Ruth Reichl, editor of Gourmet Magazine, mentioned Food By Hand Seminars and our inaugural program, "Becoming a Cheesemonger," scheduled for June 13-18 in Portland, Oregon in a recent edition of the Gourmet weekly newsletter!

"Gourmet's editors traveled around the world last year, taking the most fascinating food classes we could find so that we could tell you about them in our May issue. I have to admit, it was wonderful fun. And I've just heard about a class that I would love to sign up for. Becoming a Cheesemonger, which begins in June, is the first in a series of five-day seminars at the University of Portland (Oregon) on specialty food businesses. Future classes will concentrate on becoming a butcher, a fishmonger, and a greengrocer. ($2,299, including accommodations and all meals)"