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Animal-insticnt
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Ever consider goats as backyard pets? You will after today's episode of Animal Instinct, as host Celia Kutcher chats with Dr. Tatiana Stanton, a member of the Cornell University Sheep and Goat Extension Program. In her spare time, Tatiana maintains a small, pasture-based herd of 40 meat goat does. She has worked as a goat/hair sheep consultant for various nonprofit organizations in the Caribbean and Central America training both new and experienced farmers in sheep and goat management. Within the United States, Tatiana has also worked as a herdsperson for commercial goat dairies and the International Dairy Goat Research Center at Prairie View, Texas. She gives an A-Z breakdown of what it means to keep a goat as a pet - from breeding to behavior. Today's program was brought to you by Brooklyn Cares Vet.

"Unlike us, goats get most of their carbohydrate energy from fibers. It's the most important feed for them." [10:00]

"If you choose a really rare breed of goat and you want to keep that breed pure you might have a lot of difficulty finding a male goat that's unrelated." [21:00]

--Tatiana Stanton on Animal Instinct


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Re-live the Vermont Cheesemaker's Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer's Market in Vermont and cheesemonger Perry Soulos for a re-cap. The 6th Annual Vermont Cheesemaker's Festival, sponsored by the Vermont Cheese Council took place July 20th at the Coach Barn at Shelbourne Farm in Vermont and featured over 200 cheeses from more than 40 cheese makers, as well as dozens of artisan food producers and local wine, beer and spirit producers. The festival provides an opportunity for people from all walks of life to connect with farmers and cheesemakers. On the line we also have She has been the cheesemonger for about 10 years, and is the only retail member on the Vermont Cheese Council. Tune in and get the inside scoop on the festival and the world of artisan cheese. This program was brought to you by Heritage Foods USA.

"It's a rare opportunity for everybody to meet and literally talk to the people making the cheese." [04:00]

"Food is pretty egalitarian. Everybody eats." [15:00]

--Lisa Battilana on Cutting the Curd

"I felt nothing but comfortable and welcome the whole time in Vermont. It has it's charm - Vermont is Vermont!" [31:00]

"The great thing about goats is that children can handle them so easily. It's an animal the whole family can participate in raising." [37:00]

--Perry Soulos on Cutting the Curd


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Today's episode of Let's Get Real is all about identity crises. How do you know what you're supposed to taste like if you're a boo berry? How has foodiness committed crimes against nature? Why shouldn't you send your kids to art school? Erica Wides makes sense of it all on another poignant and reflective episode of Let's Get Real. This program was brought to you by Cain Vineyard & Winery.

"Mama's don't let you babies grow up to attend art school - that's how the song should go." [03:00]

--Erica Wides on Let's Get Real


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