John Rockwell

Journalist

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area. In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distanceof the vast network of SoCal bicycle trails.He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but hasbeen a homebrewer for over twenty years.

John Rockwell's Articles ›

Made from Scratch

Photos by John Rockwell - The side-dishes: macaroni salad, fish cake, Kimchi, glass noodles, cucumber salad and ginger-marinated bean sprouts. If Americans in general love buffets, and Southern Californians in general Read more ›

John Rockwell on Nov 1, 2017

Made from Scratch

Photos by John Rockwell - SteelCraft is a concept where low-footprint shipping containers, good food and good beer come together. If you’re a lover of craft brewing in SoCal, you understand Read more ›

John Rockwell on Oct 13, 2017

Made from Scratch

Shaping, Baking, and Tartine Country LoavesI begin part four in this series with this simple idea: Good sourdough is not quick bread. If you want something average, barely rising Read more ›

John Rockwell on Sep 1, 2017

Made from Scratch

Continued from part II in the June issue.Part 3: Shape and StructureLike making anything from scratch, trial and error is sometimes your best teacher, and with sourdough bread, that Read more ›

John Rockwell on Aug 1, 2017

A Tale of Two Gastros

I love the gastropub concept and the ethos of local craft beer, locally-sourced food and nontraditional or sometimes even extravagant takes on traditional comfort foods. Unfortunately, as is the Read more ›

John Rockwell on Jul 1, 2017

Made from Scratch

continued from the May 2017 issue... Since I began making sourdough bread a couple of months ago, I have made around 100 loaves in my small home kitchen. I Read more ›

John Rockwell on Jun 1, 2017

Making Good Sourdough: PART I

For me, part of the joy of a good cheese platter is good bread. I’ve never been much of a ‘cheese and cracker’ person, even though I understand the Read more ›

John Rockwell on May 1, 2017

Belching Beaver Tavern and Grill

Situated in North San Diego County, Vista’s downtown has undergone a renaissance during the past several years. In that time, the walkable Main Street has added two live theater Read more ›

John Rockwell on Apr 1, 2017

Assistant Cheesemaker for a Day at Drake Family Farm

Drake Family Farms: Small-scale CheesemakingI interviewed Dr. Daniel Drake, owner of Drake Family Farms Cheese on the first evening of a severe winter storm—severe for California—and when we met Read more ›

John Rockwell on Apr 1, 2017

Assistant Cheesemaker for a Day at Drake Family Farm

The idea for this column began as a simple story about an incredible day I spent making goat cheese at Drake Family Farm in Ontario. But to only write Read more ›

John Rockwell on Mar 1, 2017

A Year of Learning

As I now reach my one-year anniversary of cheesemaking, I think I have come a long way from my early attempts to make a simple mozzarella. I am certainly Read more ›

John Rockwell on Feb 1, 2017

St. Marcellin

In my cheese journey over the past year, I have encountered many new flavors and textures, and have learned to appreciate them. I discovered a few of them as Read more ›

John Rockwell on Jan 1, 2017

Cheese Boards

There is a difference between cheese platters and cheese boards. Cheese platters are stacked with cheese, meats, nuts and fruit, and are meant for large groups—they are made for Read more ›

John Rockwell on Dec 1, 2016

Tripping with Cheese: Part 3

I visited the local jewelry shop in Point Reyes Station, California because the Chamber of Commerce kiosk had a sign tacked to it telling me that was where I Read more ›

John Rockwell on Nov 1, 2016

Tripping with Cheese: Part 2

In my previous column, I made the observation that as one travels north in California, the distance between food and everyday life is reduced. Once the California-Oregon border is Read more ›

John Rockwell on Oct 1, 2016

Tripping with Cheese: Part 1

No, the title is not a reference to the viral story that floats around the internet—the one that claims a peer-reviewed study in the U.S. National Library of Medicine Read more ›

John Rockwell on Sep 1, 2016

Conversation with a Cheesemonger in Claremont

If you’ve ever walked into a cheesemonger’s shop, the experience can be overwhelming and intimidating. A good shop has a variety of styles many people have never heard of Read more ›

John Rockwell on Aug 2, 2016

Call It the Blues

Blue cheese overwhelms me, but not because of its flavor. The number of varieties commercially available is what blows my mind. Blue cheese is one style of specialty cheese Read more ›

John Rockwell on Jul 1, 2016

Really Stinky Cheese

A visit to Stone Brewing World Bistro and Gardens is an idyllic gastropub experience, whether you’re visiting the Escondido location or Liberty Station—though at San Diego’s Liberty Station, conversations Read more ›

John Rockwell on Jun 1, 2016

Cheese Awakening

By trade, I’m an English teacher. But on the weekends these days, I make cheese. My students have picked up on this, and enjoy poking fun at my newfound Read more ›

John Rockwell on May 1, 2016

Cheesemaking in Southern California

At the end of December, I decided to make mozzarella cheese for some holiday get-togethers. I had been thinking about making cheese since my drought-induced hiatus from homebrewing as Read more ›

John Rockwell on Apr 1, 2016