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First Aired - 12/06/2009 02:30PM
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This week on Cutting The Curd, Anne Saxelby talks raw milk with author and expert David Gumpert.
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Cutting The Curd Introduction: Raw Milk (16:52)
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Cutting The Curd, Anne Saxelby, raw milk, Hearst Ranch, in the US it is illegal to sell cheese made from raw milk aged less than 60 days, butter, yogurt, milk, soft cheese, these regulations should be relaxed, David Gumpert, New Hampshire, The Raw Milk Revolution: Behind America's Emerging Battle Over Food Rights, alternative health, US Food & Drug Administration, The Complete Patient, www.thecompletepatient.com, California Department of Food & Agriculture, several children became ill, they thought it was from raw milk, Michigan carried out a sting operation against a raw milk producer, FDA, Ohio Department of Agriculture, milk is second in regulatory attention only to narcotics, disease control, people are ignoring the warnings, raw milk is regulated state by state, the FDA instituted a ban on interstate shipments of milk, in some states raw milk can only be sold as pet food, raw milk is legal in some states, Connecticut, Maine, California, benefits of raw milk, pasteurization, industrial revolution, many people moved from the farm to the city, city farmers, grains could be fed to cows after being used to make alcohol, cows are meant to digest grass, corn, cows became sick, they produced watery milk, there wasn't much understanding back then about refrigeration and sanitation, works had diseases, tuberculosis, typhoid fever, pathogens, thousands of children died in outbreaks, once pasteurization was applied death rates went down, CDC, sewage systems helped clean water,More On Raw Milk With David Gumpert (12:34)
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holistic approach, scientific theories of the age, Louis Pasteur, our medical challenge is to get rid of germs, antibiotics, sanitizers, in France they avoid hugging, climate of fear, germs, bacteria, there are friendly bacteria that are important, germ theory, Claude Bernard, holistic approach was opposed by Pasteur, it's easier for people to relate to the idea of bad germs, reductionist science, trace minerals, raw milk has beneficial enzymes and bacteria, helps build immunity, research is limited, a study out of Europe shows that children who consume raw milk have less allergies and asthma, the federal government is steadfast in their opposition to raw milk, people can get ill from raw milk, they can also get sick from many other foods, the right to healthy food, the new civil rights movement, almonds, the same kind of thing has happened with things like apple cider, it's almost impossible to find unpasteurized apple cider, vegetable juice, beer, scientific standards are being applied to other things, aradiation,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2010 02:30PM
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Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?
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Cutting the Curd Introduction: Milkshed (20:38)
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, http://saxelbypam.blogspot.com, How Not To Raise F'd Up Adults, Pam Saxelby, milk shed, New York City Milk Supply, Hilary Dennis, NYU, College of Arts & Science, thesis writing, King Corn, the dairy world is like going down the rabbit hole, much of our food supply is like that, milkshed is analogous to the term watershed, New York State landscape is ideal for dairy farming, many farmers are going out of business, New York City used to have a very strong local foodshed, swill milk, transportation routes, milk trains, alleged monopolies in the dairy industry, lobbying power, small farmers can't defend themselves, farms became more reliant on the system, the system has started to take advantage, farms are more specialized, that means that corporations have farms in a stranglehold, they only produce milk, pasteurization, homogenization, dairy trucks, processing plants, independent truckers,Hilary Dennis & Leah Mayor Discuss Monopolies in the Dairy Industry (17:37)
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dairy farmers, how much do they get paid for the milk?, paid per the hundred weight, mosty estimations, Board of Trade, it comes down to what people are willing to pay for cheese, fluxuates daily, farmers get paid a blend price for their raw milk, Sullivan country, 15 per hundred weight, price was designed to keep farmers afloat, farmers are having trouble breaking even, the system is broken, milk is no longer tied to a place, environmental studies, human health issues, advocates for raw milk argue that we shouldn't drink pasteurized and homogenized milk, there are no proper waste management systems on farms with confined animal feeding operations, automated milking machines, these systems cause mass water pollution, air pollution with methane that the cows release, cows were designed to eat grass, pasture raised cows manage their own waste problems, monocropping, diversity is a natural platform for thriveability, America's dairy farmers need to take control of the supply chain, become more diversified operations, food security, food sovereignty, Hudson Valley Fresh, value added game is a totally different skill set, Leah wants more people from the city to go out to the country and learn about food supply, revitalizing communities, 80% of the population lives in urban areas, farm tours, there is a growing population of young farmers, fight the industrial system, Roberta's, stay tuned to www.saxelbycheese.com,To comment on this episode click here. There are currently Comments
First Aired - 05/30/2010 12:00PM
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This week's Main Course was a special on-the-road edition, broadcasting live from Rhode Island with Patrick, Katy, and guest host Anne Saxelby hosting a bevy of local stars.
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The Main Course Introduction: Live From Rhode Island! (7:15)
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The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.surryfarms, Rhode Island, Bob Smith, grist mill, Jonnycake, journey cakes, Matt Jennings, Kate Jennings, La Laiterie, Anne Saxelby, Perry Rosso, Matunuck Oyster Bar, Memorial Day Weekend, American Heritage Magazine, Frederick E. Allen, Fred Allen,Keep Your Nose To The Grindstone: Grist Mills with Bob Smith (16:15)
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grist mills, Rhode Island, Jonnycake, if you spell it without the H it must be white cap flint corn grown in Rhode Island, white cap flint corn is only grown in Rhode Island, thrives in Rhode Island because of the salubrious climate, hisoty of Jonnycakes, they have been an important part of Rhode Island for over 300 years, Roger Williams, Anne Hutchinson, Rhode Island was one of the most progressive colonies, first graveyard, Jew Street, 350 years ago when Roger Williams arrived he found Indians growing the Flint Corn, Narraganset Indians, you cannot put cold milk onto Jonnycake meal, grist mill uses no electric power, the stones weigh a ton a piece, 100 RPM, Bob can gauge the revolutions per minute by eye, you grind with your eyes your ears and your nose, keep your nose to the grindstone, 5 inches of granite in the Jonnycake,Matt and Kate Jennings of La Laiterie (19:19)
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La Laiterie, farmers market, Gilbert Stuart Museum, Farmstead opened in 2002, Matt Jennings, Kate Jennings, The Ocean State Little Rhody, Rhode Island centric food, American artisan cheese, American artistan meats, Edwards Ham is all over La Laiterie, tasting menu, cooking seasonally is more important than cooking local to Matt, Bob Smith was a tail gunner in World War II, the last war that the US was in that they intended to win, the wars since then have all been political, Jonnycake has no place with maple syrup, you can't taste the corn!, carpenters corn, cross breeding, Providence,Cutting the Curd: Anne Talks with The Jennings About Cheese (28:00)
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Anne Saxelby, Cutting the Curd, Matt Jennings, Rhode Island cheese, Narragansett Creamery, Mark Federico, Farm Fresh Rhode Island, Louella Hill, artisan cheese, Latin American cheese, Louella is moving to California, grilled cheese, handmade pasta, Reynolds Farm, Jonnycake with fresh goat cheese on top?, Heritage Seafood Festival, clam chowder, don't put tomatoes in it, take milk out of the chowder,Rhode Island History and Tradition (38:35)
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Fred Allen, Native Americans in south county area, church and graveyard are close, Narragansetts want to start a casino, state politics, Rhode Island tradition, fishing industry, chowder, Naragansett Lobster Company, School of Oceanography, cod quotas, Wakefield, how does Rhode Island change over the years?, American Heritage Magazine, gun lobby, American Heritage Dictionary, Rhode Island was founded as a basket of freedom, Rhode Island used to be very famous for custom jewelry,Perry Rosso of Matunuck Oyster Bar (19:43)
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Perry Rosso, Matunuck Oyster Bar, wild shell fishing, farming, shell fishing industry died and has just started to be revived, University of Rhode Island, Perry studied aquaculture, Ocean State Shellfish Co op, how does the co op work, when you sell to restaurants you have to keep the volume up, you need a constant supply stream, hatcheries, oyster farming, Rhode Island used to be the best shellfish state in the country, oyster stew, fishermen before Perry paved the way, shrimp raising, the industry shot itself in the foot, environmental concerns, educating the customer and consumer, kitchen perspective, procuring fish, servers need to know how to sell it and talk about it, there are many variables,More with Perry Rosso (19:54)
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aquaculture is one of the fastest methods of food production, terroir, seasons affect the oyster flavor and texture, oysters on the bay have gotten larger and larger, starfish, red tide, crabs, southern Rhode Island, red tide is a diatom that sits out in the water, shellfish, some areas are more likely to have red tide than others, growing algae, maintaining monoculture, what's the difference between east coast and west coast oysters?, west coast are not quite as briny as east coast, east coast oysters are more crisp, how can you manipulate the process, you can't change the flavor but you can change the shape, change the shape for an easier suck, pearls?, these oysters are not the same species,Anne & The Jennings (16:05)
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Farmstead, La Laiterie at Farmstead, events, Matt is going to the White House on Friday, asked to join Michelle's new project, chefs in the schools, finding ways to procure food for schools, Mateo Kehler, food service directors in schools, product distribution, developing a distribution hub, getting product from the farmers to the hub, next week is Steve Jenkins & Claudia Fleming!,To comment on this episode click here. There are currently Comments
