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America’s Best Artisanal Foods

Wednesday, August 13, 2008

More and more Americans want to know where their food comes from, and are seeking out food produced at a small scale on the local level. Food writer Rebecca Gray tells us where to find America’s best artisanal foods, from chocolate and cheese to old-fashioned sodas. Her new book is American Artisanal.


Comments

  • [1] Anne from Manhattan August 13, 2008 - 12:51PM

    Something seems a little off about what she's saying, speaking first hand about having a rule where what's hunted that evening must be eaten.

    First of all, hunting is much better in the morning.

    Second, it's pretty much impossible for one family to eat the meat from an entire deer. One animal yeilds too much meat. This is the same with fruit trees and other produce. So when you live in a real situation like this, a lot of meat and produce is given away (not even sold - since families are just happy to see it eaten instead of rotting).


  • [2] exlege from brooklyn August 13, 2008 - 12:53PM

    Cow is a cow? Leonard, I am surprised at you. Surely you were playing devil's advocate.


  • [3] anonyme from midtown manhattan August 13, 2008 - 12:58PM

    One observation about local food - traditionally, mountain people used to trade to get sale from seaside people - so there is a need for some traded food, like salt.


  • [4] anonyme from midtown manhattan August 13, 2008 - 01:00PM

    OMG re cheese - having lived in the Alps of course I am a cheese lover - BUT lately buying local raw artisinal cheese from farmers - mmmmmmmmm - local cheddar stands up to those yummy local French cheeses.


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