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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 - 05/07/2013 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
First Aired - 09/06/2009 03:30PM
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This week, Anne Saxelby is joined by two very special guests. Anne Mendelson & Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process.
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Cutting The Curd Introduction With Anne Mendelson (12:38)
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Anne Saxelby, Anne Mendelson, the history of dairy in the city, Picnick, Will Goldfarb, milk trains, different methods of distribution, milk wasn't always this fresh, once milk leaves the animal it is colonized by local bacteria, milk goes sour within a matter of hours, milk was more resistant to unfriendly bacteria invasions, Josephine Baker, child hygiene hero of the New York City Health Department, there used to be a pure milk diet for newborns, we still believe there is something special with fresh milk, milk is not easily digested by many adults, mother's milk, lactase, lactose, a few mutant populations retain lactase resistance through adulthood, Northwestern Europe, North Sea, Great Britain, ability to digest milk as an adult, third world countries are adapting to fresh milk, yogurt, supermarkets there sell milk alongside yogurt, milk in China comes from Australia, fresh un-soured milk is superior for children, cow’s milk, availability of milk in China, sour milk was considered a deadly poison,Mary Habstritt Talks About Milk Trains & The Clean Milk Movement (18:53)
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Milk Trains, Mary Habstritt, people used to have cows in the city and raise them communally, originally people transported milk with open containers on wagons, milkmen, as farmers moved farther away, things change, whiskey distilleries marketed leftover grain as cattle feed, cows are meant to eat grass, ruminant animal, dairymen would color the milk with chalk, death rate was 96.2 per 1000 children under the age of 5, this number jumped to 136 during the summer, by 1906 the death rate fell to 55, 62.7 in the summer, pure milk movement, checking bacteria levels in milk, consumer push to impose quality standards, patchwork of city ordinances, lack of access to fresh food for lower income families, clean milk, parallels with rest of food supply, cheese and butter, low income recent immigrant, supply at home, inspection took too long, moving milk, Eerie Railroad, fewer than 10 cows, antique stores, decor, 300 cans per car load, illegitimate ways of keeping cows in cities, cows were stabled outside of the distilleries, stay at home mothers used to pasteurize at home, led to industrialization, licensing traders, Lake Eerie,More On Milk Trains (14:19)
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Sheffield Farms, 150 cows was a big herd, industrial operation, New York & Harlem railroad, the first milk train carried milk to the city in 1832, New York Central, steamboat business, build transportation empire, tycoon, sugar, Electra Havemeyer Webb, transportation and dairy connected by the cosmos, crossing the river was difficult due to weather, spoilage, nobody wants sour milk, trains were fast, creameries, kept milk cans in ice water tanks, milk trains had priority over all other trains, railroad worker strikes, milk travelled as far as 500 miles, New York City used milk trains up until the 1960's, West 125th st pasture still stands, 12,000 dairy stores in the city, stables, restrictions on rubber and gasoline, horse and wagon, Cornelius Vanderbilt, Grand Central Terminal, Lyla Vanderbilt, controlling what is made and how it's moved, train line direct to Manhattan, with milk, timing is sensitive, West Side Rail yards, horses were used right up till the 20th century, Shelburne Farms,Milk: What's In The Bottle? (13:25)
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urban populations, dairy business, supermarket shelf milk, you don't see the milk itself, only the carton, people used to judge milk by how creamy it was, whole milk was thought to be the most nutritious, skim milk, droplets of milk fat, glass bottle, deep cream lines, niche marketing and profit, homogenize, nostalgia, opaque containers, the demise of milk trains, truck based deliveries, suburbs, World War II, road improvements, interstate highways, delivery trucks could move as fast as trains, trucks promise door to door service, one of the last milk trains ran in 1952, Columbia University, repurposed buildings, warehouses, milk processing plant, West Side Improvement, Riverside park,To comment on this episode click here. There are currently Comments
