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"True leadership must be for the benefit of the followers, not the enrichment of the leaders."

Reblogged from forbes

Robert Townsend (thinkexist.com)

(Source: goodideaexchange)

Reblogged from foodffs

foodffs:

Salted Caramel & Apricot Pots de Creme

Really nice recipes. Every hour.

foodffs:

Rolo Cheesecake Bars
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Reblogged from foodffs

foodffs:

Rolo Cheesecake Bars

Really nice recipes. Every hour.

On The Bookshelf: Cheese and Microbes

Reblogged from cheesenotes

cheesenotes:

image

There is a universe of invisible players participating in the creation of every wheel of cheese; at the microbial level, an army of bacteria, molds and yeasts do the heavy lifting of transforming the white fluid that emerges from the udders into the rainbow of cheese varieties we know and love. Some of those microbes are present in the milk even before it leaves the animal; others are added by the cheesemakers — whether from lab-produced foil packs or carefully nurtured mother cultures — or are resident in the making and aging spaces through which the wheels pass.

Here to tell the story of this microbial world comes a new book: Cheese And Microbes, a compendium of current writing on the role of microbiology in cheesemaking, from ASM Press (the American Society of Microbiology). Dr Catherine Donnelly, the editor, as well as the author of the first chapter, is a professor of nutrition and food science, an international Listeria expert, and was one of the founders of the Vermont Institute of Artisan Cheese, at the University of Vermont, Burlington (which sadly had to close down its venerated educational program just a couple years ago). As such she is someone who really knows her Candidum’s from her Staph’s, and has been at the forefront of the explosion of new cheesemakers in the US in the last couple decades. (Note: I completed the VIAC Cheesemaker Certification program right before it closed, in 2013).

We might not be able to see these organisms at work, but we can certainly see the results, whether in the brainy wrinkles of a Loire Valley goat’s milk cheese, the pungent red smear of a washed rind or the vibrant indigo veins running through a blue cheese. Whether a cheese, at peak, oozes into a puddle as it warms or sags but holds firm; whether it smells faintly of mushrooms or strongly of barnyard, can come down to which microbes were dominant at crucial points in the aging process.

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foodffs:

Turkey Porchetta
Really nice recipes. Every hour.

Reblogged from foodffs

foodffs:

Turkey Porchetta

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Reblogged from foodffs

foodffs:

Fruit & Nut Bars {Copycat KIND Bars}

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foodffs:

Strawberry Cheesecake Popsicles
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Reblogged from foodffs

foodffs:

Strawberry Cheesecake Popsicles

Really nice recipes. Every hour.

in-my-mouth:

Black Olive Sandwich Rolls

Reblogged from in-my-mouth

in-my-mouth:

Black Olive Sandwich Rolls

Taking Currants Past the Point of Pie

Reblogged from lovagemetender

lovagemetender:

Currants aren’t for everyone. But I love me some tart fruit. Especially on top of ice cream. Here are Ryan Tate’s currant tips.

quinciple:

image

(Photo: Liz West/Flickr)

Most fruits that come to market this time of year have done all the work for you: colorful and sweet, they require…

Reblogged from foodopia

foodopia:

Mint Chocolate Matcha Cups

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