problem occurred and to rectify it in the most iron-clad ways possible. I support their on-going efforts, and pray for their return as quickly as possible to safe and 'normalized' operations.

If you have any concerns, please do go to their web site and follow the links established their for the recall.

It will soon be our 5th anniversary as a consistently open and operating small business, and I still pinch myself when a new customer finds us and is astonished that Delavan has a great little cheese shop that also serves really good food! Really... that is us? Your kidding...You're not? WOW!

It's been a great ride to this point, and now the effort is moving from mere survival to increasing revenues to cover the new employee and increased payroll taxes that entails. (We are not there yet -

People make many assumptions of your business when you are able to stick around long enough for them to come back season after season.  Assumptions which include you must be making scads of cash if you can afford to keep the doors open. (Believe me, whenever we have a rockin' day or weekend - I am looking at catching up on equipment purchases, small equipment to make our lives easier - or perhaps a unique item in inventory.) My friend, Ari Weinzweig, at Zingerman's in Ann Arbor, says in his two recent books on entrepreneurship that being successful just means you get better problems. And, as I have come to find out - better does not necessarily mean prettier, or easier. Some are very messy, brain tangling, and definitely harder.

Like getting a new oven with one more shelf where we can grill more sandwiches at one time will mean completely reconfiguring the sandwich prep area we currently use. Hmmm - nope - not really looking forward to that task, as it most likely also means getting a new metro shelving unit to accomodate.

Or, better yet - which money tree can I shake to get the cash for that little project. Stay tuned to "As the cheese turns..." : )
Laura

Special customers tasting once in a life time cheese at Brick Street Market!

Last Saturday was one of those mornings you just know as soon as you open, like the song goes "Tonight's gonna be a good night" - only it was Saturday morning - and the energy was flowing and you just have to hold on tight!

First thing, one of our favorite customers - Scott Keehn - was in from the Dakotas with a present for us to taste - a cheese from the folks at Cowgirl Creamery in Tomales Bay. This was a unique little cheese that was only offered in a very short window of time from the website and Scott just happened to be on the web site at the time. He purchased cheese for himself and brought some for us to sample. His generosity was not lost on us - and we chose to cut and sample to everyone in the store. Sam, our baker at Simple in Lake Geneva, had just come off his early shift at the bakery (bringing us some exquisite Saturday morning treats like the cinnamon roll pictured at the link above),
and customer and friend Meredith, and Dan and Kelly were also in and sampled.

I cannot tell you how really wonderful I feel when I get to taste a brand new cheese in my store. Every time we open a cheese, I am reminded that we are the first to taste that creation of milk and craftsmanship. This little cheese did not disappoint. Somewhere between butter and cream cheese with a portabella mushrooms infusion stood this little surprise gift. Scott shares our love of the sublime - and it's always a gift to us when he brings his family. And, thank you to the folks at Cowgirl Creamery for continuing to set the bar high! Loved that cheese!

The day continued a gift, as customers streamed through the store all day - bringing energy and friendship. As 4:30 finally arrived, after 42 lunches and who knows how many pounds of cheese went out the door later), we had time to finally take a breather before getting control of all the dishes and shutting everything down for the weekend. I had a great time - thanks to my great team - Jennell, Veronica, Anthony for performing admirably under pressure, and appreciate the great friends all of our customers have become! Keep on cheese-n!

Thank you to all our servicemen and women for the service they have given to our country, the United States of America, in ensuring our safe boundaries and free and peaceful lifestyle.

May your Memorial Day be blessed!
The staff at Brick Street Market

VIVE La Fromager!

I met some really great people in my association with the American Cheese Society. Some of the first cheesemakers I met were producing goat milk cheeses. Many soft chevres, some unique soft ripened brie styles, and even fewer hard tomme types (it's a French alpine style  of cheese). These cheesemakers were predominantly women who loved their dairy goats and the dairy industry, loved European style cheese, and set out to make their own versions. These women went on to the pinnacle of the industry, and in my humble opinion, were in large part more instrumental in bringing on the love affair with artisan cheeses that we so enjoy today. Oh sure, there were great cheesemakers in the country prior to their entering the scene - like Ig Vella, and his father Tom in California; or the Widmer's  of Theresa, WI - where Joe Widmer uses the same bricks his grandfather used to create amazing brick cheeses, (and numerous other talented master cheesemakers). But, I look at my former 'gal pals' in the cheese industry as a sort of sorority of women cheesemakers, and it is an elite group of top professionals. Anne Topham of Fantome Farm, Ridgeway, WI; Judy Schad of Capriole, Greenville, IN; Allison Hooper of Vermont Creamery, Websterville, VT; Paula Lambert of The Mozzarella Company, Dallas, TX; Jennifer Bice of Redwood Hills, Sebastopol, CA; Mary Keehn, Cypress Grove Chevre, Arcata, CA. These are all women I was fortunate enough to have observed making successful businesses built on deep seated passions at times when very few consumers wanted anything to do with a "EW - Goat Cheese?!" Their belief in themselves and those around them have inspired me throughout my current journey. They make beautiful cheeses with inspired flavors.

I haven't had the opportunity to attend a Cheese Society Conference these days. Since beginning on this great adventure, it is nearly impossible to leave for a whole week at a time. I have no doubt these ladies will continue to be leaders in the industry, and when it is their time to find quieter pursuits, I am equally sure that there will be a whole cadre of younger cheesemakers growing the industry to greater heights of craftsmanship. Thank you ladies, for your formidable examples - it is my honor to try to imitate in any small measure your business acumen!

City of Delavan spearheads Strategic Planning for Historic District

Downtown Delavan has new focus!?

From my point of view, and as the old saw goes, nothing comes from nothing and we've been getting that in downtown for a number of years. As the City Council worked so hard to develop the commercial retail out at the Crossings 20+ years ago, (Walmart, Kohl's, and Lowes - among others, are located there), the historic downtown languished but for a few stalwart business owners. This week, under the new energized direction of the new City administrator, Denise Pieroni, a series of 'strategic planning' town hall meetings were held in downtown to enable a forward-thinking plan to be developed to bring new business to downtown, and re-vitalize our community. Again. All I can say, as a former member of the Revitalize the Downtown Task Force is - the proof is in the pudding. So much talk about the subject has happened in the past, and if the City Council does not continue to listen, support and enact upon citizen recommendations, it will again all be for naught. It will be critical to keep this topic front and center and on the agenda, and to call for citizens to participate actively in volunteering their time for cleanup, for event management, and for supporting the downtown business district by "Shopping Local". If this does not happen, we will again be left with a lot of talk, and no concrete results.

Remember:
If half the employed population spent $50 each month in 3 locally owned independent stores, it would generate $42.6 billion in revenue.
Spend $100 at an independent business and return $68 to your locally economy.
Spend $100 at the national chain and only return $44 to your locally economy.
Spend $100 online, 0 dollars are returned (that's right folks, zip - nada - nothing!). 
http://www.the350project.net/home.html

Tasting/Sampling Events

Sampling or tasting events are a necessary evil of many small 'foodie' retail shop owners. If you live in a community, have a store that features someone else's 'wonderful' food item, it is highly likely you will be invited to attend a fundraising event for some non-profit organization. The price of your ticket is your donation to said event of your sampling of foods for the entertainment of said non-profit's guests.

Of course, many times these opportunities are brought to your attention by your own customers, and many times they are good customers who support you as well. Sometimes this is not the case, and you get to judge how much you want to be 'seen' throughout your community as a benefactor by selecting or turning down these events.

I attended just such an event last evening and was once again reminded how really pointless these events can be for a small retailer such as myself. This is a well-attended event, with long lines at the food vendors' tables, so when people arrive at your table, it's a given that they will pile their plate with selections with very little regard for any behind them in line.

At my particular table, on a single toothpick, you'd see a pepper jack cheese skewered to a salsa and cilantro cheese, followed by a piece of salami wrapped blue cheese. You have to try to get a small explanation of each piece going on the toothpick in random fashion as these individuals are moving through your line. And yet, really, there is little hope that any individual flavor will stay with the taster as they cram a piece of bread, cracker or any other little nosh from someone else's table into their mouth.

I have had very little return on the investment of my 'donation' or my time at these events, but I continue to do them - WHY? As a small payback for the loyalty of my customers to my establishment, I suppose. These are their pet projects, and they do serve a purpose in the greater community in which we live through their service of housing for cats & dogs, or historical education for the community, or even music programs at local schools.

So, I will continue to agree to participate, or not; I will continue to spread the word - and I will continue to marvel at some of my fellow human beings 'table manners'!

What's in a name? Will Gruyere by just as sweet?

Last week during one of our 'quick, read through everything on our kitchen island so we can recycle it all', my husband passed me the Country Today, a local agriculture based news publication here in Wisconsin. His eye was caught by a notice detailing the decision by Emmi to drop the name 'Gruyere' from it's very well-know cheese, Grand Cru Gruyere. Gruyere is one of those European 'protected name' status cheeses, and the company has gotten away with carrying the Gruyere name for so long, due in part to its ownership by the Swiss mother company known as Emmi, a company in the business of cheesemaking since 1863, begun by patron cheesemaker Oswald Roth. 'Curd forward' to the late 90's, when two Roth heirs, brothers Felix & Ulrich Roth, and compatriot Fermo Jaeckle found Roth Kase, and begin making the award winning line of Roth Kase cheeses, of which the Grand Cru Gruyere was one of the highest awarded over the years.

The act of enforcing name protection is to European cheesemakers, a very important part of their global marketing program. It has picked up even more activism in this time of economic downturn and eroding markets. Protect the brand first and foremost!

So here's my question to the cheese lovers of the world - does having the "name brand" recognition really ensure success? How do American farmstead cheesemakers compete with those long-standing brands of European cheese-making history? Do you make a cheese in the old standard? Do you strike out and do something completely original? I have my own opinion and it seems to match with our American cheesemakers talents for creating original American 'masterpieces'. While imitation is indeed the sincerest form of flattery after all, even if you cannot take the name directly. For example, Pleasant Ridge Reserve - a Wisconsin best-seller - is known as a French Beaufort style cheese, made by Uplands Cheese Company. It is beautiful to behold, truly inspiring to eat - and has a name that grew out of a land form in the region where the cheese is made. And, Bleu Mont Dairy's beautiful bandaged white cheddar is one of the best cheddar's I've had the opportunity to eat in a long time. Amazing strength of an aged cheddar, with a delightful creaminess and nutty texture.

So, America's artisan cheesemakers are practicing what their European mentors preached in one way - by plugging in and making their cheese with passion and attention to place - known in France as terroir. Unique cheeses with names like Humboldt Fog from Cypress Grove, or Hoja Santa goat cheese from the Mozzarella Company in Dallas, TX; or Crater Lake Blue from Rogue Creamery - all these cheeses and many more speak highly of American's pride in their own 'place'. You may still look for your Parmiggiano Reggiano when you go to the big city, but chances are, if you live in Wisconsin, you will find a flavorful and memorable substitute right here in America's Dairy State.

Life in the mid-west - marketing a small town

I don't want to be the person who only does what everyone else does. Why? For obvious reasons, because I want to build a business that is bigger than myself, and I wanted it located in my now-home community of Delavan, Wisconsin - not Lake Geneva). A couple incidents occurred this week here in Delavan, that really struck home among the business owners here in Downtown Delavan, and will be a topic on the agenda of this week's Downtown Delavan Business Association meeting. (Meeting the Friday morning at City Council Chambers on Friday a.m. at 7:45)

We heard that staff at Lake Lawn Resort suggested to guests at the Resort visit a neighboring town, Lake Geneva, because there was nothing in Delavan for them to do. This was particularly discouraging as we also were the subject of a Facebook meme that featured Simba and Mufasa of the lion king basically 'dissing' Delavan - again in favor of Lake Geneva.

Do we have issues? Of course, but I'd like to see a community that does not. In it's favor, Delavan is a place of parks, of unique independent stores (as well as 'big boxes', if that's your thing), of 2 lakes - one great for boating, one particularly suited for 'nature goers'. Delavan has a broad main boulevard with no parking issues. You can walk up and down clean main streets, view Victorian architecture at its best, and enjoy a variety of specialty foods and baked goods. Oh - did I mention, there are no parking meters in Delavan! We have our own bandshell one block off the city's main thoroughfare, with concerts all summer. Delavan has it's own gardens, sponsored by the Delavan Rotary and local citizens - and great Parks & Recreation programs. We are a thriving community, with a committed school system. And whether you appreciate the politics or not, the current WI Governor, Scott Walker, hailed from Delavan. Success is indeed possible, especially when you grow up in Delavan, Wisconsin.

My blog posts regularly feature issues encountered by small business owners in my community, (yes, including myself). We have all the tools at our disposal to ensure a more positive image, we must use them. Consistently and vigilently updating web sites, blogs, and social media sites are key to dissolving the negative image that keeps popping up. With suppport from you, my reader and inhabitant of Delavan, we will continue to raise the awareness that Delavan is indeed a great place in which to live or visit.

Laura Jacobs-Welch
Owner, Brick Street Market

Courageous?

Admired Businesswomen?

Loyal to Community?

Two things struck me this week: A customer told me she thought I was courageous; and we found out this week that another local business will be leaving our community. First, let’s address the second point. The Creative Shops of Delavan, formerly known as the Ben Franklin of Delavan, is closing its doors after just 2 brief years. We are losing another woman led, and family owned business. This is a very sad and more and more common occurrence. The business climate has been challenging for the independent ever since the invention of the strip mall, the grand mall, and the big box.  In the case of this craft store, the competition has been especially damaging, as WalMart re-introduced their fabric department; and the space they are located in has a very high monthly rent, which became another “nail in the coffin”, when 2 adjacent stores also closed their doors.  

In the case of the high rent, it is so tempting to locate in a high traffic area, but at times the increase in foot traffic may not be out-weighed by the exorbitant cost to keep the place open. Other damaging factors can include having “exclusive” vendors moving to big box stores, and online sites, thereby cutting into your exclusivity on any given product. In addition, he space requirements for bolts of fabric, bulky craft tools, baskets, and classes with work tables challenge owners to find spaces that are expansive, both in storage, as well as rent. If just one thing changes, (say a city that closes its main street for needed repairs, or a big box store adding products from one of your main categories), all these things coupled with strapped local economies where customers are searching for the very best deal for their dollar (even though running all over God's creation at the high cost for the gallon of gas these days needs to be accounted for, and shipping is also a factor) –any one of these changes can spell disaster for the independent. It is no easy thing opening and running a business, especially in a small town. Every year, the still-open members of our downtown community comment, "Whew, we made it through 1st quarter." That is the quarter book-ended between holidays, when everyone spends so much; and the tax season, when we all get to pay so much! 

We were fortunate to have found a great space that is small enough we can afford the monthly rent, but also unique enough it attracts people looking for something out of the ordinary. We cannot hope to compete with the Panera Breads, Chili Restaurants, or the plethora of truly fast food choices available to all consumers. My challenge has been to stay true to my core – that of providing wonderful WI cheese to my local community, and while doing that – perhaps bring in harder to get products from masterful artisans. I love the idea of us being ‘curators’ – the new buzz word being thrown around the social media world. We will slowly, in our small space endeavor to hang on to what we’ve built. We will add staff as revenues grow, court them carefully, prepare them to love the products we offer and the customers who come to seek them out.

It takes extreme amounts of dedication (called pig-headedness by some and passion by others), no small amount of fortitude (the image I keep in front of me at all times - Dori, the little fish from the animated movie "Finding Nemo", whose mantra is "Keep on swimming, just keep swimming") to remain open when you only see a handful of customers in a day. Overhead and payroll must be paid despite lackluster sales. You don’t get to say to the government or your employees, well we only earned $... revenues, so I will only pay ___% of my payroll or taxes. It requires a ‘herculean’ effort to keep things fresh every month, week, and day throughout the year. And we are definitely not all cut out for this life.

We will miss Maggie, and her very helpful staff. The beautiful fabrics, the great basket collection, and the ability to touch and examine something before you buy.  It's a REAL shame.

Cooking during the Wisconsin winter

It's cold, clear and sunny in southeast Wisconsin. In fact we are experiencing a rather unusual - and particularly snow-less winter here.

Love reading Jeanne Carpenter blog - and this particular blog  really hit home!
After all we live in Wisconsin, it's February, fresh at the grocery store is likely to be from Mexico, Chile, or Argentina or cost both legs and one arm. So what do you buy for your winter pantry?

We eat a lot of potatoes (they store during well during cooler winter months), many roasts - so many local meat markets - my favorite is the pork loin roast from Sorg's Family Meat Market.  I don't know what they do that is so right, but we love their pork products!

I saw a recipe on the Zingerman's Delicatessan web site, and am determined to give it a try. Especially as we have so many cheeses right now that melt beautifully on and taste amazing on potatoes. Try this tartiflette and tell me what you think.

And, because we love goat cheese, here's another link from our facebook page and Vermont Creamery
for Goat Cheese Polenta. Can't resist.

A great bean for a french press!

Checked out the Stone Creek Coffee Roasters yesterday at the Grand Avenue Mall skywalk. They are a Milwaukee coffee roaster we've been following for a couple of years now. I am considering using their beans in the in-store coffee we offer. Thanks to Kate for a nice tour of the 'factory', where they roast the beans. I use the word 'factory' very loosely, as the space they use for the nerve center of their operations is in a building much like our store (dating from the 1880's) and with lots of exposed walls and floors. It's very much a hands on organization, and we were welcomed at the 'new' store' and later at the factory by owner Eric Resch, who seemed somewhat surprised we would travel from Delavan for the Grand Opening. But, timing is everything, and I had been following their mission and decided it was a good fit for us. I will be sampling a couple different beans in the next week, so come on in and ask for a FREE cup of Stone Creek Coffee with any lunch order, fill out a comment card and receive a 15% coupon on your next Brick Street Market purchase.

Anybody got a 'pensieve' handy?

I feel a bit like Harry Potter's Dumbledore and in need of the 'pensieve' (for those of you who haven't read that series, please bear with me).

I came back from Seattle with my brain 'a point' as the French say of their cheese. I was like that bit of brie that, when left out at room temperature, gently oozes itself out of its rind! So much information, it's taken me the better part of the last week and a half trying to sort through it all. Still glowing from the experience though, so I thought I'd share just a bit more before closing the chapter.

We attended some great classes with our own 'industry notables', like Ari Weinzweig from Zingerman's Delicatessan in Ann Arbor Michigan; and Greg O'Neill of Pastoral in Chicago. We listened to moderated panels on logical line extensions - how to best add things that might please our customers. Or, why is customer service so important that everyone speaks the talk, and only a small portion of businesses actually walk the walk and how we can walk it. I know, it sounds very technical - but I look forward to implementing things in small ways at Brick Street Market that will help us stick around over the long term.

After Friday and Saturday's similar routine to our first day (read previous blog of 8/30/10), and beautiful receptions at the Seattle Acquarium and at the Seattle Visitor's Bureau and Convention Center - oh yes, marvelous food and cheese was present for all), my sister Shelly was really anticipating our closing speaker, Michael Pollan, and what he might be able to tell an industry that has been promoting eating 'real' food for all of its 27 years of existence. (The ingredients label on most artisan cheeses has, in many instances only 3-4 ingredients. Email me the top three ingredients, and I will send you a $5 gift certificate!) Polland didn't so much give us new information, (his books are well know in most circles) as he did confirm what the majority of these conference goers have been living day to day.


After taking to the stage and promptly calling cheesemongers "Masters of Rot" - (you'd think we'd all be highly offended, but not this group!) We laughed heartily, and the new moniker made it into the press that very day! Words to remember:

You are what you eat and what you eat eats!

We retreated to our hotel room to prepare for the Award Ceremony, then everyone gathered at the Benaroya Hall (home of the Seattle Symphony), for announcements and Festival of Cheese, the much awaited culmination of a year's hard work for many cheesemakers. Many amazingly good cheeses were recognized that night, but the best was when BEST IN SHOW was announced: Upland Cheese's Pleasant Ridge Reserve!

The Festival of Cheeses was just over the top. Fourteen hundred plus cheese displayed for the adoring public!
And the pronouncement of Pleasant Ridge Reserve as the Winner of the Best in Show title proved that MIke Gingrich has truly passed the torch to the newest "Cheeseman" has arrived! Congratulations to the Patenaude and Gingrich families, and to Andy Hatch!

Real Food, Whole Food!

Here in Delavan, I'm involved as a member of the Downtown Business Association in researching a Farmer's Market. Farmer's Markets have been instrumental in re-acquainting the consumer with real, whole food. To that end, our little committee has come up with a couple preliminary ideas of what we do want:

1) A market that is produce oriented
2) Representative of local farmers and their efforts
3) Available to local chefs and consumers alike
4) Fun - suggestions for some type of artist in residence and musician in residence have been made
5) Begin an education program with our school district where children come to meet the farmers and experience really great fresh food

Our store's mission is to bring the best artisan produced cheeses to our friends and neighbors and our community. The artisan cheese community is another that has been trying to re-acquaint Americans with great tasting all-natural food. I have to believe that once Americans get accustomed to tasting real food, and understanding that the flavor impact of combined whole ingredients can benefit them, they will start a switch away from all the highly processed boxes that fill our current grocery store shelves.

Books are everywhere recounting the importance of moving away from processed foods. We are being encouraged by doctors and health professionals to eat our fruit and vegetables each day. As Michael Pollan tells us: "Eat food. Not too much. Mostly plants." Neighborhood boys know that if they come in to the store after school or on a weekend, they'll get a snack of the best cheese in the county.

While recently watching Jamie Oliver's "Food Revolution", I realize he is saying the same thing. "Eat Food!" While the government has been busy making synthetic 'food' more affordable, the health care system in the country has been reaping the costly benefits of the resulting obesity and sugar-overdosed population. Oliver's goal is to turn our nation's schools (with the help of parents) back to an education platform for children and provide them with food habits that will enable long and productive lives. He wants teachers & parents to take a role in what has basically been the parents responsibility in the past.

From ancient times until about 60 years ago, parents were involved in where their children sought jobs, as well as teaching homemaking skills which not only enabled them to cook what they brought home, but also how to act in social situations. Now, with so many parents working two jobs to keep their families afloat, sitting down to any meals together as a family have become a thing of the past. Those teaching moments of how to correctly manage fork, knife, and spoon have disappeared. A comical moment in the second episode came when Jamie tried to institute having the complete set of tableware available. He was completely flabbergasted when the kitchen staff resisted allowing anything but forks. His comment: " We allow scissors in the classroom, but no knives at the tables?!"

I applaud Mr. Oliver's efforts, and have noted the same issues existing in my own community school district. Before I opened my business, I was blessed to be a substitute teacher in our school district. One memorable Thanksgiving week meal featured two lovely slices of turkey breast, mashed potatoes with gravy, green beens, fruit cup, and a roll. However, there were no spoons with which to eat our mashed potatoes, and no knives with which to cut our meat. The students at my table were stabbing and picking up the whole slice with their fork, and literally "chomping" it off with their teeth. I used my spoon as a lever, and pulled the turkey apart in pieces manageable enough to eat! Good Grief, Charlie Brown! (Please watch Jamie in this video -http://www.ted.com/talks/lang/eng/jamie_oliver.html. )

My husband and I have three children, so have been involved in the school district for many years. Fellow parents and teachers and myself have had conversations about various incarnations in the school lunch program. "Yellow Days" were particularly notable - everything on the plate was yellow or a varying shade thereof. Example: A breaded chicken pattie, potatoes, bun, canned pears, and cooked carrots. Not a raw piece of fruit or vegetable was to be seen. No green, no red - no other colors!

The public mandate must be to get involved in our schools to ensure that education programs include 'real food' - and that we are helping by volunteering ourselves to increase the dialogue about how to make that come about for the nation's children. Additionally, cook at home - show your children how to shop for great ingredients - and then cook with them! Put them in charge of one meal - but make sure you are present as 'sous-chef' if need be! Teach your kids to eat whole, real food - and eat it yourself. It will give you and your children energy and keep you healthy and active for many of your children's years!

Artisan Cheese - following the American Dream!

Why we want you to buy your cheese from us?

These cheeses are so, so, good!

You will stun your family and your guests with your intimate knowledge of the food you set before them! (We impart the knowledge at our store when you buy your cheese!) Hey, we only want you to look good!

I am passionate about supporting local agriculture!

These cheeses are the results of the efforts of individuals like yourselves, hard-working, creative, impassioned!

It's patriotic! It is a product that supports our national and state infrastructure! The dollars that go out into the community from one artisan cheese plant support city and state governments through taxes and fees paid!

It's a product that Americans can be proud of, not just some mass-produced, cookie-cutter stamped food! American artisan cheeses reflect all the integrity and individualism that made companies like Harley Davidson or Apple!

More of those dollars also go into the state government to support state and local agriculture programs.

The product that is created in the artisan cheese plant lifts the quality of all other 'like' products striving to 'imitate' them, or to pair with them!

So many more reasons, but so little time - so I'll finish with....

how can you resist?

Black Sheep Truffle by Carr Valley

I can't help myself, I really enjoy this cheese!

Wow!

I've now enjoyed it grated in an omelet, and with roast beef in a toasted cheese sandwich!

Today, in the store, I've been shaving it on a little crostini I made from the WHF baguettes we carry in our store. I drizzled a bit of a little honey w/white truffle that we have in the store! Yum, what a great afternoon pick me up.

I love this cheese 'cause it's creamy (sheep milk is higher than cow or goat in butterfat), and the truffle is just the right amount. Not overpowering. Thanks Sid, you've done it again. What a great cheese!