S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, guest host Greg Blais and co-host Diane Stemple kick off the new radio season with a very special guest, none other than Anne Saxelby! Catching up with Anne, Greg and Diane start the show off discussing the culinary perks of Brooklyn as well as putting the guest on the spot asking about her journey with cheese. Though growing up in the midwest and going to college at New York University for art, it wasn't until she took a trip to Italy that she truly discovered the allure of cheese. Upon coming back to New York, she took a job at Murray's Cheese Shop (where she met Diane) and a wine shop, gaining some great experience. After the break, the group shares thoughts on the start of Saxelby Cheesemongers. Tune in for a fun show where we get the full story behind Anne. This program was brought to you by The Wisconsin Milk Marketing Board.

"With cheese you eat it, you like it, you don't. You make a judgement call and I love the immediacy of it." [11:21]

"I never felt at home in the big store, and I always thought that I'd like to do something on my own." [13:50]

"My goal is always to be a bridge between the farm and the people eating the cheese." [26:08]

--Anne Saxelby on Cutting the Curd


To comment on this episode click here. There are currently Comments

Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review. The duo discuss fondness for the Spring Brook Reading Raclette before deeming 2014 as the year of regulations in cheese. Revisiting the Food Safety Modernization Act and what it meant for imported and domestic cheeses, Anne points out that American cheeses have never been better and that by not being able to import certain cheeses anymore, it encourages domestic cheeses to step up. They go on to point out other regulations that came to fruition in the past year and how it has affected the industry. After the break, the chat turns to the very recent winner of the Cheesemonger Invitational, Matt Reilly, who is an alum of the NYC Eataly branch, trained by none other than Greg. Anne gets the scoop on how Eataly has trained Matt as well as the previous winner, Emily Acosta, and brainstorms an idea for a 'Senior' Cheesemonger Invitational. Closing out the show, Greg and Anne share what they are looking forward to in 2015 and great cheeses to look forward to. This program was brought to you by The Wisconsin Milk Marketing Board.

"You can't treat a dairy farm with ten cows the same way you'd treat a giant, industrial farm in Wisconsin or California. Of course you need good practices across the board... but what it looks like is different from operation to operation." [8:00]

--Anne Saxelby on Cutting the Curd


To comment on this episode click here. There are currently Comments

Hosted By
Cutting-the-curd
Sponsored by
Aoc_mons_square_smaller
Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese of Choice Coalition and Jeanne Carpenter, author of Cheese Underground Blog. Interested in checking out Raw-Milk Cheese Appreciation Day events? Click here! This program was brought to you by Academie Opus Caseus.


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS