HRN Community Sessions
LIVE 5:15 - 5:45pm EST
First Aired - 01/23/2011 02:00PM
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This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the properties of ruminants. What took us so long to start milking cows? Find out on Cutting the Curd! This episode was sponsored by Cabot Cooperative. For more information visit www.cabotcooperative.com
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Cutting the Curd Introduction: Milk! (15:55)
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Anne Saxelby, Cutting the Curd, milk, any mammals first source of food, cows need to have babies in order to give milk, Cato Farm, cows freshening, nobody knows quite when humans first started milking animals, guessed that it started in 10000 BC where modern day Iran is located, first animals we tried to milk were sheep and goats, most popular dairy animals, humans worked their way up to cows gingerly, huge and unruly beasts, trying to milk a pig would be very difficult, ruminant animals have longer legs and stand higher off the ground, easier to milk, ruminants have four stomachs, cud, goats and sheep can survive on anything, great foragers, converting plant material to milk, production of milk linked to climate, Harold McGee, On Food & Cooking, milk chart,Seasonal Breeding & The Mysteries of Milk (14:55)
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animals are very seasonal when it comes to breeding, birth of young is tied to seasonality, Anne Mendelson, milk as a living tissue, like blood, a part of the human body not a fluid that is separate, most babies get their first immunity directly from the mother, baby continues to drink milk until it can eat other foods, occurs at different times for different animals, milk has yet to be broken down by its parts and analyzed, benefits of breast milk, there is much we don't know about milk, milk is life, one of the only things people can agree on, Brahman creation myth, Kosher traditions,To comment on this episode click here. There are currently Comments
First Aired - 07/25/2010 03:00PM
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Patricia Michelson, owner of the famous La Fromagerie in London, and author of Cheese: The World's Best Artisan Cheeses. Patricia compares her humble beginings "in a shed" in her garden to HRN's current shed-like status, and describes the defining moment when she fell in love with cheese during a skiing trip (she literally tripped while skiing) in the French Alps. Some delicious farmstead cheese was her pick-me-up after the tumble, and the rest is history. Tune in to find out why Patricia is bothered by Europe's ignorance of America's best cheeses, and how cheese lovers from both sides of the world would be better off investigating delicious cheeses at home AND abroad. This episode was sponsored by Tekserve.
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Falling in Love with Cheese in the French Alps (16:40)
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La Fromagerie, The World's Best Artisan Cheeses, the middle of the World Cup Finals, Patricia fell in love with cheese while skiing, Marybelle, one wheel of Beufort created a cheese career, a connection between different jobs within the cheese industry, when Europeans went to find a new life in America they brough all their cheesemaking skills with them, Europeans can be blase about their cheese, Patricia is annoyed by the lack of American artisan cheese in Europe, America has an amazing variety of climates, we've got to celebrate what we've got here and find out about whats available here, farmers markets would not have come to Europe were it not for America,Cheesemaking and Regionality (17:55)
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Siltion and Cheddar, its hard to find real clothbound cheddar, you'd expect the French to embrace the whole of Europe, younger people in the business have connections across different countries, goat cheese with a delicate hand, delicate rinds, goat cheese have heady rinds, perfect rinds, Andante Dairy, thinking across the board, understanding your region and place and creating a cheese that represents that place, a cheese needs to be part of the place it comes from, its hard to get all the cheese you want domestically let alone internationally, the world gets smaller and smaller, a place where you can create a meal as you shop,To comment on this episode click here. There are currently Comments
First Aired - 06/20/2010 02:30PM
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Robert LaValva stopped by for a chat. Anne asked Robert about the days of the Agora, when markets and government shared the same hall, and how his experience as an architect has helped him build the New Amsterdam Market.
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Cutting the Curd Introduction: Markets (15:00)
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Anne Saxelby, Cutting the Curd, Tekserve, today's theme is markets, New Amsterdam Market, Robert LaValva, New Amsterdam Public, old Greek markets, when the market hall used to house the government, commerce took place at the bottom government took place at the top, The Agora, bringing together people goods and ideas, what makes a public market different from most?, furthering civic aims, markets helped agriculture develop, public concern with how private business is conducted, cheese as inspiration, Neal's Yard Dairy, cheese cellars, London, Borough Market, Robert staged a market for Slow Food USA, Fleisher's, what's the difference between New Amsterdam Market and the Greenmarket, difference between producer and purveyor, New Amsterdam Market is a purveyors market, New York is competitive, farmer's markets are a part of the regioning food system but not the only part, some farmers don't want to be the ones to sell their crops, middlemen are not necessarily a bad thing,Robert LaValva of The New Amsterdam Market (19:48)
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the market opens June 27th!, issues of scale and evolution in the regional food system, New York was once called New Amsterdam, markets were a gathering point for Native Americans, they would come eat oysters, New York is always tearing down old buildings and building new ones, the public decides what to do with public property, Fulton Fish Market, not many people went there, it operated at the dead of night, it had colorful associations, for markets: think in terms of decades, the fish market buildings are untouched, there are hopeful stories, Jane Jacobs, The High Line, food sellers that speak to a time and a place, reviving old traditions in todays time, vendors, some are seeked out and some come to the market,To comment on this episode click here. There are currently Comments
