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Janet Fletcher, Planet Cheese: Cheeses and the Lactose Intolerant


Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Have you ever felt sick after eating a giant bowl of ice cream or over-indulging in cheese? Don’t freak out! It doesn’t mean you are lactose intolerant. However, this kind of dairy foods intolerance is much more common than you’d think. It has been estimated that up to 65 percent of the population has a reduced ability to digest lactose, the enzyme found in dairy products.

San Francisco Bay Area journalist, “Cheese Course” columnist, Janet Fletcher  joins us today to talk about , of course, cheese,  lactose intolerance and the good news that you can eat cheese if you're lactose intolerant.  

She answers questions such as: Do all cheeses have the same amount of lactose? What about raw milk cheese? …. As well as tell us all about rinds.


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