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This week Cutting the Curd is continuing its series on cheese and art. Host Greg Blais and co-host Emily Acosta delve into the interesting topic of breast milk cheese with artist Miriam Simun, who has personal experience in this realm. Having started the human cheese project in order to provoke a space for discourse around norms and practices with regard to human exceptionalism, food production, emerging bioavailabilities, and the commodification of bodies, Miriam brings up many questions surrounding the topic that remain to be answered. She goes on to explain how she went about completing the human cheese project with recruiting volunteers to provide necessary ingredients, the actual cheese-making process and the ethics considered with the project. This program was brought to you by The Wisconsin Milk Marketing Board.

"We like to think of food as coming straight from the ground, unadulterated in any way, but on the other hand steak is in a little box where it's totally removed from the animal part where it came from." [8:55]

"To me, good art asks good questions and that's where I was coming from when I was making it." [18:53]

"I think the world would be a better place if more people saw their cheese as a piece of art." [20:28]

--Miriam Simun on Cutting the Curd

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This week on Cutting the Curd, host Greg Blais and guest co-host Anne Saxelby begin a series talking about cheese and art - how cheese tends to intersect across all platforms. This week in particular, tune in to hear guests Soyoung Scanlan of Andante Dairy and Andy Hatch of Uplands Cheese Company talk about their experiences with cheese and music. Soyoung kicks off the conversation sharing how she has been inspired to combine her love of music to create a unique, multi-sensory experience with her cheese. Andy adds to the conversation, explaining that his approach to making cheese is very similar to making music considering the dedication and repetition required to be great at both. Both guests concur that depending on the time of day and the manner in which they are making cheese influences the styles of music they play. After the break, the group delves into the importance of sound in the cheese making process. This program was brought to you by The Wisconsin Milk Marketing Board.

"As a career changer I've [now] combined everything I love." [11:00]

"When I was making cheese, I was listening to Chopin's 'Nocturne' all the time." [15:15]

--Soyoung Scanlan on Cutting the Curd

"Practicing music and making cheese days after day requires dedication to repetition." [19:00]

--Andy Hatch on Cutting the Curd

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You don't have to starve to be an artist. Find out how to build a career doing what you love on a brand new episode of After the Jump. Grace Bonney is joined by Artist and illustrator Lisa Congdon, best known for her colorful paintings and drawings. Since 2007, she has been illustrating for clients including The Museum of Modern Art, Martha Stewart Living Magazine, Chronicle Books, The Land of Nod, The Obama Campaign and Simon & Schuster, among others. Lisa is also known for her intricate line drawings, pattern design & hand lettering and has licensed her work for fabric, kitchen linens, wallpaper and bedding. In addition to illustrating full time, Lisa maintains a thriving Etsy shop and writes a popular daily blog of her work, life and inspiration called Today is Going to be Awesome. She is the author of A Collection a Day, Whatever You Are, Be a Good One and Art Inc.. Tune in and find out how Lisa found her career in art, what advice she has for aspiring artists and what she plans on doing with the next phase of her life. This program was brought to you by Mail Chimp.

"I've always been sort of obsessed with digging up treasures." [05:00]

"Because art is so subjective, we think we don't deserve to be here we often feel like impostors. We're mystified by the way it all works. Years later having figured out the way it all works, I have really learned that I have a place and that all of these ideas I had about what other people thought of me were all in my own head." [12:00]

"I actually feel like my career will thrive more the more I'm enjoying my life in general. Sometimes working super hard all of the time is just not sustainable." [29:00]

--Lisa Congdon on After the Jump

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