the writer's title is very clever and self contained as it suggests the corporate greed being the determination to keep serving this non-delicacy.
Great article, love the way in which Ms. Abrahams utilizes parody in the great tradition of Swift and Twain, in order to underscore the absolute brutality involved in producing foie gras.
If the quality of the meat is dictated by how poorly the animal was treated in life, then we, as a civilized country, need to outlaw said meat.
Bravo to to Ms. Abrahams for calling attention to the greed which sustains such a inhumane practice. Ironic that we call such cuisine "delicate" when the creation of such is anything but.
There will be a tremendous backlash from animal activists and organizations to the foie gras black market. To quote Bryan Pease, co-founder of the Animal Protection and Rescue League of San Diego, "If we find somebody still serving that product, the gloves are going to come off and we’ll use every legal means available to shut that place down, including lawsuits, protests and boycotts. There’s just no reason to allow restaurants to do business in California that flout the law and torture animals for a table treat."
Not only is chia good for you, but eating Navitas Naturals chia seed is good for the local economy. Based in Novato, Navitas offers chia seed and other organic superfoods. Navitas is growing and supporting new jobs. http://www.navitasnaturals.com/products/ch…
I make something everyday! Create! Build! Love! Love!
Come and select from Bob's wonderful variety of unique West County flavors at The Wineyard in Santa Rosa- where you can drink like a local!
Nice Kev. Looking forward to seeing it in a bottle room soon.
What an absolute insult to those of us "foodies" who call Novato - and specifically Hamilton Field - home. I am appalled that you believe a strip mall in a great town in Marin isn't worthy of great fare akin to what you'd find in Mill Valley or San Francisco. Writers like you should then stay away and let us locals enjoy this little gem.
Wonderful article! Vella Cheese Co appreciates the coverage of the colorful history of the many artisan cheesemakers in our area. We are proud to be a part of the Northbay's cheesemaking mecca and contributing to the education of up and coming artisans in this Old World craft. Ig Vella started an in-house apprenticeship program and Vella Cheese is proud to have had 3 apprentice Cheesemakers in the last 30 years: Jeremy Catrambone, Jeffrey Catrambone and most recently, Ig's grandson, Gabriel Luddy.
Enjoyed reading all about Northern California cheese and its history. Last weekend I took the kids out to a Tomales Bay Oyster -que with some friends and we stopped of at the Marin French Cheese Co. since it was on our way. Great experience for us all. They had lots of samples out for us to try and french bread for sale too. We sat by their lake and it was lovely. Thanks for the informative article.
For a full list of Sonoma and Marin artisan cheesemakers and to find which are open to the public for visits, check www.cheesetrail.org
Thank you Stett, for listening so well to my feelings about connection to community and to sheep. And for such a great article.
Fantastic article. So proud of my sister Sue :)
Thanks, Carleen. Fixed!
One small correction: Weirauch Farm & Creamery is located in Petaluma, not Penngrove
I'm a long-time proponent of the style percentages on Ratebeer, so totally with you on that point. Just didn't have enough time or space (or the appropriate audience) to delve into the nitty-gritty of some things as much as I'd have liked. cheers!,
The bias of beer geeks toward high-alcohol hops bombs is pretty well discussed. But it can be somewhat circumvented in that you can break out the Top 50 beers for each style. That might not favor more widely known beers (Great Lakes Dortmunder Gold gets as far as #2 in the Dortmunder/Helles category, behind the lesser-known LAmère à Boire Montréal Hell, but it gives more beers in lesser-loved styles a fighting chance. And you also have the option to "show only non-retired beers," that is, those that are still being produced so you have a chance of finding them.
I spoke with Joe Tucker a few weeks ago. Very nice guy.
Nice article Ken. I like Joe Tucker's philosophy of placing emphasis on the beer and not his role. He doesn't make or break a beer - but enables others to provide input and experience trends as they happen.
Thanks for the great article! Reposted on American Worker Cooperative at www.american.coop.
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