Over the last two decades, Joel Salatin has earned a reputation as an innovative, low-tech, sustainability-minded farmer who produces a mighty fine pork chop. Now he’s giving the public the chance to feast on his knowledge in a new book, Holy Cows & Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food. Grist.org reviews this concientious-consumer’s Baedeker.

On with the mold, into the blues. You could build yourself a veritable blue cheese tower of babel with Britain’s Stilton, Denmark’s Danish Blue, France’s Roquefort, Ireland’s Cashel Blue, Italy’s Gorgonzola, and Spain’s Cabrales. It seems this moldy cheese is loved in every language.

On the home front we’ve got good old Maytag Blue, as dependable as the washing machine whose name it shares (and yes, they are related; the dairy that makes Maytag Blue was started by the grandson of the founder of Maytag appliances).