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)...
View ArticleAn 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...
View ArticleAccepted 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...
View ArticleEmbracing 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...
View ArticleLife 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...
View ArticleTake 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...
View ArticleSlow 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...
View ArticleSalone 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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