The BBC has the story on these goats who produce spider silk on a farm at Utah State University. Follow the link below to learn more and to watch the goats being milked:

Prof Randy Lewis shows Adam Rutherford genetically modified goats at a farm at Utah State University, US, which produce large quantities of a spider silk that is among the strongest substances known to man.

The transplanted gene means the goat produce milk containing an extra protein, which is extracted and spun into spider silk thread.

Watch the video here

How Sweet it is has really outdone most other food blogs today with this recipe. Check it out:

Add roasted grapes to the list of my most recent obsessions (oh hi Rob Lowe). I can’t get enough. And that is how this weirdo combo was born. I also really like to watch things burst in the oven. Easily amused much?

So what do we classify this as? A snack? A side dish?

Lunch? Breakfast?

I just know that I want to eat it every day for the rest of my life. And then again. Twice.

Plus, this whole mess is stuffed with goat cheese, which is like… a law of life. Cheese belongs everywhere people. Everywhere I tell you!

See the recipe here

The ladies at Cheese And Champagne share thoughts on Cobb Hill's Ascutney Mountain:

There must be an evolutionary imperative for craving Alpine-style cheeses this time of year. Maybe it’s because the sweet nuttiness of these firm, yellow beauties remind us that spring will come once again. And I’m glad I found solace in Ascutney Mountain, which is made by the raw Jersey cow milk by the Cobb Hill community. Led by cheesemaker Sophie Starr, the team at Cobb Hill, “an intentional cohousing community” in Hartland, Vt., has created a cheese that’s hearty in texture but delicate in flavor.

Read the full blog post at Cheese and Champagne

Stuart Elliot at the New York Times has the story on Kraft Foods' extra expensive ad campaign and how they plan to roll it out. The focus? Cooking at home:

Kraft Foods is reviving a vintage marketing recipe with a campaign that promotes five Kraft cheese products together as well as separately.

With the theme “Make something amazing,” Kraft Foods is introducing a campaign for five cheese products that will include online ads like these.

The campaign, now under way, carries the theme “Make something amazing,” with Kraft advising consumers that they can fix outstanding meals and snacks when they use the five products: Kraft Singles, Kraft grated parmesan, Kraft shredded cheeses, Kraft Natural Slices and a newcomer, Kraft Fresh Take.

Another anti-cheese ad campaign is under way in Albany, featuring billboards with graphic photos of overweight individuals and warnings against the fat-producing evils of cheese. The Times Union has the story:

Cheese: It's been affectionately called the fat man's candy. It has fans on Facebook. It is a staple of both restaurant and home cuisine and even has its own "of the month" club.

But not everyone is a fan of the dairy product.

As part of a campaign by the nonprofit Physicians Committee for Responsible Medicine, two billboards went up in Albany on Tuesday warning residents that cheese and other dairy products contribute to the local obesity problem — more than 60 percent of adults in Albany County are overweight or obese, according to the state Department of Health.

This little tart makes for a wonderful starter, with the grapes, onions and cheese complementing each other nicely.

Preheat oven to 350˚ F.

Bake puff pastry shells according to package directions. Remove shells from oven, and carefully cut off the top “lid” to expose pastry shell below. Allow to cool to room temperature.

Heat olive oil in a pan over medium-high heat. Sauté chopped onions until edges begin to brown, then turn heat to medium and slowly sweat onions until caramelized. Remove onions from heat and allow to cool.

The Kitchn takes on a familiar and unpleasant vegan phenomenon:

If you've ever poured cold soy milk into a steaming cup of coffee, you've probably noticed it seize up, coagulating into unappealing curds that sink to the bottom of the cup. Why does this happen and how can it be prevented?

Answers available at The Kitchn.

A new UK study found that office workers who are bored with their jobs are more likely than their happy counterpart to consume a greater amount of chocolate and coffee during the work day and then hit the bottle after work. According to MSNBC, about 25 percent of those polled reported being bored most of the time. We're betting people who are happy at their job are munching on cheese!

If you're reading this because you are bored at work, you are probably also munching on some chocolates and guzzling coffee, new research suggests. That after-work brew doesn't sound too bad either, does it?

Strawberries and cheesecake always make a perfect match. The Sweets of Life take this pairing to a new level by hollowing out fresh strawberries and stuffing them full of cheesecake filling.

These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food.

You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Just be sure to wrap them well (I covered my plate with plastic wrap).

The director of the Cardiovascular Research Center at the University of Connecticut School of Medicine has been charged with falsifying research data according to CNN Health. Dipak K. Das, Ph.D. reportedly lied over a span of seven years and manipulated research data pertaining to red wine health benefits in almost 150 instances.

Das is well-known for his research into the heart-healthy properties of resveratrol, a compound found in red wine and certain plants that is now sold widely as a nutritional supplement. Das has led or participated in dozens of published studies on resveratrol, many of them funded by the National Institutes of Health.

"We have a responsibility to correct the scientific record and inform peer researchers across the country," said the university's interim vice president for health affairs, Philip Austin, in a statement.