I manage an organic food coop, attended the CIA, do cooking demos as Locavore Farmers Markets and I use Velveeta in my mac & cheese because my kids & grandkids all think it is some kind of dairy magic. I whir it up with imported gruyere & brie to make grilled cheese on homemade sourdough. I add a little to the Emanthaler to keep fondue from breaking. I toss it with Rotel for nacho cheese for my grandsons' baseball concession stands. I smoke jalapeños form our garden, grind them up and toss them in melted Velveeta for NCAA basketball, the Super Bowl, the Kentucky Derby - any time two or more of us are gathered for a sporting event. My grandparents are French. Don't be a food snob - melt the orange cheese-like food, toss in some Texas Pete and have another beer.

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