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gordonzolaSince no one else seems to be promoting this, I guess I will. I’m on a Commonwealth Club-organized panel a week from today at the Ferry Building. May 19! Here’s the info:
Raw Cheese Panel Discussion
Join the Commonwealth Club and the Ferry Building Marketplace for a panel discussion on Cheese in the Raw: Evaluating Risks and Rewards. Drawing on their professional experience in the industry and up-to-date research on dairy production, this panel will separate fact from fiction in the ongoing controversy surrounding the production and sale of raw-milk cheeses. They will discuss whether pasteurization advocates are exaggerating the risks, as well as their opinions on the government's current 60-day rule, which specifies that raw-milk cheese must be matured longer than 60 days. You'll have a chance to consider their arguments while enjoying a distinctive selection of artisanal cheese.
Panel includes:
Gordon Edgar, Cheese Monger, Rainbow Grocery Cooperative, San Francisco
Andy Lax, importer/Distributor, Fresca Italia, San Francisco
Moshe Rosenberg, Professor and Specialist, Dairy Engineering & Technology, UC Davis
Soyoung Scanlan, Owner/Cheese Maker, Andante Dairy, Petaluma
Colin Shaff, Maitre-Fromager, Bar Bambino, San Francisco
Location: Ferry Building, Port Commission Hearing Room, 2nd floor
Time: 5:45 p.m. check-in, 6:15 p.m. program
Cost: $8 Commonwealth Club members, $15 non-members
*No, I know this link isn’t working. Theoretically this would be on the Commonwealth Club website but it has been down for “maintenance” every time I have looked. Maybe you’ll have better luck!
Raw Cheese Panel Discussion
Join the Commonwealth Club and the Ferry Building Marketplace for a panel discussion on Cheese in the Raw: Evaluating Risks and Rewards. Drawing on their professional experience in the industry and up-to-date research on dairy production, this panel will separate fact from fiction in the ongoing controversy surrounding the production and sale of raw-milk cheeses. They will discuss whether pasteurization advocates are exaggerating the risks, as well as their opinions on the government's current 60-day rule, which specifies that raw-milk cheese must be matured longer than 60 days. You'll have a chance to consider their arguments while enjoying a distinctive selection of artisanal cheese.
Panel includes:
Gordon Edgar, Cheese Monger, Rainbow Grocery Cooperative, San Francisco
Andy Lax, importer/Distributor, Fresca Italia, San Francisco
Moshe Rosenberg, Professor and Specialist, Dairy Engineering & Technology, UC Davis
Soyoung Scanlan, Owner/Cheese Maker, Andante Dairy, Petaluma
Colin Shaff, Maitre-Fromager, Bar Bambino, San Francisco
Location: Ferry Building, Port Commission Hearing Room, 2nd floor
Time: 5:45 p.m. check-in, 6:15 p.m. program
Cost: $8 Commonwealth Club members, $15 non-members
*No, I know this link isn’t working. Theoretically this would be on the Commonwealth Club website but it has been down for “maintenance” every time I have looked. Maybe you’ll have better luck!
