Posts Tagged ‘cheese’

Laboratory Cheese

August 26, 2014

Laboratory Cheese

Bay Area biohackers are trying to figure out how to make cheese without involving cows or other animal moms. A joint team from Counter Culture Labs and BioCurious is planning to make Vegan cheese by “milking” modified yeast cells, microscopic fungi. They’ve crowd-sourced $26K, almost double what they asked for. Obviously, Vegans really miss pizza.

“Wait!” you say, “Generically Modified cheese?” No, the baker’s yeast will be modified but the milk proteins will be separated out.

But it takes 6 to 10 pounds of animal milk to make a pound of cheese. We wonder if there could ever be enough yeast milk in the world to produce an economically viable volume of these laboratory Vegan cheeses. If it can be done, potential customers include Vegans, the lactose-intolerant, and observant Jews (Kosher cheeseburgers, anyone?).

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US Government: ‘Eat More Pizza!’

February 17, 2014

US Government: 'Eat More Pizza!'

13 percent of Americans eat pizza each day (no, not the same 13 percent …). That’s a lot of people and lots of calories, saturated fat, and sodium, too.

And Uncle Sam helps. The USDA runs a “dairy checkoff program” though small assessments on milk sales to processors, raising hundreds of millions of dollars annually. The funds are turned over to Dairy Management, Inc. (DMI) to encourage public demand for dairy products. U.S. fluid milk consumption is down, but cheese eating is way up, and 25 percent of that cheese is melted on pizza.  DMI has a partnership with Domino’s Pizza, America’s 2nd largest retailer of pizza-like objects, and paid Domino’s $35 million over the past 3 years to develop and market cheesier pies.

Read about it here:

“How the U.S. government spends millions to get people to eat more pizza,” Brad Plumer, Washington Post blog

“USDA reports on pizza consumption and on dairy checkoff program initiatives to increase pizza demand,” Park Wilde, US Food Policy blog

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Big Cheese Day at the White House

January 27, 2014

Big Cheese Day at the White House

In 1835 New York dairy farmer Thomas Meacham sent President Andrew Jackson a 1,400-pound wheel of cheese as a gift. It aged in the Entrance Hall of the White House for two years. On January 29, 1837 the President, as was the custom, invited the public to a reception in the East Room and offered a choice refreshment: Cheese. Hungry citizens finished the entire cheese in two hours, but its fragrance lingered in Entrance Hall for some time.

At 9:00 PM on January 29, 2014, the day after he delivers the State of the Union Address, President Barack Obama has invited the public to a virtual Big Block of Cheese Day. There’s no free cheese, but White House officials will respond to questions in real time via  Twitter Facebook Tumblr Instagram  and Google+ Hangout  (hashtag #AsktheWH). Whether this is a good idea or not remains to be seen, but it sure seems like White House staffers learned about Andy Jackson’s big cheese from the West Wing TV show:

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1963 March on Washington: 80,000 Cheese Sandwiches

August 28, 2013

1963 March on Washington: 80,000 Cheese Sandwiches

“In New York, volunteers showed up at the Riverside Church at 3:00 AM to make bagged lunches. The bagged meal, comprised of a cheese sandwich, mustard, marble cake and an apple, could be purchased by marchers for 50 cents. Working in shifts until 4 in the afternoon, the assembly line crew paused once for a few words from Dr. Robert Spike, director of the Commission on Religion and Race of the National Council of Churches: ‘As an act of love, we now dedicate these lunches for the nourishment of thousands who will be coming long distances, at great sacrifice to say with their bodies and souls that we shall overcome.’ In all, 5 tons of American cheese went into the 80,000 lunches that were loaded onto refrigerated trucks and shipped down to Washington.”

— “Eating on the March: Food at the 1963 March on Washington,” Smithsonian Magazine blog [links added]

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Olympic™ Ski Cheese

February 14, 2010

Olympic™ Ski Cheese

Photogenic Olympic™ skier Lindsey Vonn has created a culinary opportunity, trying to heal her bruised leg by applying fresh curd cheese. She calls the soft stuff by it’s Austrian name, topfen, but the cheese is also known as quark, quargTvaroh, Tvorog and curd-cheese. Fresh cheese aroma is too subtle for a marketable celebrity fragrance, so it’s time to profit by cookin’ up some celebrity ski cheese recipes.

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