⬑ I. The River: I've lately flown into the city...
⬑ II. The Rails: ...a landscape where timelines entwine...
⬑ III. The Road: ...forever rolling, shifting, changing...
⬑ IV. The Lake: ...like sand below the waves.
This post is long overdue. For years now, I've cringed at the constant appeals for "increased efficiency" made by managers, executives, politicians, researchers, journalists, teachers, engineers, activists, bosses, columnists, liberals, designers, coaches, conservatives, accountants, and radio talk show hosts. I think it is safe to say that we all agree: all of us want to make our businesses, our jobs, our governments, our schools, and our refrigerators more efficient. Efficiency is a good thing.
Efficiency, however, is a property of means, it is never an end, and it cannot be an ultimate goal. The thing that matters most is our choice of objects to efficiently accomplish. The business that efficiently returns value to shareholders is not necessarily the business that efficiently rewards good employees or that efficiently turns out efficient refrigerators. It is clear that machine guns and gas chambers are very efficient killing machines, but efficient murder isn't a good thing at all.
When a merchant or a candidate or an employer tries to sell you on efficiency, it is a meaningless pitch unless you ascertain what sort of efficiency he or she means. Is the most efficient factory the one that makes widgets the most quickly, or the one that makes the strongest widgets? Is the most efficient government the one that does things for the least expense, or the one that does things for the most good? Is the most efficient plan for your boss the most efficient plan for you?
Let's take a collective step back from this mad drive towards efficiency, and remind ourselves of our values, our goals, and what it is we're trying so hard to accomplish. Using ends to justify means is bad enough. Don't make the means into the end.
After the blizzard last night, when winds whipped the snow into great dunes on the ridge, it took a heavy duty end loader to finally dig out the road to the farm.
Mayor Dave Hemmer, who had earlier tried and failed to clear the road with a plow truck, now followed behind to clear up after the loader.
It's toasty at home today where the turkey roasts, but yesterday's freezing rain left a gloss of ice over the outdoor world. The blades of frozen grass in the front lawn look deadly sharp. You wouldn't want to see the roads. Safe travels to everyone, and Happy Thanksgiving!
Forget last night's Emmys — the results of the 2010 American Cheese Society Awards are here. The annual competition at the ACS "Festival of Cheese" is among the highlights of the nation's culinary calendar. This year's contest took place on August 28 in Seattle, Washington. The society released the complete judging results from the competition online today, and they are a great reminder of why life in Wisconsin is so appetizing. Wisconsin cheesemakers took home almost one third of the awards given at the contest, including 29 firsts, 36 seconds, 33 thirds, and the prestigious best of show prize for Upland Cheese Company's extra-aged Pleasant Ridge Reserve.
I'm not an expert cheese taster, but I did grow up on a small Wisconsin dairy farm where cheese was always a treat. More than half a century ago, my grandfather helped manage a cheese factory just a mile up the road from my family's farm, and although the place stopped making cheese before I was born, I can still see the little old factory building across the valley from my bedroom window. Today the farm where I live no longer even produces milk, but I've kept my childhood eagerness to always sample all the cheese on the tray, and growing up I've learned how to appreciate skillful affinage.
Given my background, I'm often surprised at how few of my fellow young Wisconsinites realize the diversity and renown of the cheeses made in our midst. We've been raised in a generation of big box stores and chain restaurants, and they've spread an illusion that every city and every state is the same, except that some places have more people and more chain stores than others. These chains breed ignorance of the homegrown products that make every town materially different from the next. People know that Wisconsin is "America's Dairyland" — it's printed on the license plates — but the cheeses in Wisconsin's big supermarkets arrive from mass-producers across the Midwest, and the award-winning cheeses made right in the neighborhood go to high-end restaurants and specialty stores in California and New York. Luckily, our farmer's markets, locally owned shops, and the cheese companies themselves all continue to sell the fruit of the state. For the unfamiliar, here's a quick tour of just a few of the remarkable cheese producers in Southwest Wisconsin
Best of Show at the 2010 American Cheese Society competition went to Uplands Cheese Company, located just north of Dodgeville. It makes a highly-decorated cheese called "Pleasant Ridge Reserve," which has now won the top award at the ACS contest an unprecedented three times (2001, 2005, 2010). Pleasant Ridge Reserve is a washed-rind cow's milk cheese in the style of French Beaufort, created by Mike Gingrich and now crafted by Andy Hatch. The cheese is made in small quantities on the same farm that supplies all its milk. I have not yet had the opportunity to sample the extra-aged variety of Pleasant Ridge Reserve that took a ribbon this year, but I have tried the younger version in the past. It has a nutty flavor that is complex but amiable — pleasant, like the name suggests.
Hidden Springs Creamery, outside Westby, was another big winner this year. Hidden Springs, run by Brenda Jensen, specializes in sheep's milk cheeses and has built an international reputation. British humorist Stephen Fry visited the creamery in 2008 as the basis for the Wisconsin segment of his "Stephen Fry in America" documentary series on BBC One. This year the creamery's "Driftless" variety swept the flavored fresh sheep's milk category at the ACS contest this year, with a first for the Lavender Honey flavor, a second for Cranberry Cinnamon, and a third for Maple. There is nothing better on warm bread or bagels in the morning than Driftless Cheese. The creamery's aged Ocooch Mountain Reserve also tied for second in its category this year.
There are several other local cheesemakers whose work I can personally endorse:
Finally, I've saved the last spot in this post for the Mount Sterling Co-op Creamery, the only active cheese producer in my home county, which specializes in goat's milk cheeses. The Mount Sterling Co-op earned a ribbon for its tasty raw milk cheddar at the ACS contest this year. The creamery's best product, in my opinion, is the cave-aged Sterling Reserve, a washed rind cheese with a hard texture and varied flavor streaked with mouthwatering tanginess. Sterling Reserve won first place in its class last year at the Los Angeles International Dairy Competition, and it took second in its category early this spring at the World Championship Cheese contest in Madison, Wisconsin.
I could write more, and there are many local cheeses with rave reviews that I have yet to sample. Why waste time just reading about cheese here, though, when you could be out tasting new varieties for yourself? Mind you, there's nothing wrong with Mild Cheddar and Co-Jack, but living in Wisconsin without sampling our more unique artisanal cheeses would be like living in Champagne and only drinking Kool-Aid. This is Cheese Paradise! Enjoying it is as easy as eating.