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First Aired - 07/25/2011 04:30PM
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This week on Cutting the Curd sees another installment of Anne's State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm and turning it into a FDA Grade-A goat farm and creamery. This episode was sponsored by Hearst Ranch.
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Cutting the Curd: Penny Sagawa of Spring Gap Mountain Creamery (15:12)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, State of Cheese, West Virgina Cheese, Penny Sagawa, Spring Gap Mountain Creamery, paw paws, cow's chese, Jersey Gold cheese, washed rind cheese, raw millk cheese, building a cheese plant, cheesemaking advice, cheese equipment, humidity and temperature control, farmer's market, Whole Foods, cheese distribution, Three Shepherds, Linda Faillaice,Terry Clap of TLC Farm Goat Dairy (19:18)
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Terry Clap, TLC Farm Goat Dairy, Ripley, West Virginia, healthier ways to eat, goat milk products, Grade A goat dairy, commercial rafters, stainless steel boilers, FDA certified, USDA Certified, birthing goats, plain farmers cheese, cold smoking, firm cheeses, Glengarry, Thermo-Clean, Andrew Heller, pasteurizers,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 02:30PM
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State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map
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Cutting the Curd: The State of Cheese - Virginia (14:51)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Helen Feete, Virginia, Meadow Creek Dairy, Appalachian Mountains, off the Blue Ridge parkway, Grayson County, old time and bluegrass music, the music started in the mountains of Virginia and North Carolina, is Southwestern Virginia traditionally a dairy area?, up through the 60's and 70's there were many dairy farms, small processing plants, Helen has always had a food passion, she wanted to make cheese from the beginning but stuck to dairy at first, American farmstead cheese, people start with an idea of a cheese and develop it into a new unique creature, expressive of the farm it comes from, The Mountaineer, Jessa Gill, washed rine cheeses, Tallegio, Meadow Creek Dairy won 2nd place American Cheese Society,Helen Feete of Meadow Creek Dairy (15:19)
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dealing with regulations in Virginia, influencing policy and regulation, Helen is one of the biggest raw milk producers in the state, testing levels, bacteria levels, Grayson, keeping everything within a 2 day range, UPS, mail order cheese, a few distributors pick up at the farm, mountainous regions in Europe, seasonal dairy, they don't make cheese until cows are at pasture in April, they make cheese until December, the marketplace is the best situation for educating people about cheese and selling it, 9 month dairy season, cheese marketing, raw milk consortium for Slow Food, raw milk cheese makers are consistently ahead of the game, quality and integrity of production, more education means more cheese and better cheese!, self sufficiancy for small farms, www.meadowcreekdairy.com, they take season long iterns,To comment on this episode click here. There are currently Comments
First Aired - 03/04/2013 03:30PM
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Learn about authentic Mexican home cooking with Pati Jinich! This week on Hot Grease, Nicole Taylor recaps some food headlines about inexpensive, prepared foods and the upcoming Bed Stuy Brewing Company. Later, she chats with Pati Jinich about Mexican food misconceptions. What ingredients are always stocked in Pati's pantry? Learn more about traditional Mexican ingredients like nopales and cactus petals, and their uses in Mexican cuisine. How does Pati envision Mexican food in the United States in the future? What are the parallels between Mexican and Southern cooking? Later, hear a segment from the Roger Smith Cookbook Conference starring Nicole and Dan FitzHenry of The Virginia Distillery Company. Learn about the roadblocks involved with distilling in Virginia, and the state's rich, booze-filled history! This program has been brought to you by White Oak Pastures.
"The U.S. and Mexico are neighbors, and we think we know a lot about each other, but there are other things that we are so ignorant about." [8:30]
"The Mexico in America is growing, diverse, and beautiful!" [12:40]
-- Pati Jinich on Hot Grease
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Food Headlines: Beer in Bed Stuy (4:00)
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Boston Globe, Trader Joe's, hunger, prepared food, Food Headlines, Bed Stuy Brewing Company,Pati's History in History (7:37)
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Pati Jinich, Create TV, academia, philosophy, Pati's Mexican Table, food, the Mexican Revolution, food of the Mexican Revolution, imported jam, Mexican Cooking at Home, dried chiles, grease, sauce, spice,The Ingredients and Flavors (9:54)
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Mexican Cultural Institute, salad, fresh, vegetables, cactus petals, farm to table, tomatillos, nopales, Portabello mushrooms, tamarind, margarita, tamarind pods, tamarind juice, vitamins, Texas, Southern food, souffle, sweet plantain fritters, television show,Dan FitzHenry on Distilling (13:17)
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Dram, Virginia, The Roosevelt, Northern Virginia, Charlottesville, Dan FitzHenry, The Virginia Distillery Company, Blueridge Mountains, Type & Tell, Roger Smith Cookbook Conference, whiskey, fermented grain, Gaelic, scotch, aged, white oak, single malt, bourbon, Mount Vernon, liquor stores, the distilling industry, double malt whiskey, Scotland, wine-finished,To comment on this episode click here. There are currently Comments
