At least to those at the Cannes Festival of Creativity, the Chipotle ad "Back to the Start" sells more than just their burritos. It makes a statement about our quality of food, farms, and animals. Check out the video below and see if you feel the same.
An ad by Denver-based chain restaurant Chipotle Mexican Grill has been named the best TV campaign in the world at the Cannes Lions International Festival of Creativity. The ad, titled Back to the Start, takes a haunting yet moving look at factory farming, reminding us just how far removed our food supply is from the farms of yore. The animation is set over an amazing Willie Nelson cover of Coldplay’s ‘The Scientist,’ which is a perfect match for the ad’s message. It depicts a farmer turning his family farm into a factory farm, realizing what he has done, and then transforming it back into an animal and environment-friendly one.
Great news for people who eat a lot of cheese— getting calcium from your food sources (instead of a supplement) isn't just the yummier option, it's the healthier one. While calcium has always been revered for preventing osteoporosis, taking too much through supplement pills is thought to increase health risks like heart failure. So what does this mean for us? Pat yourself on the back for each calcium-filled bite of cheese you take!
While many people aren't getting enough calcium, new research cautions that some people may have the opposite problem: They could be getting too much.
Americans spend more than $1 billion a year on calcium supplements in hopes of staving off osteoporosis, the brittle bone disease that cripples many elderly women and some men.
What better way to say "Happy July 4th" than with macaroni and cheese? This clever recipe takes our favorite comfort food and makes it an Independence Day must-have.
So many Fourth of July themed dishes are of the dessert variety, and as much as I love desserts it seems only fair to share a savory option as well. This red, white and bleu mac and cheese is such a cute idea that I couldn’t resist trying it even though bleu cheese is one of the few varieties that I just don’t enjoy. Even though I was a bit unsure, I knew Ben (a bleu cheese lover) would be all for this. I was pleasantly surprised to find that I really did enjoy this.
Culture founder Kate Arding bids farewell to her good friend and fellow cheese aficionado Daphne Zepos who passed away earlier this week after battling cancer for several months. Daphne will be sorely missed by the cheese community, and we send our best wishes to her friends and family:
It is with the most profound and deepest sense of loss, both for our industry and on a personal level, that I note the passing of Daphne Zepos.
Daphne’s genuine passion, warmth and enthusiasm for educating cheese professionals and consumers contributed immeasurably to the quality and appreciation for cheese that now exists throughout the United States.
A native of Greece, Daphne spent much of her early years in Paris where her father, Costas, acted as the Greek delegate to the United Nations. Consequently, Daphne was fluent in French and had a deep appreciation for European food and its traditions - a knowledge that later proved formative in her cheese career.
Turns out you probably won't end up having to ration your blocks of parmesan, even after the recent earthquakes in Italy. A company in the Czech Republic is picking up the slack:
Losses are still being assessed and will not likely lead to market shortages. But should there ever be a need to search for alternative supplies, lovers of the hard, grainy cheese that is essential to pasta dishes should look to the Czech Republic.
That is where an Italian family firm going back seven generations and some 200 years runs what it says is the world's biggest single dairy production line making parmesan-type, or grana-style cheese using traditional handcrafted methods.
We all know what Lactose Intolerant means: trouble digesting milk products. But what range of dairy does that intolerance encompass. Are all cheeses off the table? You'll be surprised at the answers.
Milk and its relatives, like ice cream or cheese, have been known to aggravate a few tummies in their day. Secure about itself and its place in the world, dairy just goes out there and does its thing without worrying about rubbing anyone in the wrong way. Many times this works out. Other times, not so much. If you have been rubbed wrong by straightforward dairyness, fear not. Different milks are made up of many components that affect (or don't affect) people in various ways, and milk undergoes many chemical transitions on its way to becoming cheese. More likely than not, there is a way you can embrace the dairy world in cheese form.
Have you ever found yourself at a cheese shop, wondering about life at the other end of the counter? Elizabeth Cosin at the Healdsburg Press Democrat gives you a glimpse into the cheesemongering life with a profile of local seller Doralice Handal.
“She is one of the best things we have in Healdsburg,” says Chef Mateo Granados owner of Mateo’s Cocina Latina, who adds he often taps Handal’s cheese wisdom. “I will tell her what kind of salad I’m thinking about and she recommends cheese for me. She knows everything about a cheese. No, she knows everything about everything — and she loves what she does.”
For the last seven years, since Handal bought the store from its original owner, she has been a favorite of locals, area chefs and wineries, and through her online store, has even shipped cheese to places as far away as Japan and Barbados. Her focus, she says, has been on local producers and her love: telling their stories.
China has embraced some consumables of Western culture - coffee, wine - and made them a part of their diet. As a Dutch cheese shop brings gouda to Hong Kong, cheese may be the next in line for a spot in Chinese eating.
Will cheese become the "next big thing" - like coffee and wine - to be adopted by the Chinese?
Well, a new cheese store recently launched in Hong Kong is betting that with more education, China will become a large market for its large wheels of Dutch cheese from the Netherlands.
As everyone knows, blue cheese has mold. Many of us love blue cheese. But isn't mold supposed to be bad? For anyone that's asked this question while contemplating a cobb salad, read this primer to find out what makes some molds harmful, others harmless, and some even healthy.
Bleu Cheese is delicious. We'd smother everything in it if we could.
You know what's kind of troubling though—the mold in Bleu Cheese. Why is that okay to eat? Our moms told us when we were younger that mold was bad for us after we ate a whole tray of rotten Oreos. Is a mold double standard afoot?