No. 89 The Greek Issue

Mastiha  Diana Farr Louis

In Pursuit of the Cheese of the Skin: Shepherd Cheesemaking in Tsakonia  Alexis Marie Adams

Olive Oil: Tasting the Differences (Letter from Tuscany)  Nancy Harmon Jenkins

Weir Fishing for the Last Sardine Cannery in North America  Peter Smith

Big Oak Casks  Derrick Schneider  

Curing Olives on Crete  Manousos Daskalogiannis and Nicole Lachanas  

Why  This Bottle, Really?  Meditazione from Channing Daughters  Michael Anthony and Dreadnought from Man O’ War  Franz Scheurer  

Notes and Resources  Black Fruit (The Traditional Taste of Provençal and Almost All Olive Oil)  Edward Behr and Muesli  Emily Horton  

Restaurant Review  Tortilleria Nixtamal in Queens  Jamie Feldmar  

Book Reviews  Claudia Roden’s “The Food of Spain”  Lisa Abend; Frédéric Bau’s “Cooking with Chocolate”  James MacGuire; Michael Ruhlman’s “Ruhlman’s Twenty”  Emily Nunn; Richard A. Jones and Sharon Sweeney-Lynch’s “The Beekeeper’s Bible”  Neal Rosenthal  

Short List  “Ilimpa’chi’,” “Serious Eats,” “An Everlasting Meal,” and “Tuscany”