Milk, Fire Rennet and Art – Witnessing the Birth of Ancient Parmigiano-Reggiano

img_3015The 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

In Search of an Honest Ham – How I Found it in Italian Prosciutto

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

Consider the Schnitzel – A Guide to a New World Order?

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Google Peace Schnitzel

It comes right up on the first page.

Not on the second where it is said that dead bodies are buried.

I was forever young and hopeful when I wrote it.

Passionate about food and peace,

and of course, schnitzels.

So, I penned a piece for HuffPost called Peace Schnitzel. It’s there if you search.

Continue reading

California State Congresswoman Introduces First Organic-to-School Pilot Program

flat lay photography of three tray of foods

Photo by Ella Olsson on Pexels.com

California has always been at the forefront of change in the food movement. It’s the state that first passed organic regulations in 1990 and birthed the first certifier, California Certified Organic Farmers (CCOF).

The first Farm-to-School projects also sprang forth in the Golden State in 1997, at Santa Monica-Malibu United School District and The Edible Schoolyard  in Berkeley.

At long last, both Farm-to-School and Organic-to-School may come together. On February 21st, Assembly Member Cecilia Aguiar-Curry introduced AB 958 which would create the first-ever Organic-to-School pilot program in California. Continue reading

Groundbreaking Study Reveals Immediate Benefits of Eating Organic

variety of vegetables

Photo by Ella Olsson on Pexels.com

Conventional wisdom would tell us that eating food sprayed with toxic chemicals can’t be good for us. Avoiding flesh or fruit grown without poisons seems like a much healthier alternative.

Now a groundbreaking study led by researchers at UC Berkeley, UC San Francisco and Friends of the Earth (FOE) reveals the benefits of an all-organic diet. The study, “Organic Diet Intervention Significantly Reduces Urinary Pesticide Levels in U.S. Children and Adults” found that eating organic significantly reduces the amount of measurable pesticides present in our body. Continue reading