I was watching “Salt Fat Acid Heat” the other day, and was very sad to realize that all of the delicious authentic cheese hand-made in Italy and other European countries was not as widely available as it is here in the United States, with most food being produced in this mass scale.

I’m still experimenting with the structures used by other Medium authors (this is only my third article) — sounds like you have some thoughts on that. I saw someone use bold pretty judiciously, so I thought I’d try it out.