№ 09 — The Journal · ჟურნალი
Stories from a country
you should know.
Heritage essays, field notes from the creamery and the bakery, news from the road. We publish when we have something worth saying.
More essays
4 stories
SourcingApr 28
The milk of three rivers
We drive to three Ohio dairies every morning before sunrise. Here is why none of them are bigger than 80 cows.
2 min →
Field NotesApr 22
A field guide to khachapuri
Adjaruli, Imeruli, Megruli, Penovani, Ossuri — five breads, five regions, one country. A primer for first-timers.
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HeritageApr 14
How to set a supra at home
The Georgian feast is a structure, not a menu. Toasts, tamada, and the order of the table — for a Tuesday in Ohio.
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Field NotesApr 8
Sulguni is not mozzarella, exactly
They are cousins from the same pasta-filata family — pulled, stretched, brined. Here is what makes them different.
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News & updates
From the road & the road-stand.
May 2
Updates
Pop-up Saturday — German Village Farmers' Market
We'll be at the corner of Mohawk and Frankfort with hot adjaruli and 200 wheels of fresh sulguni. Get there early.
Apr 18
Press
Eater Midwest names us a 'best new bakery'
We are stunned and grateful. Read Brett Anderson's piece on what is happening on N High Street this spring.
Apr 1
Updates
Wholesale program is open for Spring 2026
Restaurants, grocers, and caterers in OH/MI/IN/PA/KY: we are accepting accounts. Sample boxes ship Mondays.