In the Drink
LIVE 10AM-10:30AM ET
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 - 05/28/2009 04:00PM
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Severine talks with seed scientist Ken Greene, co-founder of the Hudson Valley Seed Library
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The Seed Scene (3:30)
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hudson valley, seeding, seed company, Hudson Valley Seed Library, check out your seeds and return them, seed catalogue, focus on seeds adapted to Northern New York, loss of genetic diversity led to Ken's passion, prevent the dissapearence of scene, what's going on in the seed world, increase in seed-consciousness, pharmaceutical and biotech companies are rolling seed resources and determining availability,What Does Seed Control Mean? (8:11)
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megacompanies control seeds, source your seeds, a tomato might be local but this doesn't mean the seeds were local, how was the plant where the seed came from grown?, most seeds came with immigrants who brought their familiar foods with them, seeds provided security and comfort, food culture preservation, emergence of hybrids limited seed culture, resurgence of eating local, Michael Pollanization of America, genetically engineered foods not on vogue, underbelly of genetic engineering, new genetically engineered eggplant, push and pull of activism,Burgeoning Local Food Movement (6:27)
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Ken's seed business becomes a company, anti-big business philosophy, business will stay small, general directive of the company is to preserve seeds, land was bought as a co-op, private land trust, land is an old Catskill resort property, they took a property that nobody wanted and healed it,To comment on this episode click here. There are currently Comments
First Aired - 08/28/2012 06:30PM
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The final holiday of the summer is quickly approaching. Erica Wides is hosting another episode of Let's Get Real and asking the question, "What can an orthorexic eat on Labor Day?" Tune in to hear how food and health fads have changed over the decades through the lens of Erica's cousin's wedding. Low-fat, carbs, organic? Just eat real food! Later, Erica talks about this past Fourth of July, and how her Prospect Park picnic was filled with local, seasonal, artisanal food- very Brooklyn! Hear about how you can eat good food on Labor Day without alienating all of your friends! This episode has been brought to you by Whole Foods.
"If everyone was as cognizant as the Park-Slope Food Co-op circle, it would be a better world. But real food people are like fetish fans- you have to be into it to do it, and if you're not into it, that's not what you wanna do." --Erica Wides on Let's Get Real
"If everyone was as cognizant as the Park-Slope Food Co-op circle, it would be a better world. But real food people are like fetish fans- you have to be into it to do it, and if you're not into it, that's not what you wanna do." --Erica Wides on Let's Get Real
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Adventurous Carnivore or Bold Vegetarian? (22:07)
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summer, triangles, Memorial Day, Fourth of July, Labor Day, cooking school, pickling, strawberry jam, the Highline, organized labor, the beach, regrets, mackerel, hiking, Pasadena, wedding, restaurants, catering, gay marriage, Mormon, prime rib, beef, vegetarians, au jus, mazel tov, filet mignon, steamed vegetables, salmon, kosher, capon, impotence, venison, tartare, local, seasonal, produce, meat, potatoes, gluten-free, celiac, allergies, orthorexia nervosa, vegans, Los Angeles, farmed salmon, fish, animal fats, cholesterol, the 90s, goat,Bummer Summer (22:59)
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Heritage Radio Network Fundraiser, Roberta's, Heritage Meat Shop, Saxelby Cheesemongers, IPA, inadequacy, potluck, barbecue, Kristin Wartman, Park Slope Food Co-Op, pork ribs, Chopped, cabbage slaw, carrots, apple cider vinegar, elitist, Michael Pollan, deviled eggs, Empire Mayonnaise, pork tenderloins, potato salad, supermarket, macaroni salad, industrial food, hot dog, John Waters, Baltimore, irony, foodiness, grilled chicken breast, onion soup, pasture, food fetish, grass-fed, fast food, the real food movement, Forager's Market,To comment on this episode click here. There are currently Comments
