Suggestions wanted for new edition of Mastering Artisan Cheesemaking

Dear friend cheese makers, I am talking to my publisher about a fully revised and updated addition of my book Mastering Artisan Cheesemaking. It's been 12 years since the book came out and I've learned much, as well as many things have changed. I will be rewriting much of the text, removing some recipes and adding new, adding all new profiles, and new advice.

I would dearly love your input in two areas:

Are there questions you have had that the book has not been able to answered.

And how helpful, or not, are the "thinking outside the vat" sidebars? I'm considering removing them.

Please reply or message me directly with your input. I won't answer all of these immediately as I'm currently in Peru teaching the cheese making class (poor me, eh?)

If you're interested in keeping up with the status of this new book, I have a newsletter. You can subscribe via my website, which is my name.com :-) Thank you very much!