Cheese

Mark Kurlansky is the New York Times bestselling author of "Havana," "Cod," "Salt," "Paper," "The Basque History of the World," "1968," and "The Big Oyster," among other titles. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award.

Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

Kurlansky will be part of the Food Panel discussion at the Albany Book Festival at the University at Albany on September 29th from 11 a.m. to noon in the Campus Center Ballroom.  

The 12th Annual Washington County Cheese Tour with Wine and Beer is taking place September 8th and 9th.

From freshly made Chèvre to ripened Camembert-style cheeses and aged Cheddar, the annual Washington County Cheese, Wine and Beer Tour will delight palates and enthrall cheese lovers.

Over next weekend, several creative farmstead cheese makers, brewers and vineyards in Washington County will open their farms and businesses to the public.

At each farm, guests will sample specially selected cheeses, wine and beer while experiencing first hand the region’s long-standing cheese making traditions reaching back to the nineteenth century.

We are joined by Angela Miller from Consider Bardwell Farm, Kelley Taylor from R. S. Taylor & Sons Brewing, and Gerry Barnhart from Victory View Vineyard.

Celebrate Stephentown 2018

Aug 15, 2018

The inaugural Celebrate Stephentown in 2017 was an effort to bring people together to celebrate the rural community. Celebrate Stephentown’s family friendly events showcase the work of artisans, artists, businesses, farmers, musicians, service organizations, and more.

Celebrate Stephentown 2018 will take place this weekend – Friday, August 17 through Sunday, August 19.

Husband-and-wife team Scott Menhinick and Jennifer Peabody are the co-organizers of Celebrate Stephentown, which this year will feature 40 events at 21 different locations over the course of three days in Stephentown, NY. In addition to their work as officers of the Stephentown Memorial Library and Stephentown Food Pantry, respectively, they also run their own consulting business, Berkshire Brand Management.

Shaleena Bridgham has nearly two decades of experience in the specialty cheese industry, with the last five years focused on her family’s own artisan creamery, Four Fat Fowl, which is about to open its newly renovated and greatly expanded production facility in the former Stephentown Elementary School.

WikiMedia Commons

Tony Carlotto and Darby Weigel of Rolling Rock Farm shift their focus from seasonings to cheese as they join Leah and Justin Kruszyna from the upcoming Cheshire Cheese Fest in western Massachusetts. WAMC's Ray Graf hosts.

Four Fat Fowl is an Artisan Creamery committed to making locally-sourced, handcrafted cheeses of the finest quality. The family operation is based in Stephentown, a small town in Rensselaer County, NY. 

Shaleena Bridgham joins us now to share more about the company’s story and, of course, more about their cheese.

Craft And Home Brewing

Sep 20, 2017

Homebrew Emporium has five retail locations in Massachusetts and New York, they provide supplies for making beer, wine, and cheese and cater to all levels of brewing, from Master Brewers to First Timers.

This month they are celebrating 20 years at the forefront of the craft and homebrew revolution and founder, Roger Savoy and his wife Anita, are opening a brewery.

"The Oxford Companion to Cheese"  book cover
Oxford University Press

Today’s show is all about cheese. University of Vermont Professor Catherine Donnelly is in the studio. She recently won a James Beard Award for encyclopedia work “The Oxford Companion to Cheese.” WAMC's Ray Graf hosts.

An Albany insurance broker has been sentenced to nine years in prison for a $1 million securities fraud scheme.

"The Oxford Companion to Cheese"  book cover
Oxford University Press

A new book edited by a Vermont professor says cheese is far more than something slapped on a sandwich or sprinkled on top of a pizza.

Agri-Mark and Empire State Development announced Thursday that nearly $30 million will be invested in the company’s Northern New York cheese manufacturing plant.

http://cricketcreekfarm.com/

  Berkshire Grown will host its first Winter Farmers’ Markets on January 17 and February 14 from 10:00 a.m. to 2:00 p.m. at Monument Valley Middle School in Great Barrington, MA. These events are an extension of the organization’s Holiday Farmers’ Markets, which enjoyed record attendance this past November and December. These popular events feature locally grown and produced foods, plus live music, lunch fare, and activities for children, during months when most farmers’ markets are not open in the region.

Here to tell us more is Suzy Konecky who manages the creamery at Cricket Creek Farm – her job includes cheese production, inventory, marketing and sales.

  Eric Paul is a cheese lifer: he has been a cheesemonger in the artisan cheese and specialty foods business for over 15 years. In September 2012, after selling local cheeses at area farmers' markets, Eric opened The Cheese Traveler at 540 Delaware Avenue in Albany, NY to bring a shop where artisan cheeses and cured meats are cut-to-order in Albany.

We’re just about at the end of July and summer is racing by but we still have at least a month of prime-picnicking. Whether you toss out the ol’ red-and-white gingham or take a more modern approach, Eric has picnic tips for you.

Rep. Peter Welch
photo provided

    Immigration, spending, the Middle East, poverty, violence — Congress has plenty of issues to worry about. But what about cheddar cheese?

In today’s Congressional Corner, Vermont representative Peter Welch tells WAMC’s Alan Chartock that the European Union is overstepping.

Happy Food Friday! The studio today is very fragrant. We’re getting a whiff of the sometimes smoky, sometimes stinky smell of cheese! 

Just north of San Francisco, the cowgirls make some of the finest farmstead cheeses in the United States. Between them, Cowgirl Creamery co-founder Sue Conley, and Peggy Smith have spent decades in the bay areas most loved and respected restaurants.

Now in their new book, Cowgirl Creamery Cooks, they share their story of the cowgirls, which is also the story of the rise of organic food movement, and the creation of an artisanal creamery.

It’s a primer on tasting, buying, storing, and appreciating all kinds of cheese that make this great fun for a cheese lover.