Foodie culture is obsessed with authenticity.
But when we get Moroccan honey,
San Marzano, tomatoes, that means shipping food carbon emissions,
plenty of waste and excess packaging for food. That sometimes not even is fresh,
or it's delicious. Adam covid-19 and you have a whole new problem,
Frozen Supply chains or closed borders.
Yes, that's changing how we eat and forcing us to also get with local
some countries like Russia have a lot of experience with this.
Jay close has been a nightclub promoter in Spain.
A tour, boat owner in France and a celebrity chef in Australia.
Now the American lives in Russia where he's at a cheese maker to the list.
Every every person have a different hand and this hand makes cheese.
You could be more aggressive and you'll have another cheese.
You could be more careful. You have another cheese.
You can eat him half a degree High.
Fire.
You have another cheese
clothes uses local ingredients to make European favorites like Theta ghouta
and ricotta flavors that began to make their way here
after the fall of the Soviet Union.
So I,
I grew up in Wisconsin and we were always met, you know, we had chatter pepperjack,
all sorts of, you know, real sharp. Cheese's,
love this stuff and then I came to Russia
and it was like, these was white and didn't taste like anything tastes like plastic.
It's what made you decide to start making your own cheese, you know,
one thing, you learn Russian with the law. The rush is prepare for winter.
So, being prepared means
Eating good stuff.
For years, Russia important as much cheese. Is it produced
until 2014 Russia annexed Crimea,
the US and the EU slap sanctions on Russia
and President. Putin, responded by Banning food imports from those countries.
Cheese makers like close saw sales.
Go way up Russian production increased by at least 50%.
It's nice to do have time to post Our Gang series. Granite. See you want to know why
and how did the conversation has changed the industry sanctions
more interest in people making cheese like oh we don't need. We have Jay.
Yeah, right.
50 kilos a day.
A, I am I going to feed Russian, you know,
Jay will save us. I'm like, what people are funny. Yeah.
But some people are more confident and local producers ability
to fill the giant cheesy hole left by the counter sanctions.
Hey Kitty, girl, shook of imported Italian cheese
until the food embargo forced him to start making his own.
Tastes like cheese with
with Walnut kind of a sweet dessert e crunch.
There's at the poultry. It's a nice sitting area. Yeah. Yeah. Yeah. Yeah.
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After the Embargo,
the government started giving out subsidies and tax breaks
to boost domestic production.
Something sure shook of believes
is giving Russians, a chance to catch up to the world's cheese makers.
But the Russian cheese Revolution is
For everybody, imported Foods, were always too expensive for most Russians.
Meaning locally-made burrata will probably never be on their shopping list
and economists are skeptical that the people who could afford fancy cheese
are going to see local versions as anything other than a second right? Substitute.
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The drive for food Independence has protected Russia
from Supply disruptions during the pandemic. The government says,
It's also helped a fledgling, farm-to-table movement here.
Yvonne and Sid, Gabe. It is oonski.
Have their own Farm to produce ingredients for their restaurant.
Which in 2019 was named one of the best in the world.
A lot of times you might think making cheese. Oh my God, what a daunting thing.
It's actually the easiest thing in the world.