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HNATYSHYN: I'm all for the government putting chips in us | The Stratford Beacon Herald


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During my pandemic-era trips to the grocery store, I’ve noticed that one of the aisles I have frequented far more often than I used to is the snack aisle.
No matter where I have gone shopping over the past year or so, an imperceptible, unseen force of energy seems to always be pulling me towards that particular section of the store. It’s a little bit like Adam Smith’s Invisible Hand, though rather than moving me towards a free market economy, this hand seems to be pushing me towards Doritos.
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A Unifying Nostalgia for Port Wine Cheese


A Unifying Nostalgia for Port Wine Cheese
Saveur
12/21/2020
Eric Kim
© Provided by Saveur
Amy Thielen’s pounded cheese with port wine syrup is an updated take on a Midwestern classic. Get the recipe for Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup »
“After leaving a roadside cheese store, you can suck on a single small cube of aged cheddar like a lozenge, the flavor trailing out for miles.” It’s for lines like this that I love reading Amy Thielen’s
The New Midwestern Table not just for its recipes, but also for its writing. And for the cheese. ....

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