Mad Hungry with Lucinda Scala Quinn

Then and Now: 2 Lucindas

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Lucinda the heifer just moments after she was born.

1 Lucinda the heifer just moments after she was born.

Me, Janine from Thistle Hill Farms, Lucinda the heifer, and her mom a little after she was born.

2 Me, Janine from Thistle Hill Farms, Lucinda the heifer, and her mom a little after she was born.

Lucinda the heifer all grown up

3 Lucinda the heifer all grown up

A few years ago, I was lucky enough to do a story for Martha Stewart Living on Vermont cheesemakers and the awesome cheese they produce. A photographer, his team, and I visited five different farms in only about three or four days all over Vermont; watching cheese be made, shooting cheese, and of course, eating cheese. During my visit at Thistle Hill farm, a baby heifer was born and to mark the occasion, cheesemakers John and Janine named her "Lucinda". Just last night John sent me a picture of baby Lucinda and I couldn't help but share, "Well, isn't she all grown up! This is the heifer born on the day you were here. She is doing well, and we hope you are too".

Comments (8)

  • Hi Lucinda,

    Love the shepherds pie. It looks delicious.

    Tina

  • Can't wait for new episode announcement.

    Paul

  • Love today's chicken parmesan. Big fan of veal too.

    Carol

  • Hi Lucinda! I'm a long time fan. Can't wait to try the dark chocolate peanut butter squares

  • Would love to have you come by our dairy farm in Goshen, NY sometime this summer. It's only an hour from NYC. We're in the process of renovating the 110 year old farm house and building our underground aging room.

  • hi i watch your show mad hungry every day you have the best recipes for family partys an get togethers you go girl

  • Hi Lucinda.You made a comment in one of the shows about Mozarella cheese making , that I couldn't forget;" it's tricky to make because tends to be soft". I recently learned to make cheese and am working with Mozarella.Researching from different sources found that if you are making the cheese using citric acid , sometimes the recipe calls to dilute 1 1/2 tsp of ciric in a 1/3 of a cup of cool water (per gallon of milk) or 1 1/2 tsp of citric acid diluted in 1 cup of cool water. I tried both and found that the first will give you a dry cheese and the last will give you a wet cheese.I tried then a middle way : 1 1/2 tsp citric acid diluted in 1/2 a cup of cool water and voila!

  • I've been following your blog and always I enjoyed following you. It really looks good can't wait to try it.

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