Alisha Taff grew up visiting her mother's friends, the kind of households where children get spoiled with something sweet before they leave. What she got was jujubes. She says they were just sweet enough to be considered candy in her eyes. She had no idea at the time that she was eating a fruit people have been cultivating for 4,000 years.
September is National Deaf Awareness Month, an observance with roots in the World Federation of the Deaf's first congress in Rome in 1951. Two of the makers in our Farm Stand have their own place in that story.
Skyr looks like yogurt, tastes something like yogurt, and sits right there in the yogurt aisle. But it isn't yogurt, technically. The distinction comes down to a small amount of rennet (the same enzyme used to turn milk into cheese) added alongside the culture that gives skyr its familiar tang. That one ingredient is enough to classify it, in the eyes of dairy science anyway, as a cheese. But don't rush to put it on your cheese board just yet.
