The Star Tribune welcomes fall with pork roast recipes and salutes
Not local, but relevant. In my next life, I’d like to be the cheese columnist for whichever paper has the best food section. The San Francisco Chronicle is my inspiration. Earlier this week, the food section ran a short article about a tomme made in Thomasville, GA. Tommes are easily my favorite cheese, and I'm happy to see American cheesemakers making them.