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First Aired - 10/04/2012 06:00PM
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On this week's episode of U Look Hungry, Helen Hollyman sits down with Bradford Still and Collin Crocket of Fresh Till Death Nut Milks and Red Lantern in Fort Greene, Brooklyn. Tune in to hear how Collin's raw diet inspired him and Bradford to start making raw nut milks. Hear about their cafe, Red Lantern, that features Fresh Till Death milks, a bike repair shop, and beer. Learn about all of Fresh Till Death's flavors, and the processes they use to make nut milk. Hear Bradford and Collin compare the Phoenix food scene to New York, and learn why store-bought nut milks are not necessarily healthy. Today's episode has been brought to you by Tekserve.
"Even people who don't have a problem with dairy really enjoy the flavor. To get an iced coffee with hazelnut milk is unique and not something that you can get at every cafe... It's a very surprisingly satisfying substitution." [10:21] -- Bradford Still on U Look Hungry
"People are having a hard time drinking what they want to drink. People are drinking store-bought almond milk that has tons of preservatives and refined sugars and they think they're doing something good for themselves." [25:40] -- Collin Crockett on U Look Hungry
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Cashews, Almonds, & Pistachios (18:18)
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Collin Crocket, Bradford Still, pumpkin milk, allergies, flavored syrups, nut milk, almond milk, cacao, Fort Greene, pistachio milk, fresh, hazelnut hot chocolate, raw food diet, cashew milk, soaking process, froth, whole milk, ice cream, pulp, baking, cheesecloth, Red Lantern, vegans, lactose intolerant, dairy allergies, gluten, vegan pastries, coconut, dates, figs, pistachio mint, tea, Thin Mints, macadamia, White Russian, alcohol, Lucky Dog, cream, roasting coffee beans, latte art, barista, New York City, Williamsburg, bike repair, distraction,Phoenix vs. NYC (14:01)
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Phoenix, desert city, bicycling, Pizzeria Bianco, tex mex, Tex AZ, Northern Mexican food, chicken fried steak, tattoo, art gallery, farm, restaurant, Airstream trailer, Arizona, quality, cafe, soy milk, jocks, calcium, chest tattoos, Upright Cafe, Skytown, freshtilldeathbk.com, delivery,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2009 03:30PM
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"Who's Your Daddy?" This week Anne talks about breeding and genetics with Rick Feete and Laini Fondiller.
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Introduction with Anne & Megan Saxelby (8:05)
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dairy breeds, Anne Saxelby, Megan Saxelby, Jersey cows, Lazy Lady Farm, genetics, there are countless breeds of dairy animals, Holstein sturdy constitution, Michelle Obama?, higher volume, supermarket milk is watered down, raw milk is very rich and delicious, what milk should taste like, we've lost the fat and flavor of our milk, breeding is an art, different breeds contribute different flavors, Pauline Wayne produced milk for President Howard Taft and the first family, converting grass to milk, quantity over quality, there is more to dairy than Holstein cows,Breeding & Genetics with Rick Feete of Meadow Creek Dairy (9:10)
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Jersey Cows, Rick Feete, Meadow Creek Dairy, cross breed cows, Rick hasn't brought new cows into the farm since 1989, Jersey cows are known for their butter production, smaller and less intimidating, better breeders, New Zealand genetics, semen import export, UPS, Rick inseminated his own cows since 1981, breeding ten to twelve cows a day, seasonality, cows need a baby to lactate, no grass in winter, seasonal milk production, reproductive efficiency, path less traveled, tailoring genetics to suit individual operation,Breeding & Genetics with Laini Fondiller of Lazy Lady Farm (12:20)
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Laini Fondiller, Lazy Lady Farm, breeding and genetics in dairy animals, one buck can breed twenty girls, tantric goat sex, goats that produced no milk are called junk, registered animals, breeder, genes, ingredient stock, milk production, French Alpine, American Alpine, cross breeding, pure, bucks shipped from Oregon, French are always dainty, ships at one month old, weight differences, culling, milk consistency, do breeds make a difference, feed plays a big part, higher protein content, Bipartisan, new cheeses, goat pedigrees, genealogy, Emotional, Filibusters,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 02:30PM
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State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map
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Cutting the Curd: The State of Cheese - Virginia (14:51)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Helen Feete, Virginia, Meadow Creek Dairy, Appalachian Mountains, off the Blue Ridge parkway, Grayson County, old time and bluegrass music, the music started in the mountains of Virginia and North Carolina, is Southwestern Virginia traditionally a dairy area?, up through the 60's and 70's there were many dairy farms, small processing plants, Helen has always had a food passion, she wanted to make cheese from the beginning but stuck to dairy at first, American farmstead cheese, people start with an idea of a cheese and develop it into a new unique creature, expressive of the farm it comes from, The Mountaineer, Jessa Gill, washed rine cheeses, Tallegio, Meadow Creek Dairy won 2nd place American Cheese Society,Helen Feete of Meadow Creek Dairy (15:19)
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dealing with regulations in Virginia, influencing policy and regulation, Helen is one of the biggest raw milk producers in the state, testing levels, bacteria levels, Grayson, keeping everything within a 2 day range, UPS, mail order cheese, a few distributors pick up at the farm, mountainous regions in Europe, seasonal dairy, they don't make cheese until cows are at pasture in April, they make cheese until December, the marketplace is the best situation for educating people about cheese and selling it, 9 month dairy season, cheese marketing, raw milk consortium for Slow Food, raw milk cheese makers are consistently ahead of the game, quality and integrity of production, more education means more cheese and better cheese!, self sufficiancy for small farms, www.meadowcreekdairy.com, they take season long iterns,To comment on this episode click here. There are currently Comments
