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1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
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11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
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Hosted By
Science
Sponsored by
Wfm
Dave Arnold sets the record straight on Food Safety on a recent episode of Cooking Issues.

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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
What's in a name? This week on Cutting the Curd, host Greg Blais is talking cheese names with guests Rachel Perez and David Grotenstein. Rachel is the French Cheese Ambassador for The French Cheese Club and is on the Judging and Competition Committee with the American Cheese Society, while David is an industry veteran having been in the business for over 30 years. Rachel kicks off the show with explaining European standards for naming cheese as it pertains to American producers. The group goes on to expand on the topic, stating that the concern is if American producers make cheeses that share the same name as French cheeses, it will result in a loss of cheese identity. Cheese names reflect not only the cheese itself but also the location where it was made. Conversely, the discussion concludes that there is a gray area in these standards because if American cheese producers rename their cheeses it could cause confusion in consumers. After the break, Greg brings this naming issue closer to home by referencing a few American branded/named items, such as Made in Brooklyn or Idaho Potatoes. Tune in to hear more! This program was brought to you by The Wisconsin Milk Marketing Board.

"We don't want to change names that have historically been used in the states but we also want to protect some of our smaller producers who are making cheese." [7:51]

--Rachel Perez on Cutting the Curd

"The truth would work best, generally when you're selling something. You really just want to be able to say what it is." [19:07]

--David Grotenstein on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on a brand new Cutting the Curd, host Greg Blais takes on current events in the cheese realm and welcomes Susan Sturman and Stephanie Ciano to the program to shed light on what's going on. A Cutting the Curd veteran, Susan Sturman is the Director of the Anglophone Program at Academie Opus Caseus and is a Co-Chair of the 2015 Annual Conference at the American Cheese Society. Stephanie Ciano is the Vice President of Sales & Purchasing at Crystal Food Import Corporation, specializing in cheese imports. Talking to Greg about some of the recent happenings with the International Cheesemonger Confederation, Susan explains how the ICC is helping to represent all retail cheesemongers in order to promote and defend their business interests, especially with recent, controversial FDA regulations and the Russian food embargo. Stephanie joins in on the discussion, adding from what she has dealt with as a cheese importer on both situations. After the break, the talk turns to domestic cheese and what it takes to abide by the guidelines and produce cheese in the United States. This program was sponsored by The Wisconsin Milk Marketing Board.

"Until we're all really honest and people aren't doing bad stuff to good food, we're going to need those labels because they're our protection." [18:52]

-- Susan Sturman on Cutting the Curd

"I hit road blocks everyday as an importer with all the products that I have that are on FDA holds. You're looking at a quarter of a million dollars at any given time that we've got on hold."[32:20]

-- Stephanie Ciano on Cutting the Curd


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

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