Posted by Greg Clow in news and media, on the web on January 26, 2007 at 11:39 pm
In this week's edition of Gremolata:
- Malcom Jolley interviews Gurth Pretty, author of The Definitive Guide to Canadian Artisanal and Fine Cheese
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- From the archives (issue 031), an interview with David Wood of Salt Spring Island Cheese Co.
- A request for readers to send in their restaurant service stories - good or bad - to be included as part of a panel presentation at Terroir: A Sense of Place, a symposium for food industry professionals taking place on March 6th.
