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Hosted By
Pleasure
Sponsored by
Wmmbshow
Continuing the ongoing series on cheese and art, this week host Greg Blais is talking film on Cutting the Curd! Welcoming co-host Matt Spiegler, a writer, documentarian, and creator of the blog Cheese Notes, the duo kick off the show talking about their recent viewing of the movie, "The Boxtrolls," and how cheese in general is beginning to become more visible in film but still has a way to go to achieve popularity. Going through a plethora of movies that do feature cheese, the guys discuss if the cheese adds or detracts from the overall message of the film. After the break, Greg and Matt speak with filmmaker Kari Branch and Malinda Beeman, a life-long artist and cheese-maker who is a subject in Kari's project entitled "Simple As That." "Simple As That" is a short documentary about a couple choosing to launch their artisan goat cheese business through one of the worst droughts in Texas history as well as personal adversity. Tune in to hear a thorough chat on cheese in film and how this subject is evolving in film culture. This program was brought to you by The Wisconsin Milk Marketing Board.

Meet Marfa Goats by Malinda Beeman

"I think there's still this very high-low perception of cheese [in film]." [8:33]

--Matt Spiegler on Cutting the Curd

"There aren't a lot of cheese films out there. I think people may have an idea that cheese isn't a serious subject." [32:00]

--Kari Branch on Cutting the Curd

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
Continuing the ongoing series on cheese and art, this week host Greg Blais is talking film on Cutting the Curd! Welcoming co-host Matt Spiegler, a writer, documentarian, and creator of the blog Cheese Notes, the duo kick off the show talking about their recent viewing of the movie, "The Boxtrolls," and how cheese in general is beginning to become more visible in film but still has a way to go to achieve popularity. Going through a plethora of movies that do feature cheese, the guys discuss if the cheese adds or detracts from the overall message of the film. After the break, Greg and Matt speak with filmmaker Kari Branch and Malinda Beeman, a life-long artist and cheese-maker who is a subject in Kari's project entitled "Simple As That." "Simple As That" is a short documentary about a couple choosing to launch their artisan goat cheese business through one of the worst droughts in Texas history as well as personal adversity. Tune in to hear a thorough chat on cheese in film and how this subject is evolving in film culture. This program was brought to you by The Wisconsin Milk Marketing Board.

Meet Marfa Goats by Malinda Beeman

"I think there's still this very high-low perception of cheese [in film]." [8:33]

--Matt Spiegler on Cutting the Curd

"There aren't a lot of cheese films out there. I think people may have an idea that cheese isn't a serious subject." [32:00]

--Kari Branch on Cutting the Curd


To comment on this episode click here. There are currently Comments

Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
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


To comment on this episode click here. There are currently Comments

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