Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting...

On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the state of Wisconsin helps Cheesemakers in their research and refinement. This, plus dairy queens, chocolate mascarpone, and...

On today’s episode of Technical Issues, Dave and Nastassia are joined by Ben Simon from Ben To Table. Together they discuss the merits of New Haven, rice cookers vs. pressure cookers vs. instant pots, how to prepare grits, and more. Plus, listeners weigh in on their COVID quarantine experiences and...

In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together...

We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with...

What’s the deal with whey? Homa Dashtaki, founder of White Moustache Yogurt, joins host Greg Blais to discuss the often forgotten byproduct of cheese and yogurt production. Cutting the Curd is powered by Simplecast

This week on Sharp & Hot, host Emily Peterson is joined via phone by Lisa Lynn, founder of LynFit Nutrition. For nearly 30 years, Lisa has devoted her career to personal training, specializing in metabolic weight loss and performance nutrition. She is best known for her 13 years as Martha...

This week on The Speakeasy, Eamon Rockey and Gareth Howells of Betony break down the beauty and intricacies of making milk cocktails, including Betony's famous clarified milk punch + more. (Source: flickr Whenever I make milk punch, everything is juiced, everything is measured by the gram. There is nothing that...

Tune in for the married edition of Fuhmentaboudit! Welcoming guest Jennifer Anderson, Head Yogurt Maker at The White Moustache, Chris and Mary get the scoop on this handmade yogurt using high-quality, meticulously sourced ingredients in an unfathomably time and labor-intensive process. Discussing all things whey (the natural by-product after straining...

The White Moustache's Homa Dashtaki sits down with Cherry Bombe's Claudia Wu to talk about how she went from California lawyer to New York cult yogurt maker. With flavors inspired by her Persian roots and techniques learned from her yogurt making (and white mustached) father, Dashtaki makes each batch lovingly...