Articles written by
Victoria Abbott Riccardi is a Boston-bred, globally fed journalist and book author. She's written about food, wine, nutrition, and travel for Bon Appétit, Food & Wine, The New York Times, and other publications.
Wheys Less Traveled: Israel’s Goat Cheese Boom
The farm-to-fork movement has made chèvre a hot commodity in Jerusalem.
Cheese Talk: Vegan Cheese?
New makers are bringing plant-based products to the market, causing labeling confusion in the dairy aisle.
