Great Big Story
When it comes to cheese made from donkey milk,
what you eat is one unique story.
When something is rare and unique in the world,
everyone will want to try it.
My name is Slobodan Simic and I produce cheese made out of donkey milk.
The Rarest Cheese in the World
Sixteen years ago,
Slobandan Simic bought a dozen donkeys.
His herd hasn’t grown to nearly three hundred,
but hundreds of donkeys doesn’t neccessarily mean gallons of donkey milk.
Unlike cows or goats,
donkeys produce milk in very small quantities while they seem they’re full.
I asked myself why there was no cheese made from donkey milk,
and I saw that no one had managed to produce it.
So we tried to make cheese from his donkey milk,
but it turns out, that process was far from simple.
The problem with making cheese is that donkey milk doesn’t have enough casein
that causes the coagulation of milk.
So we keep his method a secret.
It’s a very long process which includes certain secrets and the solving of
certain problems that other people have not been able to solve.
This is why this cheese is the rarest and the most expensive.
At the moment, we are the only ones who know
how to make cheese out of donkey milk.
The cheese goes for around five hundred dollars a pound,
and it has a rich, nutty and earthy flavor.
It is known to be quite filling,
but just a select few have tasted it.
You can only get donkey cheese in Serbia.
There is not a single person who has tried it and
thought something bad about it.
They’re eating something special and
something they can’t find elsewhere or in an ordinary store.
There is no secret to su filindeu. The secret is one’s hands.
Over the years, I learned to perfect it,
and now indeed I can get 256 threads out of a small roll of dough.
It’s so thin, that I might be the only person
who is able to get 256 threads out of it.
Making Im-pasta-ble Pasta
我叫保拉· 阿巴拉尼 我花时间制作这种意大利面
My name is Paola Abraini and I devote my time to this type of pasta
that is known as “su filindeu”,
which I have been making for more than 40 years.
Su filindeu has existed since the dawn of time.
So, it’s an ancient pasta, which we produce exclusively in Nuoro.
The ingredients of su filindeu are: durum wheat semolina, salt and water.
I go on with this hand motion, folding the dough eight times
in order to create these extremely thin threads,
which I will then lay down on a wooden surface.
After that, we leave it to dry in the sun
when the weather is nice or at home at room temperature.
There is no mechanical device that can produce it.
It is a type of pasta that is worked solely and excusively by hand.
And in total, there must be around 10 people that
are able to make it in the whole world.
This type of pasta is passed on from mather to daughter.
It is still a family tradition that we care a lot about keeping in the family.
There is no other pasta like it in the world.
Everyone is surprised when they see a white strawberry.
People will say, “These can’t be ripe yet, right?”
The strawberries are white with red seeds.
I’m Yasuhito Teshima, I grow white strawberries.
A Strawberry of a Different Color.
I’m selling a type of strawberry called, “White Jewel”.
One pack costs about $40.
There are various types of white strawberries on the market here, but
the White Jewel is extraordinarily white and big.
It’s an entirely unique strawberry.
At the moment, I’m the only person in the world growing them.
Growing these is very difficult.
I can’t produce them in large quantities, like I can normal strawberries.
And the whiter I grow these strawberries, the more obvious scratches and imperfections become.
Ultimately, the amount of actual sellable strawberries comes down to about only
one-tenth of the production.
That’s why they are so expensive.
In this color, shape and size, the White Jewel is a
totallly well-balanced strawberry.
It’s also extremely delicious.
The flavor is something deep, something that doesn’t have a huge impact,
but it does give you a slightly mysterious feeling and finally, you understand it and
it is really, really tasty.
I’ve been growing White Jewel strawberries for about four years now.
In growing white strawberries, I feel so happy because
I can feel the taste, the aroma,
see their shapes form in ways I never expected.
My ultimate goal is for people to tell me that
my strawberries taste like a different fruit.
That mine is sweeter, more delicious;
that there is no doubt at all that my strawberry is great.
Until then, I will keep trying.
There’s three things that are most important to chefs,
first the flavor,
second is flavor,
and the third is flavor
The Farm that Grows Freaky Food- Flavor rules
Build on the fertile former lake bottom soil of Northern Ohio,
the Chef’s Garden is a three hundred acre of family farm
that grows specialty produce for some of the worlds best restaurants.
The Chef’s Garden is a small family farm,
that has a good fortune
to working directly with somebody greatest chefs in the world.
In many cases, we were working with plant growers that are breeding
to be able to create new plants,
not genetic modification,
but genetic selection.
The farm grows produce of all shape and sizes,
like miniature carrots,
these white strawberries,
and almost the hundred variety of micro greens.
But the Jones family wasn’t always the Chef’s Garden.
My parents should had some very successful years.
In 1983, they had a very devastating hailstorm,
and ultimately, the farm collapsed.
We were down a new dark of cards, and
found opportunity within a disaster.
We met a European influent chef, Iris Ballin,
said grow me varieties for flavor
grow me varieties without chemical.
I want a zucchini bloom,
thought this lady was absolutely crazy.
Little do we know she knew a heck a lot more about than we did,
and that really opened our eyes to another whole world out there.
We hooked up with some really great chefs early on,
folks like Danielle Beaulieu and
肖恩·乔治 冯·瑞克 阿兰杜卡斯和苏·米歇尔
Shawn George, Von Rick, and Alain Ducasse, Sue Michelle Reshard,
And then Thomas Keller and Charlie Trotter and
And Ritz Carlton chefs and Four Season chefs,
and they’ve allowed us in existence in agriculture.
We’re in dead end to those chefs that have given us
a privilege and a path to build a follower dream of farming.
So except symbiotic relationship with chef and farmer working together for the greater good.
In here we are 35 years later still,
working it get better.
To the best of our ability,
right now, in this place,
I think we’re doing a right thing
and I think that trumps a reality reason,
for what we are doing this life.
It’s red and pricey.
It’s a critter and a delicacy.
It’s the cram day like cram of sea food.
But this beloved summer time favorite was once thought of as the poor man’s food.
When Lobster Was Everything – Say “What?”
It is said that in the early 16 century,
the first pilgrims bagan to sail in bay areas of America.
that the oceans overflow with lobster.
No, literally they overflow it.
Imagine a shore with a lobster wall two-feet tall.
As one would expect the settlers ate them up.
Until like anything eaten three times a day, they got sick of them.
Eventually deeming them cockroaches of the sea.
自此以后 龙虾被当作肥料 鱼饵 最后沦为监狱餐
After that, lobsters were use as fertilizer, fish bait and ultimately prison food.
They were fed so often to inmates
that was even a law enacted to protect sad inmates form cruel
and unusual lobster punishment.
So that how did lobster become the succulent delicacy we all know and love?
Fast forward to the mid 1800s,
Canned food bacame a thing,
as did the railroad.
Lobsters were canned and shipped to middle America,
At the same time, middle Americans started travelling to New England for fresh lobster.
By the late 1880s prices began to surge,
and by World War Ⅱ,
lobsters became the pricy specialty we’ve all grown to enjoy.