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First Aired - 11/26/2012 05:30PM
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On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murray's Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether you're a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center.
"The overarching thing for me is always being able to take risks - so i jumped into a field that i really didn't know much about but wasn't afraid of." [03:15]
-Aaron Kirtz of Forever Cheese on Cutting the Curd
"I love taking a big idea and making it small - it's my favorite way to create things and look at the world." [07:35]
--Beth Giffenhagen of Murray's Cheese on Cutting the Curd
"Once you become an artist, you're an artist. Once you understand what it means to be an artist you just are." [09:37]
"When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry!" [26:30]
--Adam Moskowitz of Larkin Cold Storage on Cutting the Curd
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First Aired - 12/14/2010 03:00PM
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On this episode of The Food Seen, listen to Michael “cook art history”, as Maite Gomez-Rejón of ArtBites.net, takes THE FOOD SEEN on a tour through The MET (Metropolitan Museum of Art), to discuss America’s first “foodie”, Thomas Jefferson. During his time as minister to France, he learned to love French cuisine, brought it’s customs back to the US, introducing many staple ingredients, as well as bringing American crops back to Europe. After our time in the museum, we headed back to the kitchen to recreate “A Jeffersonian Feast”! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
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The Food Seen: ArtBites.net on Thomas Jefferson (29:13)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Tekserve, LES Ecology Center, E-Waste Event, ArtBites.net, The Metropolitan Museum of Art, Maite Gomez-Rejón, intersections between food & art, Thomas Jefferson, America's first foodie, Jefferson was in Paris observing culture, the excess enamored him, equality and liberty, he brought back European cookbooks and other food items, the first pasta maker, vanilla was introduced through Jefferson, French aristocrats, he was one of the first people to eat tomatoes in the US, served them at the White House, also introduced potatoes as food, he loved wine culture but wasn't a big drinker, roasted potatoes, herbs de provence, peas were his favorite vegetable, with butter and mint, The Virginia Housewife, Jeffesron always sat at an oval or round table so everybody would feel equal, he kept a garden book and log of all things he grew, he was interested in farming, avid letter writer, he had no interest in cooking, looking back to move forward in food culture, Marie Antoinette, she sported potato flowers in her hair, Jefferson was the first to eat in courses, herb salad with mustard vinaigrette, black olives, salmon, www.artbites.net,To comment on this episode click here. There are currently Comments
First Aired - 01/02/2012 04:30PM
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This week on Cutting the Curd, Anne Saxelby looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm's heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery.
"[We're seeing] the trend of people caring about the food they eat and where it comes from."
--Kathleen Cotter on Cutting The Curd
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Cutting the Curd - 2011: The Year In Cheese (16:50)
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cheese, Cutting the Curd, Anne Saxelby, Patrick Martins, New Years, health merits of cheese, Small Cheese Occupies Big Food, Occupy Big Food, cheese news, farmer justice, dairy blogs, Chicago Mercantile Exchange, Wal Mart, price spread, milk pricing, Lorraine Lewandrowsky, upstate New York, New York state milk, yogurt production, Tia Keenan, Occupy Wall Street, day of action, Chobani, PepsiCo, #OWS,The Nutritional Values of Cheese (20:21)
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Southern Artisan Cheese Festival, cheesemaking conferences, Carlo Petrini, Slow Food, American Cheese month, cheese news, American Cheese Education Foundation, American Cheese Society, Certified cheesemonger, cheesemonger invitational, Steve Jones, Kathleen Cotter, The Bloomy Rind, cheese culture, goat herding, drought, animal nutrition, seasonal farming, nutritional values of cheese, Hindustani Times, cheese diet, saturated fatty acids,To comment on this episode click here. There are currently Comments
