the business of The Business
Re-Run 5:00-5:30pm EST
First Aired - 01/23/2011 02:00PM
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This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the properties of ruminants. What took us so long to start milking cows? Find out on Cutting the Curd! This episode was sponsored by Cabot Cooperative. For more information visit www.cabotcooperative.com
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Cutting the Curd Introduction: Milk! (15:55)
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Anne Saxelby, Cutting the Curd, milk, any mammals first source of food, cows need to have babies in order to give milk, Cato Farm, cows freshening, nobody knows quite when humans first started milking animals, guessed that it started in 10000 BC where modern day Iran is located, first animals we tried to milk were sheep and goats, most popular dairy animals, humans worked their way up to cows gingerly, huge and unruly beasts, trying to milk a pig would be very difficult, ruminant animals have longer legs and stand higher off the ground, easier to milk, ruminants have four stomachs, cud, goats and sheep can survive on anything, great foragers, converting plant material to milk, production of milk linked to climate, Harold McGee, On Food & Cooking, milk chart,Seasonal Breeding & The Mysteries of Milk (14:55)
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animals are very seasonal when it comes to breeding, birth of young is tied to seasonality, Anne Mendelson, milk as a living tissue, like blood, a part of the human body not a fluid that is separate, most babies get their first immunity directly from the mother, baby continues to drink milk until it can eat other foods, occurs at different times for different animals, milk has yet to be broken down by its parts and analyzed, benefits of breast milk, there is much we don't know about milk, milk is life, one of the only things people can agree on, Brahman creation myth, Kosher traditions,To comment on this episode click here. There are currently Comments
First Aired - 05/20/2013 07:00PM
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Learn all about milk kefir on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer's Guild stops by the studio to share one of his table beers. Learn about Nick's boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery.
"Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets." [19:00]
"Yogurt is great to consume, but it has a transient bacteria... There are about thirty different strains of bacteria and yeast that help to colonize your gut." [24:10]
-- Angela Davis on Fuhmentaboudit!
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More Table Beers (17:56)
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Angela Davis, kefir, milk kefir, table beers, mead week, alternative fermentations, grain, Belgian pilsner, boiling times, Maillard compounds, kegging, soda, dry malt extract, NYC Ferments, Jimmy's No. 43, Crock N Jar, kvass, garlic, garlic beer, Sandor Katz, moonshine, Wild Fermentation, Nick Harbour,Milk Kefir (16:20)
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yogurt, feel good, dairy, Turkish, alcohol, texture, consistency, sour, smoothies, banana, berries, grains, scoby, gluten, simplicity, cultures, temperature, mesophilic, heritage cultures, flavors, herbs, carbonation, effervescence, carbonated milk, kombucha, Cultures for Health, Real Kefir Grains, pasteurized,To comment on this episode click here. There are currently Comments
First Aired - 05/07/2013 12:00PM
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Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps.
"Human breast milk is vastly water, so you would assume that a mother's milk is close to her blood alcohol level." [15:20]
-- Dave Arnold on Cooking Issues
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Milk, Hazelnuts, and Bissap (62:53)
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flavorists, Peter Kim, Museum of Food & Drink, tasting, MOFAD, corporate, Africa, Peace Corps, guitar, lawyer, illegal drugs, milk, whole milk, New Haven, freezing milk, mouth feel, fat globules, cooking with milk, human breast milk, breast feeding, protein, fat, pasteurization, powdered milk, alcohol, lactation, babies, Carlos Salguero, rapping in public, Toronto, clamato, Grimace, white wine, bloody mary, coriander, syrup, ginger ale, ginger beer, non-alcoholic, puree, smoothie, bissap, mint, coffee, foam, microfoam, latte art, espresso, hazelnuts, John Riper, meat grinder, dog bones, motor, mocha pots, infusion, nut milk, aerated chocolate, Heston Blumenthal, juice extraction, juice yield, tannin, persimmons, large format ice, dissolved gases, Senegal, fermentation, grain, Cameroon, millet, manioc, palm wine, Muslim, conch, African cuisine, Dakar, gastro-tourism, Sean Brock, D.O.M., iron deficiency, Top Chef, Harold McGee, cooking competitions, Iron Chef, Wiley Dufresne,To comment on this episode click here. There are currently Comments
