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First Aired - 11/19/2012 05:30PM
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This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena's cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons.
"My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work." [14:30]
-- Elena Santogade on Cutting the Curd
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Testing Cheese Knowledge (17:47)
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Diane Stemple, Cheesemonger Certification Program, CCPs, Amy Thompson, Lucy's Whey, Beecher's Handmade Cheese, Murray's Cheese Shop, Consider Bardwell Farm, American Cheese, Elena Santogade, American Cheese Society, studying, eating cheese, wine, beer, cheese service, nutrition, cheesemaking, importing, scientific, presentation, retail, Greenmarket, Casellula, Carlos Yescas, Paul Kindstedt, cheese books, the Internet, passing,Thanksgiving Cheese! (12:01)
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Thanksgiving cheese, wholesale, American artisan cheese, washed rind, bleu cheese, savory cheese, Landaff cheese, cheddar, Sweet Grass Dairy, Cabot Clothbound Cheddar, red wine, honey, soft cheeses, dessert plate, champagne, hard cheese, cooking with cheese, recipes, Three Cornerfield Farm, sheep's milk, Rush Creek Reserve,To comment on this episode click here. There are currently Comments
First Aired - 05/21/2012 12:00PM
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On this week's episode of After the Jump, Grace Bonney is in the studio with Eric Demby and Jonathan Butler of The Brooklyn Flea and Smorgasburg. Listen in to learn about how Jonathan and Eric met, and how they decided to become partners and begin The Brooklyn Flea. Hear about the diversity of vendors at the market, and how it naturally produced the food-centric Smorgasburg in Williamsburg, Brooklyn. Jonathan and Eric also discuss the beginning years of The Flea, and how it progressed from a struggling market into a Brooklyn social institution. From Thurston Moore to Anne Hathaway, everyone is at The Flea- so check it out! This episode has been brought to you by Cain Vineyard and Winery.
"Antiques are always the heart and soul of the market."
"Brooklyn food isn't a trend anymore, it's become a reality." -- Eric Demby on After the Jump
"Brooklyn is the perfect intersection of critical mass and a sense of community." -- Jonathan Butler on After the Jump
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The Beginnings of The Flea (15:36)
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The Brooklyn Flea, Smorgasburg, Brownstoner, Real estate, Brooklyn, Fort Greene Flea, Eric Demby, Jonathan Butler, Marty Markowitz, Catholic school, Williamsburg waterfront, Brooklyn Bridge, housing market, antiques, vendors, curating, filtering, promotion, Martha Stewart, Anne Hathaway, Usher, Francis Ford Coppola, food vendors, vintage, jewelry, The Stand, Brooklyn Soda Works, mafia,Handmade in Brooklyn (15:40)
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pulled pork, s'mores, crafts, arts market, food market, Smorgasburg, The New York Magazine, artisanal, handmade, Brooklyn, community, critical mass, 3rd Ward, etsy, furniture makers, political, economic multiplier, Kickstarter, participatory entrepreneurship, The Flea, scene, reggae, Manhattan, jerk chicken, art party, Crown Heights, Classon Ave, Bergen Street, food and beer hall, Summerstage, Thurston Moore, Brian Eno, chef,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2011 04:30PM
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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.
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Cutting the Curd: Dr. Paul Kindstedt (34:48)
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Dr. Paul Kindstedt, Vermont Institute for Artisan Cheese, PhD programs, cheesemaking, cheese eduction, American Cheese Society, farmstead cheese, Vermont Department of Agriculture, industrial cheesemaking, European cheese techniques, cheesemaking science, American Farmstead Cheese, Cheese & Culture: A History of Cheese and its Place in Western Civilization, anthropology, Dr. Frank Kosikowski, Cornell University, Dr. Montse Almena, Marc Druart,To comment on this episode click here. There are currently Comments
