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Laurel is a contributing editor at culture and a food and travel writer based in Colorado.
Contributing Editor Laurel Miller looks back at the man and his good work
Feeding pigs leftover whey from cheesemaking makes for some tasty bacon and eliminates waste to boot!
Culture contributing editor Laurel Miller—on assignment in the Kathmandu Valley—misses the quake by a day.
This cheese plate from a Denver cheesemonger showcases the diversity of high-altitude cheeses and accompaniments
Although best known as the affable host of the Travel Channel’s Bizarre Foods, Chef Andrew Zimmern is also a dedicated philanthropist, educator, and activist
Each Paraguayan family has its own recipe for chipa guazú – corn and cheese soufflé – usually kept in the matriarch’s head; but all versions of this cheesy dish yield tasty results
In the second part of her response to a recent Jezebel article, Laurel Miller discusses prison animal-assisted programs’ benefits to both inmates and society
Culture contributing editor Laurel Miller discusses prison labor and goat dairies in her response to a recent Jezebel article
Drizzle sweet honey on a wedge of cheese to explore complex and robust flavors
Lamb aficionados will delight in this boldly spiced terrine with chunks of poached lamb tongue and whole coriander seeds
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