Description
Book SynopsisThe compelling, funny story of a high-powered professional’s life-changing journey from Manhattan big cheese to Vermont goat cheesemaker
In the tradition of food memoirs like
Under the Tuscan Sun and
A Year in Provence, Hay Fever tells the story of New York City literary agent Angela Miller and how looking for tranquility on a Vermont farm turned into an eye-opening, life-changing experience. Seeking solace in the midst of midlife strife brought on by family stress and a high-stakes career, Miller and her husband bought a farm in rural Vermont.
But what started as a part time “project” turned into a full-blown obsession and culinary passion that not only changed their lives forever, but also resulted in some of America’s best cheeses, prestigious awards, and media fame. Today, cheeses from Consider Bardwell Farm are featured at some of the country’s best restaurants, including Jean Georges, Daniel, and The French Laundry.
Table of Contents
INTRODUCTION: From Where I Stand. ONE: Green Mountain High. TWO: As Far as the Eye Can See. THREE: Farm Team. FOUR: The New Kids. FIVE: Milk Maids. SIX: What West Pawlet Needs is a Cafe. SEVEN: Chasing the Cheese Maker. EIGHT: The Little Farm that Could. NINE: Husbandry. TEN: The Way of the Cheese Master. ELEVEN: Mating Game. TWELVE: Is Anyone Tasting the Cheese? THIRTEEN: Trimming Trees and Costs. FOURTEEN: Guests at the Farm. FIFTEEN: Sell, Cut, or Perish. SIXTEEN: Accolades and Accusations. SEVENTEEN: Endings and Beginnings RECIPES. ACKNOWLEDGMENTS. INDEX.
