The summer heat is upon us, and although grilling season is here as well, there are many days that one shouldn’t be near a flame. Whether indoors or outdoors, clammy humidity and unforgiving heat can make for a lust for a lighter fare.

     For sure, summer is a time for lighter eating, less cooking and a focus on delicious breads, spreads, and salad wraps. Remember the summer garden-fresh, varietal tomatoes, greens and tangy glazes. Consider a cast iron pan in an air conditioned kitchen, which makes cooking on extra hot days tolerable and flavorful.

Steak, green pepper and gorgonzola sandwiches

Serves 4

-prominent in Spain; caramelized peppers and onions boost the flavor of this summer delight

1 pound skirt steak

Kosher salt or garlic salt and fresh ground pepper

Extra- virgin olive oil

½ large onion, thinly

1 red or yellow bell pepper

1 (14 inch baguette

1-2 ounces of gorgonzola (crumbled)

Fresh arugula, about 1 cup)

Balsamic glaze

Heat a large cast iron skillet over high heat. Season WITH Kosher salt and fresh ground pepper. Lightly coat the bottom of the skillet with EVOO. When the skillet is almost smoking, add the skirt steak. Sear, turning once, approx. 2 /12 – 3 minutes per side. Transfer steak to cutting board and let steak rest. Add an additional drizzle of EVOO and add sliced onion and pepper. Gently sauté about ten minutes. Season with garlic salt and fresh ground black pepper to taste.

Preheat the oven to low broil. Trim ends of baguette (save for crouton) Cut bread in half lengthwise brush cut sides with EVOO and place on foil lined pan

Thinly slice the rested steak across the grain and place at bottom of baguette. Top with peppers and onions and gorgonzola, as well. Broil until the cheese is just melting, about 1 minute. Top sandwich with other top of baguette. Sprinkle with fresh arugula. Drizzle balsamic glaze and cut into quarters. Serve immediately while the cheese is still warm.

Avocado toast with smoked salmon

Serves 2

–This makes a perfect breakfast or dinner meal

2 large slices crusty sourdough bread

1 ripe avocado, halved, pit removed

Extra virgin olive oil

Flaky salt and coarsely ground black pepper

Half fresh lemon

4-6 sliced smoked salmon

Thinly sliced red onion or pickled red onions

Fresh cilantro

Fresh mint

Thinly Sliced radishes (about 2-3)

Toast the bread. Prep avocado by using a large spoon to remove avocado from peep. Keep in large pieces.

Drizzle the toast with olive oil and sprinkle with salt. Place one avocado half on one slice of toast and gently mash using the back of the fork, into the bread.

Sprinkle with salt and fresh ground pepper. Squeeze lemon over the top. Add folded sliced smoked salmon , and top with pickled onions, small pieces of , sliced radishes, cilantro and broken fresh mint.

Cut both slices of toast in half and serve.

Pickled onions

-This is so simple you will want to keep a small mason jar in the refrigerator all summer to zest up tuna sandwiches or Greek salad wraps

1 red onion, peeled and sliced thin

2 TBSP cider vinegar

Splash red wine vinegar

Pinch sugar

In a medium saucepan add vinegar(s) and sugar. Simmer gently for about 5 minutes until sugar is absorbed.

Chill and pour over onions in a mason jar. Place in refrigerator until pickled, about 8 hours to2 days.                                                                                                                                          

Greek Salad Wraps

Serves 4

1 red onion

1 large English cucumber

2 cups cherry tomatoes

8 ounces feta cheese

4 large wraps- I prefer spinach or sun dried tomato for color and flavor.

4 large cups fresh spinach

1 cup hummus

1 lemon

½-1 cup Greek Yogurt

2 TBSP. oregano

2 teaspoons red pepper flakes

2 TBSPS EVOO

2 TBSP. red wine vinegar

Kosher salt

Chop Cucumbers, with skin on, tomatoes, onions and cheese. Place into bowl

Add fresh spinach (you may substitute shredded iceberg lettuce)

In a separate bowl mix fresh lemon juice, olive oil and red wine vinegar. Add oregano and salt and pepper. Add red pepper flakes if you want a slight kick to the wrap. Pour over salad and toss.

Spread wrap with hummus and Greek yogurt

Fill the center with salad mix, spread to ½ inch of edges.

Fold sides into middle and roll into a log. Slice in half on the diagonal. Serve chilled

Options….

Serve with Greek dips such as Baba Ganoush and Tziki

Add leftover proteins such as grilled chicken or leftover steak, diced.

Ingredients

• 1¾ cups Pamela’s All-Purpose Flour Artisan Blend
• ½ tsp baking powder
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup butter*, shortening or butter substitute
• ½ cup sugar
• 1 egg*, large or egg replacer equivalent
• 1 tsp vanilla
• ¼ tsp almond extract (optional)
• *recommended for best results
• Vanilla Frosting Mix, prepared (leave it white for snow or color it green for an evergreen feel)
• large sugar crystals
• red hots or pearls of sugar
• Set of 5 star cookie cutters in graduating sizes

Directions

1. In a medium bowl, whisk together first four dry ingredients and set aside. In the bowl of a stand mixer, cream butter until soft, add sugar and beat until light and fluffy. Add egg, vanilla, and extract, and mix until well combined. Add dry ingredients and mix on low until dough is completely mixed, scraping down dough as needed.
2. Divide dough in half. Roll each piece of dough between two sheets of parchment paper into rectangles approximately ¼” thick. Place dough with parchment on cookie sheets and chill until firm.
3. Preheat oven to 350° with rack in top third of the oven. Cut sets of stars making more stars for taller trees, and less stars for smaller trees (use the three smallest cutters). If you want trees the same size, use all five sizes for each tree. Bake for 13 to 17 minutes, until the cookies are starting to turn a golden color on the edges. Cookies should be crisp so they will hold up as decorations.
4. Frost and decorate the smallest cookie (the top of your tree first) and set aside. Frost and decorate the next smallest and place the first carefully on top of the second, positioning it slightly rotated (do not line up the star arms of the tree). Do this for all the layers. Set tree aside for a few hours to completely harden the frosting, making a secure tree that won’t topple over.

Have you been considering adopting a Plant-Based Diet? Good news…you are not alone! What is a plant-based diet? Not surprisingly, it focuses on plants, including vegetables, fruits, whole grains, legumes, seeds, and nuts. Some people add small amounts of dairy and eggs while others adopt plant-based meals for a portion of their day or week and then occasionally include animal protein. You may have seen the acronym WFPB, for Whole Foods (not the store!) Plant Based which is a plant-based regime that excludes processed foods, sugar, and oils.

Recent research shows that the majority or plant-based consumers are millennials and Gen Xers. Even though 16% of these large population segments extensively use plant-based alternatives, 90% of them also consume meat and dairy products! This is indicative of the increasingly popular “Flexitarian Lifestyle” in which adherents eat plant-based most of the time but also include the occasional steak or pork chop. The Flexitarian Diet ranked second on the U.S. News and World Report list of best diets. We will certainly see more foods and meal plans supporting this concept in 2021 and beyond.

But wait a minute…isn’t something missing here? Oh yes! The word “vegan”.  Vegan indicates that animals are excluded from diet, products, and lifestyle choices. From a dietary perspective, in addition to eliminating animal protein, true vegans do not consume eggs, dairy (including cheese) and honey. As plant-based diets seem to be on track to become more prevalent, there is an industry-wide shift in terminology from “vegan” to “plant-based”. From the supermarkets to menus of popular chain restaurants as well as local faves, the “plant-based” label is quickly replacing “vegan”.

The motivation for most people adopting a plant-based lifestyle is a desire to improve their health. When your cholesterol and/or blood sugar starts to creep up, more and more medical professionals are recommending a plant-based diet. Research shows that this lifestyle can reduce the risk of developing diabetes, heart disease, and cancer. Even better, switching to a plant-based diet not only benefits your health — it can help protect the environment, as well. People who follow plant-based diets tend to have smaller environmental footprints. Adopting sustainable eating habits can help reduce greenhouse gas emissions, water consumption and land used for factory farming, which are all factors in global warming and environmental degradation.  

Spring is an ideal time of year to embrace a plant-based lifestyle. Whether you follow a plant-based, vegan, or flexitarian lifestyle, you have an almost unlimited array of fresh fruits and veggies to choose from. With options continuing to increase, the variety and availability of products including butter, cheese, as well as egg, meat and seafood substitutes are growing exponentially.

To help you plan your plant-based meal plans, we are presenting three recipes for a typical day…breakfast, lunch, and dinner. These heart-healthy meals are delicious and easy to prepare.

First up, breakfast! Yes, you can make French Toast without eggs?

Blueberry Banana Eggless French Toast

Serves 4-6

*Plant-based, WFPB, vegan

Ingredients

6-8 slices of day-old dairy- and egg-free bread, preferably whole grain

1 cup liquid egg substitute like Just Egg OR make a “flax egg” with 2T of ground flaxseed and ¼ c hot water

1 t of cinnamon

½ t nutmeg

1 t vanilla extract

Pinch of sea salt

1 cup soy milk (may substitute almond or coconut milk)

Topping:

1 cup blueberries, fresh or frozen

2 medium bananas, sliced

Juice of 1/ lemon

2 T maple syrup

INSTRUCTIONS

Pour liquid egg substitute into a shallow 2-quart baking dish OR to make the “flax egg” whisk together the flaxseed and hot water and let sit for 5 minutes. Add spices, salt, and vanilla extract, and soy milk, whisking lightly to combine.

Soak the bread slices in the batter and then pan fry in a nonstick pan on low heat. Flip when brown on one side and keep a close eye on hem so they don’t burn. Option: If you do not have a nonstick pan or you simply prefer a bit crispier texture, melt 1 T vegan butter in a skillet and brown slices same as above. This version of the recipe is not WFPB.

While the toast is cooking, mix the fruit, lemon juice and maple syrup and heat either on the stovetop or in the microwave for a few minutes until the blueberries and bananas soften. Drizzle French toast slices with the fruit topping.

Lunch is an ideal time for something light. Quinoa is often referred to as a superfood and an ancient grain. It is packed with protein, fiber, magnesium, B vitamins, iron and all nine essential amino acids. It is also gluten free!

Springtime Quinoa Salad

Serves 6-8

*Plant-based, Vegan

Ingredients:

1 c quinoa, rinsed

2 c water

¼ t sea salt

1 cucumber, diced

½ red onion, diced

1 can garbanzo beans, well rinsed

1 orange or red bell pepper, chopped

1 cup grape or cherry tomatoes, halved

Vinagrette Dressing:

½ c olive oil

¼ c balsamic vinegar

1 t agave

1 t Dijon mustard

1 shallot, minced

1 clove garlic, minced

Sea salt and black pepper to taste

Optional Toppings:

Avocado chunks

Fresh lemon juice

Instructions:

Rinse the quinoa in a fine mesh strainer for 30 seconds; this removes any bitterness so do not skip this step! Put quinoa, water, and salt in a 2-quart saucepot and bring to a boil over medium high heat. Reduce to a lower simmer and cook uncovered for approximately 15 minutes until all the water is absorbed. Remove from heat, cover, and let steam for five minutes and then fluff with a fork.

Let the quinoa cool slightly while prepping the veggies and dressing. Chop onions, cucumber, bell pepper, tomatoes, shallot, and garlic. Rinse garbanzo beans and place all veggies into a large bowl (we like to use a bowl with a lid as it makes it easier to store this salad in the fridge). To prepare the dressing, add all ingredients to a glass jar and shake well. Add cooled quinoa to the veggies in the bowl and stir. Then add dressing and toss lightly to evenly distribute. Taste and add more salt or pepper if desired. Top with avocado and a squeeze of lemon juice if desired. You can dive in immediately, but the salad is even more delicious the next day!

At My Cooking Magazine we love a warm meal for dinner. This dish takes advantage of the abundance of mangos that delight us each spring along with easy crispy tofu and a creamy peanut sauce. Delish!

Crispy Tofu with Peanut Sauce and Mango Slaw

Serves 6- 8

*Plant-based, vegan

Ingredients

Tofu and Rice:

1 block organic extra firm tofu, 12-16 oz

1 T sesame oil

1 T soy sauce

1 T cornstarch

3 c cooked brown basmati rice

Peanut Sauce:

1/3 c creamy peanut butter

3 T lime juice

2 T soy sauce

1 T agave or maple syrup

2 t sesame seed oil

2 cloves garlic, crushed

Mango Slaw:

2 large ripe manos, diced

1 medium red bell pepper, chopped

3 green onions, sliced

¼ c fresh cilantro, chopped

2 T lime juice

¼ t sea salt

2 c shredded green or purple cabbage

Time saving tip: Use a premade coleslaw mix and add mango

Substitution: Swap pineapple for mango, honey for agave or maple syrup although honey is not vegan

Instructions

Wrap tofu in paper towels or a dish cloth and press with your hands to remove moisture. Let sit for 10-15 minutes.

Preheat oven to 400. Prep veggies for slaw while tofu rests.

Cut tofu into cubes by slicing into 4 horizontal slabs and then turning and cutting crosswise into thirds. In a medium mixing bowl add cornstarch and tofu. Toss gently to cover all sides of tofu cubes. Drizzle with oil and soy sauce and toss again gently to cover. Line a large cookie sheet with parchment paper and spread tofu evenly on pan without sides touching. Bake for 25-30 minute and turn halfway to get all sides crispy.

While tofu bakes, prep the peanut sauce and mango slaw. For the sauce, whisk all ingredients together in a small glass dish. Taste and add a bit more agave or maple syrup if you prefer a slightly sweeter sauce. In a large mixing bowl add all slaw ingredients and toss until well combined.

To serve place a scoop of rice in each serving bowl, top with a generous scoop of slaw, about ½ cup crispy tofu, and top with a heaping spoonful of peanut sauce.

A couple of years back, Sarasota’s own, Chef Judi Gallagher put together a collection of her favorite recipes and stories through the years. Reflections & Recipes of Chef Judi. This combination of autobiographical and culinary resource will give you some great new recipes to make AND help you “get through life . . . one recipe at a time.”

4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Special Sauce:

1 cup of Mayo

½ cup of ketchup

1 tablespoon diced pickles

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Coleslaw:

1 cup mayonnaise

1½ tablespoon apple cider vinegar

1 tablespoon honey

¾ teaspoon celery seeds

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Pickles:

1 jar, store-bought- bread and butter pickles

Directions:

Cut each chicken breast into three even pieces. 

Dry-brine the chicken: In a bowl, toss the chicken breast with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 350 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Butter brioche slider buns and toast on frying pan at medium heat.  Set aside.

For the special sauce, mix 1 cup of mayo, half cup of ketchup and add diced pickles.  Mix well and set to the side.

For the coleslaw, shred green and red cabbage.  Thinly slice carrots and add to bowl.  Add may, apple sider vinegar, salt, pepper, honey and celery seed and mix well.  Set aside. 

Assembly:

Place special sauce on each side of the slider bun.  Put spiced hot fried chicken on the bottom slider bun.  Top with generous amount of coleslaw, 1 pickle and cover with top slider bun with an additional pickle and toothpick for presentation. Serve immediately for direct happiness.

4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Waffles:

1 full box of Belgium Waffle Mix

4 eggs

3 cups of water

8 oz of butter

Maple Syrup

Bacon, cooked and chopped

Pearl Sugar

Spiced Butter:

1 lbs butter, unsalted

4 tablespoons honey

4 tablespoons Base Rub

Frying oil:

Beef Tallow or Vegetable Oil

Directions:

Dry-brine the chicken: In a bowl, toss the chicken breast with 2 tablespoon Base Rub; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat vegetable oil in a deep pan and heat til 350 degrees. Set a wire rack on top of a rimmed baking sheet and set aside.  Lower the chicken breast into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle melted beef tallow or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Spiced Butter- Leave butter out and get to room temperature.  Whisk together butter, honey and spiced butter.  Whisk well and set aside.

For the waffles- In a large bowl, mix together Belgium waffle mix, water, eggs, and melted. Mix well and set aside.

Preheat waffle iron to desired temperature.

Ladle the batter into a preheated waffle iron with pearl sugar and bacon. Cook the waffles until golden and crisp. Serve immediately.

Assembly:

Cut the cooked waffles into eight pieces and cut your chicken breasts into four pieces.  Slide waffle and chicken pieces on the skewer.  Scoop a spoonful of the spiced butter and place in the middle of the skewer.  Cover with hot maple syrup and enjoy immediately!

How does one small business begin a rebirth? 

Here are some suggestions:

1. Consider adding a refrigerator case for take home entrees, sides, soups and desserts. 

(After enjoying a delectable dine-in experience, customers will certainly consider a ‘take home meal’ upon leaving the establishment.

2. If one is dining at the restaurant, offer a discount on the to go meals. As suggested above, guests can save time and money by bringing home a meal. Certainly, most of us are exhausted from camping out in our kitchens.

3. Place a pleasurable notice in the front of the menu explaining staff shortage, and other post-pandemic challenges, while thanking guests for their patronage. Since people are naturally impatient when hungry, serve beverages and warm bread as quickly as possible. Also, express gratitude with a light complimentary appetizer. “You get honey from sugar.”

4. Contact your regulars and welcome them back in, assuring all that safety concerns and quality controls are in place. If they make a reservation during the call, reward them with another complimentary option.

5. If you have the space, place a small bakery at a significant location, selling breads and desserts. Again, another chance to capture lost revenue.

6. Be gracious and thankful thru and thru; perhaps a sign out front or in the establishment welcoming both new and regular guests. A small gesture goes a long way.

The minute I hear a ‘watch’ is up for our area, these are the first precautions I undertake:

• Inventory the freezer and refrigerator;
• Reorganize the freezer and refrigerator – if the power goes out certain foods can be quickly accessed;
• Begin organizing condiments and designating coolers that can be used: dairy, meats, produce, snacks, etc.;
• Buy triple the amount of ziplock freezer bags and sandwich sized plastic baggies. Freeze butter and cut into cubes and place in baggies in the dairy cooler, if the power goes out;
• Plan out the first 4 days of meals. They should be able to be reheated on a grill. (Buying a plastic French Press for coffee and a cast iron griddle pan can do wonders on a grill.);
• Paper products- biodegradable are best but in this pandemic without a dishwasher best not to cross contaminate;
• Stock up on ice — if you have extra room in the freezer;
• Purchase smaller plastic containers of almond milk or other nut milk; 
• Also, hard salamis and hard cheeses last much longer;
• Store eggs in a plastic container – label and date.
• Anything that comes in cardboard will fall apart so think plastic mason jars.

When the storm becomes a Warning!

Consider:

Get emergency kits ready;

A blender that works off your car charger for smoothies’;

Make sure everything is labeled and dated. 3- day rule for meats, prepared foods once open and homemade foods.

If possible, pack a set of cast iron pans.

Clean the grill and have extra propane.

And, check with neighbors – especially the elderly – include everyone in meal delivery. (Neighbors may even have extra freezer storage space.) Collaboration and community are vital at times like these.

And remember… 

Plan to eat main meals at lunchtime.

Involve children in the process. (Let them make the snack bags.) 

Think healthy – stock up on masks, gloves, antiseptics…and follow guidelines.

Top items to make:

French toast or waffles (reheat in pan on grill)

Mini quiche and frittatas

Flat breads for individual grilled pizzas

Pasta, cook up two different types

Chicken parmesan with pasta one night and

Chicken parm hoagies & pasta salad the next night

Morning Glory or bran raisin muffins for extra fiber

Smoothies – either bottled or prepare and place in plastic mason jars with lids.

Flour tortillas for sandwiches and quesadillas on the grill

Fresh fruit and some produce 

Everyone wears gloves so make sure you have plenty.

@chefjudigallagher

Washington, D.C. – June 8, 2020 – Cheese organizations and entrepreneurs across the U.S. are banding together in an unprecedented effort to save small cheese companies from financial ruin and to prevent the collapse of a beloved staple of the American diet. Producers are reporting 30-80 percent revenue declines and see little chance of a turnaround anytime soon.

With restaurants still mostly shuttered and grocery stores focused on mass-produced products, the COVID-19 crisis is devastating the supply chain for specialty cheese. Small family dairy farms, artisan cheesemakers and the regional distributors and retailers who bring their products to market continue to be severely affected.  Additionally, popular cheese festivals, events and farmers markets have been cancelled.

Under the banner Victory Cheese, several industry organizations, thought leaders and entrepreneurs have joined forces, including the Oldways Cheese Coalition, Culture Media, the Good Food Foundation , American Cheese Education Foundation and the Specialty Food Association.  The task force also includes representatives of many leading producers, distributors and retailers as well as influential organizations from the largest cheese producer states, like the California Artisan Cheese Guild, Vermont Cheese Council, Dairy Farmers of Wisconsin and other state cheese guilds. This effort is in support of American Cheese Society activities as well. Chef Rick Bayless and Chef Art Smith are among the numerous culinary personalities also supporting the effort.

“Our members and others are working together to address this urgent problem and come up with a timely and meaningful response to save their businesses and keep specialty cheeses’ treasured place in American cuisine,” said Karen Lundquist, Executive Director of the American Cheese Society and Victory Cheese member. “With the launch of Victory Cheese, we’re working to boost sales and create resources, which will help carry them through, and preserve the incredible craft that feeds us all.”

In addition to a robust call to action campaign and a retail supply chain effort, Victory Cheese includes the launch of YourMaker.Direct which will launch in the coming weeks. YMD is an online cheese marketplace representing a wide range of specialty cheese from makers across the U.S. There are products from small producers who don’t have the resources to manage their own online sales, as well as cheeses from larger established creameries known for their award-winning favorites. YourMaker.Direct will continually add new features and offerings once it is launched.

“We see ourselves as a champion for cheese,” said Victory Cheese Co-Founder, Greg O’Neill. “Cheese is by far the largest category in specialty food and it has taken decades to build the cornucopia that has now gained global accolades, including the current World Champion Cheese. We are determined to make sure we survive and thrive.”

Victory Gardens in World War II were designed to boost morale and feed families in troubled times. Victory Cheese is designed to boost the cheese industry and give cheese lovers a chance to do their part in saving it. The task force is rallying retailers, restaurateurs and organizations nationwide to curate and sell Victory Cheese Boxes, locally customized collections with a portion of proceeds benefiting cheese, food or agriculture non profits.

Victory Cheese Boxes were launched during American Cheese Month, an annual celebration that benefits the American Cheese Education Foundation.  The inaugural boxes are created by such well-known cheese and culinary personalities as James Beard Award-winning chef Dan Barber of New York’s renowned Blue Hill/Blue Hill at Stone Barns, Anne Saxelby of New York’s Saxelby Cheese and Mateo Kehler of Vermont’s Jasper Hill Farm and represent a variety of cheese makers.  Look for more Victory Cheese boxes to be sold from coast-to-coast by your favorite retailer, maker or food personality.

Victory Cheese’s call to action:

• Tell family, friends, neighbors and colleagues about the cheese crisis in America and the need to act now by purchasing your favorite U.S. produced specialty cheese.
• In addition to stocking up on the basics, consider American specialty and artisan cheese to elevate your experience, whether you buy at independent cheese stores, supermarkets, club stores, online or direct from the cheesemaker.
• Support American specialty cheese by purchasing a Victory Cheese Box

• Ask for American cheeses by name and try new ones. If you don’t find your favorites, ask retailers to stock them.
• Show off your cheese purchases on social media and tag  #VictoryCheese to raise awareness.
• Can’t decide? Choose perishable cheeses over hard aged ones to avoid waste.
• Join the American Cheese Society as an enthusiast member or a cheese guild to learn more about local cheeses and the people behind them. Most guilds welcome members from the public.
• Visit YourMaker.Direct  when it launches for consumer purchases and vote with your dollars .

About Victory Cheese

Victory Cheese is a grassroots, volunteer task force of leading industry voices and thought leaders who have come together amid the coronavirus pandemic to help save the U.S. specialty cheese industry and the family businesses behind most every company. The task force includes a broad spectrum of industry organizations, producers, distributors, retailers and thought leaders. For more information and for a list of members, please visit VictoryCheese.com .

Website and Social Media

VictoryCheese.com

Hashtag  #VictoryCheese

Facebook    VictoryCheese

Instagram  @VictoryCheese