More than 20 years ago, Tasia Malakasis rekindled her roots in the cheese section of an upscale purveyor in New York City.
Her surprise at discovering goat cheese — then still a novelty in much of the United States — made in a tiny Alabama town was nothing like the revelation she experienced shortly after.
Malakasis was, at the time, attending the Culinary Institute of America in Hyde Park, N.Y., to pursue a passion for food. It was misplaced. She discovered at the Culinary Institute she did not want to be a chef, work in a kitchen or follow that route on the food highway.
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