24/7 Stream
Specials and Highlights
First Aired - 01/14/2013 05:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Peter Kindel shares his cheese journey on today's Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal's Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market.
"When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product." [14:25]
-- Peter Kindel on Cutting the Curd
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Learning Cheese in Europe (16:55)
Tags:
Artisanal, Peter Kindel, Picholine, biology, brewery, Boulder, France, foodies, studying cheese in France, Neal's Yard Dairy, cheesemakers, local, London, health care, Ogleshield cheese, Hawthorne Valley Farm, landed gentry, Monty Python, Jamie Montgomery, English cheese, bias, goat cheese, Loire Valley, Randolph Hodgson, Wendell Berry,Raw Milk and Safety (14:50)
Tags:
The Isle of Mull, Glasgow, sheep's milk, bloomy rind, cheddar, hobby, foodborne illness, restaurant experience, wine, New York Times, raw milk, distribution, dairy farmers, children, industrial milk, pasteurization, bacteria, Gianaclis Caldwell, pathogen testing, expenses, cooking,To comment on this episode click here. There are currently Comments
First Aired - 12/01/2009 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's ATR, Erin speaks with molecular cocktail guru Eben Freeman.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Week In Wine Recap (3:15)
Tags:
At The Root of It, Erin Fitzpatrick, Roberta's, Week in Wine Recap, heritage turkey, Loire Valley, France, crop report, great 2009 vintage, across the board in Europe, yields are slightly lower than 2008, market feed, wine world is shrinking, global consumption is falling, EU, new compensation scheme, Hearst Ranch,Eben Freeman Explains The Second Golden Age Of The Cocktail In Asia (13:42)
Tags:
Eben Freeman, bartender, Asia, New York, Hong Kong, Bangkok, Singapore, wine business abroad, there is a lot of development in Asia, casinos, transference of celebrity chef kingdom to Asia, corporate structure, the second golden age of the cocktail, the first golden age was before prohibition, conditions are similar, tough economic times, downturn in business in the United States, The Singapore Sling, Indonesia, molecular mixology, Wiley Dufresne, the bartender should adapt his vocabulary to that of the chef, WD 50, Sam Mason, cryovac machine, the bar is not just a place where you put customers before you seat them,Asian Flavor Differences & Cocktail All Stars (13:38)
Tags:
Hearst Ranch, Thailand, starfruit, cultural history, spicy cuisine, bitter flavors, adapting drinks, Asian culture is very complex, fresh fruit, natural sweetness, Cocktail All Stars, balanced product, ingredients, Japanese, strategic events, entering new markets, hotels, creating excitement through events, introducing flavors, pop up events, Ryan Fitzgerald, San Francisco, London, Sydney, wine cocktails, sustainable produce, locally sourced food, local noodle bars,To comment on this episode click here. There are currently Comments
First Aired - 09/08/2009 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's At the Root of It: Part II of Erin's two-part series with Lee Campbell of Louis/Dressner selections. Topics of conversation include Lee's stages with Italian and French wineries, the best bottle $20 can buy, and machine vs hand-harvesting.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Tasting Pinot d'Aunis (11:25)
Tags:
Lee Campbell, Louis/Dressner Selections, in-studio tasting, Will Goldfarb, Waverly Inn, Louis/Dressner specializes in natural expressive and unique wines, concentration in French and Italian wines, Loire Valley, ideal wine making climate, land hard to acquire in Burgundy and Bordeaux, Chenin blanc and Chenin noir grapes, light body, earthy flavor, spice, balanced acidity, serve reds a little cool, other grapes emulate characteristics of Pinot Noir grapes, notes of botanical herbs, vines aged 45 years, profundity depth earthiness, Channing Daughters Winery, pair with roasted chicken or charcuterie, Pinot d'Aunis, Picnick,Tasting #2: Lagrein (11:55)
Tags:
Italian Portfolio, Louis/Dressner synonymous with France, Lagrein, dense inky dark wines, pepper and savory notes, Balzano, urban plantings in Europe are dissappearing, Nusserhof, Lee knows many of her producers personally, Dressner wines mostly conceived to be paired with food, minerality and acidity a main component of most Dressner selections, fermentation, aging, Louis/Dressner represents 50 producers, Rioja, Eric Asimov,Extraordinary Wines at the $20 Marks (9:52)
Tags:
Lee's experiences in the vineyard, harvest stages, understanding the experience from the point of view of the winemakers, non-organic vs. organic production, harder to be an organic winemaker, must have faith in your skills and talent, 18% more cost passed on to consumers for organic wines, Dressner's sweet spot on the shelf is between $20-30, one stage in Italy, one stage in France, appreciate how much work goes into every single bottle of artisanal wine, family crafts, machine vs. hand-harvesting, challenging vintages, triage, top estates hand-harvest and triage, www.louisdressner.com, does machine-harvesting harm vineyards?, Picnick: sandwich kiosk in Battery Park City,To comment on this episode click here. There are currently Comments
