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First Aired - 08/29/2010 02:30PM
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State #4: This week on Cutting the Curd Anne continues her State of Cheese series with Connecticut. With her Ma and Grandma sitting in, Anne speaks to Mark Gellman of Cato Corner Farms in Colchester CN. Tune in to find out how Mark went from a dozen cows to over 40 in his career as a dairy farmer, and about the depth of flavor that raw milk adds to cheese. This episode was sponsored by Hearst Ranch.
Photo: Mark Gellman on his farm in Connecticut
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State of Cheese: Cato Corner Farms (20:05)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Heritage Radio Network, Mark Grillman, Cato Corner Farm, State of Cheese, Connecticut, Mark's mother got him into cheese, his parents raised goats sheeps pigs and chicken, farming as a full time hobby, in the mid to late 90's his mother made the farm official and sustainable, managing the herd and running the business, cheese making and cheese care, started with a dozen and now have forty cows, closed heard means no new cows were purchased only offspring are added, a tradition of creative cow names, a staff of nine full time people and a variety of part-time people, separating work and family time, was Connecticut traditionally a cheese state?, small local farmstands, preserving land, protecting from development, preserving grasslands, gravity fed watering system, rotational grazing, how does that influence quality of cheese?, Young Hooligan cheese, nutty flavor and less pungency, aged cheeses,Dairy in Connecicut (11:05)
Tags:
issues surrounding raw milk and dairy in Connecticut, Cato Corner is licensed to sell raw milk, the first farm Anne ever tried raw milk, eye opening experience, raw milk gives you a depth and complexity of flavor, compared to wine - why would you pasteurize grape juice?, raw milk is the basis behind all good cheese, relationship to state inspectors, regulations, educating inspectors, shelving, facility layout, you need to make it physically impossible to walk from the barn to the cheese area, wooden shelves are safe, friendly bacteria, Cato Corner got help from the state to build the cheese cave, Farm Enhancement Grant, the state of Connecticut is very supportive of farmstead cheese makers, the local food movement has hit Connecticut, people are willing to spend money on good artisanal products, www.catocornerfarm.com,To comment on this episode click here. There are currently Comments
First Aired - 01/28/2010 02:00PM
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On this week's episode of Greenhorns Radio, Severine interviews Alex Gifford of Wilton, Connecticut about his baseball field-turned-farm.
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On the Farm and In the Field with Alex Gifford (29:59)
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Alex Gifford, Wilton Connecticut, soil making, compost turnover, greenhouse cleaning, baseball field converted to garden, Alex's gardening techniques, converting areas into farmland, Field of Greens, many sports fields available for conversion, herb gardening, growing techniques, growing in hoop houses, raised bed cultivation, worm castings, manure, learning about permaculture, www.growfood.org, farm-based adventures, aquaculture, rabbit manure, Animal Welfare Approved,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2011 05:00PM
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The team from The Cask Republic visits this week to talk about the newly opened American tavern in New Haven, Connecticut. Following their success as a new business, the team discusses the reasoning behind their beer selection and the current restaurant and bar market in southern Connecticut.
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Beer Sessions Radio: The Cask Republic (15:35)
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Jimmy Carbone, beer bars, Christian Burns, Matt Bacco, Andrew Hoenig, American tavern, 54 beers on tap, The Cask Republic, bourbon aged barrels, pinot noir aging, craft beer, malt liqour, New Haven, beverage director, Southampton, beer glassware, Belgian strong pale, Gingerman Norwalk,To comment on this episode click here. There are currently Comments
