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First Aired - 07/20/2009 05:00PM
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Marla Camp interviews Ana Sofia Joanes, Director and Producer of the new movie FRESH! Carol Ann Sayle returns to talk life on the farm, Cathy Strange of the American Cheese Society and cheese maker Edgar Diaz discuss dairy.
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Introduction and Show Summary with Publisher of Edible Austin, Marla Camp (2:45)
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Edible Communities, Marla Camp, Publisher of Edible Austin,The Making of the New Movie FRESH with Director and Producer Ana Sofia Joanes (23:31)
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Director and Producer Ana Sofia Joanes, new movie: FRESH, Michael Pollan, research, inspiration, change, movement, what works to connect a community, hope for the future, food justice, local food distribution issues, Will Allen of Milwaukee, farms working with restaurants, visionaries, movie focuses not solely on farming, availability, supermarkets, check out upcoming screenings across the country at www.freshthemovie.com, e-mail marla@edibleaustin.com for a free screening opportunity!,Downtown on the Farm with Carol Ann Sayle and Marla Camp (7:45)
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Carol Ann Sayle, what to look for at supermarkets, real food, no questionable labels or ingredients, growing gardens in a healthy way, soil is an important asset, cook at home,A Preview of the Upcoming American Cheese Society National Conference with Cathy Strange (10:19)
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cheese making, young food culture in America, tradition, true sources, raw milk versus pasteurized, harmful bacteria is eliminated when heat is added to the curds that make up the cheese, domestic regulatory issues, also issues in Canada and Australia, trying to capture the complex characteristics of milk from generations ago, American Cheese Society, volunteer run not for profit, growing number of producers, American legislation issues, food safety and more diverse products, sustainability, retail, distributor, consumer relationships, no raw milk ban, just on the age of the raw milk cheese, advancement of the American cheese trade, opportunities to taste, www.cheesesociety.org for more information!,Marla and Edgar Diaz Discuss the Process of Cheesemaking at Lucky Layla Farm (9:47)
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soft cheeses, fresh cheeses never go uneaten within 30 days, focus on producer is more important, traceability of the milk, 6 month and 1 year aged goat cheeses, Lucky Layla Farm of Plano, Texas, www.luckylayla.com, softer cheeses lend themselves to different uses, pairing chees with cooking techniques and ingredients, Edgar is native to Colombia, difficult to introduce Colombian and Spanish named cheeses to the American market,To comment on this episode click here. There are currently Comments
