Rachel Laudan

Two great blogs just happen to hit independently on the interesting dish, capirotada.  First there was Ken Albala with it history in the European Renaissance. Then jumping down the centuries and across the Atlantic, there was Cristina Potters with one of her lovely photos and a recipe of one of the many contemporary Mexican versions. [...]

The world is bailing out banks and car companies. Italy is coming to the rescue of parmigiano cheese. In an effort to help producers of the cheese commonly grated over spaghetti, fettuccine and other pastas, the Italian government is buying 100,000 wheels of Parmigiano Reggiano and donating them to charity. Though demand for parmigiano is [...]

Food entrepreneurship is alive and well in Mexico. I am constantly amazed by the small start ups selling fruit cakes or home made flour tortillas or typical sweets or fruit liqueurs or crepes or cookies or, in this case, cheese. Penajamo, a small municipality (county roughly) in the state of Guanajuato in central Mexico has [...]