Events

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(photo by Myleen Hollero She took that amazing cover photo too!)

Milwaukee, WI — Sunday, Aug 4, Noon — $35 (follow link for tickets)
Reading and tasting at one of Milwaukee’s best spots for food. Book included in price! (Perfect event to help deal with the ACS-conference-is-over letdown.
Gloriosos Market 1011 E Brady Street, Milwaukee, Wisconsin

Sunnyvale, CA — Monday, Aug 12, 7 PM — Free
Reading, signing, and a little cheese tasting at the library. I love libraries!
Sunnyvale Public Library, 665 W. Olive Ave., Sunnyvale CA 94086

Butte, MN — August 16, 6 PM — Free
Like I said, I love libraries! I will only be at this one via Skype, but skyping is the new in-person. If you are in the area you should attend this and see if you can hear my schnauzer barking in the background. A local store will even be sampling cheese!
Butte-Silver Bow Public Library, 226 W. Broadway, Butte, Montana 59701

Oakland, CA — Benefit for PODER — Aug 18

San Francisco, CA — September 24, 6 PM — “American Cheese Society 2013 Winners: Cheese Judge Tells All”, $69
For 20 years the American Cheese Society has hosted an annual competition to recognize the best in American cheesemaking. Two decades ago the judges tasted and rated 20 cheeses over a weekend, at ACS 2013 that number is expected to climb to over 1,700. The competition is fierce, the cheeses are fantastic, and you’ll not find any coverage of the cheese-off on ESPN nor the Food Channel. Who won? Who lost? Why? Let ACS judge and Rainbow Grocery Cooperative cheese buyer Gordon Edgar regale you with the stories while you taste the fruits of his labors: 2013’s first place winners. You’ll learn how a judge tastes and scores cheese and then try your hand at being the judge yourself.
Cheese School of San Francisco, 2155 Powell St., $69

cover pic

10 responses to “Events

  1. Pingback: Books are shipping! « Gordon ("Zola") Edgar

  2. Modern Times is happy to be Gordon’s cheese bitches the night of and have Worker Owned Solidarity. Also, Bay Area, Gordon’s book is right on the front counter and I think we’re making it a Pick of the Month, which means 10% off! So come buy some cheese literature and support our cranky hot bookstore!

    • Yay Leah! I was just about to call you. I’m supposed to drop some postcards by. Are you working today? Tomorrow?

      Glad we finally have a confirmed night!

  3. Yeah, I emailed you but I got your vacation responder. I’m working til 6 or 7- come by! Nothing would make me more gleeful.

  4. not there tomorrow but drop em off regardless. i’m back thursday if you want to give me cheer

  5. Pingback: Finally, a full week of work « Gordon ("Zola") Edgar

  6. Pingback: Finally, a full week of work - Gordon Edgar at Chelsea Green

  7. Hi Gordon,
    I just purchased your book, Cheesemonger, and am enjoying it thoroughly. Seems you and I started in cheese about the same time, and reading your book is at times a review of my own cheesy life.
    I am presently working for a cheese and specialty foods distributor. . . great because I have access to a variety of cheeses that no one individual retailer could hope to carry. I do, however, pine for the good old days behind the counter. The price of progress, I suppose. I am presently working on an assignment for one of our larger (and needier) customers and I am hoping you can help as you are also experienced in the often nutritionally needy co-op community. Our customer (large grocery store chain) has requested that we make a list of the cheeses they carry that are 100% gluten-free. Stupid me, I thought all cheese was gluten free until you ruined it with a cracker. But no, it is not so simple. Blue cheese mold is often grown on wheat-based augurs and so is not totally gluten free. I am wondering if p. candidum, p. glaucum, and other happy molds and bacterial schmers are also cultivated in this manner. Also, are there other sneaky ways that gluten could get into a cheese–via spices, fruits, rubbed up rinds and the like? My efforts at squeezing this information from the vendors of my list of cheeses has been pretty fruitless. . . cheesemakers are great with full on disclosure, if I can talk to them directly, but talking to the person who makes the cheese is not always so easy.
    Any help, even no help, would be helpful at this point. Thanks for your kind consideration. Sorry to have missed you while you were in the Portland area.

    Your sister in cheese,
    Amy

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