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First Aired - 08/01/2010 02:30PM
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State #1: This week on Cutting the Curd, Anne starts her "State of Cheese" series: a 50 part show series highlighting each state in the US and it's cheese culture. She begins with California, and is joined by guest Peggy Smith of Cowgirl Creamery. Peggy tells us how to make cottage cheese, and tells the story of the Straus Family Creamery, the first organic dairy west of the Mississippi. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com
Photo 1: Peggy Smith, Photo 2: Cowgirl Creamery
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Cutting the Curd Introduction: The State of Cheese - California (17:36)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, The State of Cheese, Peg Smith, California, Cowgirl Creamery, cows milk cheese, Marin County, Sonoma County, cheesemaking from a cooking background, Red Hawk Cheese, fresh cheese, Straus Family Creamery, first organic dairy west of the Mississippi, Albert Straus, creme fresh, it's hard to find good cottage cheese in the world, what's the process for making cottage cheese?, curds and whey, clabbered, it's hard to find good cottage cheese, aged cheese that is really accessible, milk from a single dairy, triple creme, Mt. Tam, accidental cheeses, mother nature has a lot to say about what we produce,Peggy Smith of Cowgirl Creamery (18:16)
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Tomales Bay, friendly climate to dairy grass and cows, Straus Family Creamery, transitioned from regular to organic, a lot of dairy is done by huge companies these days, many farmers transitioned from Jersey cows to Holstein cows, Holstein cows produce more, there was a need to provide food for a growing nation, early converts to organic got criticized, milk prices, Monterey Bay, Sir Francis Drake, Patrick Martins comment:, happy that they brought artisanal cheese culture to the steps of the white house, cheesemakers in California, California Cheese Guild, www.califoriacheeseguild.org, www.cowgirlcreamery.com,To comment on this episode click here. There are currently Comments
First Aired - 06/04/2009 04:00PM
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Severine interviews veteran Northern California rice farmer, Mike Bosworth.
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An Intro to Rice Farming with Michael Bosworth (8:11)
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Mike Bosworth, rice farming, fifth generation Northern California farmer, flooding rice fields, decomposes organic matter after harvests, provides excellent ecosystem for migratory water foul, embracing new farming technologies, where does rice go after its harvested?, moisture in grain, white rice lower nutritional value, rice taken to cold storage facility, organic and contains no synthetic fumigants, bran is scratched of brown rice to make white rice, both come from same plant in same field,What Happens to Rice After Factory? (4:16)
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organic rice, cold storage, pests, cold replaces poison to combat pests, Mike direct markets his rice, shortens supply chain,Mike's Farm: Goings On (6:01)
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institutions that support farming, Community Alliance With Family Farmers, CAFF, Growers Collaborative, links local growers with local institutions and supermarkets, people caring more about where their food comes from, rice requires more acreage to sustain a farm family, Mike's farm is mistakenly confused for a corporate or commercial farm,Rice Politics: Future of the Grain (7:39)
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transgenic rice, biotechnology used to manipulate rice, lends beneficial attributes to the grain, drought tolerance, transgenic rice will not be adopted on a mass level, Mike's rice: Japonica variety, 85% medium grain rice, all sushi rice in US comes from California, rice production in California started in 1912, Slow Food Arc of Taste, rice resources: learn more,To comment on this episode click here. There are currently Comments
First Aired - 02/07/2012 04:00PM
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The Unfiltered crew celebrates Valentine's Day early with guest Marybeth Bentwood, Director of Public Relations for Kobrand. Tune in as they discuss the many nuances of sparkling wine and taste some bottles on-air. Find out how domestic and imported varieties differ and why nothing says "I love you" more than a bottle of Rosé. Also hear hosts Erin Fitzpatrick and Brian DiMarco comment on this years Super Bowl advertising and halftime show! (Spoiler alert: they are not feeling Madonna). This program was sponsored by Whole Foods Market.
"You really want to show the history and legacy of the brand [when working with sommeliers]."
"What says 'I love you' more than Rosé?"
"Quality is the cornerstone of all of our relationships at Kobrand."
"We have incredible library tastings that a smaller producer just wouldn't have."
--Marybeth Bentwood, Director of Public Relations for Kobrand
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