Taste Matters
LIVE 11 - 11:30am EST
First Aired - 10/03/2010 02:00PM
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State #6: This week on Cutting the Curd Anne's State of Cheese special continues with Kentucky: the bluegrass state, and home of Kenny Mattingly of Kenny's Country Cheese. Learn how a trip to meet with international cheesemakers impressed Kenny enough to turn his dairy farm into an artisanal cheesemaking operation that would eventually reach up to 30 varieties. Kenny speaks on Kentucky's positive attitude towards raw-milk cheeses, some major breaks he's had distributing his cheese at venues in Kentucky, and what he sees for the future of his dairy farm. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the California coast.
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State of Cheese: Kentucky (16:01)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Kenny Mattingly, Kenny's Country Cheese, Kentucky, The Bluegrass State, goat cheese, value added model, communism eliminated family farms, agriculture in Kentucky, tobacco farms, large grain farms, farm average in Kentucky is 150 acres, there used to be more small cheese makers in Kentucky, milk on the commodity market, price dropped from $17 to $11 per 100 weight, local milk bottlers as solution, cheese has a good shelf life: good investment, artisan cheeses, local food, Gouda cheese, Glengarry Cheesemaking & Dairy Supply, Smith's Country Cheese, small batch farmstead cheese, raw milk in Kentucky, raw milk cheese, state is supportive, culture of fear surrounding raw milk,Kenny Mattingly of Kenny's Farmhouse Cheese (18:16)
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raw milk regulations, discussing the word 'organic', Kenny grows a lot of feed for his cows, organic farming, his cheese business is growing 37% a year, transitioning the farm to organic, most of his cheese is sold between Nashville and Louisville, local market, 18-20% of his cheese is sold through farmers markets, Whole Foods Market, Good Foods Co-Op, corporate sales, KFC Yum! Center, Kentucky Derby, Churchill Downs, cheese traditions, Pimento cheese, cheese specialties, cheese & grits, www.kennyscheese.com, varieties of cheese, Barron County Blue, heirloom apples, local orchards, The Cellars at Jasper Hill,To comment on this episode click here. There are currently Comments
First Aired - 09/30/2010 12:00PM
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This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.
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A Taste of the Past Introduction: Some Spicy History (20:15)
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A Taste of the Past, Heritage Radio Network, Linda Pelaccio, Fairway Market, Michael Krondl, spices, preserving meat, The Taste of Conquest, salt, most imported spices were grown in India or Indonesia, from Arab middlemen to Europeans who marked them up, something $1 per pound in India eventually became up to $22, peppergrower's plantation, saving pepper for a rainy day, nutmeg trade, pepper trade, spice trade with China from India, porcelain, blue and white pottery, originally Chinese, in, England,More on the History of Spice Michael Krondl (17:16)
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religion, Portuguese fought for Christianity and fought out infidels, trade ships with priests on board, Dutch West India Company, Sri Lanka, East India Company, clothes and pepper, some of the largest wholesalers of spices are still in Holland, spice route map, changed over the centuries, peppercorns, pepper was used as currency, it became a middle class thing, the thing we call cinnamon is not actually cinnamon it's cassia, Cannella is true cinnamon, the price of spices has risen, people are more aware of where spices come from, more spice is being used in food by industry, medicinal spice, don't chew peppercorn for medical purposes!, we take every day spices for granted, it's hard to imagine cooking without spice, nutmeg,To comment on this episode click here. There are currently Comments
First Aired - 08/03/2010 04:00PM
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This week's guest on At the Root of It is winemaker Marco Cecchini of the Friuli region in Italy. He discusses the wine of this region and shares his personal journey from business studies to wine making. Tune in to learn more about small production wine making and what it takes to be a successful wine maker. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
Photo 1: Marco in his vineyard, Photo 2: Grapes on the vine, Photo 3: Marco & Erin in the studio
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Week in Wine Recap (4:20)
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Erin Fitzpatrick, At the Root of It, Heritage Radio Network, Barterhouse, Week in Wine Recap, Wine Spectator, greatest achievement was to give employment to thousands, crop report, late harvest reports, Cinema Country Great Harvest, Hunter Farms, 10% of the grapes have started to soften, quality of grapes can benefit from longer hang times, market feed, Argentina surpasses Chili in US exports,Marco Cecchini Talks About Wine in Friuli (12:20)
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Marco Cecchini, Italy, Friuli, wine tastings around the hillside, northern Italy, tocai, Pinot Grigio, teroir, prosciutto di San Daniele, small production wines, Hungary, Hungarian wines, the name of the region is more important to defend than the name of a product, tannins have an anti oxidizing quality, sulfates, Marco is the first consumer of his wines, sometimes it's difficult to find the right quality price on French wines, wine producers love searching, wine pairings, regional Fruilian dishes, regional cheese, T Edwards Wine,More with Marco Cecchini (17:06)
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regionalizing land in Friulu, Marco studied business and economics, 2.4 acres in a Hector, wine making is much more than a business, Marco makes wine to give pleasure to the people, take the wine simply!, talk about them in the right way, wine should be on the table with good food and good friends, don't take it too seriously and dissect every sip, it's hard to make it with a small property, meditation wine, Cahors, Marco doesn't use herbicides, ecologically driven wine,To comment on this episode click here. There are currently Comments
