24/7 Stream
Specials & Highlights
First Aired - 01/30/2012 05:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd: Butter Sculpting Jim Victor (13:26)
Tags:
Anne Saxelby, Sophie Slesinger, Cutting the Curd, Heritage Radio Network, butter, Jim Victor, Norway, butter history, butter sculpting, steel supported sculptures,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2012 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd: Dean Sparks of NYFoods (19:15)
Tags:
Anne Saxelby, Cutting the Curd, Heritage Radio Network, Sophie Slesinger, NYFoods, Dean Sparks, Eataly, local food, Fresh Direct, Blue Marble Ice Cream, Upstate New York, organic eggs, Dan France, organic yogurt, supply and demand, fresh dairy, logistics, processing, distribution, small business operation, cooperative transportation systems, milk trains,To comment on this episode click here. There are currently Comments
First Aired - 01/16/2012 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd: Max McCalman (14:19)
Tags:
Cutting the Curd, Anne Saxelby, Heritage Radio Network, Sophie Slesinger, Whole Foods Market, cheesemonger certification program, American Cheese Society Conference, Max McCalman, Picholine, cheese education, scotch and cheese, sake and cheese, cheese pairings, ArtisanalCheese.com,To comment on this episode click here. There are currently Comments
