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First Aired - 06/21/2011 06:30PM
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This week on Why We Cook it's all about adaptability and flexibility. Erica talks about about the advantages of planning your meals and getting the most out of your leftovers-- from venison burgers,to a breakfast of cabbage and eggs to the seasonal offerings of cabbage and rhubarb. Later on in the show, learn what she and painter Jean-Francois Millet have in common. This episode is sponsored by Cain Vineyard and Winery.
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Episode 90: Trangressional Gleaning (10:50)
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rhubarb, Why We Cook, Erica Wides, Heritage Radio Network, new glasses, progressive lenses, Mad Men, Retro glasses, adjusting to new things, Michele Bachmann, mini daikon, cooking challanges, adaptable cooking, rhubarb season, buckwheat honey, free-form pie, sprayed produce, The dirty dozen food, pesticide,Thrifty Eating (9:48)
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braised goat, ground venison, venison burgers, cabbage slaw, industrial produced eggs, artisan goat cheese, Cherry Glen Farms, Father's Day, Bernie Wides, The Naturalist, Tiny Bungalow, corn tortillas, thrifty eating,The Gleaners (10:15)
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farmers marker, neck meat, ox tail, shanks, The Gleaners, Jean-Francois Millet, gathering fallen fruit, apple picking, City Harvest, freegans,To comment on this episode click here. There are currently Comments
First Aired - 05/23/2011 04:30PM
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This week's episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She's joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. This episode was sponsored by Cain Vineyard & Winery.
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Cutting the Curd Introduction: State of Cheese - Alaska with Matt Shaul of Cranberry Ridge Farm (19:24)
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Anne Saxelby, Sophie Slesinger, Alaska, Cutting the Curd, cheese, dairy, State of Cheese, giant vegetables, shipping to Alaska, distribution, Cranberry Ridge Farm, www.cranberryridgefarm.com, Matt Shaul, raising goats, breeds, genetic lines, goat breeding, dairy goats, cheese cave, climate, fluid milk margins, raw milk cheeses,Alaska State Veternarian Robert Gerlach (18:50)
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Robert Gerlach, Bob Gerlach, Alaska State Veternarian, seafood evaluation, dairy industry in Alaska, milk and cheese marketing, Matanuska Creamery, Cooperative Extension, Division of Agriculture, meeting commercial demands, there is a big jump from producing dairy for your family to a commercial market, small scale cheese production, state assistance, artisan cheese, regulations, Sustainable Agriculture Conference, aksare.wikispaces.com,To comment on this episode click here. There are currently Comments
First Aired - 12/19/2010 02:00PM
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This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com
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Cutting the Curd: Raw Milk Cheese (51:03)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, Tia Keenan, The Modern, culinary consultant, project opening in NY in 2011, fromager and educated Daphne Zepos, Matteo Kehler, raw milk cheese in the United States, Slow Food, Cheese of Choice Coalition, informing the consumer, raw milk cheddar, helping solidify the 60 day rule, American cheese vs French cheese, American Cheese Society, FDA crackdowns on small producers, American artisan cheese, regulation is getting in the way of growth, European perspective on raw milk cheese, educating people, Vermont Institute of Artisan Cheese, College of Marin, building infrastructure to provide services, the US goes for zero tolerance sterilization, European tradition is different, there is more training there, FDA inspectors don't know anything about cheese, it's hard to communicate, you can't be well regulated by a regulator who doesn't understand what you're doing, Ari Weinzweig, self regulation, Food Safety Modernization Act, supporting producers not punishing them!, working for change at the Federal level, value for the culture of the food, The Ecology of Value, Harvard Journal, in Europe people respect cheese making as vital to economy and culture, people are scared in the states, we are ready to throw the baby out with the bathwater, 3rd party audit system,To comment on this episode click here. There are currently Comments
