This week on Cutting the Curd, Diane Stemple talks with Gianaclis Caldwell about her new book, The Small-Scale Dairy. Tune into this program to hear how writing this book reminded Gianaclis of the importance of food advocacy. Why is Gianaclis so inspired by the DIY spirit? Learn how some of...

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 The...

This week's Main Course all-star lineup: Renato Sardo, President of Slow Food International, Ari Weinzweig, author of The Guide to Better Bacon, and Tim Harris of La Tienda.