Cheese for Breakfast

Natalie Padilla discusses her experience at a roundtable with award-winning cheese marker Lisa Schwartz

Getting up early is hard when there’s no hot breakfast.

Despite this, last Wednesday, nearly eighty Harvard students RSVPed for an early morning meal sponsored by the Food Literacy Project.There wasn’t a scrambled egg or crisp strip of bacon in sight, but there was fresh, scrumptious goat cheese, bagels, coffee. Thrown into the mix was a roundtable chat with farmer and award-winning cheese maker Lisa Schwartz.

While munching on chevre au lait (plain goat milk cheese, salted for longer shelf life) and soft, unmolded curds that were mixed that very morning with fresh cranberries and walnuts, students discussed sustainability, as well as Lisa’s journey from the corporate world to a life of farming. Lisa explained that establishing her own sustainable farm, Rainbeau Ridge in Bedford Hills, NY, was no easy task, but has allowed her to share her passion for local products and seasonal cooking.

Lisa also offered realistic, rather than purist, ways for students to eat sustainably, promoting small steps like choosing locally-grown food whenever possible.

For students interested in getting involved with Rainbeau Ridge, Lisa offers seasonal cooking classes, as well as volunteer and internship opportunities at her farm, accessible through her website (http://www.rainbeauridge.com). And for anyone didn’t have the opportunity to meet her, look out for her in the spring—the FLP is hoping to invite her back for one of many film screenings.