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Left: Suzanne Katz, Ian Lamshed and Helen Weaven explore the goat shed at Poggio Antico organic farm near Certaldo, Italy. e farm uses milk-producing animals for cheese, but are vegetarian and do not slaughter the animals. Top: A cheese plate with organic products from Poggio Antico. Along with their homegrown cherry tomatoes, there is aged and fresh varieties of sheep, goat and cow cheese. Middle: Linda MacDonald jokes with Allan Katz during an afternoon cooking class with Organic Tuscany. Bottom: An almond and custard tart is topped with con- fectioner sugar before it is served. 35
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Bottom: An almond and custard tart is topped with con- an afternoon cooking class with Organic Tuscany. explore the goat shed at Poggio Antico organic farm near Certaldo, Italy. The farm uses milk-producing animals for cheese, but are vegetarian and do not slaughter the there is aged and fresh varieties of sheep, goat and cow animals. fectioner sugar before it is served. cheese. 35
Transcript of page35
Left: Suzanne Katz, Ian Lamshed and Helen Weaven explore the goat shed at Poggio Antico organic farm near
Certaldo, Italy. The farm uses milk-producing animals for cheese, but are vegetarian and do not slaughter the
animals.Top: A cheese plate with organic products from Poggio Antico. Along with their homegrown cherry tomatoes, there is aged and fresh varieties of sheep, goat and cow
cheese. Middle: Linda MacDonald jokes with Allan Katz during
an afternoon cooking class with Organic Tuscany. Bottom: An almond and custard tart is topped with con-
fectioner sugar before it is served.
35