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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 - 11/05/2012 05:30PM
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Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New York City. Bedford Cheese Shop, Saxelby Cheesemongers, and Murray's Cheese are all located in Lower Manhattan and suffered because of the storm. Veronica Pedraza of Meadowood Farms calls in to talk about her experiences last year with Hurricane Irene in Vermont, and to talk about the Dairy Sheep Association of North America Symposium this year. What barriers do people face when starting a sheep dairy? Learn why people like sheep as a multi-purpose animal, but why sheep dairies are still suffering in the United States. This episode has been brought to you by Whole Foods.
"If your parents have a cow dairy, and they're struggling to find a way to make it viable, you can turn that into a cheese-making operation. But no one's really inheriting sheep diary farms from their families. The infrastructure on farms that currently exist... a lot of the designs are meant for cows." [14:00]
-- Veronica Pedraza on Cutting the Curd
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'Canes and Cheese (31:10)
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Hurricane Sandy, Diane Stemple, Veronica Pedraza, Jasper Hill Farm, turkeys, Patrick Martins, mother, Hurricane Irene, grocery list, cheese, cookies, beef jerky, Red Hook, Bedford Cheese Shop, Murray's Cheese, ports, sheep, Dairy Sheep Association of North America, symposium, animal well-being, genetics, breed, sheep dairy, Meadowood Farms, multipurpose animal, wool, lamb, seasonal, ram, ewe, Three Corner Field Farm, Wisconsin Sheep Dairy Cooperative, grazing, dumb, breeding stock, University of Wisconsin, Vermont Institute of Artisan Cheese, business, Syracuse, Finger Lakes, yogurt, Rippleton, Ledyard, Empire Brewing Co., terroir, Lorenzo, Lucy's Whey,To comment on this episode click here. There are currently Comments
First Aired - 07/12/2009 03:30PM
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On this week's Cutting the Curd, Anne speaks with the author of the acclaimed book "Milk: The Surprising Story Of Milk Through The Ages".
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Introduction & The Origins Of Milk with Anne Mendelson (9:59)
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Huffington Post, Heather Box, Anne Mendelson, falling milk prices, global markets, humans and dairy animals have evolved, fluid milk was never a major part of most people's diets until recently, Anne Mendelson grew up in Montgomery County Pennsylvania, cow farms, cheese, sheep, goats, cows are noble and majestic animals, some cultures do not drink milk at all, cows were domesticated after goat and sheep, cattle were fierce animals, they have now been bred to be docile, there is a characteristic taste of goats milk, cows milk is bland, Turkey, Iraq, yogurt is the primordial milk food,The Rise Of Drinking Milk (14:10)
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fresh milk, Russia, Northwestern Europe, cooler temperatures keep milk fresh longer, buffalo milk, buffalo's are hard to raise outside of the sub tropics or tropics, buffalo need more access to shade, buffalo dairy in Vermont, Woodstock Water Buffalo Company, high butter fat, sheep milk is a hot commodity, ruminant, cud, the cow stomach breaks down grass, the cow has a four chamber arrangement of stomachs, the grass is broken down to be absorbed in a cow's blood stream, camel milk, churn butter, yaks, mares milk, kumis, lactose stout, Jersey cows, supermarket milk,Milk In New York City (9:10)
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real milk, small backyard cow, New England, New York State, Northeast USA, Midwest used to have mammoth dairy's, people are bottling milk, homogenization, milk of small farms, it's good to encourage small dairy, people are willing to pay a higher price for small dairy, cheap milk, it's unrealistic to expect good milk to be produced so cheaply, un-homogenized milk tastes better, un-homogenized milk has better distributed cream, sustainability,To comment on this episode click here. There are currently Comments
