Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 09/18/2012 12:00PM
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Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.
"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."
"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."
--Dave Arnold on Cooking Issues
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First Aired - 03/29/2012 01:00PM
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It's our second installment of the Jones Family Farm interview, and this time, Erin Fairbanks is talking to Jamie Jones in Shelton, Connecticut. Jamie Jones focused on Plant Science at Cornell University, and began the vineyard at the Jones Family Farm. Tune in to hear about Jamie's experiences at Cornell, his beginnings in the vineyard, and the Jones Family Vineyard and Winery as it is today. Tune in to hear about how the farm is dealing with farm transition, and how his family is working to keep the farm running. This episode was sponsored by Whole Foods.
"I've seen a lot of people with non-agricultural backgrounds getting back into farming" -- Jamie Jones on the Farm Report
"90% of our wine we sell directly from our farm. That's always been our family's philosophy; we've never really been into wholesale. We enjoy having people come visit the farm, whether it be to harvest strawberries, blueberries, pumpkins- it's the same thing with the winery...our mindset is to supply to the local market." -- Jamie Jones on The Farm Report
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Wine and Plant Science (17:13)
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Jamie Jones, Cornell University, Jones Family Farm, Connecticut, new farmers, grapes, vineyard, aging, soil, climate, wine production, frost, irrigation, smudge pots,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2011 04:30PM
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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.
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Cutting the Curd: Dr. Paul Kindstedt (34:48)
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Dr. Paul Kindstedt, Vermont Institute for Artisan Cheese, PhD programs, cheesemaking, cheese eduction, American Cheese Society, farmstead cheese, Vermont Department of Agriculture, industrial cheesemaking, European cheese techniques, cheesemaking science, American Farmstead Cheese, Cheese & Culture: A History of Cheese and its Place in Western Civilization, anthropology, Dr. Frank Kosikowski, Cornell University, Dr. Montse Almena, Marc Druart,To comment on this episode click here. There are currently Comments
