Cutting The Curd

In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. ​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the work of the FDA, the CDC, the USDA and the USTR.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods, Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing world and how the holidays may be a little bit brighter than we thought this season.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One year after being named "Best Cheese in the World", the world is a very different place.  Guest host Jessica Kesselman talks with David Gremmels about the 2020 release of Rogue River Blue, the COVID pandemic, climate change and climate migration.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Saxelby is our quest to discuss her new book, " The New Rules of Cheese: A freewheeling and Informative Guide." It's an interesting book with a wide scope of topics. We'll discuss the book and other current topics.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The leaves are changing colors and the world is changing fast, but here at Cutting the Curd we discuss with Megan Ercole, about Fall cheese trends and whats new at Adams Fairacre Farms.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We check-in with raw-milk advocates from around the world to learn about what is going on in Europe, Latin-America, and Australia. For a transcript of the show visit: https://www.lacteonetwork.com/ctcshowHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by  Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jessica Kesselman joins us to discuss her cheese experience through the years, and dive in to how COVID-19 has drastically effected the cheese world and us all.  Plus, she tells us what we can expect for her upcoming collaboration with Cutting the Curd. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss her motivations moving forward and what's next for the new creamery in uncertain times.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Introducing friend of the podcast - and future guest host! - Carlos Yescas. He joined Cara to discuss his career in cheese, view points, and what we can expect in his upcoming collaboration on Cutting the Curd. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Cara Warren chats with Jane E. Ciccone about her company Onesto Foods, from their eco-friendly commitment to the unique market of crackers. Plus best pairings for different cheeses.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Cara Warren interviews Matt Benham about what his expectations are for his upcoming research and what it means to him to be honored with this prestigious award.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We continue our pandemic-focused series of interviews with industry professionals about selling cheese in the time of COVID. Here we're joined by Laura Logos Downey of Fairfield Cheese Shop to hear about retail landscape now that we're through the first wave of infections in the Northeast. And we look forward to what the Fall may bring, and what actions Laura is taking to prepare.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd

My two guests are Stephanie Skinner and Molly Browne, both of whom were instrumental in starting Victory Cheese, which has attempted to help American cheesemakers during the pandemic. We discuss the origins of the movement and how Victory Cheese Boxes have helped cheesemakers through out the country sell their cheese. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered by Simplecast.  Stephanie Skinner,  Molly Browne, V

Host Cara Warren interviews Caitlin O'Neill of Cowgirl Creamery to hear her POV and what's ahead for the cheese retail world.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Continuing our deep dive into COVID-19 and its impact on the cheese and specialty food industries, we pick up the conversation with Tyler Hawes. Tyler brings two decades of industry experience and scholarship to bear, as we ask him to help us make predictions about what the retail, distribution, and production landscape will look like over the next few months and years.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered

Ari Weinzweig is one of the two co-founders of Zingerman's. He has also written business books about his unusual business beliefs, including transparency and good pay. He and Diane discuss both the Covid-19 crisis and also the effects of Black Live Matter on his business and views.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Noti

Jesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake.  In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and learns the basics of Sake. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Cutting the Curd is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brie Hurd of The Cheese Shop of Salem is back! On today's show, Brie chats with Elena about how she's pivoting operations to succeed in the new COVID-19 context.Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheesemaker and entrepreneur Mateo Kehler joins host Aaron Foster to discuss the stark financial realities facing cheesemakers in the time of COVID-19. What does the future look like for American artisanal cheese? And does the current roster of bailouts and stimulus packages do enough?Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.