a selection of poems from Zimbabwe
my type of girl is “girl” and my type of boy is “stand 20 feet away and fill out a form about your political views, give me references, tell me where you want to be in five years, please buy moisturizer and do something different with your hair and we’ll consider your application and get back to you in 20 business days”
More coverage of the FDA “clarification”. This paragraph really struck me:
"The FDA tells 27 News that this policy of not allowing wooden aged cheese is nothing new. Officials say the agency has had this policy for several decades. This official also says that imported cheeses are forced to follow this guideline as well. That means all imported cheeses from Europe are also subject to this regulation. However, cheese shops, restaurants and grocery stores have featured wood-aged European cheeses for decades. "
What this tells us, more than anything, is that the FDA is making these regulations without even having a clear grasp on the realities of cheese production domestically or globally. I seriously wonder whether any of the people who wrote these regulations understand that many of the standard cheeses they themselves might buy at the supermarket every day — Parmigiano Reggiano, classic Swiss Cheeses, English Cheddars, and more — are aged on wood.
Via WKOW in Wisconsin:
The FDA recently conducted a handful of routine inspections in New York and cited cheesemakers for using wooden planks to age their products. News of these citations quickly spread through the cheesemaking industry and many business owners are concerned about their livelihood.
"It’s a game changer in the industry. Wooden boards are so important for so many flavors of cheese," Fromagination Artisanal Cheeses owner Ken Monteleone says. "Without this process many of our favorite cheeses would cease to exist."
Monteleone says more than 80% of the cheeses he sells are made using this process. The way it works is cheesemakers combine all of their ingredients and then place their cheese on wooden planks to age. The process helps the cheese to develop a variety of unique flavors and helps it develop a thick rind around the cheese.