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Fear Not: Raw Milk Cheese

 Since the 1940s the FDA prohibited production/importation of any raw milk cheese that hadn’t been aged at least 60 days. Why? Well…because raw milk chese is unpasteurized (heated above 140 Degrees)...

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An Email I Received from Slow Food

“In these final days before President-Elect Obama makes his selection for Secretary of Agriculture, Slow Food Los Angeles urges you to express your support for dynamic and sustainable choices for the...

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Accepted to the University of Gastronomic Science in Italy!

Alrighty folks, looks like Grassroots Gourmet is in for another international facelift. After being abroad for nearly 2 months, traveling around Europe and doing almost no work at all besides...

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Embracing my Inner Gastronome

Since being accepted to the Italian Gastronomy and Tourism program at the University of Gastronomic Sciences, I have been doing some serious research on the school, the past and current students, and...

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Life in Anticipation

It’s funny. Now that people know I am going to this University in Italy, everyone asks me for wine recommendations, food recommendations, restaurant recommendations.. I feel like Jeffery Steingarten...

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Take it Slow, Face the Food.

Why Slow Food? This non-profit organization has made it a top priority to combat the ways of fast-food and fast life that have completely engulfed modern society… Something that many in the Western...

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Slow Food Army, Unite!

The moment has arrived, from October 21-25, the biennial (this means once every two years, I looked it up) culmination of everything that the Slow Food movement stands for, Terra Madre and Salone del...

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Salone del Gusto: 4 Days of Gluttonous Determination

Thanks to Salone del Gusto, the Slow Food event of a lifetime, I have to go shopping for a larger pants size and maybe a visit to the doctor to control my liver function. Arriving at the Lingotto...

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