Taste Matters
LIVE 11 - 11:30am EST
First Aired - 05/22/2011 05:00PM
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Curtis B. Wayne has noted architect and friend of the show Duo Dickinson back on Burning Down the House this week to recall his experiences at the 2011 AIA. Duo laments on the current state of architecture journalism and calls for the end of "runway model architecture", or the overpriced and impractical. Tune in to find out more about Building Information Modeling and how we are in a state of meaningless nothingness in architecture today. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Burning Down the House Introduction: Duo Dickinson (3:57)
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Hearst Ranch, Curtis B. Wayne, Heritage Radio Network, Burning Down the House, Duo Dickinson, American Institute of Architects annual convention in New Orleans, residential architecture,Through the Lens of the Press: Open Journalism vs Fashion Focus (17:51)
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Through the Lens of the Press: Open Journalism vs Fashion Focus, Post Modernism, Robert Charles Venturi, Jr., Complexity & Contradiction in Architecture, solar architecture, the credibility of architectural journalism, focus on aesthetic, The Globe, scale in sculpture, editors look at photographs first, architecture as fine art,Craft & Runway Model Architecture (18:50)
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craft, perpetuating irrelevancy, membership for the AIA is down, 3D modeling, database, Building Information Modeling, BIM, fashion model, curtain wall dress, runway model architecture, overpriced, impractical, whim, fancy, hip, cool, meaningless, nothingness, orgy of spending, Congress of Residential Architecture,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2010 02:30PM
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Anne talks with Judy Schad of Capriole about making goat cheese more accessible.
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Cutting the Curd Introduction: Judy Schad (15:36)
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Anne Saxelby, Cutting The Curd, Fairway Market, Heritage Radio Network, www.capriolegoatcheese.com, Capriole Goat Cheese, Judith Schad, Kentucky Derby, above the Mason Dixon Line, goat cheese, cheese grits, mint juleps, country ham, American farmstead cheese movement, reviving regional foods with a new twist, Ricki Carroll, Home Cheese Making, Italian style cheese, Miles Cahn,Producing Goat Cheese (18:06)
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full blown cheese business, serendipity, starting a business on a whim, after you get established in a challenge to keep trying new things, a network of people, American Cheese Society, young entrepreneurial cheesemakers, Cheese and Fermented Foods, 30 year cheese bible, Paula Lambert, breeding program will peak in 6 years, grow within reason, holistic approach, goat cheese makers, the new guard of farmstead cheesemaking, Vermont Butter & Cheese, Mike Gingrich, Pleasant Ridge Reserve Cheese, serendipity always plays a role, people everywhere love good cheese,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2010 02:00PM
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Wanna be a cheese maker? Take notes from Anne Saxelby & special guest Louella Hill of Narragansett Creamery
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Cutting The Curd Introduction: Louella Hill (17:50)
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Anne Saxelby, Cutting The Curd, Heritage Radio Network, Edwards Ham, www.edwardsvaham.com, do you want to be a cheesemaker?, call in 718-497-2128, Narragansett Creamery, Louella Hill, history of the creamery, nutritional anthropology, you can't learn through books you have to dig in with your hands and eyes, Louisa went to Italy on a whim, Tuscany, Wwoof Italia, www.wwoof.org, World Wide Opportunities on Organic Farms, give support by giving labor and time, goat cheese makers, pecorino toscano, change in lifestyle, gourmet cheese, late lactation milk, government assistance, farming without the investment, cows cheese, olive oil harvest, local agriculture,How Louisa Became a Cheese Maker (20:15)
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latin cheese, Brown University, Rhode Island, agricultural studies, cross eyed crazy in love with saving the farms, Italian lunch table culture, connecting farmers to local buyers, Brown University Dining Services, local purchasing coordinator, Farm Fresh Rhode Island, Maine Organic Farmers and Gardeners Association, farmer apprenticeship, MOFGA, Appleton Creamery, artisan goat cheese, how milk changes through the seasons, where does milk come from?, there is a bigger picture, sheep milk, Edible Rhode Island, Mark Federico, fresh mozzarella curd, ricotta, hybrid Eurpoean cheese, Guatemalan cheeses, queso fresco, queso blanco, industrial vs artisan, www.richeeses.com, plans for new cheeses?, internships?,To comment on this episode click here. There are currently Comments
