There’s a new, (hopefully) seasonally updated online food publication just out that you might like to follow, Food Society Journal. Along with feature stories, it has a a specialist forum area (you’ll need to subscribe- it’s free) and an ‘ask the expert’ area where you can ask a question get a reply from one of their food faculty. There’s a Brewer, baker, butcher, etc and Mateo Kehler, the Cheesemaker from famed Jasper Hill Farm in Vermont (he worked for a year at Neals Yard Dairy in UK). Wil Edwards the Editor-in-Chief explained how the site began (and the Old Cheese bit of our blog title)

A few years back I was lucky enough to work for the Guffanti family, a third-generation cheese ager (stagionatura), from Arona, Italy. While working there I met a man who changed my life and is the inspiration for Food Society Journal. His name is Ivano Bellodi, my “Maestro”, teacher, mentor and friend. While working at his side, with very little words spoken, he taught me skills through tactile signals. A way of being, working a wheel of Parmagiano Reggiano by allowing IT to tell YOU when it was ready to crack. One day I asked him to tell me more about his life and the next day he handed me a five-page handwritten letter in the most illegible Italian I had ever seen. When I returned to the States I had the letter translated and I was floored after reading it. At the time I was also working for Culture magazine, as the editor at large and photographer, and I proposed we print sections of the letter interspersed with my photo essay. It was published and that was that. I thought.

I reread the letter years later and had the realization that his letter was a work of art that needed to be shared. Food Society Journal was born.

There’s a certain ‘art’ pretense to the site, with mini page turning essays (now who does that ?) but you’ll enjoy the content. Here’s a sample spread from Wil’s Ivano Bellodi story. We reviewed Culture the cheese magazine, here.

 

A few years back I was lucky enough to work for the Guffanti family, a third-generation cheese ager (stagionatura), from Arona, Italy. While working there I met a man who changed my life and is the inspiration for Food Society Journal. His name is Ivano Bellodi, my “Maestro”, teacher, mentor and friend. While working at his side, with very little words spoken, he taught me skills through tactile signals. A way of being, working a wheel of Parmagiano Reggiano by allowing IT to tell YOU when it was ready to crack. One day I asked him to tell me more about his life and the next day he handed me a five-page handwritten letter in the most illegible Italian I had ever seen. When I returned to the States I had the letter translated and I was floored after reading it. At the time I was also working for Culture magazine, as the editor at large and photographer, and I proposed we print sections of the letter interspersed with my photo essay. It was published and that was that. I thought.

I reread the letter years later and had the realization that his letter was a work of art that needed to be shared. Food Society Journal was born.