Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life: How Chasing a Dream on a Vermont Farm Changed My Life – A Food Memoir of Midlife Transformation from Manhattan to Award-Winning Cheese - Hardcover

Über die Autorinnen und Autoren

ANGELA MILLER is a literary agent based in New York City and the owner of Consider Bardwell Farm in Vermont. Her cheeses are featured on the menus of some of the finest restaurants in the country, including The French Laundry, Per Se, Daniel, Blue Hill at Stone Barns, and Jean Georges. Consider Bardwell Farm has won several prestigious awards from the American Cheese Society. Read her blog at considerbardwellfarm.com and follow her on Facebook/ConsiderBardwellFarm and on Twitter/considercheese.

RALPH GARDNER JR. is a frequent contributor to the New York Times, New York magazine, and the New York Observer.

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"Angela is both a Vermont neighbor and long-time friend, and her conversion from city girl to cheesemaker extraordinaire is one of the great success stories of our part of the world. Besides, the pleasure I get from driving by her old farm, which has been lovingly restored and put back into operation, is a pleasure beyond words."
Christopher Kimball, America's Test Kitchen Founder

Aus dem Klappentext

Do you dream of escaping the big city for a bucolic farm in the country? To grow vegetables, raise a few animals, and maybe even learn to make cheese? It would be a relaxing, simple life . . . wouldn t it? Hay Fever tells the story of one prominent Manhattan professional who gave it a shot and discovered that the simple life is often anything but. Seeking escape and diversion from family pressures, a demanding career, and an unfulfilling social life, Angela Miller and her husband set their sites on a charming nineteenth-century farm in Vermont. They got much more than they bargained for. What began as an innocent project to restore their new country home became a full-blown obsession that led to a successful artisanal cheese-making business all while Miller kept her job in New York City. Starting with a small herd of goats (the girls ), Consider Bardwell Farm has grown to become one of the country s best artisanal cheese producers but with plenty of hard work and minor disasters along the way. Today, Miller s cheeses are served in many of the finest restaurants, including Daniel and The French Laundry. This inspiring and funny tale reveals the inner workings of a growing, award-winning dairy farm and the painstaking effort and attention to detail that goes into every bite of cheese. For the cheese cravings the book is bound to stir up, Miller includes a handful of her own delicious recipes and those of food celebrities like Mark Bittman and Jean-Georges Vongerichten. Miller is constantly asked: How do you sustain both a challenging career in the city and life in the country while ultimately making such great cheese? Hay Fever is her personal, entertaining story perhaps a cautionary tale for some, but for many others just the motivation needed to explore a new culinary adventure, form a closer connection to food, and ultimately pursue a second or third act in life that is more fulfilling than simple work.