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Cutting-the-curd
Sponsored by
Wmmbshow
What happens when a punk kid figures out how to handle cheese? The Bedford Cheese Shop is born! Get some insight into running a cheese shop as Greg Blais and guest co-host Matt Rubiner chat with Charlotte Kamin, owner of Bedford Cheese Shop- an old-fashioned cheese shop dedicated to providing the finest quality cheeses from around the world. Tune in to find out what the day to day life of a cheese shop owner is like, what plans Charlotte has for expansion and what inspires her "brand". From quality control to business management - get a peek into the world of retail cheese in Brooklyn! This program was brought to you by The Wisconsin Milk Marketing Board.

"I was a punk kid who knew how to handle cheese. I am now an older punk kid who knows how to handle cheese." [04:00]

"I get off on the fact that food can bring you back to childhood memories." [06:00]

"I am not the type of person who can just sustain in the same environment. As a shop-owner when you have really good people you want to see them grow." [11:00]

"A lot of people have this misconception that opening a cheese shop is an easy and profitable thing, but it's difficult!" [32:00]

--Charlotte Kamin on Cutting the Curd


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Hosted By
Eating
Sponsored by
Emaillogo1
This week on Eating Disorder, the guys take on the topic of the beloved diner with guest Nikos Katsanevakis, Entrepreneur and Manager of Kellogg's Diner in Williamsburg, NYC. Since establishing itself as a neighborhood beacon in 1928, Kellogg's Diner has prided itself in maintaining great dishes, including Greek entrees, at great prices. Tune in as the crew discusses the importance of diner culture and where the future of the American diner is headed. This program was sponsored by Heritage Foods USA.

"Diners are a place where you will see a couple holding hands, great ideas happening at 4 o'clock in the morning... franchises don't have that." [9:50]

"This is part of American culture, and culture also has to be for the future." [32:40]

-- Nikos Katsanevakis on Eating Disorder


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Hosted By
Tasteofthepast
Sponsored by
Untitled
Imagine having to cook Thanksgiving dinner over an open fire! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by historical interpreter Carolina Capehart. Carolina is a hearth-cooking expert, and prefers to cook all types of food over an open flame. Tune into this episode to learn what tools were used in the 1800s to boil vegetables, roast meat, and bake breads. Hear why Carolina is so dedicated to historical accuracy. Carolina explains how the colonialists pioneered local and seasonal eating- out of necessity! Learn about the founding ideals of the United States as an agrarian society. How does the language of the 1800s confuse the recreation of historic recipes? Collect some firewood and slaughter a hog; it's time for this week's episode of A Taste of the Past! This program has been brought to you by White Oak Pastures. Music by Pamela Royal.

"Anything you can cook these days, you can cook oven an open fire. It's just about learning a different system." [3:45]

"These days, everyone says that you need to eat seasonally and locally. Back in the 1800s, they did that, but mainly because they had to!" [20:20]

"90% of people back then were farmers. That was Jefferson's ideal- an agricultural society." [23:10]

-- Carolina Capehart on A Taste of the Past


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