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First Aired - 10/08/2012 05:30PM
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On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are joined by Kate Arding of the American Cheese Society. Kate is also the founder of Culture Magazine, and British farmstead cheese expert. Learn about the decline of artisanal British cheeses after the Industrial Revolution. Hear about mechanized cheese production, and the practice of coloring cheese. How did Neal's Yard Dairy revive the British cheesemaking? Learn more about the role of distributors in the cheese business, and how they help to popularize small producers. Tune in to find out more about Kate's work with American cheese, including a delicious cheese accident that occured during her time at Cowgirl Creamery! This episode has been sponsored by Susty Party.
"Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor." [5:36]
"A lot of the attention understandably gets put on the producers... You can be making the best cheese in the world, but unless you have the other links in the chain in place i.e. the retailers who are going to act as the translator to the consumer- all of these things have to me in alignment in order for it all to work." [23:14]
-- Kate Arding on Cutting the Curd
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The Fall and Rise of British Cheese (33:41)
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British, Culture Magazine, Kate Arding, cheese in Britain, the United Kingdom, agricultural policy, World War I, labor shortage, rural, industry, rationing, milk, industrialization of food, supermarket, farmhouse cheeses, farmers, cheesemaking, sustenance, commercial cheese producers, Frances Percival, cheese curds, trade, Caribbean, cheddar, Paul Kindstedt, pilgrims, Swiss, Spanish-style cheeses, vegetable oil, additives, coloring cheese, tradition, tart, sharp, Cheshire, Stilton, climate, mineral, refrigeration, Neal's Yard Dairy, Randolph Hodgson, Nick Saunders, flavor, supply and demand, market, awareness, the media, travel, immigration patents, Connecticut Cheese and Wine Festival, Cowgirl Creamery, micro flora,To comment on this episode click here. There are currently Comments
First Aired - 09/30/2010 12:00PM
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This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.
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A Taste of the Past Introduction: Some Spicy History (20:15)
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A Taste of the Past, Heritage Radio Network, Linda Pelaccio, Fairway Market, Michael Krondl, spices, preserving meat, The Taste of Conquest, salt, most imported spices were grown in India or Indonesia, from Arab middlemen to Europeans who marked them up, something $1 per pound in India eventually became up to $22, peppergrower's plantation, saving pepper for a rainy day, nutmeg trade, pepper trade, spice trade with China from India, porcelain, blue and white pottery, originally Chinese, in, England,More on the History of Spice Michael Krondl (17:16)
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religion, Portuguese fought for Christianity and fought out infidels, trade ships with priests on board, Dutch West India Company, Sri Lanka, East India Company, clothes and pepper, some of the largest wholesalers of spices are still in Holland, spice route map, changed over the centuries, peppercorns, pepper was used as currency, it became a middle class thing, the thing we call cinnamon is not actually cinnamon it's cassia, Cannella is true cinnamon, the price of spices has risen, people are more aware of where spices come from, more spice is being used in food by industry, medicinal spice, don't chew peppercorn for medical purposes!, we take every day spices for granted, it's hard to imagine cooking without spice, nutmeg,To comment on this episode click here. There are currently Comments
First Aired - 04/01/2010 12:00PM
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Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty 'Cue
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A Taste of the Past Introduction: The History of BBQ (15:06)
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Linda Pelaccio, Zak Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, www.dicksonsfarmstand.com, BBQ, what does barbecue mean?, Fatty 'Cue, grilling is not barbecuing, Eastern Europeans brought BBQ to Texas, BBQ is using the smoke from wood to cook, jerky, smoking meat to carry it on long voyages, whole animal, slow roasting, charcuterie, Rick Schmitt, brisket, pit style BBQ, Lyndon B. Johnson, coming together of people, whole cow cooking, three day event, history of BBQ, BBQ as an umbrella term, Asian BBQ,Asian BBQ & The Fatty 'Cue (16:30)
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southeast Asia, Jori Jayne Emde, brining meats with Indonesian bay leaves, traditional Texas BBQ, palate fatigue, a lot of BBQ tastes the same, there is no dynamic contrast, dainty portions, high flavors, grass fed grain finished, naturally raised, no hormones, high quality product offered at a great value, people should be able to eat good quality food at a good price, smaller portions so people can taste and not get burned out, BBQ is heavy, liquid salt solution, local chicken, pork ribs, rubbed with a mixture of salt and Indonesian long peppercorn, brisket is the most challenging meat to cook, this is Zak's third fatty restaurant, Fatty Crab, Cabrito,To comment on this episode click here. There are currently Comments
