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First Aired - 12/16/2010 02:00PM Download MP3 (Full Episode)
Hosted By
Greenhorns-radio
Sponsored by
Hearst_logo
This week's guest on Greenhorn radio is farmer Amber Reed. Severine met Amber at the Young Farmers Conferene @ Stone Barns, and the two get a chance to catch up on the radio! Amber explains why Colorado is such a tough state for raw dairy, how byproducts can be best utilized, and how beer is sometimes used to wash cheese. This episode was sponsored by our good friends at Hearst Ranch: the nations largest single source supplier of grassfed and grass finished beef.


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First Aired - 09/06/2009 03:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Picnick
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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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,
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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,
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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,

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First Aired - 08/09/2009 03:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Untitled
This week on Cutting The Curd, Anne and guest co-host Nicole Slaven talk with Tia Keenan, who is at the American Cheese Society's Annual meeting
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Note to ACS: change conference date from August to January!!!, Bi-weekly dairy dispatch,, direct from Austin Texas, how did you get started, fancy smanshy restaurant, started asking questions, where is the American cheese, 35-40 cheeses, an amazing flight (of cheese), touching cheese everyday, pairings are essential, custom made condiments, creamed corn with Sweet Grass Dairy cheese, surrounded by French waiters, familiar and comforting, cheese is grass in another expression, terroir of milk, breaking down barriers, humble food, humble farmers, Tia Keenan: one of best cheese palate around, lavender panacotta, dandelion garnish, Challerhocker cheese, a Swiss Alpine Cheese out of Toggenburg, cheeses made by women taste better, rotating cheese selection everyday, how we came up with the idea for Caselulla, personal expression, the Swiss nail it, making it fun, cheese allows me to talk about all things that interest me in my life professionally and personally,

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