Turns out, the unscheduled panel speaker for IFBC was a whole bunch of people speaking as one, from smartphones and laptops, via the group social media tool, Twitter. The humans sitting in the audience became an amoebic brain full of distinct voices but also unified by intelligence, b.s. detectors, and humor. Having taught for many years, [...]
Have you felt unbearably at a loss while staring at a blank thank-you card, even though–and especially when–your heart is stretched taut with gratitude? It’s taken several tries to even get rolling with this blog post, because I have so much to say and share.
Oh yes, and by the way, I just returned from [...]
In our cheesemaking class last week we had a milk tasting, which was surprisingly eye-opening. The contrast between cow’s milk in four different states–raw, pasteurized, pasteurized/homogenized, and ultrapasturized—really showed up when we tasted them one after the other.
The raw milk, in its original form from a Jersey cow, was our first taste and seriously intense [...]
