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Episode 14 Aired: Friday, April 25th 2014
Food production, consumption, and waste takes up much more water than you'd think. A look at the interconnectedness of our food, water, and energy systems...and what's being done to cut back on wasted H20.
by Talia Ralph
As the appetite cheese grows in the United States, so does the number of cheesemongers - the people working behind the cheese counter. But what exactly does a cheesemonger do? Tune into this segment to find out! Tickets are still available for the 5th Annual Cheesemonger Invitational on January 19...
It's the holiday season, and many folks are wondering, "What's the best cheese to bring to a family gathering?" Anne Saxelby is joined by two guests who can help you make the right cheese decision: Andy Hatch of Uplands Cheese and Matt Rubiner of Rubiner's Cheesemongers and Grocers! Tune in to hear...
How does Sable Kitchen & Bar's Heather Terhune utilize Wisconsin cheeses in both sweet and savory recipes? Tune into this segment to hear about the explosion of local, artisanal European-style cheeses in the Midwest, and a cheesy recipe from Heather's kitchen! This program has been brought to you by...
On this special segment, we check in with Chef Jonny Hunter of the Underground Food Collective for his insight on how he incorporates the finest cheeses into his culinary work. Also learn from Johnny himself - a new salad recipe that incorporates these special cheeses today! This program has been...
Learn about the science of cheese on the food science corner! How can so many different types of cheese can come from the same ingredients? Go deeper into cheese.
Renowned food scientist Harold McGee explains cheesemaking from curd to aging on this special science and food technology expose. Hear how different proteins, enzymes, and bacteria work together to change the very fabric of milk. How do aged cheeses become preserved, and what steps are needed to age...