Cutting the Curd

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Episode 93: Cutting the Curd – 93 – Red Hook Criterium Mar 26, 2012

Show notes

On this episode of Cutting the Curd, Anne and Sophie are joined in the studio by Patrick Martins of Heritage Foods USA, and Joe Dinoto of the Red Hook Criterium running and bicycle race. Tune into hear about the history of the race and some of the amazing athletes that participated in this year’s Red Hook Criterium on March 24th. Joe also discusses his own running group, the Orchard Street Runners, and their upcoming races. This program was sponsored by Hearst Ranch.

“[The race] transformed the area into something that was unrecognizable…The detachment [of Red Hook] is nice…I was blown away just walking around that area. You can feel the separation from everything that you know about New York and what you assume New York is, and it’s completely unique.” — Joe Dinoto on Cutting the Curd

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Episode 91: Goats! Mar 13, 2012

Show notes

Today’s episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Big Picture Farm who are also in full-blown goat mode. This program was sponsored by Hearst Ranch.

“I’ve always been totally obsessed with cheese and farming. It wasn’t until I got to Blue Ledge that I learned the mystical magical power of goats and fell head over heels.”

–Louisa Conrad of Big Picture Farm on Cutting the Curd

“Our goats seem to milk best with longer daylight. Once we pass the longest day of the year their milk starts to decline.”

–Hannah Sessions of Blue Ledge Farm on Cutting the Curd

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Episode 92: Edible Manhattan & Cheese Mar 12, 2012

Show notes

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market.

“Steve Jenkins is the gateway for all of us cheesemongers working now.”

–Anne Saxelby on Cutting the Curd

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Episode 90: Cheese History with Paul Kindstedt Feb 13, 2012

Show notes

Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who’s latest book “Cheese and Culture: A History of Cheese and its place in Western Civilization”, explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch.

“If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary.”

–Author Paul Kindstedt on Cutting the Curd

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Episode 89: The State of Cheese: Oklahoma Feb 06, 2012

Show notes

This week Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma’s Urban Agrarian tells us about his unique position in his state’s food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market.

“I started working at a bank, and it just wasn’t the ideal fit for me…The idea of opening our own business really appealed to me.”

–Suzy Thompson on Cutting The Curd

“I didn’t come in with a PhD. in local food distribution just a passion.”

–Matthew Burch on Cutting The Curd

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Episode 88: Butter!!! Jan 30, 2012

Show notes

Do you love butter? Then this is the show for you. Tune in to this week’s episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who’s incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery.

“There’s sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk.”

“Usually when people make butter in the kitchen, it’s by accident. They’re usually trying to whip cream.”

“Sadly the best indicator of quality in butter is probably price.”

–Harold McGee on Cutting the Curd

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Episode 87: NYFoods Jan 23, 2012

Show notes

Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you’re a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market.

“We’ve had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing.”

“Upstate New York is such a bastion for amazing food right now. It’s not new to us, but it’s new to a lot of people.”

“Our vision in 2012 is to get our logistics viable enough to get into bigger markers.”

“Re imagining distribution systems shouldn’t be so hard. My farm is 150 miles from here!”

–Dean Sparks of NYFoods on Cutting the Curd

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Episode 86: Cheese Education Jan 16, 2012

Show notes

Ever want to learn about cheese? Here’s your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.

“The best way to learn about cheese is to put it in your mouth!”

–Max McCalman on Cutting the Curd

“Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professionalâ„¢ Exam personifies that moment.”

–Daphne Zepos on Cutting the Curd

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Episode 85: Cheese Equipment & Connections Jan 09, 2012

Show notes

The cheese community is one of the strongest in the food world and this week on Cutting the Curd, Anne Saxelby and Sophie Slesinger chat with ‘matchmaker’ Robert Aguilera, US Account Manager of Fromagex (Cheese Making Products and Packaging Supplies). Robert talks about how his company helps provide milk producers and cheesemakers the tools necessary to create the delicious dairy products we depend on and explains what equipment is needed in the process. Lean more about cheese vats, molds, collaborative cheesemaking efforts and more! This episode was sponsored by Fairway Market.

“We all love fat and creaminess in cheese. A french cheese called Saint Agur is a great starter blue cheese.”

“Wax paper is a good idea for white mold and washed rinds.”

–Robert Aguilera on Cutting the Curd

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Episode 84: The Year In Review Jan 02, 2012

Show notes

This week on Cutting the Curd, Anne Saxelby looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm’s heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery.

“[We’re seeing] the trend of people caring about the food they eat and where it comes from.”

–Kathleen Cotter on Cutting The Curd

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