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Artisan millers are creating diverse flours in response to America’s increasingly one-size-fits-all flour business. But in the face of increased consolidation of the milling market, will their work be enough?

By Talia Ralph

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First Aired - 02/05/2014 11:00AM Download MP3 (Full Episode)
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This week on Taste Matters, Karen Karp guest hosts for Mitchell Davis, interviewing Monica Gelinas from GritWork. The two tell us about their experience bringing Pret A Manger to the U.S. from England back in 1999. Then Monica tells us about some of the biggest challenges in supplying the freshest produce around New York City. This program has been sponsored by Heritage Foods USA. Today's music provided by Pamela Royal.

"There's a difference from what happens in the test kitchen to what happens on the floor." [9:55]

Monica Gelinas on Taste Matters


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First Aired - 06/15/2009 05:00PM Download MP3 (Full Episode)
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Deborah Schapiro, Publisher of Edible Green Mountains talks with Veteran Gardener Charlie Nardozzi, Robin McDermott about the Localvore Movement, Susan Reid of King Arthur Flour and Allison Hooper, Co-Founder of the Vermont Butter and Cheese Company.
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Vermont Butter and Cheese Company, goat cheese, local milk, artisan cheese started in the early 1980's with goat cheese, cream, butter, cultures, sweet cream butter is popular in America, In Europe selected bacterial cultures are added to the cream before the churn to develop a better tasting butter, French butter, fermenting takes extra time, cools the fat in the cream that captures the fat for the churn, buttermilk, salt to take moisture out of butter, 86 percent fat butter which tastes better and lends itself well to baking, Vermont Butter and Cheese Festival, celebration that feels it has been a long way coming, Vermont as a travel destination, pairing cheese with beer, wine and other foods, www.VermontButterandCheeseco.com, VTCheeseFest.com,

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