Friday, October 22, 2010

Cubicle Menu: Avoid Smelly Cheeses

It's great that Americans are now taking their food seriously. The "foodie" movement has brought forth legions of regular people who insists on knowing where their food comes from, how it was grown and cultivated, and whether or not it was transported in an environmentally prudent manner. And, of course, taste and freshness are paramount. However, this welcome shift in our culinary habits and knowledge has led to the proliferation of more pungent cheeses in the workplace. And, like it or not, smelly cheeses distract people. Can any readers out there recommend a type of cheese that delivers on taste but won't wrinkle the noses of your cubicle neighbors?

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