DOCSLIB.ORG

Fair(L)Y (Stoopid)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fair(L)Y (Stoopid) Dallas Children’s Theater On Tour presents THE STINKY CHEESE MAN and other FAIR(L)Y (STOOPID *Cinderumplestiltskin ) *The Other Frog Prince *The Really Ugly Duckling TALES *The Stinky Cheese Man Adapted by Kent Stephens From the Book by Jon Scieszka Music by Gary Rue for Teachers How May We Help You? SHOW TIME Welcome to Show TIme, Performance Synopsis 1 a performing arts resource guide published for Write It Your Way! 2 the CSB/SJU Fine Arts Education series. The guide Show Time for Kids: Trading Cards 3 may be used before or after a performance of The Show Time for Kids: The Main Dish 4 Stinky Cheese Man. Say...”Cheese!” 5 Suggested activities in this issue include information and ideas for integrating the performance with Picture This: Illustrators at Work! 6 several subject areas. Activities may be adapted to Sample It! 7 meet your time and needs. Cheese: Globally Delicious! 8 Watch for Show Time for Kids, one page student- Bibliography 9 ready activities designed for independent or small group work. Please feel free to copy pages as Theater Etiquette 10 needed for student use. and other FAIR(L)Y (STOOPID) TALES What Happens in the Musical? the STORY from PAGE to STAGE The story for the musical comes Several classic fairy tales are from the popular children’s picture turned upside down and inside out book The Stinky Cheese Man by in the musical comedy, The Stinky John Scieszka. To adapt the story Cheese Man presented by Dallas for the stage, the playwrights Children’s Theater and adapted decide what changes must be from John Scieszka’s book of the made to the characters and events. same name. musical- a play that tells They also work with people who Twists and turns abound as its story through music write lyrics and music that will help Jack the Narrator struggles with and dialogue to tell the story. interruptions from a very loud comedy- a funny play offstage Giant who would like to or a play with a happy tell his own version of the bean- ending stalk incident. adapted- changed Students who are familiar with Jack and the Beanstalk, The Little playwright- someone Red Hen, Cinderella, Rumple- who writes plays stiltskin, The Ugly Duckling, The Gingerbread Man, and Foxy Loxy The Caldecott Medal lyrics- words or verse will delight in the nonsensical fun set to music of the four “fractured” fairy tales- it’s a WINNER! *Cinderumplestiltskin or The unique illustrations in The The Girl Who Really Blew It Stinky Cheese Man were created by *The Other Frog Prince illustrator Lane Smith. The book *The Really Ugly Duckling won a Caldecott Honor Award in *The Stinky Cheese Man 1993. The Caldecott Medal is awarded included in this production. As annually to the artist of the most “...once upon a time...” becomes distinguished picture book “time upon a once...” you will know for children. The medal is that you have landed in named after Randolph J. the zany world of Caldecott, an English The Stinky children’s book illustrator Cheese Man! from the 19th century who was known for his lively and witty illustrations. - 1 - and other FAIR(L)Y (STOOPID) TALES WRITE IT YOUR WAY! PLEASED to MEET YOU! COMPARE and CONTRAST John Scieszka has a way with creating zany Divide the classroom into two groups. Give mismatched characters and events in his each group a copy of The Stinky Cheese Man stories. After reading the story or seeing the book. Use the following questions/prompts to musical discuss with your students which compare and contrast the book with other fairy characters and stories got mixed up. tale books the students have seen or read. Ask students to think of two characters from fairy tales not represented in the musical. *How is the layout of the book different from Invite students to imagine the two char- or similar to other picture books? acters meeting in a different fairy tale. Ask them to create and act out the dialogue *Why might the author and illustrator have between the two characters. Students in the made some of the changes to the book’s audience may try to guess who the real layout? characters are. *How does each story in the book compare to the original fairy tale? *How do the actions of the characters in The Stinky Cheese Man differ from the original characters? in the NEWS! WORD builders The Giant in the musical would like a Read the title of the musical to students sub- chance to tell his side of the Jack and the stituting each of the words below for ‘stinky’ : Beanstalk story. fetid reeking How might the Giant’s version of the story malodorous aromatic differ from Jack’s? fragrant fresh perfumed putrid Ask students to imagine that they are sweet noxious newspaper reporters working for The Fairy savory odorless Tale Times. Their job is to “interview” a character from a favorite fairy tale, then write a *Which words are synonyms (the same newspaper article about an event in the fairy as "stinky"?) tale from that character’s perspective. *Which words are antonyms (opposites of "stinky"?) - 2 - and other FAIR(L)Y (STOOPID) TALES SHOW TIME for KIDS: TRADING CARDS _____________ GUESS WHO? Choose as many char- acters from the play The Stinky Cheese Man as you like. Make a trading card for each character using the templates at the right. Draw a picture of the character on the front of the card and cut the card out. On the back of the card, describe the char- acter and write one sentence about his or her story. Stinky Cheese Man Frog Foxy Loxy Ugly Stepmother Princess Rumplestiltskin Cinderella Ugly Duckling Little Red Hen Jack Giant When you are finished with your cards, find a partner to guess who your characters are by reading the back of the card. - 3 - and other FAIR(L)Y (STOOPID) TALES SHOW TIME for KIDS: the MAIN DISH ______________ The names of some of the char- acters in The Stinky Recipe for_______________________ Cheese Man make them sound good ______________________________________ enough to eat: _______________________________________ Chicken Licken Foxy Loxy _______________________________________ Goosey Loosey Ducky Lucky Cocky Locky _______________________________________ Imagine that you _______________________________________ are a chef at “The Stinky Cheese Man _______________________________________ Cafe” and the names listed above _______________________________________ are famous dishes served there. What ingredients would be included in Chicken Licken Recipe for_______________________ or Ducky Lucky and how would it be ______________________________________ prepared? Cut out the recipe _______________________________________ cards at the right. Create recipes for two of the char- _______________________________________ acter names. Write the recipe on the _______________________________________ cards using the back side if you _______________________________________ need more space. Put all of the _______________________________________ recipes from your class together to _______________________________________ make “The Stinky Cheese Man Cafe Cookbook.” - 4 - and other FAIR(L)Y (STOOPID) TALES The easiest kind of cheese SAY... “CHEESE”! to make is yogurt. Rennet comes from the stomach lining of a cow. It is used to make Before refrigeration the only way to aged cheese. It separates milk into preserve milk was to make it into curds (solids) and whey (liquid). yogurt or cheese. Legend has it that cheese was discovered by a nomad from Arabia. Cheese was first The story says that he filled his Some aged cheeses can be advertised on t.v. in saddlebag with milk for his journey 1968! kept for four or five years without across the desert. After riding for being refrigerated! several hours, he stopped to take a drink and discovered that the milk had The holes in separated into curds (solid white Swiss cheese lumps) and whey (a watery liquid.) are called The saddlebag was made from the “eyes.” stomach of a young animal so it Ancient Roman houses contained an enzyme called rennin It takes about had separate cheese which causes milk to coagulate. The one gallon of kitchens as well combination of rennin, the hot sun, milk to make as special places for and the galloping motions of the one pound aging cheese. horse were effective in turning the of cheese. liquid milk into cheese! The Greeks drained whey from curds in wicker baskets. Colby cheese was developed in Colby, Wisconsin about 100 years ago. Making cheese is a necessity for people who live in hot climates King Henry II’s accounts show like Africa and Western Asia that he purchased 10,240 where milk can sour and curdle pounds of cheddar cheese in in a few hours 1170! The cheese was made in the nearby village of Cheddar in Great Britain. - 5 - and other FAIR(L)Y (STOOPID) TALES PICTURE THIS: ILLUSTRATORS at WORK HOLD your NOSE ! tri - FRACTURED CHARACTERS The Stinky Cheese Man wants to be chased Divide students into groups of three. Pass just like the Gingerbread Man. Instead, out drawing paper and instruct each student to everyone he meets runs away from him draw a picture of a character from one of the because of his bad smell! following stories represented in the musical: Create a class list of other things that smell bad... Jack and the Beanstalk Cinderella wet socks old tennis shoes The Little Red Hen rotten eggs sour milk Rumplestiltskin burned popcorn bad breath The Ugly Duckling The Gingerbread Man Pass out oil pastels or construction paper Foxy Loxy crayons to your students along with 9” x 12” pieces of black construction paper. Provide crayons or markers for coloring the Invite students to draw a picture of a characters and then ask each student to care- character based on one of the odors.
Load more

Recommended publications
  • Guided by Travel 2016 - 2017
    europe guided by travel 2016 - 2017 up Save to $ per300 person† (see back cover for details) – The best TRAVEL PROTECTION PLAN in the industry! – Private SEDAN SERVICE included! (See inside for details.) Untitled-1 1 1/7/16 11:23 AM table of contents Introduction ....................................................... 2 - 21 Central & Eastern Europe Italy Alpine Lakes & Scenic Trains ........................... 114, 115 L Italian Vistas ..................................................... 22, 23 Discover Switzerland, Austria & Bavaria .......... 116, 117 Reflections of Italy ............................................ 24, 25 Exploring the Alpine Countries ......................... 118, 119 e Italy’s Treasures ................................................ 26, 27 Discover Croatia, Slovenia and the Adriatic Coast .. 120, 121 e Tuscan & Umbrian Countryside ........................ Discovering Poland ......................................... 122, 123 28, 29 L Discover Tuscany ............................................. 30, 31 Imperial Cities ................................................... 124, 125 Tuscany & the Italian Riviera ............................. 32, 33 Magnificent Cities of Central Spotlight on Rome ........................................... 34, 35 & Eastern Europe ............................................ 126, 127 Spotlight on Venice in Winter ........................... 36, 37 Rome & the Amalfi Coast ................................. 38, 39 River Cruises & Holiday RC Venice, Florence and Rome ...........................
    [Show full text]
  • Imported Cheese Guide
    Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
    [Show full text]
  • Meat, Milk and Scripture
    Meat, Milk and Scripture Early Rabbinic Interpretations of the Biblical Prohibition of a Forbidden Mixture A dissertation submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy to the Department of History and Cultural Studies (Institute of Jewish Studies) of the Freie Universität Berlin Harriet Publicover Berlin, 2020 Supervisor: Prof. Tal Ilan Second examiner: Prof. Mark Geller Date of defence: 10 December 2018 Declaration of independent work: I hereby declare that I have produced the submitted thesis independently, using only the literature and resources indicated. Berlin, 20.10.2020 Harriet Publicover לליאן, אהובי For Lian, my love ABSTRACT Meat, Milk and Scripture: Early Rabbinic Interpretations of the Biblical Prohibition of a Forbidden Mixture This thesis addresses the early rabbinic interpretations of the thrice repeated biblical commandment, you shall not cook a kid in his mother’s milk (Exodus 23:19; Exodus 34:26; Deuteronomy 14:21). While this commandment is considered to be the source of the Jewish prohibition of mixing meat and milk products, there is no evidence that such a dietary custom was practised until after the destruction of the Second Temple in 70 CE. In this sense, it may be assumed that this particular interpretation of the biblical commandment was a rabbinic innovation, perhaps inspired by a desire to create a protective buffer around the biblical prohibition of cooking a kid in his mother’s milk. Over the course of this thesis, I will illustrate how the rabbinic practice of separating meat and dairy was later systematically justified and given scriptural authority through the exegesis of this seemingly specific biblical commandment.
    [Show full text]
  • Parmesan, Cheddar, and the Politics of Generic Geographical Indications (Ggis)
    A Tale of Two Cheeses: Parmesan, Cheddar, and the Politics of Generic Geographical Indications (GGIs) by Sarah Goler Solecki BA of Arts [Colorado State University], Double MA of Arts in Euroculture [Palacký University Olomouc and Jagiellonian University Krakow] A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Politics and International Studies Globalisation, the EU, and Multilateralism (GEM) PhD School University of Warwick, Department of Politics and International Studies LUISS Guido Carli, Department of Political Science March 2015 Table of Contents List of Figures ............................................................................................................... i List of Tables................................................................................................................. i Abbreviations ............................................................................................................... ii Acknowledgements ..................................................................................................... iv Declaration ............................................................................................................... viii Abstract ........................................................................................................................ x Preface ......................................................................................................................... xi 1. Introduction .............................................................................................................
    [Show full text]
  • Cheesemaking Is Unknown
    Cheese Making for Beginners – Organic Growers School – Saturday, March 10, 2018 Christina Gordon ~ Fun Frolic Farm ~ Yancey County, NC www.funfrolicfarm.com ~ www.womenswildernessworkshops.com 770-893-1616 ~ [email protected] Overview: A Very, Very, Very Breif History of Cheese... Seven Basic Styles of Cheese Milk – Type, Source and Qualities 6 Basic Steps to All Cheese Making 30 minute Mozzarella A Very, Very, Very, Brief History of Cheese... “The actual time and place of the origin of cheese and cheesemaking is unknown. The practice is closely related to the domestication of milk producing animals; primarily sheep, which began 8-10,000 years ago. The art of cheesemaking is referred to in ancient Greek mythology and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4000 years. Cheese may have been discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in a stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey. Another possible explanation for the discovery of cheese stemmed from the practice of salting curdled milk for preservation purposes. Still another scenario involved the addition of fruit juices to milk which would result in curdling the milk using the acid in the fruit juice.” - Excerpt from “History of Cheese” on The National Historic Cheesmaking Center. The Seven Basic Styles of Cheese Fresh: These unaged cheeses are the ones without a rind. They are moist and soft with a creamy texture and mild taste. Examples include many goat cheeses, mozzarella, ricotta and queso fresco.
    [Show full text]
  • Globalization and Mongolian Cheesemakers
    SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Independent Study Project (ISP) Collection SIT Study Abroad Spring 2019 Islands in a Sea of Aaruul: Globalization and Mongolian Cheesemakers Pearse Anderson SIT Study Abroad Follow this and additional works at: https://digitalcollections.sit.edu/isp_collection Part of the Agricultural and Resource Economics Commons, Asian Studies Commons, Dairy Science Commons, East Asian Languages and Societies Commons, Entrepreneurial and Small Business Operations Commons, Food Science Commons, International Business Commons, Regional Economics Commons, and the Work, Economy and Organizations Commons Recommended Citation Anderson, Pearse, "Islands in a Sea of Aaruul: Globalization and Mongolian Cheesemakers" (2019). Independent Study Project (ISP) Collection. 3179. https://digitalcollections.sit.edu/isp_collection/3179 This Unpublished Paper is brought to you for free and open access by the SIT Study Abroad at SIT Digital Collections. It has been accepted for inclusion in Independent Study Project (ISP) Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. Anderson / Islands in a Sea of Aaruul / 1 Islands in a Sea of Aaruul: Globalization and Mongolian Cheesemakers Pearse Anderson Academic Director: Ulziijargal Sanjaasuren Project Advisor: Sugar Nergui Oberlin College | Oberlin, OH, USA Food Studies Ulaanbaatar, Mongolia Nomadism, Geopolitics and the Environment SIT Study Abroad, Spring 2019 Anderson / Islands in a Sea of Aaruul / 2 Abstract: Despite being a sparsely-populated country with less than 2% of its land arable, Mongolia has developed a rich and complex food culture, notably for its meat and dairy products, which could soon be at an historic high thanks to the tens of millions of animals on Mongolian pastureland.
    [Show full text]
  • Reference Manual for U.S. Cheese
    Reference Manual for U.S. Cheese CONTENTS Introduction U.S. Cheese Selection Acknowledgements ................................................................................. 5 5.1 Soft-Fresh Cheeses ........................................................................53 U.S. Dairy Export Council (USDEC) ..................................................... 5 5.2 Soft-Ripened Cheeses ..................................................................58 5.3 Semi-Soft Cheeses ....................................................................... 60 The U.S. Dairy Industry and Export Initiatives 5.4 Blue-Veined Cheeses ................................................................... 66 1.1 Overview of the U.S. Dairy Industry ...........................................8 5.5 Gouda and Edam ........................................................................... 68 1.2 Cooperatives Working Together (CWT) ................................. 10 5.6 Pasta Filata Cheeses ..................................................................... 70 The U.S. Cheese Industry 5.7 Cheeses for Pizza and Blends .....................................................75 5.8 Cheddar and Colby ........................................................................76 2.1 Overview ............................................................................................12 5.9 Swiss Cheeses .................................................................................79 2.2 Safety of U.S. Cheese and Dairy Products ...............................15 5.10
    [Show full text]
  • The Israeli History of Cheese — and How to Make Your Own
    Join Eat, Drink + Think The Israeli History of Cheese — and How to Make Your Own January 28, 2016 By Carol Goodman Kaufman Cheese Image: Facebook/Champlain Valley Creamery Chaplain Valley Creamery’s award-winning Organic Champlain Triple cheese. Ancient legend has it that an Arab merchant living some 4,000 years ago put his supply of milk into a pouch made from a sheep’s stomach as he set out on a journey across the desert. The rennet in the lining of the pouch, combined with the heat of the sun and the bouncing of the camel onto which the bag was tied, caused the milk to separate into curds and whey. After his long day of traveling, he was hungry and thirsty, and he was delighted to find that the whey satisfied his thirst, and the delicious curd — what we call cheese — satisfied his hunger. Israel was so active in cheese making that the historian Josephus wrote that the ravine separating Mount Moriah from Mount Zion in Jerusalem was called the “Valley of the Cheese Makers.” Unfortunately, cheese culture in the holy city, or in Israel in general, didn’t quite live up to its ancient title for many years. When I lived in Jerusalem, the corner makolet sold “yellow cheese” and “white cheese.” Aside from the totally uninspired names, those cheeses didn’t have much flavor. There were only a handful of other varieties available, including bulgarit, a feta-like cheese, and of course, labneh, a staple on every mezze platter. Tzefatit, a salty sheep’s milk cheese, was the only one that could lay claim to historical authenticity, having been produced in the ancient northern city of Tzefat for centuries.
    [Show full text]
  • Improvement of Raw Milk Cheese Hygiene Through the Selection of Starter and Non-Starter Lactic Acid Bacteria: the Successful Case of PDO Pecorino Siciliano Cheese
    International Journal of Environmental Research and Public Health Review Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese Raimondo Gaglio, Massimo Todaro and Luca Settanni * Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; [email protected] (R.G.); [email protected] (M.T.) * Correspondence: [email protected] Abstract: This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale Citation: Gaglio, R.; Todaro, M.; level to prove their in situ efficacy, and finally introduced within the consortium for protection and Settanni, L. Improvement of Raw promotion of this cheese to disseminate their performances to all dairy factories. The innovation in Milk Cheese Hygiene through the PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the Selection of Starter and Non-Starter final cheeses preserved their typicality, and the general cheese safety was improved.
    [Show full text]
  • Case of Portuguese Cheeses the Science Behind Traditional
    International Journal of Food Engineering Vol. 6, No. 2, December 2020 The Science behind Traditional Products: The Case of Portuguese Cheeses Raquel P. F. Guiné1 and Sofia G. Florença2 1CI&DETS/ESAV, Polytechnic Institute of Viseu/Department of Food Industry, Viseu, Portugal 2Faculty of Nutrition Sciences, University of Porto, Oporto, Portugal Email: [email protected] Abstract—Portugal is situated in the Iberian Peninsula, any other components, like for example salt. From the having climacteric influences of the Atlantic Ocean together Middle Ages, the manufacture of more refined cheeses with the Mediterranean Sea, which, allied to the landscape would be restricted to Catholic monasteries, with new and fertile soil results in good pastures that potentiate the recipes developed by their monks. The technique of animal production. Hence, Portugal is very rich in what cheese production has modernized over time. Some fungi concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very spores are used in some cheeses and added to milk. The particular tastes, colours and consistencies, besides being production technology of cheese, so much appreciated in also different in terms of chemical composition. The number old times as today, is based on three fundamental of Portuguese traditional cheeses is very high, although only discoveries: 1) the discovery of milk; 2) the discovery of a part of them have already been registered under the curdle technology and whey separation; and 3) discovery European Union designations for protection of origin. These of rennet (animal or vegetable) [1], [2]. have different processing technologies and are characterized The Egyptians are among the first people who tended by singular aspects that differentiate among them.
    [Show full text]
  • Full Issue Plus Individual Articles and Other Matters (In Pdf Form) As Contained in the Printed Version
    COMPARATIVE CIVILIZATIONS REVIEW No. 84 Spring 2021 Editor's Note Letter from the President Peer Reviewed Articles Do All Roads Lead to Rome? Exploring the Underlying Logics of Similar Policies and Practices of Recruiting Barbarian Soldiers in Roman and Early Chinese Empires Crusading as Philosophical Construct:Thoughts and Actions of Pope Urban II, St. Bernard, and Peter the Venerable Sustainable Civilization: Informatization Strategy From the Archives The Phenomenology of Civilization: A Dialogue Between Profs. Gabriel Breton and George Drury At Monteith College Letter to the Editor Book Reviews Indices of the Comparative Civilizations Review, No. 1 to No. 83 International Society for the Comparative Study of Civilizations Editorial Board Editor-in-Chief Managing Editor Joseph Drew Peter Hecht DeVry University Royal Holloway, University of London [email protected] [email protected] Executive Editor Book Review Editor John Berteaux David Wilkinson California State University Monterey Bay University of California Los Angeles Senior Editor Digital Media Editor Carolyn Carpentieri Potter Thomas Rienzo ISCSC Western Michigan University Senior Editor Senior Editor Tseggai Isaac Mary Frances Lebamoff Missouri University of Science and University of Maryland Technology Global Campus Senior Editor Editor-at-Large Vlad Alalykin-Izvekov Connie Lamb ISCSC Brigham Young University Online Content Manager Editor Emeritus Ellen Amatangelo Norman Rothman Brigham Young University University of Maryland Global Campus Peer Review Editors Leland Barrows John Grayzel Voorhees College Independent Scholar John Friedman Anne Hughes State University of New York Independent Scholar Old Westbury Rosemary Gillett-Karam Morgan State University ISCSC Leadership Lynn Rhodes President Michael Andregg Vice-President Peter Hecht Executive Director Table of Contents Editor's Note Joseph Drew ...........................................................................................................................
    [Show full text]
  • Cheese Variety and Affordability
    Cheese Variety and Affordability Keeping Your Supplier Options Open As a nation of immigrants, the United States is a melting pot of cultures. Many American cheese companies have inherited their cheese making skills from European immigrants who came to America with a dream and their best cheese recipes. This is how the U.S. cheese industry started almost two centuries ago. Cheese makers first made common cheeses from their homeland such as “parmesan” and “feta”—just to name a few—and to this day, they have continued these traditions. These cheeses became household favorites in the United States long ago and have since won the hearts of many other nations. However today, an alarming situation is developing. The names of some of those most popular American-made cheeses are being threatened by the European Union’s (EU) attempts to claim sole ownership of such names. Why should this matter to you? of future suppliers, thereby leading to higher costs. This could even force buyers to alter their current importing Well, these European efforts threaten to limit global relationships and the business they have already supply options from the United States and other major developed. Ultimately, this would have commercial dairy exporting countries. If that occurs, international ramifications on buyers’ market shares, business sales, cheese buyers would face a significantly restricted scope and profitability. n More than 790,000 mt of feta was produced outside of Greece in 2014. That’s more than 10 times the amount of feta produced in Greece. Similarly, 64% of all exported feta is non-Greek feta.
    [Show full text]