Cutting the Curd

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Episode 403: Mark Kurlansky, author of Milk! A 10,000 Year Food Fracas Dec 03, 2019

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For this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions!

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Episode 402: Industry Reflections with Jodie Wische Nov 25, 2019

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Host Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry.

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Episode 401: Cheesemaking Elements: Equipment and Getting Started Nov 18, 2019

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Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew!

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Episode 400: Anne Saxelby Nov 04, 2019

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For our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue!

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Image courtesy of Coyau / Wikimedia Commons / CC BY-SA 3.0.

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Episode 399: Cheese Tariffs: Part 2 Oct 28, 2019

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Tariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place.

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Episode 398: Book Review: Cheese Boards to Share: How to Create a Stunning Cheese Board for Any Occasion by Lassa Skinner Oct 22, 2019

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On today's book review, Diane interviews cheese industry champion Lassa Skinner. With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full!

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Episode 397: Sustainability and Small Dairy Farms: What Happens When Good Gals Grow Old Oct 14, 2019

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Modern, concscious consumers love to talk about sustainability and supporting small, local dairy farmers, but what does that actually look like for the farmer? It turns out it's not just about buying your favorite artisan cheese at the farmer's market. In this episode, we talk to Dan Brooks of Wayward Goose Farm about one sustainable option for what happens when a dairy cow retires.

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Episode 396: B Corporation: Rogue Creamery Oct 07, 2019

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We're on a B Corp kick! Today, Elena profiles another B Corp company in the cheese industry: Rogue Creamery. Marguerite Merritte, Cheese Emissary (aka Marketing Manager) chats about how Rogue became a B Corp and what that status means internally for the team.

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Episode 395: B Corporation: Vermont Creamery Oct 01, 2019

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In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.

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Episode 394: Missy Hughes, Chief Mission Officer and General Counsel at Organic Valley Sep 23, 2019

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Elena chats in-studio with Missy Hughes about how the Organic Valley Cooperative works, and Missy's work as Chief Mission Officer and General Counsel. Missy works with legislatures and government agencies as she advocates for nationwide access to organic products, animal welfare, farmworker rights and good stewardship of the earth. Hear how her efforts impact dairy farming and what she sees as top priorities in sustainable agriculture moving forward.

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