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about the author

Articles written by

Linni Kral is a writer, editor, activist, and friend living in Brooklyn, with past lives in Boston, L.A., and Chicago. Her writing has been featured in the Atlantic & Atlas Obscura, among others. She’s happiest in the company of cows, books, and groceries.

The Charcuterie Renaissance


Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim—TikTok and Instagram are […]

Cheese Plate: Friends in Ferment


Alisha Norris Jones guides us through a microbial pairing wonderland Photographed by Adam Detour  |  Styled by Kendra Smith As a magazine literally named “culture,” we’d be nowhere without the busiest bodies of the food system: live active cultures. You may recognize the term from your yogurt label, but they’re also in most fermented foods—a […]

Voicings: Glen Harrell


Glenn Harrell is the third owner of Say Cheese, a cheese shop in Los Angeles’s Silver Lake neighborhood that celebrates its 50th anniversary this month. The business has been in Harrell’s hands since 1999 and he likes to call himself the longest-running fool of its three owners, though this bit belies his deep love of […]

Voicings: Perrystead Dairy’s Yoav Perry


The model for Yoav Perry’s urban cheesemaking project was simple: bring excellent milk from the country to the consumers, distributors, and restaurants in the Philadelphia, paying farmers top dollar while saving them the added risk and expense of cheesemaking.

Cows and Carbon: How a Pinch of Seaweed a Day could Keep the Methane Away


Cows enjoying seaweed feed at Straus Dairy Farms Cows produce a ton of methane, a fact that weighs heavy on the dairy industry’s tortured brow. The greenhouse gas is the second largest contributor to climate change after carbon dioxide, and cows can’t help but release a huge percentage of the global output. Farmers have gotten […]

Tune In, Chill Out, Glow Up: The Wellness Wave Hits Your Cheese Board


Wellness has glowed up out of its hippie roots and spread across the foodscape faster than a multiplying free radical—even to cheese boards.

Jessica-Fernandez

Voicings: Jessica Fernandez


Spreading the good word of Latinx cheesemaking in the US is Jessica Fernández, a self-described queer Latin American cheese expert.

Why Buffalo’s Milk Cheese Is So Hard to Track Down—And How to Find Some


Buffalo mozzarella has been referred to as the white whale of the cheese world. So why are these beloved cheeses so rare outside of a select few countries?

Destination Cheese: Curd-Centric Road Trips in Five States


Because we wanted to explore some lesser-known cheese destinations, culture asked five writers to take us on a tour of their home states.

Cheesy Road Trip: Illinois


The cheeses made here are uniquely Midwestern. That unbroken horizon, the rows and rows of soy and wheat, are a microclimate all their own.

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