“We mark ourselves by what we choose of our past to shield from the churn of change. Much of this, whether an old building or historic landscape, is lasting and durable by definition. That something as soft and perishable as cheese should make it across 75 years of time and space, outlasting brick and mortar — indeed, much of the city — is beyond remarkable.”A bit of Brooklyn history told through the story of a round of cheese. Delightful!
“I returned to the city with the edible heirloom that was most likely made from the milk of sheep that grazed on the Lazio plain as fascism gripped Italy and Europe descended into war; that crossed an Atlantic harried by U-boats; that dodged the wrecking ball of urban renewal and survived even suburbia; that was finally, safely home.”Don't miss reading the full piece in the New York Times by Thomas Campanella, a professor of city planning at Cornell University and author of the forthcoming “Brooklyn: A Secret History.”