Word: goat
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...Snobinettes Glace, which are chocolate shells filled with ultrarich vanilla, coffee or chocolate ice cream. An ice cream and sorbet maker in Dallas called Out of a Flower uses herbs, teas and edible flowers to create its exotic flavors, which include Tequila & Cilantro, Rosemary & Black Peppercorn and Texas Goat Fromage Blanc & Roasted Hazelnuts...
...that typically takes months but can last as long as two years or more. At the cheese center there are five caves equipped with customized European refrigeration systems, creating a distinct, precise climate for each type of cheese to reach its full potential. There's one each for blue, goat, washed rind, bloomy rind (like Brie) and semihard tomme cheeses. The caves are all seasoned with naturally occurring "good" molds to replicate a natural aging environment. Zepos and a team of fellow affineurs monitor the cheeses daily, turning them and tasting the developing flavors several times a week...
...village of Herto, in the Middle Awash region of Ethiopia, is surrounded by sparse patches of dry, scrubby vegetation, barely enough to sustain the sheep, cattle and goat herds of the seminomadic Afar people who live there. But 160,000 years ago, conditions were far different: a shallow lake sat here, teeming with hippos, crocodiles and catfish. The lush grasslands that surrounded its pebble-strewn shores were filled with lions, zebras and antelopes as well as another creature, which traveled on two legs rather than four. Our distant ancestors had walked the earth for millions of years by this time...
...Lederman ’03, a Newton resident, and Meg Barenson, a Maine native, together in high school. “He told me I had flabby arms,” Barenson says of their first interaction. Lederman claims “I was just trying to get her goat. And it worked.” The two stayed in contact even while Barenson spent her first year of college in Israel. When she returned to Brandeis the next year, the two began spending more time together. This past December, they took a road trip together to Virginia in search...
Balthazar is one of the toughest tables in New York, but Lawson has a private reservation number, so we are escorted to a large booth across from Ed Norton and Salma Hayek. "I've been very brutal about the cheese," she says after eliminating two subpar goat cheeses from the Balthazar selection. She also has strong opinions about the wine. "It needs to breathe for several generations. It will be very good one day." The desserts, however--pineapple upside-down cake, fruit focaccia and tarte tatin--appeal to her in all their Rubenesque unsubtlety. And as she removes the last...