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First Aired - 08/23/2009 04:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Picnick
Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. She's joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter & Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web.
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Allison Hooper, Vermont Butter & Cheese Company, the idea for the festival started a year ago, Vermont Butter & Cheese 25 year anniversary, Vermont Cheddar, Americans weren't eating goat cheese 25 years ago, fresh goat cheese, she was a French major in college, and studied abroad in France, she wrote to organic farmers around the country, she got an apprenticeship in Brittany, whey fed pigs, Allison got the idea to make French influenced cheese in America, bad American stereotypes, hamburgers, fast food, Europeans expect Americans to be obese, honey, lavender, goat farm, green markets, business partnerships, dairy heifers, developing milk supply, convincing farmers to produce goat milk, they started the business with bank loans, creme fraiche, chefs are more famous than ever, educating people through taste, from 1996 to now, there has been an immense change in the cheese industry, how Allison became a cheese maker, millhouse,
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Shelburne Farms, history of the farm, summer camp program, Vermont, nonprofit, Blue Hill, farm build around contribution, dairy, local community, healthy environment, having meaningful connections with agricultural practices, starting at an early age, those experiences translate, programs from preschool to adult, transparency, learning about the woodlands in your own backyard, start with where you are, Frederick Laughton, Central Park, urban environments, nature and conservation, dairy operations, sustainability, dairy herd, non perishable product, getting products to a broader market, supporting a non profit venture, cows at Shelburne Farms are treated incredibly, environmental educational organization, financial challenges, cheddar,

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First Aired - 06/15/2009 05:00PM Download MP3 (Full Episode)
Hosted By
Hrn_show
Sponsored by
Hearst_logo
Deborah Schapiro, Publisher of Edible Green Mountains talks with Veteran Gardener Charlie Nardozzi, Robin McDermott about the Localvore Movement, Susan Reid of King Arthur Flour and Allison Hooper, Co-Founder of the Vermont Butter and Cheese Company.
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Vermont Butter and Cheese Company, goat cheese, local milk, artisan cheese started in the early 1980's with goat cheese, cream, butter, cultures, sweet cream butter is popular in America, In Europe selected bacterial cultures are added to the cream before the churn to develop a better tasting butter, French butter, fermenting takes extra time, cools the fat in the cream that captures the fat for the churn, buttermilk, salt to take moisture out of butter, 86 percent fat butter which tastes better and lends itself well to baking, Vermont Butter and Cheese Festival, celebration that feels it has been a long way coming, Vermont as a travel destination, pairing cheese with beer, wine and other foods, www.VermontButterandCheeseco.com, VTCheeseFest.com,

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Debuts At - Unscheduled Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Wisconsin_cheese_logo
Chris Bradley from Gramercy Tavern comes by and talks about his involvement in the cheese community. Also on the show, Mateo Kehler.

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