Podcast appearances and mentions of andy hatch

What if you could slash graffiti removal costs and dramatically cut maintenance downtime on your concrete structures, without compromising durability or environmental compliance?That's what this Highways Voices is all about, as we talk about a subject that isn't often discussed, but should be - graffiti on road infrastructure, plus our ageing concrete bridges and flyovers.We're talking to Fosroc, a leading international manufacturer and supplier of high performance chemicals for the construction industry, with a particular focus on concrete and cement.Subscribe to Highways Voices free on Apple Podcasts, Spotify, Amazon Music, Google Podcasts or Pocket Casts and never miss an episode!In this edition, Adrian Tatum is joined by Andy Hatch, National Concrete Repair Specification Manager at Fosroc. You'll hear him explaining how he and his colleagues are tackling these problems with innovative, field-tested solutions including a revolutionary non-sacrificial anti-graffiti coating that withstands up to 20 cleans, and a rapid-curing concrete repair material. You'll also find out about the company's full lifecycle approach - from lab R&D to on-site support - to deliver long-lasting protection for critical highway assets.Press play now to hear how you can future-proof your infrastructure with solutions designed to save money, reduce downtime, and protect your assets for the long haul.Highways Voices is brought to you with our partners the Transport Technology Forum, LCRIG, ADEPT and ITS UK.

Wisconsin Senator Pat Testin from the 24th District was getting his hands dirty when he chatted with Pam Jahnke. As chair of the Senate Agriculture and Revenue Committee, Testin is focused on staying connected to the people that policy impacts. He says one of the major areas that he's focused on is funding for the Agriculture Road Improvement Program(ARIP). Testin says while the governor has been short on funds proposed, the consensus from people he's heard from are that the program needs to be fully funded. Another beautiful day on the way but use caution putting sensitive plants out too early. That's the advice from Stu Muck.Regrouping! The Steffes Group is taking the time farmers are spending in the fields planting to regroup at the office. Last call for auctions or items before the next catalog is published. Pam Jahnke visits with Ashley Huhn. Paid for by Steffes Group.State regulations miles away could ultimately impact the price you pay for groceries. Stephanie Hoff's in Washington, D.C. speaking with Grill from the National Pork Producers Council about the work they're doing to close loopholes that create a patchwork of laws that food processors are supposed to follow. Matt Grill is the Senior Director of Congressional Relations for NPPC and says it all started with Prop 12 in California, and Question 3 in Massachusetts. Paid for by WI Soybean Association.Gov. Tony Evers has reappointed Cindy Brown from Chippewa Valley Bean to the WI Dept. of Ag., Trade and Consumer Protection Board. He also named Andy Hatch from Uplands Cheese in Dodgeville as a new appointee to the board. Pam Jahnke shares their biographies. Foremost Farms USA has also selected Brenda Dehart as their next President and CEO.Warmer weather has many people exercising their green thumb these days, but when it comes to sourcing your seedlings and plants - think local! Charitee Seebecker takes a visit to the busy Sauk Prairie FFA Horticulture Learning Center. Troy Talford, ag instructor in Sauk Prairie, says the greenhouse is a major fundraiser for the chapter.See omnystudio.com/listener for privacy information.

We hear from cheesemaker Andy Hatch and the Wisconsin Farm Bureau's Jason Mugniani in part two of our series on the impacts of Trump's policies on the Wisconsin Dairy industry. The post Impacts of Trumponomics on Wisconsin Dairy appeared first on WORT-FM 89.9.

Cheese is the star of this episode of the show. I speak with anthropologist and author Heather Paxson. Her book, The Life of Cheese: Crafting Food and Value in America, tells the cultural and economic story of cheese. Then I will introduce you to Andy Hatch, proprietor and master cheesemaker at Uplands Cheese in Wisconsin, for a front row seat to Farmstead Cheesemaking.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

While large, industrial cheesemakers are known for consistency and scale, small operations like Uplands Cheese make boutique cheeses unique to the land where they're produced. And these small, pasture-based dairy farms have their own unique concerns when it comes to climate change. So, how is extreme weather already affecting operations like Uplands Cheese? How does climate factor into future planning for a 300-acre dairy farm? Cheesemaker Andy Hatch is Co-Owner at Uplands, a dairy farm and cheesemaking operation in Southern Wisconsin. Andy's team produces two award-winning artisan cheeses, Pleasant Ridge Reserve and Rush Creek Reserve. On this episode of Reversing Climate Change, Andy joins Ross to explain why his team uses a seasonal model for cheesemaking, describing how Pleasant Ridge Reserve is made in the tradition of Alpine cheeses while Rush Creek is modeled after Vacherin Mont d'Or. Andy discusses how warmer, wetter weather is impacting his cows and what Uplands Cheese is doing to reduce its carbon footprint. Listen in for insight on trends in dairy farming influenced by climate change and learn how to support small dairy farmers like Andy who are good stewards of natural resources. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Uplands Cheese Liz Thorpe on Reversing Climate Change S3EP31 The Book of Cheese by Liz Thorpe DeLaurenti Dan Saladino on Reversing Climate Change S3EP16 Eating to Extinction by Dan Saladino Colston Bassett Blue Stilton Jasper Hill Farm Bayley Hazen Blue Roelli Cheese Dunbarton Blue Point Reyes Farmstead Cheese --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

In partnership with Peter's Yard petersyard.com - For centuries farms were the places where cheese was made, transforming precious, perishable milk into a food which could be stored and sold. We talk to British farmer and Cheshire cheesemaker Sarah Appleby of Hawkstone Abbey Farm and American farmer and cheesemaker Andy Hatch of the Uplands Cheese Company in Wisconsin about the rewards and challenges of farmhouse cheesemaking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Andy Hatch & Wally bear board the ship to take us on a cross-country journey via bicycles. Wally Bear's powerful aura presents some technical challenges, but reminds us all to keep the volume at 10, Andy shares some epic photography from the trip, and still hates instagram. So proud of these boys. Links below, WE LOVE YOU!!! INSTAGRAMz: @plandypedals, @fancy_tickler, @rythmicity_media, @j_brgr_ Aaron's Music: https://li.sten.to/vEtYlANSHOW LESS

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

This month's Herds and Curds features an excerpt of an event organised by the Australian Specialist Cheese Association (ASCA) that took place at Calendar Cheese earlier in the year. The event titled Revinventing Farmhouse Cheese bought together Bronwen and Francis Percival, authors of Reinventing the Wheel: milk, microbes and the fight for real cheese, Carla Meurs from Holy Goat Cheese, Andy Hatch from Upland Cheese (Wisconcin USA), Mateo Kehler from Jasper Hill Farm (Vermont, USA) and micro-biologist Ian Powell. Moderated by Richard Cornish with assistance from ASCA secretary Alison Lansley.Check out the speakers on Instagram:@holygoatcheese, @uplandcheese, @jasperhillfarm, @foodcornish, @bronwenpercival, @australian_cheese, @calendar_cheese 

Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co. Cutting the Curd is powered by Simplecast

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the cheesemaker. Together, they and their families produce seasonal milk and seasonal cheese, two incredibly uncommon commodities in the United States, a country where everyone, it seems, wants their favorite food year-round. Last week, we caught up with the pair just in time for evening milking and helped Scott bring in the cows from pasture. Then, we sat down with Andy in the cheese plant and talked about the difference seasonal milk makes in Pleasant Ridge Reserve, Rush Creek Reserve, and a new cheese he’s working on.

Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve. Cutting the Curd is powered by Simplecast.

Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesemaker or to large corporation?  Do they hope their children wish to take over the family business?  On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby talk to farmstead cheesemakers Laini Fondiller and Andy Hatch about their plans for the future of their business and the cultural implications of succession planning for artisan cheese culture in America. “The cheese should be the focus, not the person making it.” [23:55] – Andy Hatch  

This week on Cutting the Curd, host Greg Blais and guest co-host Anne Saxelby begin a series talking about cheese and art – how cheese tends to intersect across all platforms. This week in particular, tune in to hear guests Soyoung Scanlan of Andante Dairy and Andy Hatch of Uplands Cheese Company talk about their experiences with cheese and music. Soyoung kicks off the conversation sharing how she has been inspired to combine her love of music to create a unique, multi-sensory experience with her cheese. Andy adds to the conversation, explaining that his approach to making cheese is very similar to making music considering the dedication and repetition required to be great at both. Both guests concur that depending on the time of day and the manner in which they are making cheese influences the styles of music they play. After the break, the group delves into the importance of sound in the cheese making process. This program was brought to you by The Wisconsin Milk Marketing Board. “As a career changer I’ve [now] combined everything I love.” [11:00] “When I was making cheese, I was listening to Chopin’s ‘Nocturne’ all the time.” [15:15] —Soyoung Scanlan on Cutting the Curd “Practicing music and making cheese days after day requires dedication to repetition.” [19:00] —Andy Hatch on Cutting the Curd

Andy Hatch is responsible for one of the most ubiquitous cheeses on counters and menus across the country – Pleasant Ridge Reserve. He’s the guy behind Uplands Cheese Company, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. Tune into a conversational and candid episode of Cutting the Curd as host Greg Blais chats with Andy about everything from business growth to American cheese culture. This program was brought to you by The Wisconsin Milk Marketing Board. “We’re a Pleasant Ridge Reserve farm. Everything we do is geared around that grazing season and producing the most beautiful milk we can for that cheese.” [21:00] –Andy Hatch on Cutting the Curd

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 Andy Hatch talk about the processes involved with making Rush Creek Reserve- the perfect holiday cheese! How does Uplands Cheese use spruce bark to flavor Rush Creek Reserve, and how often is the cheese washed during the aging process? Later, Matt Rubiner talks about the holiday atmosphere at Rubiner’s Cheesemongers, and how folks at the cheese counter can anticipate the seasonal rush. What cheeses sell best at Rubiner’s during the holidays? Find out all of this and more on this week’s edition of Cutting the Curd! This program has been brought to you by The Wisconsin Milk Marketing Board. “Improvements happen year to year, not batch-to-batch.” [10:00] — Andy Hatch on Cutting the Curd

This week’s episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland’s Cheese Company, who explains how soft cheese can be aged and why it’s not as easy to do as you’d think. Find out what a bark rind is and what makes Rush Creek Reserve’s flavor profile so unique. Later in the show, “ Cheese Impresario” Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.

This week on Cutting the Curd Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They’ve even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN!