Judy Schad says her business was not affected by the boycott, while Susan Welsand saw her mail-order sales drop by half.
Make butter and paneer with Robyn Morton. Mozzarella is a bit trickier. Mike Record works to get his small farm certified organic. Benedictine nuns raise cows.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
Yams are a powerhouse of nutrients. As compared to their distant cousin the potato, yams have a lower glycemic index, so they also help you stay fuller longer.
We're celebrating the holidays with a feast of goat cheese, parsnip soup, chicken of the woods mushrooms, eggnog and local duck.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
Two cheesy appetizers are on the menu: baked brie and a goat cheese cheese ball. Blogger Mimi Ito talks about documenting her kids' lunches on her bento blog.
Recruit some young sous chefs who won't mind getting their hands dirty to help you bread the tomatoes for this delicious Fried Green Tomatoes recipe.
This walnut vinaigrette recipe is in honor of my father Lefty, who taught me how to forage for and prepare these delicious nuts.