On this week's episode of Let's Eat In, Cathy Erway is joined in the studio by Julie and Greg Van Ullen, the owners of Brooklyn-based OMilk. OMilk makes artisanal almond and cashew milk that is free of stabilizers and sweetened with organic agave nectar! Hear how Julie and Greg got their start making nut milks, and how they came to sell their product at the Brooklyn Flea. Can you make ice cream with OMilk's almond and cashew milks? Listen in to learn why Julie and Greg decided to use raw nuts and flash-chill their milks. Hear about their romance, and what they look to cook at home! Homemade pasta and Southeast Asian cuisine? Sounds delicious! This program has been sponsored by Susty Party.

"We didn't know, as non-vegetarians, how many people wanted a high-quality dairy alternative. And that was kind of surprising!" [7:00] -- Greg Van Ullen on Let's Eat In

John and his wife Amanda are new farmers who run a raw milk dairy which also produces ice cream, yogurt and cheese. John & Amanda Place along with their two children, Mia & Mason, own and operate Keepsake Farm & Dairy. John and Amanda met while attending the University of Delaware where they studied animal science. Amanda went on to attend veterinary college at the University of Georgia and is now a veterinarian at a local animal hospital. This episode has been sponsored by Hearst Ranch.

"I don't think we've even begun to meet demands of the market... We have a group of consumers that are practically begging for more on-farm, organic products." [8:30]

"Preventative health is better than putting a Band-Aid on it, and all of that begins with nutrition." [15:00]

-- John Place on Greenhorn Radio

Diane Stemple's guest on today's Cutting the Curd is Max McCalman, the Dean of Curriculum at Artisanal. Listen in to hear Max recount some of his first childhood cheese memories, and his goal to dispel nutrition misconceptions about cheese. Hear about Max's initial cheese education at Picholine, and how it influenced the idea to begin Artisanal. Diane and Max speak to their cheese tastes, and the differences between raw milk production and pasteurization. Learn more about the American Cheese Society Certification Exam! This program has been sponsored by Hearst Ranch.

"I think Picholine is partially responsible for this 'cheese wave' in the United States- that cheese can be a stand-alone food." [4:20]

"People used to look at cheese like it was poisonous, indulgent- and that it was fattening!" [10:00]

"During my short career, I've seen some cheeses become extinct. They're not ever coming back." [18:40]

-- Max McCalman on Cutting the Curd