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First Aired - 04/25/2010 02:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Pam
Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, http://saxelbypam.blogspot.com, How Not To Raise F'd Up Adults, Pam Saxelby, milk shed, New York City Milk Supply, Hilary Dennis, NYU, College of Arts & Science, thesis writing, King Corn, the dairy world is like going down the rabbit hole, much of our food supply is like that, milkshed is analogous to the term watershed, New York State landscape is ideal for dairy farming, many farmers are going out of business, New York City used to have a very strong local foodshed, swill milk, transportation routes, milk trains, alleged monopolies in the dairy industry, lobbying power, small farmers can't defend themselves, farms became more reliant on the system, the system has started to take advantage, farms are more specialized, that means that corporations have farms in a stranglehold, they only produce milk, pasteurization, homogenization, dairy trucks, processing plants, independent truckers,
Tags:
dairy farmers, how much do they get paid for the milk?, paid per the hundred weight, mosty estimations, Board of Trade, it comes down to what people are willing to pay for cheese, fluxuates daily, farmers get paid a blend price for their raw milk, Sullivan country, 15 per hundred weight, price was designed to keep farmers afloat, farmers are having trouble breaking even, the system is broken, milk is no longer tied to a place, environmental studies, human health issues, advocates for raw milk argue that we shouldn't drink pasteurized and homogenized milk, there are no proper waste management systems on farms with confined animal feeding operations, automated milking machines, these systems cause mass water pollution, air pollution with methane that the cows release, cows were designed to eat grass, pasture raised cows manage their own waste problems, monocropping, diversity is a natural platform for thriveability, America's dairy farmers need to take control of the supply chain, become more diversified operations, food security, food sovereignty, Hudson Valley Fresh, value added game is a totally different skill set, Leah wants more people from the city to go out to the country and learn about food supply, revitalizing communities, 80% of the population lives in urban areas, farm tours, there is a growing population of young farmers, fight the industrial system, Roberta's, stay tuned to www.saxelbycheese.com,

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First Aired - 11/01/2011 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Savorian_102x102
This week on Let's Get Real, Chef Erica Wides exposes the foodiness behind "green" snack food. Why has our country become one giant evil vending machine? What can we do to find real food, as inconvenient as that can be? What drove our faithful good food fighting hero to eat (gasp) Chipotle?!?!? Find out the answers to these questions and hear what Erica's ideal snack food would be on a very relevant and useful episode of Let's Get Real. This episode was sponsored by Savorian Wines.


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First Aired - 02/27/2012 01:00PM Download MP3 (Full Episode)
Hosted By
Eat-your-words
Sponsored by
Fairway
This week on Let's Eat In, Cathy Erway sits down with Jennifer Perillo, writer of the blog In Jennie's Kitchen and a new cookbook entitled "City Girl, Country Kitchen". Tune in to hear about how Jennie found her creative outlet in scratch-cooking and how it inspired her to create a food blog. Learn more about Jennie's upcoming cooking memoirs, recipes for the home cook, and Jennie's ideal date meal. This program was sponsored by Fairway Market.

"There's a lot of content out there about scratch cooking, but I'm not sure it applies to busy lifestyles."

"I grew up on a lot of pre-made and processed foods..we never made cakes from scratch. I got to a point in my life when i was in my teens where I thought 'there has to be a way to do this on your own!' I really got hooked on it, it became my creative outlet."

"At the end of the day, you're only a phone call away from take-out if [scratch cooking] becomes a disaster."

--Jennifer Perillo, writer of "In Jennie's Kitchen" on Let's Eat In


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