On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make...

Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn...

Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among starters and the changes (or lack of change) in starters through time. Erin and her team collected hundreds of starter samples from around...

This week on Native, host Briana Kurtz welcomes women from The League of Kitchens. The League of Kitchens is an organization that takes an immigrant, who is an amazing home cook and inspiring teacher, and welcomes patrons to their home to cook together. The idea is that the group cooks...

On today's episode of In the Drink, Abe Schoener, winemaker at the Scholium project, joins host Joe Campanale to talk about the winery, their wines, and the changing wine industry in New York. At the Scholium Project, Abe and his team make wine, but only when first thinking hard about...

Jimmy Carbone's talking summer beer festivals on this week's episode of Beer Sessions Radio! The Happy Hour Guys, Jimmy Ludwig and Squigs, are back in the studio talking about their upcoming beer tour of Michigan. Find out what breweries and bars The Happy Hour guys plan to visit! BR Rolya...

Learn all about milk kefir on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer's Guild stops by...

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage - kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has...

Erin Fairbanks is back for another episode of The Farm Report! On this week's installment, Erin is talking with Sandor Katz, author of the new book The Art of Fermentation. Fermentation is happening all around us: in our food products and in the life cycle! Tune in to hear Erin...

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are on the phone with Rynn Caputo of the Caputo Brothers Creamery in Spring Grove, Pennsylvania. Recently, Rynn came into Saxelby Cheesemongers in the Essex Street Market and showed Anne her mozzarella-making process! Tune in to hear about...