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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, December 9

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Ingredient Sun Apr 01 2012

Dairy Gets Intimate

Following the news that Longman & Eagle bartender Derek Alexander came up with a recent concoction using breast milk and baby formula, one local artisanal cheese producer has upped the ante, marketing a new line of cheese made from the breast milk of cows and goats.

"If there's a market for this, which I think there might be, we want to be on the cutting edge," says Tom Quesomorfine, head cheesemaker at the Prairie Dairy farm on Chicago's far South Side. He and his staff produced a test batch of chevre earlier this week that won rave reviews from everyone who tasted it, except for one tester who posted this on the farm's Facebook page: "Call me old fashioned, but I find this disgusting. And, frankly, I found this cheese much more bland than the cheeses made with regular milk."

Prairie Dairy is ready to move forward with small batches of chevre and camembert made with fresh breast milk from cows and goats. "Of course," adds Quesomorfine, "mother's milk is liquid gold. Our price point will have to reflect this special ingredient." Visit Prairie Dairy's website for information on where to purchase the new cheeses.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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