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Food Studies: Not all cheeses are created equal

A cheese cave at Murray's CheesePhoto: VIPNYCAging cheese is tricky business. Trust me, I saw some pretty gory casualties while working at Murray's Cheese in New York City this summer. When cheese goes wrong, it's subject to cracking, peeling, excessive amounts of mite-dust, saggy skin, hosts of unintended molds. The list goes on. Which is why I was surprised to read about people who think of affinage, the process of carefully aging cheese, as a joke, or worse, a scam. The New York Times published a great article recently called "Cheese: A Coming-of-Age Story." It featured many big names in …

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Food Studies: Zombie worms and the ethics of consumption

Food Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Photo: Josh EvansTo the right is a tomato hornworm -- a common pest of tomato plants throughout much of North America. While gardeners and farmers will comb their rows, picking them off stems and leaves, sometimes a more efficient predator gets to them first. The brachonid wasp found this particular specimen ripe for the taking. The wasp lays its eggs inside the hornworm, and when the larvae hatch, they …

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Food Studies: biting off more than he can chew?

A meal at Dirt Candy Food Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. I am a lucky guy. It's an exciting time to be studying food -- public interest in food issues is burgeoning, farmers' markets are proliferating like never before (or, at least, since the introduction of the supermarket), and more people are engaging in conversations about why good food matters. And here at school, where my main job is to study, I not only get …

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