Ever consider studying dairy science? Kaylee Wegner - a senior at South Dakota State University - joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin...

Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese. “In the end, we should have that choice, whether we want to eat it or not.” [25:30] – Matthew Rubiner

Sandor Katz is a culinary author, DIY food activist and self-described "fermentation revivalist." He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic. On Taste Matters, hear what fermentation is all about as Mitchell Davis has a conversation...

Leave all of your stereotypes about "diets" and "dieting" behind! On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with Elizabeth Fassberg, Registered Dietician and president of Eatfood (and her son, Jack) about nutrition and healthy dietary habits. Tune in to hear about Elizabeth's start...

Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's...

This week's episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She's joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production...

Today on Cooking Issues, Dave is on time and has plenty of callers to answer to. Listen as he talks about his opinions on raw milk legislation, sauce making techniques, storing oil and cooking pizza in a home oven. Tune in and walk away knowing more than you did before...