Sky Full of Bacon

7 Links of Terror: Mile High Cheese Club Edition

1. Especially good episode of KCRW’s radio show Good Food, with writer Rob Long’s account of life in the socially stratified world of a container ship, and Temple Grandin talking about how animals behave in slaughterhouses (which explained a lot about what I observed while shooting in one), among other things.

2. Stunning high-definition photos of traditional foodmaking in Europe— check out this one on the old way of making Speck (a prosciutto-like pork product), or this one on making cheese 8000 feet up in the Swiss Alps. You could spend hours here, gazing deeply into each photo.
3. Speaking of cheesemaking, here’s a whole blog about Wisconsin artisanal cheesemaking, and a very good one too.
4. Go ahead, say it. There’s an optimism to these 50s and 60s packages that’s missing from today’s soulless packaged goods designs. It’s the obvious comment, and it’s so true. (h/t Dinosaurs and Robots)
5. More Flickr: crashing a wedding in China. Food is involved.
6. Hugh Amano doesn’t post recipes. Believe me, looking at a lot of blogs for something to put here, I’m all for fewer recipes (especially of sweet breads/cakes) and more conceptual writing about cooking… like this piece.
7. There’s going to be an exhibit about one of Chicago’s most fascinating old time restaurants, the Dill Pickle Club, a hangout for bohemians (small b), anarchists, artistes, slumming aristos, and other interesting folks of the 20s.  What Wicker Park dreams of being, it really was.  Here’s a website about the exhibit, though there’s not much there yet.

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3 Responses to “7 Links of Terror: Mile High Cheese Club Edition”

  1. martha Says:

    I’m a huge fan of the Cheese Underground . . . but I’ve always found it a little weird that it doesn’t make it explicit that the blog’s a promotional tool for the Wisconsin Dairy Business Innovation Center, a very active (and effective) advocate for Wisconsin cheesemakers. I don’t mean at all to malign its content — it is, as you say, excellent. But it just seems worth pointing out.

  2. Michael Gebert Says:

    Yes it should, you are right.

    I noticed a comment in there about “making a living writing about cheese.” I found that a bit hard to imagine at the time, but now…

  3. Jeanne Carpenter Says:

    Hi all — this is Jeanne Carpenter, author of Cheese Underground. I’ve been writing the blog for three years now. And yes, it’s true, I am the communications director for the Wisconsin Dairy Business Innovation Center, but that’s just one of the many organizations with which I am blessed to work – all in the name of helping up and coming cheesemakers. This blog is what I do for fun and believe it or not, I do make a living writing about cheese. I can’t imagine anything better!