Not a Blogger Blog.
I did do word press things for INFO 203. I really enjoyed it, and I loved the energy Michael puts in to lecturing. So, I hastily decided to take this class for Summer 26.
To say my legs are still wobbly is an understatement. I am not very comfortable posting blogs. Things might be different by the time I am finished with this class (wink)
I am a wine and cheese maker. Below is a cheese I made called Discrete Charms (of the bourgeoise). It is a play off the Sicilian cheese called Piacentino Ennese. I had a wine label in Oregon called Alto Cirrus, and I now work for Cowgirl Creamery, making Mt. Tam triple cream brie. I want to help people and participate in a more educational world than what I have experienced so far in the fancy food world.
Hopefully, I can keep up with the pace. My tech skills are closer to Luddite than Coding Jedi. I promise to keep on keeping on though.
The library folks I have met have come from a wide variety of backgrounds, but yours takes the cake! (Sorry, food pun, couldn’t resist). It’s nice to meet you! How did you decide to take a step from the fancy food world to an MLIS program?
Hi Staci,
I’m just tired of the status quo. Also, even though fancy food is delicious, it is a bit of a vapid world TBH. It is a constant hustle to attract attention of customers, keep the attention of possible customers, and continue to deal with an increasingly crowded low margin/high effort market.
That, and the rise of fascism.
Hopefully, I can find a place in a public or academic library focused more on the free exchange of information and ideas. 🙂 That is the goal at least.
Thanks for asking! Good luck on the course.
Hi @colin117 ! I’ve also enjoyed the blogging in Info 200 and was interested to see how it was going to be weaved around this class.
When I stumbled on your blog and saw you were a cheesemaker, I knew I had to drop a comment as I am a big cheese lover myself. Actually come from one of the big cheese countries (Camembert, Sainte-Maure de Touraine, Délice de Bourgogne, …) and miss it very much here. That and a good baguette of course! What are your favorites? I’m more of a cow and goat person. Usually during the summer, I fly back there to get my yearly fill (never seems quite enough though…) but these past two summers, I’ve been staying in the US to take some classes for this program. Summer 2027 is the year though ! 🙂
I’ve been to Sicily a few years ago but I don’t know Piacentino Ennese ( I was too busy gorging myself on Stracciatella … I know, not the same region). I just looked it up and definitely see the likeliness.
I get what you’re saying about the “fancy foods” market here… I think your experience in Europe would be much different around that because of our relationship towards food. But it does make for a fun transition!
Delice de Bourgogne!! OMG that is one of my favorites!!! Have you ever tried LeTur? It is a mixed milk cheese that is made similarly to Delice.
I also make a triple cream cheese like Delice. Ours is made a bit more similarly to Brie though.
Yes, I completely agree that Europe is more supportive of its food poducers. I’d love for it to be that way here as well.
Good wine, cheese, and bread are so delicious and make my life more enjoyable. Glad we agree. 😛
I think I’ll keep one foot planted in food. I am going to save up and start a new wine label once I get things going in the Librarian realm.
Thanks so much for reaching out!!!
Cheers,
C
I have not had LeTur, or even heard of it.
I do not drink wine, but bread, cheese and chocolate (and pastries) are LIFE! These are all so expensive here and in Europe it costs next to nothing and tastes out-of-this world.
Yes, I think that’s a good idea to keep something on the back burner, especially if you have lots of experience in it and that it is an “area of interest” in the place you live.
Cheers to Délice de Bourgogne!