"Veggies $3 or pay what you can." was this morning's post from Nonchalant Cheese.

Our 2nd episode in season 2 is with the mother and son artisan cheesemaking team Jesse and Jonah Clark. They run Nonchalant Cheese, a local business known for their "grass-fed, raw milk, aged cheeses made from rotationally grazed Jersey cows at Meadowburn Farm in Vernon, NJ." Out of their honor system farm shop, they offer a whole world of original recipe artisan cheeses, breads, and… business practices. This conversation is a follow-up to our last episode talk with Makoto Fujimura, who described the world of agriculture as a metaphor for the importance of creating art and how the effort of literally building/growing something with neighbors produces a sense of culture care and generative good in the world. Jesse and Jonah live that agricultural life and community building daily. Here they offer insight into this process and introduce the concept of collaborating with nature to make their products-. Beyond this, they offer an alternative family story, naturally within their branding and in this discussion, to the fast-paced New Jersey family lifestyle by sharing what life is like working closely together on a farm to bring great food to the community that supports them.

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