WHAT IS A WHITE TRUFFLE? This type of fungus is the lesser known sibling of the famous black truffle. Commercially hardwood trees like Beech, Birch, Pine and Oak will have their roots infused with truffle spores and are then planted in orchards. Their branches create a canopy of shade that encourages fungal growth. Traditionally the white […]
ARCHAEOLOGY OF FOOD
ARCHAEOLOGY OF CHEESE – Fourme d’Ambert
WHAT IS FOURME D’AMBERT? The milder cousin and neighbor to Bleu d’Auvergne, high-end rival to Danish blue and topping to many fancy salads, Fourme d’Ambert is one of France’s oldest raw cow’s milk cheeses. This fromage was made over 1,000 years ago back when France was called Rome. Today Fourme d’Ambert is a very affordable […]
ARCHAEOLOGY OF PASTA – Tortiglioni
WHAT IS TORTIGLIONI? Tortiglioni is a Napolitan variation of the classic macaroni cut. It has a curved shape and deep, angled grooves. The name comes from the Italian “torquere” or “to twist.” It is a tubular cut that is a member of the pasta al forna (baking pasta) family. WHERE IS TORTIGLIONI MADE? This […]
ARCHAEOLOGY OF CHEESE – Halloumi
WHAT IS HALLOUMI? If the fate of the world hung in the balance, you’d need a cheese that wouldn’t “crumble” under pressure! Wow, that sucked. Ok, let me try again. Picture a movie theater turning dark. The announcer’s deep baritone leaps at you from the shadows. “In a world torn in half, two cheese’s united […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Ramp
WHAT IS A RAMP? These wild onions are native to North America and are also known as wild leeks or ransoms. Often described as tasting like a mix of garlic and onion, they’re only in season for a few weeks each Spring. They have 1 to 2 broad, green leaves and can grow up to […]
ARCHAEOLOGY OF CHEESE – Tomme de Savoie
WHAT IS TOMME DE SAVOIE? Skimmed cow’s milk is used for this natural rind cheese, resulting in a relatively low-fat content. After being aged for several months, this semi-soft tomme can develop a greyish white outer mold. The flavor of this fromage can vary depending on whether the cows were grazing outdoors or on indoor […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Yellow Squash
WHAT IS A YELLOW SQUASH? Also known as a summer squash, they are similar in appearance and size to a zucchini. Whereas their green cousin is uniform in shape, a yellow squash tapers to a narrow top and tends to have larger seeds. Be careful not to confuse a yellow squash with a yellow zucchini (their […]
ARCHAEOLOGY OF CHEESE – Kefalotyri
WHAT IS KEFALOTYRI? A sheep and / or goat’s milk cheese from Greece and Cyprus, it is usually made from raw milk. Kefalotyri is a hard cheese with a natural rind that dates back over a thousand years ago. This is another cheese that can be fried in olive oil for Saganaki, or used in […]
ARCHAEOLOGY OF SEAFOOD – Squid
WHAT IS A SQUID? These cephalopods have 8 arms and 2 longer tentacles. The origin of the name isn’t known. Some though have guessed that sailors originally called them “squirts” due to their habit of squirting ink when frightened. The name was thought to have gradually evolved into the present day “squid.” They basically look […]
ARCHAEOLOGY OF CHEESE – Graviera
WHAT IS GRAVIERA? Graviera’s name has led to some confusion with Swiss Gruyere. While they are both very popular in their native countries, they don’t have much else in common. Graviera is a sheep’s milk tupi (cheese) aged for almost half a year on Crete, but other milks and ages are used elsewhere and tastes can […]
ARCHAEOLOGY OF MUSHROOMS – Portobello
WHAT IS A PORTOBELLO MUSHROOM? Much like with Chilean Sea Bass, the name Portobello was created several decades ago to help sell promote sales. The correct spelling per the Italians is Portabella, however I’m using the more popular spelling here. These mushrooms are the mature form of several different strains of the same species. WHY […]
ARCHAEOLOGY OF CHEESE – Caerphilly
WHAT IS CAERPHILLY? This crumbly, British cheese is made from cow’s milk and is in the Cheddar family. Like many cheeses from that isle, historically there was more of a blue collar clientele for local cheeses. Consequently in the case of Caerphilly, it was popular with coal miners since it was more affordable then Cheddar […]
ARCHAEOLOGY OF PASTA – Ditali & Ditalini
WHAT IS DITALI? Ditali is Italian for “small thimbles” due to its small, tube-like shape. Ditalini is a smaller version of ditali (like all pastas ending in “ini” being a smaller version of their predecessor.) It is very popular in soups and has also been called baby penne or very small macaroni. Pasta e fagioli is […]
ARCHAEOLOGY OF CHEESE – Lancashire
WHAT IS LANCASHIRE? This cow’s milk classic is produced in 3 types, Creamy, Crumbly and Tasty. Long ago local farmers sometimes didn’t have enough milk for a full wheel of cheese. So they would let the milk curdle day after day until they’d save up enough. The saved up curds were different ages, but were […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Heirloom Tomato
WHAT IS AN HEIRLOOM TOMATO? Unfortunately use of the term “heirloom”, much like the word “gourmet”, has been abused to the point of false advertising. Heirloom was originally a term coined by a professor at the University of New Hampshire in the 1940s. It referred to seeds that had been passed down from farmer to […]
ARCHAEOLOGY OF CHEESE – Emmenthal (a.k.a. Emmental)
WHAT IS EMMENTHAL? So remember those movies long ago where a giant Godzilla rolls through Tokyo, dwarfing the tiny buildings in his path? Well, the Swiss version of Godzilla is the 200 lb. wheels of Emmental they roll into other countries sporting tiny 10 or 20 lb. cheeses. Contrary to the lives of shepherds in […]
ARCHAEOLOGY OF HERBS & SPICES – Bay Leaves
WHAT ARE BAY LEAVES? Originally from modern day Turkey, these dried out green leaves are a popular addition to many Asian and Mediterranean recipes. There are a handful of different plants from which “bay” leaves are commercially harvested. In general the leaves are cooked in a recipe whole and then removed from the dish before […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Honeycrisp Apple
WHAT IS A HONEYCRISP APPLE? This hybrid of a Macoun and a Honeygold apple was created by the University of Minnesota in the 1960s. Their breeding program successfully created an apple that was able to stand both the cold harshness of mid-Western weather and depressed sport’s fans; but still be of high quality. Smaller in […]
ARCHAEOLOGY OF CHEESE – Munster d’Alsace
WHAT IS MUNSTER D’ALSACE? This is not the Munster that you grew up with (unless as a child the whole cafeteria cleared out when you opened your sandwich). Authentic Munster is a French washed rind made from cow’s milk. Steve Jenkins, former Fairway retail legend, called this cheese “A triumph of cheese making, even when […]
ARCHAEOLOGY OF HERBS & SPICES – Arrowroot
WHAT IS ARROWROOT? This starch is harvested from the tubers of the plant of the same name. It’s been a hometown favorite in the Caribbean for over 7,000 years. The term comes from its use in treating poison arrow wounds. Apparently it was also a popular homeopathic remedy for scorpion stings and gangrene as well. […]