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6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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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
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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
TUESDAY
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
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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
THURSDAY
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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PAST PROGRAMS
No Chefs Allowed
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Metropolitan Ave
Summer of Food
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U Look Hungry
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Burning Down the House
Hosted By
Cutting-the-curd
Sponsored by
Susty-small
On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are joined by Kate Arding of the American Cheese Society. Kate is also the founder of Culture Magazine, and British farmstead cheese expert. Learn about the decline of artisanal British cheeses after the Industrial Revolution. Hear about mechanized cheese production, and the practice of coloring cheese. How did Neal's Yard Dairy revive the British cheesemaking? Learn more about the role of distributors in the cheese business, and how they help to popularize small producers. Tune in to find out more about Kate's work with American cheese, including a delicious cheese accident that occured during her time at Cowgirl Creamery! This episode has been sponsored by Susty Party.

"Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor." [5:36]

"A lot of the attention understandably gets put on the producers... You can be making the best cheese in the world, but unless you have the other links in the chain in place i.e. the retailers who are going to act as the translator to the consumer- all of these things have to me in alignment in order for it all to work." [23:14]

-- Kate Arding on Cutting the Curd



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