Search Results
First Aired - 08/29/2010 02:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Hearst_logo
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

Jump to Segment:
Tags:
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,
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 - 03/22/2012 01:00PM Download MP3 (Full Episode)
Hosted By
The-farm-report
Sponsored by
Wfm
This week on The Farm Report, Erin Fairbanks chats with Terry Jones of Jones Family Farms in the White Hills in Shelton, Connecticut. Tune in to hear the history of this seven generation farm! The Jones Family Farms has grown everything from Christmas trees to wine grapes to Terry's specialty- strawberries. Listen in to hear Terry's opinions about seasonal eating, his involvement in the Working Lands Alliance, and the importance of healthy food in schools. This program was brought to you by Whole Foods Market.

"In nature, the only constant is change." -- Terry Jones on The Farm Report

"I think it's absolutely critical that [the new generation of farmers] are involved in their community." -- Terry Jones on The Farm Report


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

First Aired - 01/28/2010 02:00PM Download MP3 (Full Episode)
Hosted By
Greenhorns-radio
Sponsored by
Hearst_logo
On this week's episode of Greenhorns Radio, Severine interviews Alex Gifford of Wilton, Connecticut about his baseball field-turned-farm.

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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS