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First Aired - 12/16/2010 02:00PM
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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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Greenhorn Radio: Amber Reed (31:16)
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Young Farmers Conferene, Stone Barns, Kathleen Merrigan was there, Creek Iverson, Amber Reed, Amber was a teacher for a while, been working on farms in Maine all through college, Colorado is a tough state as far as raw dairy goes, water-lock, it's always sunny in Colorado, there is not much mud, mud is a much bigger deal in New England, mega dairies, abusing their animals and not making great product, gives everybody a bad impression of what farming is, beer washed cheese, beekeeping, cheese and honey, skim milk, byproducts, pork soap, lard, candlestick maker, using cows as tools to improve land, www.quiviracoalition.org, Quivira Conference, Quivera Coalition, animal husbandry, Bryan Reed,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
First Aired - 05/14/2013 12:00PM
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Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn't prefer foamy coffee drinks. It's ramp season; learn how to highlight these spring vegetables on this week's Cooking Issues! Thanks to this week's sponsor, ChefSteps.
"If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn't be much hotter than 50 degrees Celsius. That's how you get a foam that's easy to pour for latte art." [21:25]
-- Chris Young on Cooking Issues
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The Perfect Foam (49:04)
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Fat Duck, Modernist Cuisine, Chris Young, Mark Ladner, Seattle, ChefSteps, cocktail, ice cream, strawberry candied jalapeño, habañero, sugar syrup, spice, red peppers, infusion, dried chili flakes, alcoholic ice cream float, creamsicle, Orange Julius, phosphoric acid, mandarin soda, carbonation, latte art, whey protein, paper cups, milk foam, french press, skim milk, sumac lemonade, sumac, lamb, malic acid, sorrel, douglas fir, riesling, french fries, pine needle tea, abortion, elder flower, gellan gum, salt, puree, pickled ramps, ramps, asparagus, ramp kimchi, schmaltz, James Hoffmann, espresso, aero pots, pour over, French press, coffee grinds, cappuccino,Mocha Pots (11:49)
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mocha pots, Tupperware, coarse grind, reverse osmosis, Dasani, tap water, Stumptown Coffee, dry heat, coffee grounds, boiling, beer, mayonnaise, cereal puffer, Searzall, blowtorch, foie gras,To comment on this episode click here. There are currently Comments
