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	<title>Northwest Food News &#187; cheesemaking</title>
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		<title>Fomenting Fermentation</title>
		<link>http://www.nwfoodnews.com/2011/07/01/fomenting-fermentation-2/</link>
		<comments>http://www.nwfoodnews.com/2011/07/01/fomenting-fermentation-2/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 11:00:00 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[fermenting]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Tara Kelly]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5984</guid>
		<description><![CDATA[Fans of fermentation often sound like they&#8217;re camped on the far fringes of the foodie movement. They&#8217;re frequently portrayed as dumpster-diving neo-hippies with a hunger for the culinary dark side: lovers of bacteria, festering yeasts and the nearly rotted flesh the most fervent call &#8220;high meat.&#8221; Fermentation is, after all, a kind of controlled decomposition, a breaking down of organic matter that can end up tasting sublime, slimy or much worse. That&#8217;s why I wonder if I&#8217;ve made a wrong turn when my first foray into the wilds of fermentation leads me to a quiet subdivision in stalwart Kuna and the tidy home of a mother of three. I don&#8217;t know Tara Kelly any better than I know the fermenter&#8217;s craft, but I heard she&#8217;s an avid practitioner and willing to show me her work. Still, I see nary a hint of the culinary occult when a bright-eyed Kelly opens her front door with a brighter smile, then leads me through her thoroughly normal living room to a sparkling, suburban kitchen . . . until, that is, she points to what she&#8217;s gathered on her expansive countertop. &#8220;So this is my fermentation station and taste testing area,&#8221; Kelly says, giving me [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>A Year of Idaho Food Mid Season Update</title>
		<link>http://www.nwfoodnews.com/2011/05/27/a-year-of-idaho-food-mid-season-update/</link>
		<comments>http://www.nwfoodnews.com/2011/05/27/a-year-of-idaho-food-mid-season-update/#comments</comments>
		<pubDate>Fri, 27 May 2011 11:00:42 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wineries]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5770</guid>
		<description><![CDATA[Hand: The Year of Idaho Food is nearing it’s halfway mark. A year long collaboration of volunteers, the Year of Idaho Food is designed to collect and catalogue stories, recipes, photographs and videos from any Idahoan willing to share. The project is gathering material from gardeners, farmers, restaurant owners, virtually anyone with a connection to food and agriculture. Hutchinson: We would love to hear from hunters, from anglers, from vegans. Hand: That’s Amy Hutchinson, one of the founders of the Year of Idaho Food. Hutchinson: We’d love to hear from the native population and talking about native foods and the importance to their culture and health. Hand: This broad-ranging conversation is being held online, on a companion website. Hutchinson: That is sort of our virtual table.  It’s an opportunity for us to talk about our recipes and share our potlucks and share the ideas that have brought community members together and then bring the communities in Idaho together around that website table. Hand: Hutchinson says that website table is a place for people to share food-related stories from all over the state. To date, contributors have written about school gardens, the art of ditch digging, water conservation, raising chickens, cooking [...]]]></description>
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		<title>KBOO Community Radio’s Food Show: Dairy</title>
		<link>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/</link>
		<comments>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 11:00:43 +0000</pubDate>
		<dc:creator>Laura McCandlish</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Blood Bones and Butter]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gabriele Hamilton]]></category>
		<category><![CDATA[Laura McCandlish]]></category>
		<category><![CDATA[Miriam Widman]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Paul Gerald]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[Reyna Simnegar]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5161</guid>
		<description><![CDATA[Here is KBOO community radio&#8217;s monthly Food Show. This installment focuses on dairy. This month is devoted to dairy. Listen to dairy breakfast suggestions from Paul Gerald, author of Breakfast in Bridgetownhttp://www.breakfastinbridgetown.com and hear an interview by Host Miriam Widman with Reyna Simnegar, author of Persian Food for the Non-Persian Bride about kosher dairy Persian foods and specialties for Purimhttp://www.kosherpersianfood.com/ There&#8217;s also a segment from householder Harriet Fasenfest about spring milk and a discussion about raw milk. Host Laura McCandlish hears the dairy industry&#8217;s pushback against raw milk from Friends of Family Farmers President Kendra Kimbirauskas. Then Laura takes us inside the new cheese-making lab Oregon State University in Corvallis. The lab will market a new OSU cheese to the public this fall. And Food Show Friend Marliese Franklin speaks with Gabriele Hamilton, author of Blood Bones and Butter &#8211; theInadvertent Education of a Reluctant Chef. There&#8217;s also a legislative update from Rep. Brian Clem, D-Salem, about funding for a bill to support school districts&#8217; purchases of local farm products. Other Useful Links: Info on FDA position on raw milk:  http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm232980.htm State Rep. Brian Clem, D-Salem: http://www.leg.state.or.us/clem/ Oregon&#8217;s 100th Dairy Conference in April: http://www.oregondairy.org/conference.php]]></description>
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		<title>Fomenting Fermentation</title>
		<link>http://www.nwfoodnews.com/2011/02/25/fomenting-fermentation/</link>
		<comments>http://www.nwfoodnews.com/2011/02/25/fomenting-fermentation/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 11:00:03 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[fermenting]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Tara Kelly]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4905</guid>
		<description><![CDATA[Fans of fermentation often sound like they&#8217;re camped on the far fringes of the foodie movement. They&#8217;re frequently portrayed as dumpster-diving neo-hippies with a hunger for the culinary dark side: lovers of bacteria, festering yeasts and the nearly rotted flesh the most fervent call &#8220;high meat.&#8221; Fermentation is, after all, a kind of controlled decomposition, a breaking down of organic matter that can end up tasting sublime, slimy or much worse. That&#8217;s why I wonder if I&#8217;ve made a wrong turn when my first foray into the wilds of fermentation leads me to a quiet subdivision in stalwart Kuna and the tidy home of a mother of three. I don&#8217;t know Tara Kelly any better than I know the fermenter&#8217;s craft, but I heard she&#8217;s an avid practitioner and willing to show me her work. Still, I see nary a hint of the culinary occult when a bright-eyed Kelly opens her front door with a brighter smile, then leads me through her thoroughly normal living room to a sparkling, suburban kitchen . . . until, that is, she points to what she&#8217;s gathered on her expansive countertop. &#8220;So this is my fermentation station and taste testing area,&#8221; Kelly says, giving me [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>When It&#8217;s Easy Being Cheesy: The marriage of beer and cheese (and chocolate)</title>
		<link>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/</link>
		<comments>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 11:00:45 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[ale]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer pairings]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[pilsner]]></category>
		<category><![CDATA[porter]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[stout]]></category>
		<category><![CDATA[The Chocolate Bar]]></category>
		<category><![CDATA[The Front Door]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4642</guid>
		<description><![CDATA[It&#8217;s a Wednesday afternoon, and I&#8217;m standing at the Boise Co-op cheese counter with four people whose jobs I covet. They&#8217;re sipping beer and sampling cheese, searching for the perfect marriage of flavors for the Front Door Pizza and Tap House&#8217;s ever popular First Thursday pairings of beer, cheese and chocolate. An enthusiastic Cera Grindstaff, the house manager at Front Door, says they&#8217;ve been on the hunt for perfect pairings for the past three years. The group must be doing something right because Grindstaff says the monthly tastings are always packed. &#8220;Yeah, way popular,&#8221; she says with an eager bounce. &#8220;We sell out. We have enough to do 30 plates, and we always sell out.&#8221; With a slightly more reserved flourish, Matt Gelsthorpe, Boise Co-op&#8217;s beer buyer, rises purposefully from behind the cheese counter, pulling wedges of cheddar and rounds of chevre out of the case. &#8220;Cera e-mailed me yesterday with the beer list,&#8221; he says. &#8220;I&#8217;ve tasted the majority of these beers before so I started grabbing cheeses today that I thought would work.&#8221; If you think this sounds like little more than a field trip boondoggle for foodies, it&#8217;s not. These tasters take the challenge of finding the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Artisan Cheesemakers &amp; The FDA Tangle</title>
		<link>http://www.nwfoodnews.com/2011/01/24/artisan-cheesemakers-the-fda-tangle/</link>
		<comments>http://www.nwfoodnews.com/2011/01/24/artisan-cheesemakers-the-fda-tangle/#comments</comments>
		<pubDate>Mon, 24 Jan 2011 11:00:30 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4590</guid>
		<description><![CDATA[MONTESANO, Wash. – Northwest artisan cheese makers say the F.D.A. just doesn’t get their craft. The U.S. Food and Drug Administration has been getting tough on food companies after years of incidents like last August’s nation-wide egg recall. President Obama signed a new food safety law this month expanding the F.D.A.’s authority. But two Northwest cheesemakers have been especially hard hit by new requirements. Bryan Buckalew reports. Last year, Washington State inspectors found listeria at the Estrella Family Creamery in Montesano, Washington.  It’s a bacteria that causes flu-like symptoms that’s especially dangerous for pregnant women.  Owner Kelli Estrella says she cleaned up the listeria, but last September the FDA checked again.  After one swab came back positive, inspectors asked Estrella to order a broad recall.  She said no. Estrella argued most of her cheese wasn’t contaminated at all.  But a federal judge sent marshals to impound the cheese anyway. Kelli Estrella: “At this point, our attorney is hoping we can come to an agreement out of court. To be honest, I’ve very concerned that we are still too far away from coming to an agreement and will we be able to hold up and not go bankrupt by the time [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Making Milk Real: The trend toward small dairies</title>
		<link>http://www.nwfoodnews.com/2011/01/21/making-milk-real/</link>
		<comments>http://www.nwfoodnews.com/2011/01/21/making-milk-real/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 11:00:55 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[animal cruelty]]></category>
		<category><![CDATA[Bill Stoltfus]]></category>
		<category><![CDATA[Buhl]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[Cloverleaf dairy]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[factory farming]]></category>
		<category><![CDATA[feedlots]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4526</guid>
		<description><![CDATA[&#8220;This was formerly the Smith&#8217;s Dairy,&#8221; says Bill Stoltzfus of the building he bought in 2007, just a block south of Buhl&#8217;s town square. &#8220;The place had been in the Smith family for 70-some years.&#8221; This modest cream-colored bottling plant and the soft-spoken man who now runs it hardly look like players in a new, national agricultural movement. But they are. Stoltzfus, a lifelong dairyman, moved to Idaho in 1992 from Pennsylvania&#8217;s once pastoral dairy country. He still carries a hint of the rural East in his voice and a lasting love of the small dairy farms that dot his home state. &#8220;We do a non-homogenized whole milk, a 2 percent and a low-fat milk,&#8221; Stoltzfus says as he shows me around the pleasantly old-fashioned retail space that fronts his bottling plant. Behind the counter are 24 flavors of homemade ice cream. &#8220;We also are planning on trying to get into some cottage cheese and possibly some yogurt and do our own artisan cheese.&#8221; Most modern dairymen have gone a very different route than Stoltzfus. The Idaho dairy industry has grown explosively in the last decade. Fed in part by factory dairies fleeing more tightly regulated places like California, dairy [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Let The Year of Idaho Food Begin!</title>
		<link>http://www.nwfoodnews.com/2010/12/30/a-year-of-idaho-food-update/</link>
		<comments>http://www.nwfoodnews.com/2010/12/30/a-year-of-idaho-food-update/#comments</comments>
		<pubDate>Thu, 30 Dec 2010 11:00:00 +0000</pubDate>
		<dc:creator>Janie Burns</dc:creator>
				<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[2011: The Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Amy Hutchinson]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[factory farming]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[feedlots]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Janie Burns]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[The Year of Idaho Food]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4204</guid>
		<description><![CDATA[Hi Everyone, Here it is the end of 2010 and the beginning of 2011, the Year of Idaho Food.  This is just an update on what’s happening as we start this campaign. History of the idea. In 2010, the Idaho Legislature passed a resolution, HCR59 IDAHO GROWN FOOD PRODUCTION &#8211; Stating the findings of the Legislature encouraging healthy, Idaho grown food production, distribution and consumption in the state of Idaho; encouraging support of Idaho farming, the consumption of Idaho grown foods and the promotion of greater food self-sufficiency within the state; and further encouraging Idahoans and Idaho businesses to celebrate and get to know their growers and to purchase and consume more food produced in or near Idaho.  http://www.legislature.idaho.gov/legislation/2010/HCR059.htm Amy Hutchinson and I took the phrase about celebration to heart and were determined to breathe life into the resolution.  Since March of 2010, we have been planning a grassroots, statewide campaign to raise public awareness about the food we eat and to spark discussions about our food future. Intent of the Year of Idaho Food.  Today, most of us give little thought to the role food plays in our lives. Beyond the weekly trip to the grocery store, very few [...]]]></description>
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		<title>Market &amp; Garden Report: Idaho Cheeses</title>
		<link>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/</link>
		<comments>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 11:00:53 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[artisan cheese]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[farm to table]]></category>
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		<category><![CDATA[farmstead cheese]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[raw milk cheese]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3485</guid>
		<description><![CDATA[[HOST INTRO] America is in the midst of a cheese making renaissance.  Small-scale, artisans have set up shop in virtually every state.  The Northwest is particularly well represented.  Oregon has over 20 professional cheese making businesses — Washington twice that.   Idaho has less than six so far.  But, as correspondent Guy Hand finds out in this installment of the Market &#38; Garden Report, Idaho cheeses are well worth seeking out. Stacie Ballard: We&#8217;re Ballard Family Dairy and Cheese.  We milk our own cows and make our own cheese. Hand: That’s Stacie Ballard here at the Capital City Public Market in Boise.  She and her husband Steve are two of Idaho’s most successful cheese makers. Hand: And I just heard that you guys are the best cheese makers in the state.  Is that correct?  (laughing)  Steve: Yea.  Stacie: That&#8217;s what we think.  Steve: We&#8217;re the only farmstead cheese manufacturer in the state and our cheese has lots of flavor and good taste and we think we are the best. Hand: The term farmstead means they raise the cows and make the cheese on the farm.  It’s a lot like estate bottled wine. Hand: And you&#8217;ve won a few awards over [...]]]></description>
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		<title>Market &amp; Garden Report: Raw Milk</title>
		<link>http://www.nwfoodnews.com/2010/07/23/market-garden-report-raw-milk/</link>
		<comments>http://www.nwfoodnews.com/2010/07/23/market-garden-report-raw-milk/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 11:00:05 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[farm to table]]></category>
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		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3210</guid>
		<description><![CDATA[[HOST INTRO] Raw milk is a controversial food.  Proponents say it is healthier and more flavorful than processed, pasteurized milk.  Yet many states outlaw its sale, saying raw milk is unsafe. Idaho, however, recently changed it’s laws to allow the selling of raw milk.  In this installment of the Market &#38; Garden Report, correspondent Guy Hand  goes to the farmers’ market to talk to Idaho’s first licensed raw milk dairywoman (Woman at Market) So can you tell me about this? (Jantzi) It’s raw milk.  I have raw cow and goat milk. (Hand) You know we’ve been living in a processed, pasteurized world a long time when people ask “what’s raw milk.”  In the few weeks that Deborah Jantzi has been selling raw goat and cows milk at the Capital City Public Market, she’s been asked that question many times. (Jantzi) Raw milk comes straight from the cow or the goat.  We don&#8217;t do anything to it except filter it and flash cool it and bottle it.  We don&#8217;t do anything else, no processing to it. (Hand) We humans drank raw milk for millenia.  Only after Louis Pasteur discovered that pasteurization killed pathogens, did raw milk fall out of favor.  But [...]]]></description>
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