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R e s t a u r a n t D a i l y N e w s Tu e s d a y, M a y 1 9 , 2 0 1 5 5 8 SHEEP'S MILK CHEESES FROM THE CHATTAHOOCHEE HILLS By Lorrie Baumann Just three and a half years after Many Fold Farm started producing artisanal sheep's milk cheeses in the Chattahoochee Hill Country southwest of Atlanta, Georgia, the cheeses made by husband and wife, Ross and Rebecca Williams, and their families are drawing critical notice as well as fans from as far away as Austin, Texas; New York and Chicago. Many Fold Farm was founded in 2009 by Ross and Rebecca Williams, two young farmers who started out wanting to do something meaningful with their lives. Ross first farmed at Warren Wilson College, where he pro- grammed the farm's sales database, revamped the website, learned to drive a tractor, herded and managed cattle and milked cows. From there, he went to Heifer International's Overlook Farm, where he taught visitors about the role that livestock play in alleviat- ing hunger and poverty around the world. From there, he and Rebecca went to work for Hickory Nut Gap Farm in Fairview, North Carolina, where five generations of the McClure family have worked the land. They struck out on their own in 2009, pool- ing their resources to buy a farm 30 miles from where they grew up, where they're now raising sheep, chickens and two daughters. The first few years were spent stocking the farm with sheep and building the creamery, says Tim Gaddis, the farm's Director of Operations. "First and foremost, we're not cheesemakers and farmers, we're grass farmers. You have to raise good grass, and with good grass comes good milk, and from good milk comes good cheese," Gaddis says. Many Fold Farm now makes five different sheep's milk cheeses, of which four are soft-ripened fresh cheeses. Garrett's Ferry and Condor's Ruin are the two flagship products. Garrett's Ferry Soft, buttery, ultra- creamy, semi-lactic crottin-style cheese made from pasteurized sheep milk with traditional lamb rennet and aged from three to six weeks. The name comes from a historic ferry across the Chattahoochee River and reflects the Williams' commitment to stay true to where they come from, to give back to the community and to run a sustainable farm, Gaddis said. Naming cheeses after local landmarks and people that are part of the history of the Chattahoochee Hill Country is part of the philosophy. Condor's Ruin is named after the still-standing ruins of a fluid milk dairy operated by the Condor family in the late 1800s. This is a velvety, ash- ripened cheese that's dense with rich, complex flavors. It's made from pas- teurized sheep milk with traditional lamb rennet and aged for three to six weeks. Last year at the 2014 ACS com- petition, Condor's Ruin won first place in its category for a sheep's milk cheese aged less than 60 days. Brebis, which is made from a clas- sical French recipe and represents the sheep's milk equivalent of a chevre, won a second-place ribbon from the American Cheese Society in 2013 and a third-place ribbon in 2014. "I'm super proud of the fact that we've won back-to-back places. It shows that the quality continues year after year. I think it's really something to be proud of," Gaddis says. He's just as proud that Many Fold Farms cheeses will be included this year at the Slow Food Cheese Festival in Bra, Italy. "I think it's pretty cool to be taking a little Georgia sheep's milk cheese to Italy," he says. "That's a pretty good accomplishment for mak- ing cheese for three and a half years now." FEEDING AMERICA URGES EXPANSION OF FOOD DONATION TAX DEDUCTION Feeding America leads the nation in recovering food from farmers, the food industry and retailers. Last year the hunger-relief organization rescued 2.2 billion pounds of food that would have otherwise gone into landfills or been plowed under, despite being perfectly edible. "We distribute nearly 4 billion pounds of food and groceries free-of- charge to 46 million people each year through 60,000 food and meal programs served by Feeding America's network of 200 food banks," said Bob Aiken, CEO of Feeding America. To make significant progress in reducing food waste, Feeding America urges Congress to pass HR 644, the "America Gives More Act," which will expand the food-donation tax deduction and help increase the amount of nutri- tious food donated to food banks. "Working with industry partners, we do everything within our means to rescue as much food as possible. We would have even more food to offer if the 'America Gives More Act' was in place. Because of the uncertainty sur- rounding the current food-donation tax deduction, some potential donors destroy or dump food, or use it as ani- mal feed, instead of giving it to their local food bank," said Aiken. "This is a waste of the nutrient value of the food, as well as the environmental resources invested in its production." Keeping food out of landfills is a sustainable way to reduce waste, while providing additional meals to people in need. Enactment of this legislation could give Feeding America the oppor- tunity to distribute an additional 100 million meals annually. "Feeding America is grateful for the significant amount of food we now receive from our donors and the federal government, but improving the food donation deduction is a common-sense policy that helps feed people and pro- tects the environment," Aiken said. FUDDRUCKERS ADOPTS APPLE PAY Seventy-two of Fuddruckers compa- ny-owned fast casual restaurants throughout the country are now accept- ing Apple Pay, a new category of serv- ice that transforms mobile payments with an easy, secure and private way to pay. According to Peter Tropoli, Chief Operating Officer of Luby's, Inc., "We're excited to provide Apple Pay, a conven- ience-oriented technology that pairs per- fectly with our award-winning, fast casu- al fare." Security and privacy is at the core of Apple Pay. When you add a credit or debit card to Apple Pay, the actual card numbers are not stored on the device, nor on Apple servers. Instead, a unique Device Account Number is assigned, encrypted and securely stored in the Secure Element on your device. Each transaction is authorized with a one-time unique dynamic security code, instead of using the security code from the back of your card. Apple Pay is easy to set up, and users will continue to receive all of the rewards and benefits offered by credit and debit cards. Apple Pay works with iPhone 6, iPhone 6 Plus and upon avail- ability, Apple Watch. For more information, visit www.apple. com/apple-pay. GRAND OPENING OF $250 MILLION ENTERTAINMENT AND DINING DESTINATION IN ORLANDO Opening to the public on May 4, 2015, I-Drive 360 held its grand opening on April 29 as Orlando's newest enter- tainment and dining destination. "King of the High Wire" Nik Wallenda and Sean and Catherine Lowe of ABC's "The Bachelor," alongside Florida Governor Rick Scott and Orange County Mayor Teresa Jacobs were on hand to mark the grand opening and its centerpiece attraction, the Orlando Eye. The new Orlando Eye was witness to history as Wallenda accomplished a record-setting stunt by walking the greatest distance on top of an observation wheel, when he traversed the rotating 400-foot tall structure without a tether, wire or his signature balancing pole. From the top, Wallenda took in the same breathtak- ing views as passengers, which include nearby theme parks and attractions, the downtown Orlando skyline, lakes and lush landscapes, and, on a clear day, Cape Canaveral. It is the largest observation wheel on the East Coast of the United States, offering unparalleled 360-degree views of Central Florida within the comfort of 30 air-conditioned passen- ger capsules. "While guests of the new Orlando Eye won't experience Nik's daredevil stunt, they will enjoy that same sense of calm as they are lifted away in a bubble of serenity above the hustle and bustle of Orlando," said Orlando Eye General Manager Robin Goodchild. Wallenda is recognized around the world for his stunning acrobatic stunts and high wire performances including crossing the Grand Canyon, walking over Niagara Falls and crossing two Chicago skyscrapers, the latter of which while blindfolded. "It truly was an inspiring experi- ence to be on top of the Eye," said Wallenda. "From the first moment I saw it being built, I knew it was some- thing special and without a doubt would make for one of the most unique walks of my career." I-Drive 360 is additionally anchored by two world-class attrac- tions, including SEA LIFE Orlando Aquarium, Madame Tussaud's, along with the unique Skeletons: Animals Unveiled! experience. Accompanying the entertainment experiences, visitors can enjoy a diverse array of dining and nightlife options such as Yard House, Tin Roof, Sugar Factory and more. Sean and Catherine Lowe, stars of ABC's "The Bachelor," experienced the exciting blend of attractions first- hand, as Catherine celebrated her gold- en birthday – 29 years old on the 29th – at the complex. "On the heels of a record-breaking year for visitors to Orlando in 2014, I- Drive 360 is poised to become the newest and hottest offering," said I- Drive 360 Director of Marketing & Sales John Stine. "We are thrilled to bring this experience, which is unlike anything else in Orlando, to comple- ment the dynamic destination." For more information and to book tick- ets, visit www.officialorlandoeye.com.