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, host Greg Blais is talking cheese hacks! Similar to the popular life hacks, which solve everyday problems using everyday items in an unconventional way, Greg and guest Nadjeeb Chouaf of Flora Artisanal Cheese in Charlottesville, VA chat about shortcuts in cheese. Nadjeeb also opens up about how he became involved in the cheesemongering world and how he came to open his own cheese shop. Kicking off the hacks with some thoughts on parmesan rinds and cheese rinds in general, and how the microwave can be your best friend when it comes to making unique cheese snacks, tune in to learn some interesting tidbits! This program has been brought to you by The Wisconsin Milk Marketing Board.

"The first hack I actually learned as a cheese monger was about parmesan rinds." [6:10]

"I'm fascinated by this hack. One hour cheese sounds too good to be true." [20:10]

--Nadjeeb Chouaf on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Fairway
Tune in for a fun and insightful episode of Cutting the Curd as Greg Blais is joined by friend and cheese expert Max McCalman. Max is a highly visible advocate for artisanal cheese production, and is renowned as one of the cheese world's living legends for his expertise, insight and passion. Max is a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer. He was America's first restaurant-based Maître Fromager. Max's work takes him across North America and Europe, speaking at conferences and festivals, and most passionately, to explore the dairies and farms that contribute to artisanal cheese making. Max has been conferred the title of Maître Fromager as designated by France's Guilde des Fromagers. This program was brought to you by Fairway Market.

"There a lot of people who still look at cheese like it's an indulgence. I eat cheese like there's no tomorrow." [04:00]

"I recommend, if you're buying cheese, that you buy less and buy often. You don't stock up - it's not that kind of experience. Buy it like you buy fish. [29:00]

--Max McCalman on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
On today's "Book Review" edition of Cutting the Curd, host Diane Stemple reviews “The Carnivore’s Manifesto,“ by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by The Wisconsin Milk Marketing Board.

"We're always trying to inspire people to eat less factory farmed meats, so you have to write a lot to do that." [6:45]

"Your merchant matters. If you cannot name five people who you buy food from then you're not a part of the sustainable food movement." [15:09]

"By fighting just to stop eating meat, by saying no one should eat meat, all that's happening directly is that animals are suffering on factory farms." [26:00]

--Patrick Martins on Cutting the Curd


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

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