Podcasts about bobolink dairy

Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk. Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse.Photo Courtesy of Nina White.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.

Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford, NJ share their experience managing a farmstead operation, making award winning artisan cheese from the milk of their grass-fed cows and making artisan bread from local, heirloom grains.  

Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product. In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We'll hear from Keith Cohen of Orwasher's Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Chaseholm Farm Creamery is a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways located just outside of Pine Plains, NY. The Creamery was founded in 2007 when Rory Chase returned home to the farm and started making cheese, retrofitting a barn his grandfather built in the early 1930s to serve as a cheesemaking plant and aging cave. It is one of only a handful of Farmstead outfits producing cow’s milk cheese from their farm’s own herd in the state of New York. Bobolink Dairy was founded by Nina and Jonathan White in 2002, on leased farmland, before the pair eventually moved their operation to a 186-acre farmstead in Milford, NJ in March of 2010. Each season, the dairy milks approximately 50 cows with a bumper crop of young heifers and bulls of their own new breed, the Bobolink Blacks, which are the result of crossing several common "modern" dairy breeds (Ayrshire, Guernsey, Jersey and others) with the ancient Kerry cattle of Ireland. In this Friday edition of “Leonard Lopate at Large” Rory Chase and Jonathan White give Leonard a masterclass in artisanal cheesemaking.

On this special episode of Beer Sessions Radio, Jimmy sits down with Bronwen and Francis Percival, authors of the new book Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Also joining them are Greg Blais, host of Heritage Radio Network's Cutting the Curd, Steve Millard of Murray's Cheese, and Nina Stein White of Bobolink Dairy & Bakehouse. Tune in to hear them talk milk, microbes, and the fight for real cheese. Beer Sessions Radio is powered by Simplecast

Jonathan White, the son of a math professor and an editor, fell in love with cheese when,  as a twenty-one year old engineer, he had been shipped off to London to manage a project, where his local grocery had no less than forty types of cheese! (This was in 1977, when his US supermarket stocked three colors of the same cheese!)Twelve years later, after falling in love and marrying a young modern dancer named Nina, he moved with his wife and infant to the woodlands north of New York City. Nina had two young ballet students whose father, American musical legend David Amram, kept goats on his hobby farm. When little Alana and Adira turned their noses up at the prospect of drinking goat's milk, David turned to Jonathan and said "Pops, you like to cook, want to try to make something out of all of this milk?"After a few years of hobby cheesemaking, Jonathan realized that he liked his hobby better than his job.Twenty-four years later, Jonathan and Nina are making cheese and bread at their Bobolink Dairy and Bakehouse, a 187 acre farmstead about an hour West of NYC.At Bobolink farm, they believe that dairy farmers should be well rewarded for making the most healthful, natural milk possible, while improving their land for the next generation. To accomplish this, they believe that it is necessary to break the cycle of overproduction, where lower margins force farmers to "squeeze the cows" to produce more milk, thereby driving margins even lower, while degrading the environment,  the health of the animals, and ultimately the health of the eaters.Find out more at http://www.cowsoutside.com