24/7 Stream
Specials & Highlights
First Aired - 11/28/2011 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
While Hurricane Irene may have hit this last August, its aftershocks are still being felt by farmers and growers in New York and around the Northeast. This week Let's Eat In welcomes Jean Hodesh and June Russell of Greenmarket NYC to discuss the hardships that their producers are facing and what they are doing to help farmers with their new debts, such as coming up with farm registries and fundraisers. Later on, tune in for some holiday recipes and tips from making pie crusts (butter or lard??), the best kind of flour for pastries, and even how to roll your own oats! This episode is sponsored by S. Wallace Edwards & Sons.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Jean Hodesh & June Russell (17:51)
Tags:
Let's Eat In, Cathy Erway, farm inspections, Greenmarket NYC, Grow NYC, Jean Hodesh, June Russell, seasonal markets, farmer's markets, Hurrican Irene, crop devastation, Hurricane Katrina, flooding, NYC food, Black dirt, washing out, farmer debt, seeds, seed packets, fertilizer, fertilizer expenses, debts, greenhouses, farm registry, Ray Bradley, Farm party, fundraising, The Bell House, Edwards,To comment on this episode click here. There are currently Comments
First Aired - 07/25/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd sees another installment of Anne's State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm and turning it into a FDA Grade-A goat farm and creamery. This episode was sponsored by Hearst Ranch.
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: Penny Sagawa of Spring Gap Mountain Creamery (15:12)
Tags:
Cutting the Curd, Anne Saxelby, Heritage Radio Network, State of Cheese, West Virgina Cheese, Penny Sagawa, Spring Gap Mountain Creamery, paw paws, cow's chese, Jersey Gold cheese, washed rind cheese, raw millk cheese, building a cheese plant, cheesemaking advice, cheese equipment, humidity and temperature control, farmer's market, Whole Foods, cheese distribution, Three Shepherds, Linda Faillaice,Terry Clap of TLC Farm Goat Dairy (19:18)
Tags:
Terry Clap, TLC Farm Goat Dairy, Ripley, West Virginia, healthier ways to eat, goat milk products, Grade A goat dairy, commercial rafters, stainless steel boilers, FDA certified, USDA Certified, birthing goats, plain farmers cheese, cold smoking, firm cheeses, Glengarry, Thermo-Clean, Andrew Heller, pasteurizers,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn's End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was sponsored by Fairway Market.
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: State of Cheese - Maine (with Deborah Hahn) (18:21)
Tags:
Cutting the Curd, Debra Hahn, Hahn's End, Sophie Slessinger, largest exporter of blueberries, Maine, cheese makers, Maine Organic Farmers and Grower's Association, value added products, Common Ground Fair, cheese workshops, Maine Cheese Guild, Christmas cheese, cow's milk cheese, raw milk cheese, farmer's markets, pressure aged cheeses, www.farmersmarketonline.com/sm/maine.htm,Barbara Brooks of Seal Cover Farm (21:46)
Tags:
Barbara Brooks, Seal Cover Farm, Maine, goat cheese, mixed milk cheeses, cheese making process, pH levels, hydration, hard cheese, ripening milk, goat's milk, curd, cheese vat, goat vs. cow milk, cheese distribution, French style cheeses don't travel well, fiddleheads, pasteurized milk, whey-fed pork, curd-fed turkey, www.mainegoatcheese.com,To comment on this episode click here. There are currently Comments
