Search Results
Hosted By
Health
Sponsored by
Bonnie
Milk has become the unlikely star of a complex food debate that covers the areas of health, history, agriculture and economics. Questions around its history, nutritional value and the conditions of its production continue to emerge. Meanwhile, consumer demand drives supermarket milk prices ever lower. Given milk’s complex history, just how old is the human practice of extracting, treating and consuming another mammal’s milk?

By Elizabeth Kulas

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's volatile chemistry, the differences between different mammals' milks, and Anne's thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery.

"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."

"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."

--Anne Mendelson on A Taste of the Past


To comment on this episode click here. There are currently Comments

Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
What do you call milk that's not milk? Erica Wides explores the overlooked language of food on a new episode of Let's Get Real. Why do we use certain words to describe certain things? And why would something be called milk if it didn't come from a nipple? Tune in as Erica talks about coconut and almond not-milk and why foodiness hijacks even these - in theory - simple food items. This program was brought to you by Cain Vineyard & Winery.

"If it doesn't come from a nipple, it's not milk." [09:00]

--Erica Wides on Let's Get Real


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS