The Cheese Board (14 page)
Authors: Cheese Board Collective Staff
MEETINGS AND MAKING DECISIONS
Many people ask us, “How do you make decisions by consensus with forty people? Your meetings must be very long and tedious.” On the contrary, we meet only once a month for three hours, and the meetings are productive and entertaining. There is a lot of banter mixed in with the business.
Meetings not only provide us with the opportunity to make business decisions, but provide the social glue that holds us together. Often the only time some members cross paths is at meetings.
Trust is a necessary ingredient of a collectively run business. Right now we are in a period where the level of trust is extremely high. When there is that underlying trust and respect for each other, it is easier to satisfy our primary goal of reaching an agreement that satisfies all the members of the group. When that trust is absent, this goal becomes elusive.
We have the added advantage that many of us have worked together for years and have come to recognize and appreciate each other’s idiosyncrasies and foibles. At times we are like a family. Like any family, the dynamics are very complicated, and sometimes the group might seem dysfunctional. However, the underlying friendship and mutual caring make our common purpose more important than our differences.
—S. S.
The older people here are more powerful because they are more respected. They are more stuck in their ways of doing things because they have seen what has worked and what hasn’t worked. Young people want to have the power to make their own mistakes. For an older person who has been here and already made that mistake, that isn’t very appealing. But it is important to feel empowered. If I have more power because I have been here longer and I’m telling new members that they can’t try their new idea, I’m basically telling them it’s really not theirs to experiment with.
—ADAM
I think the power structure is unspoken, but there is one. There is going to be a power structure anywhere you have a group of people, even here where it’s a collective and everyone is supposed to be equal. I’m comfortable with it. I’ve never felt held back. I don’t feel like it prevents anyone from doing what they really want to do.
—OLIVIA
I like this new, younger crowd. It seems more refreshed. New life, new blood.
—LYNN
I think it’s good that the older members allow the new members to take over and have a lot of influence on the direction of the business. It’s good, it’s a very healthy thing.
—MICHAEL
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Muffins
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Muffins
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Bran Muffins
For many years this was the only muffin the Cheese Board offered for sale. This recipe produces bran muffins with a crusty top and a moist interior. The molasses, whole-wheat flour, and bran all make the batter a very dark color. Because of this, it is easy to be fooled into thinking that the muffins are through baking before they actually are. Before removing them from the oven, touch the tops gently; if they spring back, they are done.
MAKES 12 MUFFINS
Preparation time including baking: 1 hour
2 eggs
1 cup buttermilk
⅓ cup vegetable oil (safflower or canola)
¾ cup dark molasses
½ cup water
¾ cup unbleached all-purpose flour
¾ cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup wheat bran
½ cup All-Bran cereal
½ cup raw wheat germ
¾ cup coarsely chopped walnuts
⅔ cup raisins
Preheat the oven to 350°F. Generously butter or spray the top and cups of a 12-cup muffin pan.
In a medium bowl, combine the eggs, buttermilk, oil, molasses, and water. Whisk until blended.
Sift the flours and baking soda together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt, wheat bran, bran cereal, wheat germ, walnuts, and raisins to the dry ingredients. With the paddle attachment on low speed, mix until combined. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
add the salt, wheat bran, bran cereal, wheat germ, walnuts, and raisins to the dry ingredients. With the paddle attachment on low speed, mix until combined. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
If making by hand,
add the salt, wheat bran, bran cereal, wheat germ, walnuts, and raisins to the dry ingredients. Stir with a wooden spoon until combined. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
add the salt, wheat bran, bran cereal, wheat germ, walnuts, and raisins to the dry ingredients. Stir with a wooden spoon until combined. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
Using an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 30 to 35 minutes, or until the muffins are dark brown and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.
I like working at the Cheese Board because I consider us to be like a big pie—every piece is important here. Without one piece, the pie is not complete.
—JESÚS
Apple Apricot Muffins
After ten years of only bran muffins for sale at the store, along came the moist, chewy apple apricot muffins, full of fruit and nuts and spiced with cinnamon. This recipe can be baked right away, or (because the batter is full of grains that expand and hold it together) it can be mixed in advance and refrigerated, then scooped out and baked the following morning.
MAKES 12 MUFFINS
Preparation time including baking: 1 hour
2 eggs
1½ cups buttermilk
⅓ cup vegetable oil
1 teaspoon pure vanilla extract
1¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup old-fashioned rolled oats
¼ cup granulated sugar
½ cup packed light brown sugar
½ cup raw wheat germ
½ cup chopped dried apples
½ cup chopped dried apricots
2 tablespoons chopped pecans
Preheat the oven to 350°F. Generously butter or spray the top and cups of a 12-cup muffin pan.
In a medium bowl, combine the eggs, buttermilk, oil, and vanilla extract. Whisk until blended.
Sift the flour, baking soda, and cinnamon together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt, oats, sugars, wheat germ, apples, apricots, and pecans to the dry ingredients. With the paddle attachment on low speed, mix until combined. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
add the salt, oats, sugars, wheat germ, apples, apricots, and pecans to the dry ingredients. With the paddle attachment on low speed, mix until combined. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
If making by hand,
add the salt, oats, sugars, wheat germ, apples, apricots, and pecans to the dry ingredients. Stir with a wooden spoon until combined. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
add the salt, oats, sugars, wheat germ, apples, apricots, and pecans to the dry ingredients. Stir with a wooden spoon until combined. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter. Let the batter rest for at least 15 minutes to allow the ingredients to soak and expand fully.
With an ice cream scoop or large soup spoon, fill the prepared muffins cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 30 to 35 minutes, or until the muffins are a deep golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.
I loved doing the early-morning baking shifts by myself. I would come in a little before five in the morning and I’d have the whole store to myself for about an hour and a half. I loved it. It was like the fantasy you have when you are a little kid and you get to run the store all by yourself. Nowadays, you hardly ever work a shift alone.
—URSULA
Lemon Poppy Seed Muffins
Lemon poppy seed is a classic muffin and one of our favorites. The poppy seeds add an interesting texture, and the tartness of the lemon keeps the muffin from being overly sweet. During the holidays we turn this recipe, and many of those that follow, into
small loaves
—perfect for Thanksgiving or Christmas brunch.
small loaves
—perfect for Thanksgiving or Christmas brunch.
MAKES 12 MUFFINS
Preparation time including baking: 45 minutes
1 cup plus 2 tablespoons sugar
Grated zest and juice of 1 large lemon
2 eggs
1 cup sour cream or plain yogurt
1 cup heavy cream
3 cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup (1½ sticks) cold unsalted butter, cut into 1-inch cubes
3 tablespoons poppy seeds
Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.
Combine the sugar and lemon zest in a small bowl.
In a medium bowl, combine the lemon juice, eggs, sour cream, and cream. Whisk until blended.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt and lemon sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.
add the salt and lemon sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.
If making by hand,
add the salt and lemon sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.
add the salt and lemon sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.
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