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At our Winter Conference: American Charcuterie & Artisan Cheese - On the World's Stage

At our Winter Conference: American Charcuterie & Artisan Cheese -
On the World's Stage

Americans today are enjoying a renaissance of extraordinary fermented foods from bread to craft beer, and from artisan cheese to pickled vegetables, charcuterie and salami. From local to regional and national markets, a sophisticated demand exists for quality value-added products.

JeffreyRobertsOn Saturday, January 20 from 2:30-3:45 pm at our NOFA-NY Winter Conference, Chelsea Green author Jeffrey Roberts Salted & Cured describes and explains the millennia-long history of fermented foods and, through a tasting, highlights the diversity of New York-made cured meats, artisan cheeses and craft beers. Since we eat with our eyes and often make assumptions about labels, the tasting will be conducted blind. Participants will learn about the history and culture of preserved products and contemporary producers, while enjoying a pairing of meat, cheese and beer. Only 40 spaces are available for this unique opportunity, so don't wait to register at:

Want to whet your appetite even more? Listen to Vermont Public Radio's interview this past April with Jeffrey Roberts talking about Salted and Cured, which will be available for purchase at our Winter Conference bookstore.


Jeff Roberts develops solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. He was co-founder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book, The Atlas of American Artisan Cheese (2007), was the first comprehensive survey of small-scale producers. A member of Guilde Internationale des Fromagers, he teaches the history and culture of food at the New England Culinary Institute, is a visiting professor at the Slow Food University of Gastronomic Science, provides consulting services to small-scale food producers, and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape. His latest book, Salted & Cured: Savoring the Culture, Heritage, and Flavor of America’s Preserved Meats (2017), is a history of dry-curing from 1600 to the present. During his career, Jeff was a meteorologist, museum curator and historian, and associate dean at the University of Pennsylvania’s School of Veterinary Medicine. For more than a decade, Jeff was active in Slow Food International and USA, including service as a director and treasurer of the national board. 

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