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First Aired - 10/18/2010 12:00PM
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This week on The Naturalist Bernie and Carol return to the studio with Ornithologist Peter Capainolo of The Natural History Museum. This time around they discuss the joy of training and working with birds of prey. Peter discusses the process of "manning" a hawk, falcon, and other raptors, and what they are capable of when hunting alone or with a human buddy. This episode was sponsored by Fairway: like no other market.
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The Naturalist Introduction: Raptors (14:36)
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The Naturalist, Bernie Wides, Carol A. Butler, Heritage Radio Network, Steve Jenkins, Fairway Market, rooms in lodges and inns were made with a perch, hunters had special facilities for their birds, special perching equipment, developed over thousands of years so birds don't injure themselves, you can't stick a falcon in a parrot cage, capturing birds by using bait, first thing you do when you capture a hawk is weigh it, molting, Audubon New York, imprinting, taming birds, keeping birds as pets, vulture puppets, taking rare animals out of the wild, raptor regulations, falconry, has zero impact on activity, hybrid falcons and hawks, by law cannot be released in the wild,Ornithologist Peter Capainolo (27:37)
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Cooper's Hawk, Green Chimneys Children's Services, Birds of Prey Day, breeding Peregrines in captivity, collecting semen from male birds, how do you collect semen from a raptor?, a hat with a brim, the bird perches on the top of the hat and copulates, semen will be collected at the brim of the hat, captive breeders would keep imprinted males for this purpose, strip the male and rub the back where the kidneys are, seminal fluid is secreted this way, reproductive qualities of raptors,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2010 02:00PM
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State #7: This week on Cutting the Curd Anne continues the saga that is The State of Cheese with Michigan: the next chapter. Aubrey Thomason of Zingerman's Creamery in Ann Arbor calls in to explain just how much of cheesemaking and mongering is packaging or cleaning or wrapping or straight up cheese creation. Learn about their lactic style fresh cheese, why the value added dairy industry can be so tricky, plus the low down on goat's milk cheese and the "raw milk bust". This episode was sponsored by Fairway: like no other market.
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Cutting the Curd - State of Cheese: Michigan (15:51)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Fairway Market, Steve Jenkins, State of Cheese, Michigan, Ann Arbor, Zingerman's Creamery, Aubrey Thomason, 25% of cheesemaking is dish washing 25% is cleaning 25% is wrapping and the finals 25% is actual cheese making, goat cheese production, Cheese Experience Indicator, lactic style fresh cheese, blue mold originally comes from rye bread, double cream cows milk cheese, relationships with farmers, dairy farmers, adding value to dairy, hard industry to make profit in, Great Lakes Cheshire, Michigan Cheesemakers Cooperative,Aubrey Thomason of Zingermans Creamery (14:17)
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Joshua Miner, president, Michigan State University, grant for a cheesemakers cooperative, Barbara Jenness, Byron Center, US Department of Agriculture Rural Business-Cooperative Service, long term vision for dairy in Michigan, there are not many resources available right now, especially for goats milk cheese, milk bottling plants, glass bottled low temperature pasteurized milk, infrastructure, transport, distribution, value added products, www.greatlakesgreatcheese.com, raw milk in Michigan, somewhat legal, member share programs, raw milk bust, you should always buy raw milk from a regulated source, boom for small scale dairies, 60 day aged Great Lakes Cheshire, the cheese takes the shape of the cheesemaker behind it, future plans, making the dairy industry economically productive, home cheese making, education, courses, mozzarella classes, www.zingermanscreamery.com,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2010 02:00PM
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This week on Snacky Tunes, the guys talk with Matthew Bonano, Lesley Townsend & Pete Bernhard of The Devil Makes Three.
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Snacky Tunes Jingle & Opening Song (4:27)
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Cheese with Matthew Bonano (16:33)
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Dinner With the Band, debuted to rave reviews, Ellei J. Shadowscene, Shadowscene, Matt Bonano, Red Hook Bait & Tackle, cheese flight, Steve Jenkins, Fairway Market, seasonal cheese, fresh cheese comes out in the spring, fresh grass, what's the quickest turnaround for a cheese?, depends on location, goat cheese is the typical fresh cheese, three weeks old, six weeks old tops, fresh curd and yogurts from the farm, farmers market, Union Square, Brooklyn Fair, stinky cheese, sheeps milk cheese, Matt is available for cheese classes, Matthew Bonano, matthewbonano@gmail.com, Barterhouse,Lesley Townsend of Manhattan Cocktail Classic (6:50)
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Lesley Townsend, founder & director, Manhattan Cocktail Classic, www.manhattancocktailclassic.com, the event is May 14th-18th, 5 day long festival celebrating the art and craft of the cocktail, Friday night kick off, New York Public Library, outdoor garden party at Huckleberry bar, Death in the Afternoon, Astor Center, next door at Butter there is an all day long walkaround tasting, four course cocktail pairing dinner, Mario Batali, Jack Inslee, Wreck Tech,Terry Diabolik Live Set (9:05)
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Pete Bernhard of The Devil Makes Three (5:30)
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Pete Bernhard, Devil Makes Three, food on the road, they'll be playing in Brooklyn on May 4th, Southpaw, Bonnaroo, www.thedevilmakesthree.com,Terry Diabolik Live Set (10:59)
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