I really enjoyed today's flash careers edition. The main article distilled the key lessons learned which I love, especially the first one about validating riskiest assumptions and the last one about having someone in your corner. Thanks for telling me about their dairy, I'm glad I got to visit a few years back. I sometimes still dream of that cheesecake!!
I loved reading this! I discovered this dairy about 3 years ago when moving to Macau. I was terrified that I was going from Italy to the middle of nowhere. I already made my own pasta, bread, ravioli, pizza... but the foreboding of not having access to cheese made me terrified. I was trying to find ways to make it at home effectively in this climate; they were the only ones close...
Anyhow, I regularly make ricotta at home, but we also get “real” cheese imported. One of these days I look forward to visiting these awesome ladies and tasting their products!
Late on reading this, but what a fabulous story! Well-researched, well told and thoroughly illuminating!
Loving this article Timi. How we can all become a big cheese in our communities with some creativity, persistence, and a clever idea ....
I really enjoyed today's flash careers edition. The main article distilled the key lessons learned which I love, especially the first one about validating riskiest assumptions and the last one about having someone in your corner. Thanks for telling me about their dairy, I'm glad I got to visit a few years back. I sometimes still dream of that cheesecake!!
Such inspiration straight to the mailbox! Loved this. What a great story. What great people. What a great read ❤️ Who's up next week?!? 😍
I loved reading this! I discovered this dairy about 3 years ago when moving to Macau. I was terrified that I was going from Italy to the middle of nowhere. I already made my own pasta, bread, ravioli, pizza... but the foreboding of not having access to cheese made me terrified. I was trying to find ways to make it at home effectively in this climate; they were the only ones close...
Anyhow, I regularly make ricotta at home, but we also get “real” cheese imported. One of these days I look forward to visiting these awesome ladies and tasting their products!