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I was honored to again participate in this year’s Organic Produce Summit in Monterey. Even though I no longer engage directly in trading organic produce, something draws me to this event like no other. What’s in it for me then? Why must I go? Continue reading “Why the Organic Produce Summit Is My “Go-To” Show”
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading “Milk, Fire Rennet and Art – Witnessing the Birth of Ancient Parmigiano-Reggiano”
We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading “In Search of an Honest Ham – How I Found it in Italian Prosciutto”