Ever wonder how cheese came to be cheese? A happy accident of science (plus an extended camel trek), of course!
Seven Styles of Cheese from Antonelli’s Cheese Shop
Joe Hanson, host of the PBS Digital Studio web series and popular blog “It’s Okay to be Smart”, wanted to learn more about the Cheesy Science of fromage so he stopped by for a visit at Antonelli’s Cheese in Austin, TX. Cheesemonger, Kara Chadbourne was a good sport to put up with the cheese puns as she schooled Hanson on the chemistry of enzymes and molds which help turn milk into cheese. Check out the video above and to learn more fun science facts, be sure to subscribe to “It’s Okay to be Smart” on YouTube and Hanson’s blog here.
The Missing Piece by Shel Silverstein
My parents were – and still are – voracious readers, and they encouraged my sister and I to do the same as much as possible. While my sister read on occasion, I would get lost in a bookstore for hours, curl up on the giant square pillows the local shop had strewn all over the children’s section and just sink into a pile of books. My mom volunteered at our school library sometimes and was always hip to the latest trend and bestselling authors, so she would offer suggestions all the time. My dad was not as in touch with the adolescent brain so he would pick titles that appealed to him or chose covers that looked cool and distinct. Continue reading
Anthony Bourdain arguably has one of the best jobs on earth. He travels the globe, tastes indigenous cuisine, and is given access to places most of us can only dream of seeing. Bourdain’s job is not for the faint of heart or stomach, and his excursions can sometimes be downright dangerous (see No Reservations, Beirut 2006 , for example) but for the most part, Bourdain is rewarded with fantastic local fare and envy-inspiring experiences. This would be the case on his recent visit to France when Bourdain and fellow chef, Erik Ripert, dropped in at Marie-Anne Cantin, one of Paris’s most renowned cheese shops. Continue reading