Curious Cook in the New York Times: Organic produce and yak cheese

In today's Curious Cook column I write about nutritional claims made for organic fruits and vegetables and for yak cheese made in Nepal.

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Benbrook, C. et al. New Evidence Confirms the Nutritional Superiority of Plant-based Organic Foods. The Organic Center, March 2008.
http://www.organic-center.org/science.nutri.php?action=view&report_id=126

Or-Rashid, M.M. et al. Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids. J. Agricultural and Food Chemistry 2008, 56: 1654-60. http://dx.doi.org/10.1021/jf0725225

Curious Cook in the New York Times: Stichelton, a "traditional new cheese"

In today's Curious Cook column I write about a new English cheese intended to be a re-creation of the great blue cheese Stilton at its greatest, when it was made largely by hand with unpasteurized milk.

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Stichelton Dairy