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Today's word on journalism

May 8, 2009

The Last WORD

The Fat Lady Sings, Off-Key, Drools

At about this time every year, like the swallows to Capistrano or the buzzards to Hinckley, Ohio, the WORD migrates to its summer musing grounds at the sanitarium —St. Mumbles Home for the Terminally Verbose.

The reason is clear, and never moreso than as this season —the WORD's 13th —peters out.

It's been a fraught year of high palaver and eye-popping transition, both good and not-so-much. An interminable presidential campaign saga finally did end, and in extraordinary and historic fashion. Meanwhile, the bottom and everything that's below the bottom fell out of the economy, with families, homes, entire industries and —of particular interest to WORDsters and the civic-minded —dozens of daily newspapers ("I don't so much mind that newspapers are dying--it's watching them commit suicide that pisses me off." --Molly Ivins). . . all evaporating. What replaces them, from the individual to the institutional to the societal? Are we looking at a future of in-depth Tweeting?

As any newsperson or firehorse knows, it's hard to turn your back on day-to-day catastrophe --we just have to look at the car wreck. But even the most deranged and driven need a rest. As philosopher Lilly Tomlin once observed, "No matter how cynical you become, it's never enough to keep up."

So this morning, as a near-frost hovered over northern Utah, the unmarked van pulled into the driveway and the gentle, soft-spoken men in the white coats rolled the WORD out of bed and into a straitjacket for the usual summer trip to St. Mumbles, where the blathering one will be assigned a hammock and fed soothing, healthy foods --like tapioca, dog biscuits and salmon --while recharging the essential muscles of cynicism, outrage, sarcasm, social engagement and high-mindedness, in preparation for the next edition.
Summer well, friends.

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Feedback and suggestions--printable and otherwise--always welcome. "There are no false opinions."

Rockhill Creamery: How now, beautiful brown cows?

By David Bowman

April 24, 2009 | RICHMOND -- Have you ever met the hard working girls of Rockhill Creamery? If not, then maybe you should drop by on Saturday and say, "Hi." Just remember that they're not like other girls, they're of the four-legged kind. Because of these six Brown Swiss beauties, the Cache Valley of Utah is lucky to have some of the best cheese around.

The girls of Rockhill Creamery are Iggy, Greta, Chloe, Ingrid, Elsie, and Heide. These girls work hard to provide the raw milk needed to make the artisanal cheese that is sold at the Rockhill farm every Saturday, and at the Cache Valley Gardener's Market and the Salt Lake City Downtown Farmer's Market. The cheese is also sold across the western United States to high class restaurants, including a few in Park City, Utah.

Jennifer Hines and her husband, Pete Schropp, picked Brown Swiss cows for their high protein and rich butterfat milk. Hines milks the girls twice a day and uses the raw milk to make the cheese. She uses a 125 gallon vat to mix the milk and all the ingredients together to make the cheese.

"It takes me from about eight in the morning until two in the afternoon to start getting my wheels done," Hines said. Each wheel of cheese is aged with natural rinds in an underground aging cellar. The cellar is a new addition to the farm and is worth a look. In the cellar the cheese wheels are cleaned and flipped twice a week to keep the aging process smooth with no complications.

"Cheese is kinda like wine, the older it is the better," said Hines.

The cheese is aged a minimum of 60 days before selling and Hines said the longest she and Schropp have aged their cheese before selling was two years. The younger the cheese, the more of a tart taste it will have and the older cheeses have a stronger, more hearty flavor.

The distinct cheeses that are made at the Rockhill Creamery are the Dark Canyon/Snow Canyon Edam, Wasatch Mountain Gruyere, Farmhouse Gouda, Zwitser Gouda, Peppercorn Gouda, Boo Boo Baby Swiss, and Desert Red Feta. Each of the cheeses has a very distinct taste and is sold at various ages.

To get more information on the Rockhill Creamery, go to the Web site The Web site contains detailed directions on how to find the farm. Business hours are from 10 a.m. to 2 p.m. every Saturday. This summer the Rockhill farm is hosting Richmond City's farmers market which starts May 23 and will end Oct. 17. For more information on the Harvest Market at Rockhill go to


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