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First Aired - 01/17/2010 02:30PM
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This week on Cutting The Curd, Anne talks with Conrad Hosier & Sarah Zebrowski about sourcing and distributing artisan cheese.
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Cutting The Curd Introduction: Stories of Cheese Discovery (14:51)
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, Hearst Ranch, Conrad Hosier, Chase & Co, Sarah Zebrowski, Columbia Cheese, distributing artisan cheese, Swiss cheese, fondue, pizza, small organic kitchen in Pennsylvania, French Culinary Institute, Steve Jenkins, Artisinal, Murray's Cheese Shop, Columbia Cheese is an importing company, Conrad was a sports teacher, Formaggio Essex Market, southern Switzerland, pasta, France, Italy, England, Neal's Yard Dairy, dairies, farmstead means that milk comes from the farmers own herd,Anne, Conrad & Sarah Taste Some Cheeses (19:05)
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Cutting The Curd, cows milk, tasting notes, strong cheese, as it ripens the bark penetrates the paste, mountain cheese, altitude is 700-800 meters, wine, sweet wine from Sicily, Swiss cheese makers gained freedom to make whatever they want 15 years ago, voltzen cheese, burnished rinds, aged ten months, toasted coconut, Switzerland, milk, bark, how does a cheese get from a producer to a plate?, happens quite quickly, Larkin, custom bonded warehouse,To comment on this episode click here. There are currently Comments
First Aired - 05/17/2009 12:00PM
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Patrick and Katy speak sourcing and cheese with Steve Jenkins of Fairway Market, Cruz Goler of Lupa and Nikki Rose.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (5:09)
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Sourcing cheese and Greece,Sourcing with Steve Jenkins of Fairway Market (7:02)
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Dean and Deluca, Fairway, cheese, sourcing master, original NYC gourmet food industry, fresh pasta, extra virgin olive oil, scarcity, corruption in olive oil industry, Raffetto Pasta, Greek olives, color to determine quality, Balduccis, Palermo, Eli,NYC Cheese Movements: Origins (6:38)
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NYC cheese, availability of European specialties, distress cheeses, cookbooks determined which cheeses to look for, Waverley Route, MFK Fischer, Brie, raw milk, aged 60 days, cheese outlaws, similar to charcuterie regulations,American Artisanal Cheese: A Primer (7:45)
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American artisanal cheese, brainy cheesemakers, new tradition, American and Canadian self-taught cheesemakers, American originals, Dry Monterey Jack, Ig Vella, derivatives of other older varieties, best in the business, traceable olive oil, Steve Jenkin's labeling, food enthusiastic shoppers, history, ferment, unique, Red Hook Fairway,Lupa and Roman Cuisine with Chef Cruz Goler (6:57)
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Testaccio, bresaola, grandmother, Italian butcher neighborhoods, 5th floor cooking, seasonal market-driven food, peasant food philosophy, all parts of the animal, culinary school, French influence, Mario Batali, serving size and portion control, lesser cuts, Roman trattoria, definition of Lupa cuisine,Italian Uproar and Authentic Pizza with Cruz Goler (7:04)
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american pizza, new pizza place, cross-cultural cooking, dbgb, food carts, comfort food, water effect on pizza, local products, Daniel Boulud, Ferran Adrian, nature is not constant, lupa restaurant,Nikki Rose and Crete's Culinary Sanctuaries (6:16)
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agritourism, teach chefs production of Greek specialties, cultural heritage, resistance to change, tourism and community being ruined by tourism machine, lack of interest in farming, artisan production, wine makers, land for shepards, eco-tourism, Crete's Culinary Sanctuary, travel,Tourism in Greece with Nikki Rose (4:24)
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kokkari, tour of cretes culinary sanctuary, rich history, labyrinth museum, ross daily, organic winery, botanists, mountaineers, www.cookingincrete.com, professional seminars, public programs, olive oil production class, 4000 years of agricultural production,To comment on this episode click here. There are currently Comments
First Aired - 10/25/2009 01:15PM
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This week's Part Q is a panel discussion with Anastasia Cole about all things meat. Sustainability, sourcing, e coli & Michael Pollan are all addressed openly in this new "Q" format.
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Main Course Part Q Introduction (16:19)
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Patrick Martins, The Main Course Part Q, Anastasia Cole Plakias, meat articles, butchers, Tom Myland, Marlow & Daughters, New Amsterdam Market, is this kind of eating elitist?, Novella Carpenter, for $100 you can take a class where you kill and eat a rabbit, do it yourself butchering, Joe Bastianich, capitalist society, health costs later from side effects of a bad diet, Stephanie Smith, e coli, Anthony Bourdain, Jonathan Safran Foer, twee, Larry King Live, RCALF, www.r-calfusa.com, an 8 week course at Fleisher’s costs $10,000, Patrick and Anastasia graduated Vassar, Fleisher’s, slaughtering,Beef, E Coli & Inspections (13:02)
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http://www.meatingplace.com, listeria, e coli stays on cutting boards and knives, plastic cutting boards are better for meat, ground beef patties are dangerous, ground beef is rarely inspected, traceability, inspections, slaughter house, Cargill, Fast Food Nation, bench trim, it is very expensive to raise cattle, the American public has to be willing to pay a little more for quality product,Big Meat & Michael Pollan's Cal Poly Debacle (31:58)
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butchering, Broadway Butcher, Lenny Simcheck, Pinos Prime Meats, the five largest beef packers, Cargill, Tyson, Smithfield, Swift & Co, Farmland Industries, West Village, Ottomanellis, Michael Pollan, California Polytecnic Institute, David Wayner, population growth, there are other ways to solve this than genetically modified foods, industrialized agriculture is too focused on the bottom line, sustainable practices are being overlooked, sustainability, agricultural run off, Mansanto, soy, the movement doesn't have to be all nonprofit and idealistic, being a part of the marketplace, for-profit, the demand for meat in this country will never disappear, family farming practice, slow food, rooftop garden, people are claiming that Michael Pollan is anti agriculture, reality is different than philosophy, Gotham Greens, sustainable aquaculture, who defines sustainable?, HSUS, PETA, education is our greatest ally, organic farming, permaculture, chemically treated land, vertical farming, Roberta's, Liberty Science Center Fundraiser, specialty foods,To comment on this episode click here. There are currently Comments
