aptlii.global.wisc.edu
Arabic Persian Turkish Language Immersion Institute
http://aptlii.global.wisc.edu/student.html
All students will be housed in double (shared) rooms in the same building on campus. For 2016, APTLII will be housed in Phillips Hall. Located on the western side of campus on the shore of Lake Mendota ( map. If you know another APTLII participant and would like to request them as your roommate, please contact the APTLII office. A limited number of single rooms may be available for an additional fee. Hourly parking on campus is very limited and very expensive! Even though the program includes 3 meals a d...
cheeseunderground.blogspot.com
Cheese Underground: February 2015
http://cheeseunderground.blogspot.com/2015_02_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Sunday, February 22, 2015. American Stinkies in the Spotlight. American cheesemakers are finally beginning to rival the great. Stinky cheeses of Europe. Here are five of my American favorites:. 1 Good Thunder, Alemar Cheese, Mankato, Minnesota. 2 St Jenifer, Creme de la Coulee Artisan Cheese, Madison, Wisconsin. Are on the younger side, with a slightly firmer paste and less bitter finish. Is as close you're going to get to a raw-milk Fren...
cheeseunderground.blogspot.com
Cheese Underground: Your Next Future Wisconsin Cheesemaker: Christopher Eckerman
http://cheeseunderground.blogspot.com/2015/04/your-next-future-wisconsin-cheesemaker.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Thursday, April 09, 2015. Your Next Future Wisconsin Cheesemaker: Christopher Eckerman. A University of Wisconsin-Madison student aiming to develop his own brand of sheep milk cheeses is the recipient of the 2015 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals. This marks the sixth year. Wisconsin Cheese Originals has offered a $2,500 scholarship to a beginning cheesemaker. Past recipients include:. 8226; 2014: Sandra Ac...
loveaaronandemily.com
Madison » Love, Aaron & Emily
https://www.loveaaronandemily.com/madison
Madison is the state capital of Wisconsin and the home of the. The city is nestled amongst two large lakes, Mendota and Monona, with downtown situated on an isthmus between them. Its suburbs frequently have been voted some of the best places to live in the United States. Whether you live in Madison or are just visiting for a few days, here are some of my recommendations for things to do and places to eat. Relax at the Memorial Union terrace. The University of Wisconsin’s Memorial Union. Is one of the lar...
cheeseunderground.blogspot.com
Cheese Underground: August 2014
http://cheeseunderground.blogspot.com/2014_08_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Friday, August 15, 2014. Rush Creek Reserve Production Stopped By FDA Rule Uncertainty. Andy Hatch with one of his first experimental batches of. Rush Creek Reserve on May 20, 2010. The cheese was. Officially released that fall to great acclaim. Photo by. In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. Described as "flu...
cheeseunderground.blogspot.com
Cheese Underground: February 2014
http://cheeseunderground.blogspot.com/2014_02_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Wednesday, February 26, 2014. Welcome Back, Crave Brothers Farmstead Cheese. More than 7 months after suffering a voluntary recall of their Les Freres, Petit Frere and Petit Frere with Truffle cheeses, Crave Brothers Farmstead Cheese. In Waterloo, Wisconsin is back in business this week, resulting in a collective cheer of "whoo-hoo! From mozzarella lovers everywhere. Links to this post. Labels: crave brothers farmstead cheese. Swiss Valle...
cheeseunderground.blogspot.com
Cheese Underground: Unglaciated Cheese
http://cheeseunderground.blogspot.com/2011/05/unglaciated-cheese.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Sunday, May 15, 2011. Farmstead. Artisan. Specialty. Organic. Grass-fed. These are all labels we've become accustomed to seeing on cheese labels. But could the next big thing be Unglaciated Cheese? Cazaux found that Wisconsin is home to 22 raw milk cheesemaking operations: 10 farmsteads, nine creameries, two dairy farms and one cheese-aging operation. Of these 22 raw milk cheesemaking operations, 16 are located in the Driftless Region...
annajwagner.blogspot.com
Born Country. : February 2012
http://annajwagner.blogspot.com/2012_02_01_archive.html
Young dairy industry professional and Milwaukee transplant. A city-dweller now, but I'll always be country. Monday, February 20, 2012. A Different Kind of Grocery Store. This weekend I discovered that Metcalfe's Sentry. Metcalfe's seems to do a great job of taking sustainability and local foods into consideration, but they sold your standard brands. Their large specialty cheese selection included many, many varieties of cheese from many cheesemakers including Babcock Hall. Monday, February 6, 2012. Ever ...
punkrockor.com
probability | Punk Rock Operations Research
https://punkrockor.com/tag/probability
Punk Rock Operations Research. Operations research or die! A blog by Laura Albert McLay. December 7, 2016. Chocolate chip cookies are Poisson distributed. By Laura Albert McLay. I asked for examples of things that are Poisson distributed in class. One student said the number of chocolate chips in a cookie are Poisson distributed. He’s right. Here is the intuition of when you have a Poisson distribution. First, you should have a. 2) The cookies has. In other words, you will find at most one chocolate chip...
cheeseunderground.blogspot.com
Cheese Underground: Colby Makes A Comeback with The Robin
http://cheeseunderground.blogspot.com/2015/04/colby-makes-comeback-with-robin.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Saturday, April 18, 2015. Colby Makes A Comeback with The Robin. He said he could remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it was NOT mild cheddar. It was dry, not rubbery, gooey or wet and had the perfect salt to moisture ratio. In Sheboygan. Turns out Chris, too, has been on a quest to find true Colby, so he worked with th...
