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First Aired - 01/17/2010 02:30PM
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This week on Cutting The Curd, Anne talks with Conrad Hosier & Sarah Zebrowski about sourcing and distributing artisan cheese.
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Cutting The Curd Introduction: Stories of Cheese Discovery (14:51)
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, Hearst Ranch, Conrad Hosier, Chase & Co, Sarah Zebrowski, Columbia Cheese, distributing artisan cheese, Swiss cheese, fondue, pizza, small organic kitchen in Pennsylvania, French Culinary Institute, Steve Jenkins, Artisinal, Murray's Cheese Shop, Columbia Cheese is an importing company, Conrad was a sports teacher, Formaggio Essex Market, southern Switzerland, pasta, France, Italy, England, Neal's Yard Dairy, dairies, farmstead means that milk comes from the farmers own herd,Anne, Conrad & Sarah Taste Some Cheeses (19:05)
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Cutting The Curd, cows milk, tasting notes, strong cheese, as it ripens the bark penetrates the paste, mountain cheese, altitude is 700-800 meters, wine, sweet wine from Sicily, Swiss cheese makers gained freedom to make whatever they want 15 years ago, voltzen cheese, burnished rinds, aged ten months, toasted coconut, Switzerland, milk, bark, how does a cheese get from a producer to a plate?, happens quite quickly, Larkin, custom bonded warehouse,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2013 10:00AM
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Learn to help your pets with their emotional and physical ailments with Celia Kutcher from FoodHealer.com! Erin Fairbanks joins Celia to continue their conversation regarding animal wellness. When you first get a new pet, what should you do to make sure that the animal is healthy? Find out how good communication with your veterinarian is essential when deciding how to treat your pet's illnesses. Find out how different probiotics, herbs, and supplements can help your pet's ailing moods and physical health! Thanks to our sponsor, Whole Foods, and thanks to EULA for today's music.
"Food can really make a difference to mood, behavior, and general well-being in animals." [1:25]
"To think that human beings are the only organisms that feel pain and have emotional responses is completely ridiculous!" [10:10]
"Think like your pet; if you can do that, then more power to you." [14:30]
-- Celia Kutcher, FoodHealer.com
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Know Your Vet! (17:13)
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FoodHealer.com, pets, horse, alternative remedies, animal nutrition, Bach Flower, rodents, reptiles, animal rescue, veterinarian, vaccines, cancer, Celia Kutcher, vet, stool sample, wet food, dry food, alternative medicine, steroids, dietary advice, mood, physical ailments, animal personalities, trauma, Midnight Crazies, OCD, cat, dog, litter box,Supplements & Herbs (17:16)
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constipation, panic, probiotic, bacteria, yogurt, short chain fatty acids, processed foods, factory farm, nutrition, slippery elm bark, herbs, supplements, kelp, thyroid health, green vegetables, health food store, homeopathy, toxicity, The Whole Dog Journal, Dr. Pitcairn, credibility, Whiskers Holistic,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2011 04:30PM
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This week's episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland's Cheese Company, who explains how soft cheese can be aged and why it's not as easy to do as you'd think. Find out what a bark rind is and what makes Rush Creek Reserve's flavor profile so unique. Later in the show, "Cheese Impresario" Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.
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Cutting the Curd: Rush Creek Reserve with Adam Hacth (25:29)
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Anne Saxelby, Sophie Slesinger, Cutting the Curd, Andy Hacth, Rush Creek Reserve, Upland's Cheese Company, Pleasant Ridge Reserve, cambium layer, Comté Fort Saint-Antoine, cheesemaking, milk, The Alps, soft cheese, Mateo Kehler, cheese aging, calcium, spoonability, bark bound cheese,To comment on this episode click here. There are currently Comments
