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Margaret Leahy

Articles written by Margaret Leahy

Margaret Leahy is the former Associate Editor for culture.

Cheese and the Power of Myth


Why we invent stories about our food

Farm Animal: Moose


These awkward behemoths have a reputation as gentle providers of milk, meat, and sheer delight.

Summer Centerfold: Camel’s Milk Marinated Persian Feta


Photographed by Nick Surette What has one hump and makes some of the richest milk in the world? Your newest source for non-bovine dairy, that’s what. Summer Land Camels of southeast Queensland has been rescuing wild camels from the Australian interior for over a decade. Co-founders and experienced biodynamic farmers Jeff Flood and Paul Martin […]

Crown Jewels


All that glitters is mold

Personal Touch


Massage therapist. Tattoo artist. Hairdresser. These are a few of the professions that require physical human interaction, if not constant human touch. In recent months, we’ve seen previously contact-centric businesses pivot to meet the needs of their clients without putting themselves and others at risk of infection. In the most unfortunate cases, we’ve seen these […]

Great 28 Pairings: Natural Wine


Natural wine is many different things, with an ever-evolving definition. The bullet points everyone can agree on include organically-grown grapes, minimal filtration, no added sugars, colorings, or sulfites, and absolutely no lab-cultivated yeasts. Die-hards maintain even more rules, such as stipulating the grapes must be hand-picked, but this is where the natural wine umbrella gets […]

Borrowed Dime


There’s a general rule of thumb when shopping for cheese: Estimate that each of your guests will consume about a quarter pound of cheese in total, and buy accordingly (the arbiters of this rule have clearly never visited our office). This ensures that everyone gets at least a taste of each type of cheese, and […]

Great 28 Pairings: Rauchbier


Smoked beer is often brushed off as a gimmick, but its origins are decidedly functional. Prior to the Industrial Revolution, malted grain for beer was dried either in direct sunlight or over an open flame, resulting in a smoky flavor no matter the beer style. But with the advent of Daniel Wheeler’s malt-drying drum kiln […]

You Can Count on Mongers


In this weird new world, cheesemongers are among those front-line workers exposing themselves to potential health threats. Cheese is both a comfort food and a specialty item, but many shops with cheese counters are considered essential as a type of grocery store. The necessity of sustenance affords mongers a guaranteed income amid COVID-19-related shutdowns, even […]

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