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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.
  • We can't wait for the Lobster Roll Rumble on June 6th! Hear some of our pre-festival coverage here.
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    4:00-4:30 - Cutting the Curd

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    First Aired - 01/30/2012 05:30PM
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    Hosted By
    Annepage
    Sponsored by
    Cain-logotype-hrn-150
    Do you love butter? Then this is the show for you. Tune in to this week's episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who's incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery.

    "There's sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk."

    "Usually when people make butter in the kitchen, it's by accident. They're usually trying to whip cream."

    "Sadly the best indicator of quality in butter is probably price."

    --Harold McGee on Cutting the Curd

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    First Aired - 01/23/2012 04:30PM
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    Hosted By
    Annepage
    Sponsored by
    Wfm
    Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you're a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market.

    "We've had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing."

    "Upstate New York is such a bastion for amazing food right now. It's not new to us, but it's new to a lot of people."

    "Our vision in 2012 is to get our logistics viable enough to get into bigger markers."

    "Re imagining distribution systems shouldn't be so hard. My farm is 150 miles from here!"

    --Dean Sparks of NYFoods on Cutting the Curd

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    First Aired - 01/16/2012 04:30PM
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    Hosted By
    Annepage
    Sponsored by
    Wfm
    Ever want to learn about cheese? Here's your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.

    "The best way to learn about cheese is to put it in your mouth!"

    --Max McCalman on Cutting the Curd

    "Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professional™ Exam personifies that moment."

    --Daphne Zepos on Cutting the Curd

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