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We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.

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4:00-4:30 - Cutting the Curd

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Search Results

The Speakeasy - Episode 45 - The Dizzy Fizz

First Aired - 01/04/2012 04:00PM
Download MP3 (Full Episode)

Hosted By

The-speakeasy

Sponsored by

Fairway

This week on The Speakeasy, Damon sits down and chats with Selena Ricks-Good, the woman behind the popular blog, The Dizzy Fizz. Tune in to hear how she's trying to make high end cocktails more accessible through the blog and the events that she throws such as The French Spirits Soirée. Hear why Selena thinks some cocktails have too much sugar these days, what place novelty drinks have in cocktail culture and which trends she thinks will take off in 2012. This episode was sponsored by Fairway Market.

"With this website [The Dizzy Fizz], I wanted to take some of the seriousness out of cocktail culture."
--Selena Ricks-Good on The Speakeasy

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The Speakeasy - Episode 38 - Bitters w/ Brad Thomas Parsons

First Aired - 11/02/2011 04:00PM
Download MP3 (Full Episode)

Hosted By

The-speakeasy

Sponsored by

Wfm

This week on The Speakeasy, Damon takes a break from the bar songs and speaks with Brad Thomas Parsons, the author of "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas". Tune in to learn more about one of the components of the original definition of "cocktail"; bitters. Find out how all the different variations are related and why it's so hard to get your hand on artisanal bitters. Learn how you can make your own bitters at home and discover why novelty and practicality are not mutually exclusive when it comes to making cocktails. This episode was sponsored by Whole Foods Market.

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Cutting the Curd - Episode 58 - State of Cheese: Pennsylvania

First Aired - 04/11/2011 04:30PM
Download MP3 (Full Episode)

Hosted By

Annepage

Sponsored by

Bhouse2

Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.

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Cutting the Curd: State of Cheese - Pennslyvania; Calkins Creamery (18:03)

Tags:

Anne Saxelby, Sophie Slesinger, Cutting the Curd, Heritage Radio Network, Barterhouse Wines, State of Cheese, Pennsylvania, Jay Montgomery, Calkins Creamery, dairy cows, food safety, food science, best practices, raw milk, family farming, cheese, marketing cheese, aged gouda, cheese cave, soft ripened cheese, Noble Road, value added products, Pennsylvania Cheesemakers Association, Pennsylvania Association for Sustainable Agriculture, www.pasafarming.org, www.calkinscreamery.com,

Hendricks Farm & Dairy (15:30)

Tags:

Trent Hendricks, Hendricks Farm & Dairy, charcuterie, raw milk cheese, sales and retail on the farm, distribution, margins, raw milk advocacy, non processed foods, raw milk resources, Weston A Price Foundation, Eat Wild, Devil in the Milk, local food industry, nurture relationships with your customers, cup cheese, novelty cheese, www.HendricksFarmsandDairy.com,

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