We kicked off the week with a visit to the Big Apple where we attended the Identità Golose 2013 chef congress. It was a great opportunity to catch up with renown chefs like Massimo Bottura, Mario Batali and Daniel Boulud.
From New York we went to to explore the fascinating world of Ethiopian camel milk cheese. We spoke to Roba Bulga, a food activist who is passionate about preserving local treasures such as the camel milk produced the Karrayyu herders.
These nomadic herders treat their camels like family, going as far as knowing each one by name. The milk the camels produce is more pungent and thinner than ordinary cow's milk. It's an exciting ingredient to make cheese with...read all about it.
The week concluded with a spicy kick from Canadian food writer Amie Watson, who explored the different ways one could literally preserve apple pie in a jar.
Watson spent the summer learning all sorts of canning tips and shared her fabulous recipes with FDL. If you'd like to make Chinese five-spice chutney or gingerbread jam, check out her recipes.