Cheeses, Grubs, and Halloween Candies: This Week in Food Bloggery

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Highlights from the blog this week:

1. Ben Narasin writes about the sheep's milk cheeses produced by Barinaga Ranch. The Marin-based cheesemaker lets her ewes graze outdoors all year, and only makes cheeses from the milk they produce in spring and summer. What they do all winter: Watch America's Next Top Model, like the rest of us.

2. Alanna Hale spent a few hours with Matthew Accarrino at SPQR, talking to the chef about his blend of Italian and American traditions and coaxing the recipe for his farro pasta with salumi, buttermilk, and poppy seeds out of him. Find part 1 of the interview here and part 2 here.

3. On SFoodie, Peter Jamison introduces this week's cover story, a profile of the insect-eaters behind Don Bugito and, which required him to sample larva and figure out how to describe the particular crunch of a cricket exoskeleton.

4. Now in charge of the "Cocktail of the Week" column, Lou Bustamante samples Bar Agricole's Moonraker at Bar Agricole. Yes, we want it, too.

5. Because you don't want to end up with a house full of Snickers Minis, and you don't want to be that embarrassing dad who gives out bags of organic peanuts, Laura Beck has rounded up a list of five high-quality, non-mortifying Halloween candies to hand out.

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