Events

UPCOMING events

October 29, 2017: Milk and Microbes: Reinventing the Wheel, with the London Gastronomy Seminars, hosted by Square Mile Coffee Roasters, London. 3-5 PM. Tickets available here.

November 5, 2017: “Making cheese in the field: biodiversity and the taste of place,” at Wisconsin Cheese Camp, Madison, Wisconsin.

November 6, 2017: “Reinventing the Wheel,” a tutored cheese and wine tasting at France 44, Minneapolis, Minnesota.

November 7, 2017: “Real Italian Cheeses 101,” a tasting at Eataly Chicago, 6:30-8 PM. Tickets available here.

November 8, 2017: “Reinventing the Wheel,” a tutored wine and cheese tasting at Local Foods, Chicago, 6-7:30 PM. [with Bronwen Percival] Tickets available here.

November 8, 2017: “Reinventing the Wheel,” a tutored wine and cheese tasting at City Winery, Chicago, 7-9 PM. [with Francis Percival] Tickets available here.

November 9, 2017: A cheese-themed dinner at Granor Farm, Three Oaks, Michigan – SOLD OUT.

November 10, 2017: Ann Arbor – Event TBC

November 18, 2017: Market-to-Table Demo, sponsored by the Center for Urban Education about Sustainable Agriculture, at the CUESA Classroom, Ferry Plaza Farmer’s Market, San Francisco. 10:30-11:15 AM.

November 19, 2017: Milk, Microbes, and Reinventing the Wheel, a tasting and discussion at Providore Fine Foods, Portland, Oregon. 3-5 PM. Tickets available here.

November 21, 2017: Book signing and tutored tasting at Venissimo Cheese, San Diego, California.

past events

May 4, 2017: “Starter Cultures and the Fight for Real Cheese,” a lecture for the Culinary Historians of New York. At Jimmy’s No. 43, 43 East 7th St., Manhattan. 6:30-8:00 PM.

May 5, 2017: “Tasting Sustainability,” sponsored by Slow Food USA and hosted by Crown Finish Caves. 925 Bergen St., Suite 101, Brooklyn. 6:30-8:00 PM.

May 8, 2017: “Tasting Sustainability,” a seminar at 18 Reasons, 3674 18th St., San Francisco. 12-2:00 PM.

May 13, 2017: “Does it taste good? Farmhouse cheese and the moral value of flavour,” a lecture for the Food for Thought 2017 Conference at the School of Artisan Food, Welbeck, UK. More information available on the School’s website.

June 10, 2017: “The Science of Cheese,” a tasting and seminar at the Cheltenham Science Festival.

June 13-14, 2017: “Microbes, fermented food, and a sense of place,” a presentation at the Re:co Specialty Coffee Symposium, Budapest.

June 21, 2017: “Reimagining British Mountain Cheese,” at the Mountain Cheese Network Conference, Padua.

July 8-9, 2017: “Milk, microbes, and the landscape of British dairy farming, 1850-1994,” at the Oxford Symposium on Food and Cookery.

July 10, 2017: “Microbes, processing, and the origin of value,” at the Sustainable Food Trust’s Harmony in Food and Farming Conference, Llandovery, Wales.

July 27, 2017: “How Cultures Shape Culture: Clusters, Identity, and Tasting the Difference.” Keynote address at the Maine Grain Alliance’s 2017 Kneading Conference, Skowhegan, Maine.

August 14, 2017: “Beer and Cheese Pairing,” a seminar as part of TEXSOM, Dallas, Texas.

September 3, 2017: Book signing at Oxbow Market, Napa, California, in collaboration with Napa Bookmine and Oxbow Cheese & Wine Merchant. 2-4 PM.

September 5, 2017: Tutored tasting at The Cheese Board Collective, Berkeley, California, 7:45 PM. Tickets available here.

September 7, 2017: Daylong workshop for cheese professionals at the Barnyard Collective, New York. Tickets available here.

September 7, 2017: Two cheese and wine tastings, “Edwardian Cheeses & Edwardian Wines” and “Batch Variation and Crazy Wine” at Terroir Tribeca, 6:30 and 9:00 PM.

September 8, 2017: “Reinventing the Wheel,” A lunchtime tutored tasting for the Wilton Historical Society, Wilton, Connecticut. Tickets available here.

September 8, 2017: “Milk and Microbes: Reinventing the Wheel,” A reception and tasting at the Museum of Food and Drink, Brooklyn. 7 PM. Tickets available here.

September 10, 2017: A five-course cheese-focused lunch with wine pairing at the Gramercy Tavern, Manhattan. 12-3 PM.

October 13, 2017: “Reinventing the Wheel,” an event for cheese professionals hosted by DiBruno Bros, Philadelphia, Pennsylvania.

October 14, 2017: Seminar and tasting at Shelburne Farm, 3-5 PM. Tickets available here.

October 15, 2017: “Reinventing the Wheel” A book reading, discussion, and reception hosted by the Boston Cheese Cellar, Roslindale, Massachusetts. Register here to attend.

October 16, 2017: A public seminar in conjunction with the Wellesley College microbiology department and Wasik’s Cheese, Wellesley, Massachusetts. 5 PM. More information available here.

October 17, 2017: A panel discussion on rare breeds and real cheese, also featuring Dr Alison Martin from the Livestock Conservancy, Alexander Kast of KastHuis Cheese, and Kendy Sawyer of Hinesite Farm at McIntyre’s Books, Fearrington Village, Pittsboro, North Carolina. 7 PM.

October 18, 2017: “Reinventing the Wheel,” a cheese and wine tasting at Goat. Sheep. Cow., Charleston, South Carolina. 6-8 PM.

October 19, 2017: Cheese and wine seminar in collaboration with TEXSOM International Wine Awards, Dallas, Texas. 6-7 PM.

October 19, 2017: “Reinventing the Wheel,” reception, talk, and signing at Deep Vellum Books, Dallas, Texas. 7 PM.

October 20, 2017: Austin – Events TBC

October 21, 2017: “The Terroir of Cheese” for wine professionals, in collaboration with The Texas Wine School at Art of Cellaring, Houston, Texas. 10:30 AM-12 noon.Tickets available here.

October 21, 2017: Evening cheese and wine tasting at 13 Celsius, Houston, Texas. $45 plus tax for admission, cheese and wine, and a copy of the book = best deal ever. Purchase tickets by calling 713.529.8466. 3-5 PM.