Cutting the Curd

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/ctcshow

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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. 

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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.

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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. 

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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.

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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 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.

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, Victory Cheese, pandemic, COVID-19, Coronavirus, Covid, Victory Cheese Boxes, cheesemakers, 

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 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 by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.