How Do You Milk A Moose Anyway?

"It all started over an innocent lunchroom conversation. I had a co-worker whose wife was a gourmet cheese maker in Maine. She had just been written up in the New York Times for her cheese making ability and knew a thing or two about cheese. But there was some news in the cheese making world that had her cheese making juices flowing, my co-worker told us. A man was apparently milking a moose and making cheese. He was charging $500 a pound. The cheese community was in abuzz over this moose milking man.

I was strangely fascinated in a disgusted kind of way and decided to find out all I could about this moose cheese. The questions were endless. How does one milk a moose? How do they get the moose to stand still? And why is something that sounds so disgusting so expensive?"

Former investigative reporter turned columnist Lara Bricker sets her sights on the truth behind moose cheese and other issues of the day including how to survive an attack by a washing machine to the truth behind those home skin care parties. From her moody horse that needs progesterone to her surprise encounter with an Elvis impersonator to the front lines of the New Hampshire presidential primary, you never know what Bricker is going to write about next. No matter what she writes about, she does so with her trademark dry sense of humor that will have you devouring this book in one sitting.