Daily Digest: April 22, 2014

Swiss cheese

In a new "cheese diplomacy" project, French cheesemakers are training North Koreans to make Emmental. [BBC News]

 

Drought-affected farmers in California's Central Valley have been informed that they will not receive any federal irrigation water. [NPR]

 

The federal government has approved a powdered alcohol product called Palcohol, and it's coming stores this fall. [LAT]

 

A husband-and-wife team are making cheese in an... Read more >

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Spirited Artisans

 

After states lifted Prohibition-era distilling bans a few years ago, craft spirit producers started to crop up in cities all over America. Jamie Feldmar reports on the comeback of the urban distillery.

 

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Move over inner-city farmers, rooftop beekeepers, and backyard chickens. It’s time to meet the latest urban industry: moonshine.

 

Well, not exactly; it’s legal. In recent years, a growing number of craft spirit producers have been building aboveboard distilleries in city centers, eschewing wide-open spaces in exchange for the opportunity to connect directly with their customers. Inspired by the do-it-yourself philosophy of the local-food movement, they’re injecting that same spirit into, well, spirits.

 

During Prohibition (1920–1933), moonshiners illicitly distilled corn mash into low-grade liquor with a smell and taste so strong it’s a wonder anyone wanted to smuggle it at all. After the repeal it became... Read more >

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