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Hosted By
The-food-seen
Sponsored by
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Nils Wessel of Brooklyn Butcher Blocks joins THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .

Photo by Meaghin Kennedy of Cheer Observations


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Hosted By
Cutting-the-curd
Sponsored by
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Re-live the Vermont Cheesemaker's Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer's Market in Vermont and cheesemonger Perry Soulos for a re-cap. The 6th Annual Vermont Cheesemaker's Festival, sponsored by the Vermont Cheese Council took place July 20th at the Coach Barn at Shelbourne Farm in Vermont and featured over 200 cheeses from more than 40 cheese makers, as well as dozens of artisan food producers and local wine, beer and spirit producers. The festival provides an opportunity for people from all walks of life to connect with farmers and cheesemakers. On the line we also have She has been the cheesemonger for about 10 years, and is the only retail member on the Vermont Cheese Council. Tune in and get the inside scoop on the festival and the world of artisan cheese. This program was brought to you by Heritage Foods USA.

"It's a rare opportunity for everybody to meet and literally talk to the people making the cheese." [04:00]

"Food is pretty egalitarian. Everybody eats." [15:00]

--Lisa Battilana on Cutting the Curd

"I felt nothing but comfortable and welcome the whole time in Vermont. It has it's charm - Vermont is Vermont!" [31:00]

"The great thing about goats is that children can handle them so easily. It's an animal the whole family can participate in raising." [37:00]

--Perry Soulos on Cutting the Curd


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