The Morning After
Re-run 3-4pm EST
First Aired - 01/31/2013 01:30PM
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This week on the GrowNYC Market Update, Jeanne Hodesh calls in and talks with Erin Fairbanks about dairy at the Greenmarket. How can you use these creamy products in your everyday cooking? Tune in to find out! This program has been sponsored by Route 11 Potato Chips
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Ronnybrook Farm (9:52)
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Jeanne Hodesh, yogurt, milk, butter, European-style butter, fancy, imported butter, CreamLine, homogenized, heavy cream, production, Ronnybrook Farm Dairy, cocoa, pudding, ice cream, whole milk, Superbowl, dip, spring, Groundhog Day, Weekend Warriors, cooking demos, chili,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2013 01:00PM
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Orion Magazine has been producing thought-provoking, progressive journalism for thirty years. On this week's episode of The Farm Report, Erin Fairbanks is chatting with Orion's Outreach Director, Erik Hoffner. Tune in to hear Erik talk about the ecology-focused lens with which Orion views all sorts of social issues. Learn about the magazine's roots in New York City, and why the operation moved to Western Massachusetts. Hear Erik and Erin talk about the unknown health factors of nanotechnology, and how nanoparticles may be damaging to the environment and individual health. Learn about several of Orion's freelance contributors, and what they have to say about topics like hydrofracking and environmentalism. This program has been brought to you by Hearst Ranch.
"So many good things are happening in New York with urban agriculture, and with public art using the landscape." [11:00]
"The health of our ground water for the next hundred years is worth more than ten years of fuel." [26:10]
-- Erik Hoffner on The Farm Report
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Ecology Issues (20:22)
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Orion, magazine, Erik Hoffner, ecology, media outlets, Michael Pollan, local, organic, Bill McKibben, advertisement-free, freelance, Flying Pigs Farm, farm manager, podcast, non-profit, Wendell Berry, film festival, book review, Barry Lopez, grass roots, local food systems, watershed restoration, Western Massachusetts, fundraising, subscriptions, Straight, No Chaser, nanotechnology, additives, ecosystem, toxicity, Center for Food Safety, DDT, BPA, GMO, asbestos,Fracking & Conservation (22:00)
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The Dark Ecology, Ted Kaczynski, neo-environmentalism, local conservation, science, cancer, writing, data, lyricism, fracking, ground water, Sandra Steingraber, irrigation, cheap gas, new media, print publications, Jeanne Hodesh, yogurt, milk, butter, European-style butter, fancy, imported butter, CreamLine, homogenized, heavy cream, production, Ronnybrook Farm Dairy, cocoa, pudding, ice cream, whole milk, Superbowl, dip, spring, Groundhog Day, Weekend Warriors, cooking demos, chili,To comment on this episode click here. There are currently Comments
First Aired - 07/02/2012 05:30PM
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What's the state of cheese in Arizona? On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with some cheese people from Arizona in the know! First up, we have Krista and Troy Daily from the Wedge and Bottle, a new cheese shop in Phoenix, Arizona. Find out what got Krista and Troy interested in cheese, as well as some of the local and imported cheese that they sell in their shop. What's in store for Wedge and Bottle in terms of cheese education and tastings? Next, Anne and Sophie talk with Rhonda Crow from Crow's Dairy in Buckeye, Arizona. Tune in to learn why Nubian goats thrive in the Arizona climate, and how goat dairies are growing throughout the state. Hear about some of Crow's Dairy's delicious treats, including goat milk gelato! This episode has been sponsored by Fairway Market.
"It seems that everyone with five or more goats is trying to start a cheese dairy [in Arizona]. It has really boomed...there's a lot of inquiry about staring a small dairy, and I think that's just great." -- Rhonda Crow on Cutting the Curd
"It seems that everyone with five or more goats is trying to start a cheese dairy [in Arizona]. It has really boomed...there's a lot of inquiry about staring a small dairy, and I think that's just great." -- Rhonda Crow on Cutting the Curd
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Krista and Troy Daily (14:31)
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state of cheese, Krista and Troy Daily, The Wedge and Bottle Shop, Phoenix, Arizona, cheese shop, Steve Jones, Whole Foods, cut to order cheeses, price per pound, cheese education, tastings, classic, domestic cheese, imported cheese, Colorado, The American Southwest, fresh goat cheeses, goats, aged goat cheeses, raw milk cheese, Rainbow Valley Farms, Arizona Cheese Company, cheese curds, Smokey Bleu, The Lambchopper, cheddar, cheese sandwiches, menu, wine tastings, pairings, www.wedgebottle.com,Rhonda Crow of Crow's Dairy (14:37)
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Rhonda Crow, Crow's Dairy, Buckeye, Arizona, goat, cow cheese, goat dairy, goat cheese, Nubian Goats, butter fat, whey, consistency, locally-made cheeses, dairy inspector, small dairy, colby, cheddar, pasteurized, homogenized, herdsmen, milking, kidding, marketing, generational, family business, Cal Poly, farmers, Farmstead, milk, aging, fresh cheese, quark, restaurants, resorts, retail outlets, farmers' markets, goats' milk gelato, Simple Farm,To comment on this episode click here. There are currently Comments
