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Re-live the Vermont Cheesemaker's Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer's Market in Vermont and cheesemonger Perry Soulos for a re-cap. The 6th Annual Vermont Cheesemaker's Festival, sponsored by the Vermont Cheese Council took place July 20th at the Coach Barn at Shelbourne Farm in Vermont and featured over 200 cheeses from more than 40 cheese makers, as well as dozens of artisan food producers and local wine, beer and spirit producers. The festival provides an opportunity for people from all walks of life to connect with farmers and cheesemakers. On the line we also have She has been the cheesemonger for about 10 years, and is the only retail member on the Vermont Cheese Council. Tune in and get the inside scoop on the festival and the world of artisan cheese. This program was brought to you by Heritage Foods USA.

"It's a rare opportunity for everybody to meet and literally talk to the people making the cheese." [04:00]

"Food is pretty egalitarian. Everybody eats." [15:00]

--Lisa Battilana on Cutting the Curd

"I felt nothing but comfortable and welcome the whole time in Vermont. It has it's charm - Vermont is Vermont!" [31:00]

"The great thing about goats is that children can handle them so easily. It's an animal the whole family can participate in raising." [37:00]

--Perry Soulos on Cutting the Curd


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HAVE IT YOUR WAY through partnerships with nimble small and mid-size processors. Want your own wild-rice meatloaf? A baked falafel made with local beans? Tyson and Schwan's can't help, but there are newcomers to K-12 food service who can. In this episode of Inside School Food, we'll meet two of them and learn how to get healthy, clean-label foods developed or adapted to your specifications through direct processor-SFA collaboration. This program was brought to you by Whole Foods Market.

"There are many progressive districts coming to us asking to get as far away from white rice as they can." [10:00]

"I can make your commodity diced chicken taste good in a one pot dish" [15:00]

--Coleen Donnelly on Inside School Food


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Today's episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham.

"When I was younger I'd take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult." [17:00]

"We have linked up with a lot of other women in food - we're all a part of this tidal wave of excitement and change in food." [19:00]

--Amanda Merrow on Radio Cherry Bombe

"The shisito pepper is the new Kale." [23:00]

--- Amanda Merrow on Radio Cherry Bombe

"Salad is a low barrier for entry - if it was baking for president it might be harder to find people with stories to share." [38:00]

--Julia Sherman on Radio Cherry Bombe


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