By Fred Thompson
A crab-lover's advisor to the six-legged creature and all of its culinary chances comprises greater than 100 recipes for a wide selection of dishes, together with Crab tarts with Chili-Garlic Sauce, Pan-Fried Soft-Shell Crabs with hot Tomato and Bacon French dressing, and masses extra.
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Additional resources for Crazy for Crab
The pickup truck is backed up to the entrance to the milking parlor, preparing to transport milk cans to the cheese house on Major Farm. Photo by author. In the milking parlor I found Lucy, the Majors’ summer intern and a recent Smith College graduate, with whom I was to share the adjacent spare but comfortably furnished two-bedroom bunkhouse. I followed Lucy to the pasture behind the barn to collect the sheep for milking. The herding border collies, Chet and Casey, were with us, ready to do their job.
In telling and selling a story of how cheese is made on a farm, cheesemakers depict livestock and microorganisms as sorts of co-laborers, a move that reflects an appreciation for their animals and the organic agencies of fermentation and cheese ripening. Because commercial stakes are involved, however, which particular properties of farm-based production should be considered value-enhancing is a matter of debate carried out over the meaning of “farmstead” cheese. If chapter 2 examines “the life of cheese” in an ecological sense, chapter 3, “Economies of Sentiment,” zeroes in on the life of cheese as a vocation for those who pursue cheesemaking commercially.
In shopping for and tasting cheese I have been able to discern producers gaining skill in their craft, apparent to me through greater consistency from one batch to the next as well as in the qualities of any particular wheel or wedge. I have watched retail prices rise. I American Artisanal 25 have seen cheese varieties, and entire businesses, appear and disappear from the market. Finally, in January and February 2009 I conducted an extensive, nationwide survey of artisan cheesemakers—the first social science survey of its kind—to provide a contextualizing data set on cheesemakers’ ethnicity, age, gender, and household composition; educational background and occupational experience; land ownership and financing strategies; household income; and scale and profitability of business operations.