Podcasts about cabot cheese

There's a lot going on in the local beer scene, but unfortunately, we also have some sad news. Two beloved spots in Buffalo's craft community are closing their doors.Illumination Meadery Closing: Operating out of Mortalis Brewing's Niagara Street taproom, Illumination Meadery has announced their closure due to rising costs, shifting demand, and life changes for the owners. They'll have a final sendoff at CollaBEERation Fest on April 5, and until then, you can still grab some of their meads on tap or in bottles.12 Gates Brewing Closing: After nine years, 12 Gates Brewing in Williamsville has also closed. Their announcement reflects on the incredible memories made with their loyal customers. Their sister location in Ellicottville closed last summer, making this an especially tough goodbye for the local beer scene.On a brighter note, here's what's happening in the beer world:Brickyard Brewing's Stained Glass Vol. 1 Returns: This 8.8% Belgian Quad, aged in rum and bourbon barrels, is now available in 375ml corked and caged bottles. Limited to just eight cases, it's available at Brickyard's Lewiston taproom and select retailers.4 The Ward Collab from Old First Ward Breweries: Resurgence, Briarbrothers, Old First Ward, and Frequentem Brewing have teamed up for 4 The Ward, a collab supporting the Old First Ward Community Center. Visit each brewery, grab a pint, complete a punch card, and each completed card means a donation to the center. Running now through St. Patrick's weekend!Hofbrauhaus March Märzen Tapping: On March 6, Hofbrauhaus is teaming up with Witches of the Moonlight for their March Märzen release. Expect live music, a parade, a dance performance, and a rich, malty Märzen on tap. 10% of designated meals go to the YWCA of the Niagara Frontier.CollaBEERation Festival First Collab Beers Announced: The Powerhouse hosts CollaBEERation Fest on April 5, and the first round of collab beers has been revealed. Highlights include a tequila barrel-aged dark lager, a pink lemonade gose, and an Italian pilsner. More details to come.Buffalo Home Show Returns With Happy Hours: The Buffalo Home Show is back March 7-9 and 14-16 with over 300 exhibitors at the Buffalo Niagara Convention Center. Each Friday night features a different happy hour with beer samplings from Labatt and food from Cabot Cheese. Use code BEER for $4 off tickets.All of this is brought to you by Scott while Brian's on vacation. As always, check out BuffaloBeerLeague.com for the latest news on Buffalo's craft beer scene. Hosted on Acast. See acast.com/privacy for more information.

It's never too early to start planning fall & winter travel- especially when some experiences have limited slots. Hosts Desiree Miller, Maureen Dennis, and Nasreen Stump discuss things to do in the fall and winter along with tips, tricks, and our favorite spots on this podcast episode of Time To Talk Travel. Whether you're looking to take a haunted tour, see Christmas lights, or go on a foliage train ride the planning process needs to start early. Many of these events have limited times and tickets so being ahead of the pack is important. In addition, the cooler fall temps make it the perfect time to travel to places like Sicily, Reykjavik, and Germany. Covered on this podcast: Burlington VTStowe VT & Waterbury VT - Cold Hollow Cider Company, Cabot Cheese, Ben & Jerry's, Smugglers Distillery, Boyden Valley Winery Kancamagus Highway New HampshireAsheville NC - BiltmoreAustin TXNew Orleans LA Savannah GASmall Town Halloween Festivals- Keene NH, Anoka MN, Independence KSBlue Ridge MountainsGreenville SCNashville TNCancun MexicoYellowstone National Park, Zion National Park, The Wave, Bryce CanyonMunich Germany - OktoberfestKey West FL & Ft Lauderdale FL Fall River MA - Lizzie BordenKeystone CO & Park City UTTheme Parks for Halloween & Christmas- Disneyland, Walt Disney World, Legoland, Hershey, Knott's Berry FarmListen on the following platforms:SpotifyApple PodcastsAmazon MusicYoutubeor at TimeToTalkTravel.com where you can also sign up for our newsletter.Visit HashtagTravels.com for more travel stories and destination ideas.Find us on social:LinkedInTikTokFacebookInstagramTwitterWe include transcripts to make our podcasts accessible. Transcripts are lightly edited during the course of episode development to correct spelling for the names of places and clarity. There may be further grammatical or spelling errors that are not addressed. Please know the transcripts are a guide/raw product not a polished piece of journalism. Thank you!

Catastrophic flooding and extreme weather hit Vermont in 2023 and this has caused an estimated $45 million in losses to farmers - and you know Vermont farmers from Ben & Jerry's to Cabot Cheese. Farms are crucial to Vermont, economically but also in its self identity.But now some 350 farm families face severe economic hardship as they seek to recover from the flooding and severe weather,  An upshot is the launch of a new campaign, Dig Deep Vermont, which seeks to raise private sector monies to aid farmers in need.  It's an ambitious, multi-pronged effort that brings together multiple sources of help from state government to Ski Vermont and the Association of Vermont Credit Unions.Just what role can credit unions play in this fundraising? On the show today is Joe Bergeron, CEO of the Association of Vermont Credit Unions, who explains why there's a need for this effort and also why credit unions have a place in this campaign and what they can do to help.Credit unions around the country can learn from this.  Seemingly disasters are becoming routine - but there are important roles credit unions can play in helping recovery.  Learn from what's happening in Vermont and if the spirit moves you, donate to the relief fund.  

In the second hour, Pat talks with the Executive Director of Cabot Arts Dana Robinson about the Cabot Cheese and Culture Festival. Then, she's joined by Scott Waterman, the Director of Communications from the Agency of Agriculture, Food and Markets, to talk about the Vermont Maple 100. 

Kids love cheese! (So do adults: Americans consume an average of 40 pounds of cheese per person per year.) In this episode we learn how cheese is made and answer all of your cheesy questions: Why are there different types of cheese? Why do cheeses have different flavors? How do you make Colby Jack cheese? How does cheese get its color? And why do we say cheese when we take a picture? We visit the Cabot Cheese factory and talk with Maegen Olsen and Panos Lekkas. Download our learning guides: PDF | Google Slide Cheese starts with milk. Cheese is often made with milk from cows or goats, but it can also be made with milk from sheep, buffalo, camels or other mammals. (There's even a moose-cheese company in Russia!) If the cheese is made in bulk to sell to lots of people, companies will usually run tests on the milk before they turn it into cheese. They want to make sure it doesn't have bad bacteria or antibiotics in it. The milk is then pasteurized, which means it's heated quickly and cooled quickly to kill any lurking bad bacteria. Next cheesemakers will add a starter culture. Starter culture is GOOD bacteria, which will eat the milk sugar (lactose), create lactic acid and drive down the pH of the milk. That helps create curds. The next step is coagulation! (Coagulation is the process of turning a liquid into a semi-solid or solid.) To coagulate the milk, an enzyme called rennet is added. Now it's time to separate the curds from the whey. Cheesemakers will use knives to cut the coagulated milk into chunks known as curds, leaving some liquid behind. That liquid is known as whey. When milk is made into cheddar it gives a 10% yield, meaning 10% of the milk will become cheese and 90% will be left over as whey. Some cheesemakers, like Cabot, use the whey to make protein powders. In other factories it might go to waste. Next, it's time to add salt. Salt serves as a preservative and gives the cheese flavor. If it's a flavored cheese, things like garlic or peppers will be added at this point. The cheese is then pressed into blocks. At factories like Cabot, they pull the curds into tall towers and then add more and more, creating pressure that forms those curds into solid blocks. Smaller cheesemakers use a cheese press.  In the final step, the cheese is aged. It will sit in a cold storage or cheese cave and just…get older. Cheddar can be aged for years, giving it a stronger flavor. Aging also changes the texture of a cheese like cheddar. It can get more crumbly the older it gets. Once it's ready, it will be cut, packaged and shipped to stores.

What does it mean to be a member of a farmer owned cooperative? I invited Maine dairy farmer Jenni Tilton-Flood to talk about the benefits, opportunities and responsibilities of being a cooperative member along with our favorite moments from inside a grocery store sharing cheese samples with shoppers and listening to their stories of lactose intolerance.

Meet Maame Boakye:Dine Diaspora co-founders Maame Boakye and Nina Oduro launched their Black-women owned and operated agency steeped in culinary, community and commerce in Washington DC to connect people and brands to African diaspora food culture. “There is no food system without Black women. This is why we center their contributions in the global food system by honoring and supporting them as well as connecting them to networks and resources they need to thrive. In our 5th year, we are more inspired than ever by past and current honorees. It is their will to navigate an imperfect sector with their gifts that fuels this initiative and makes it necessary” explains Nina Oduro, Co-Founder, Dine Diaspora.Dine Diaspora is also celebrating their 7th anniversary this year and has successfully provided digital marketing, immersive culinary experience design and production, influencer engagement, and food business resource development with emerging and established chefs and culinary creatives including: Restaurateur Alexander Smalls, Chef Kwame Onwauchi, Vallery Lomas, Chef Eric Adjepong, Chef Sicily Johnson, Hawa Hassan, and many others.  Dine Diaspora partnerships include: Facebook, Forbes, WorldRemit, Booz Allen Hamilton, Capital One, and Cabot Cheese.  “Black women are critical to our food system, not only in the US but globally. It has always been important for us to amplify their contributions, celebrate their accomplishments, and support their advancement with access to opportunities and resources. As much as this is a celebratory initiative, acknowledging Black Women in Food is also a call to direct more capital and resources into Black women-led initiatives that are at the front lines of creating a more equitable and sustainable food system for all of us,” says Maame Boakye, Co-Founder, Dine Diaspora.Former Black Women in Food honorees include: Carla Hall,  Restaurateur, Author, and Chef, Paola Velez, Co-founder of Bakers Against Racism, Elle Simone Scott, Founder of SheChef Inc., Executive Editor at America's Test Kitchen, and Host of The Walk-In Podcast and many others.Dine Diaspora will highlight each 2022 honorees each day on their website (https://www.blackwomeninfood.org) and across their social media platforms.---About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

In honor of June being National Diary Month, From the Cold Corner sits down with Sarah Healy, senior vice president of marketing for Cabot Cheese and Jenni Tilton-Flood, a Cabot dairy farmer whose farm cares for 3,400 cows every day. Founded in Cabot, Vermont, in 1919, it has grown to be owned by 800 farms throughout New England and New York. Today the yogurt, cottage cheese, sour cream and butter produced by Cabot farmers can be found in stores across the U.S. alongside its award-winning cheeses.

It's Monday! Let's raise a glass to another week! It's time to unscrew, uncork, or saber a bottle and let's begin exploring the wine glass! Today on the podcast I am sharing a recording from a virtual tasting that I attended hosted by the New York Wine and Grape Foundation. When we hear Finger Lakes wine, I think the majority of us immediately think of Riesling. And although the Finger Lakes makes quality Riesling, there is another white grape that does exceptionally well there. Chardonnay. In fact, it is the second most widely planted variety in the region.  The tasting was moderated by Dan Belmont, American Wine Expert and holds a WSET L3 certification. I was sent three sample Chardonnay's from  Ben Riccardi, Winemaker Osmote Wine Co. Jeremy Broshiers Damiani Wine Cellars Alex Rosanelli, Winemaker Hounds Tree Wines Alongside the Chardonnay, I received cheddar cheese from Cabot cheese. A compliment of different cheddar cheeses that will pair perfectly with the three Chardonnays. Thank you to the New York Wine and Grape Foundation and Cabot Cheese for sponsoring this class and to the wineries, Osmote Wine Co, Damiani Wine Cellars and Hounds Tree Wines for allowing me to participate.   Listen in as we hear about cool climate Chardonnay and how much the Finger Lakes has to offer.  Music: WINE by Kēvens Official Video   Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte! Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

Chloe White has always been a person who honors her truth. From the start, she has not shied away from reassessing her goals and making the necessary adjustments to reflect her priorities. Originally a fine arts student at Maine College of Art, she followed her love for graphic design to FIDM. She turned her internship at Create & Cultivate into a full-time position and traveled extensively, then shifted again and explored freelance life in Los Angeles. She's since returned to her home state of Vermont with her now-husband and has landed a graphic design position at Driven Studio, whose clients include local brands such as Ben & Jerry's, Cabot Cheese, and Seventh Generation. In this episode, Caitlin Benson chats with Chloe White about her changing dream and the importance of being self-aware as a young creative professional.

... and plenty more. At the East Coast Truckers Jamboree truck show early this month, Overdrive news editor Matt Cole spoke with these six owner-operators about a lot more than just the custom rigs they were showing (speaking of which, keep tuned to http://overdriveonline.com/custom-rigs for views on/videos of all mentioned here through the next weeks). A year following the depths of the early-pandemic downturn, it felt like a fine time to reflect on the experience of the past year. Here find perspectives on the trials, and some joys, of trucking through the COVID-19 pandemic, as well as thoughts on where truckers go from here in terms of addressing the biggest issues of the present well into the future, chief among them the parking situation all around the country. Featured owner-operators here are: **Robert Davis, out of Vermont, hauling Cabot Cheese in a 2012 Great Dane 53-foot slide and spread reefer, with a 1988 Freight FLC120. **Austin Kiser drives for his dad's operation, Greg Kiser Trucking, based in Rosedale, Virginia. They pull mostly pneumatic tanks and some dump trailers: https://www.overdriveonline.com/custom-rigs/article/15065658/austin-kisers-2018-peterbilt-389-at-kenly-95-east-coast-jamboree **Greg Eudy, owner of Greg Eudy Trucking, out of Monroe, North Carolina. Eudy hauls sand and rock to concrete plants for Reynolds Trucking out of Indian Trail, North Carolina, in a 2000 Pete 379 that he converted from a day cab to a sleeper: https://www.overdriveonline.com/custom-rigs/article/15065773/blank-canvas-daycab-to-stretched-flattop-2000-peterbilt-379 **Jeff Walters, owner of J&N Trucking out of Bath, New York. Walters hauls dry freight as an independent with his 2006 Pete 379 and 2019 Great Dane van. **Steve Johnson, based in Apple Valley, California. He's currently leased on with Landstar and hauls pretty much anything that will fit on a flatbed in a flattop 2019 Pete 389. **Daniel and Phyllis Snow, whom regular listeners will recall as owners of "Goose" custom Freightliner. Hear their contemporaneous pandemic-trucking experience tale from this time in 2020 via this link: https://www.overdriveonline.com/overdrive-radio/podcast/14897705/refusing-to-run-at-a-loss-a-solution-for-low-freight-rates

Jojo, AKA the youngest NYFG sister, is my roommate this week! This week, we answer all questions Jojo related that you guys asked! Thank you Cabot Cheese for sponsoring this episode.

Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory? With all of these questions looming, consumers are becoming more aware than ever before about where their food comes from and how it’s grown. We’re seeing the cracks in the consolidated system that dominates our meat and dairy supply. On this episode of Meat and Three, we speak to Marion Nestle about the policies that were designed to give an advantage to “big ag,” and the implications of President Trump invoking the Defense Production Act to keep large-scale meat processing plants open and operating.On the other hand, small farms are discovering they have some unique advantages amid the pandemic. Will Harris, owner/operator of White Oak Pastures, talks about the philosophy behind his holistically-managed pastures, fully-transparent abattoirs, and efforts to revitalize rural America. Hannah Fordin visits a young farmers in Central New Jersey to learn how the pandemic has resulted in a surprising increase in business, as consumers look to buy directly from local farms. Macgill Webb reports on the unique challenges present in the dairy industry as reports emerge of over 3 million gallons of milk being dumped each day. Farmers are struggling to find new channels to replace their usual restaurant business and shifting their production into hard cheeses or other products with a longer shelf-life.Meat and Three is powered by Simplecast.   

Jeff Houck is a former newspaper reporter and food writer at the  old Tampa Tribune,  and is now the marketing and public relations director for Columbia Restaurant Group in Tampa. Jeff has lately become enamored of local, mom and pop convenience stores around the Tampa Bay area, and has been documenting them in his own pithy, humorous style. Isabel Laessig is the creator of  Sunday Supper Media, a network that connects social media influencers with food and wine companies seeking publicity. Brands like Certified Angus Beef, Cabot Cheese and the Florida Strawberry Growers Association have enlisted Isabel's team to promote their products. Her own  Instagram page, @FamilyFoodie, has tens of thousands of followers. Getting paid to eat and post pictures of food sounds like a sweet gig—but aspiring food influencers should steer clear of the pitfalls, as Isabel explained to our producer, Dalia Colón. Support for The Zest Podcast comes from Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Jeff Houck is a former newspaper reporter and food writer at the  old Tampa Tribune,  and is now the marketing and public relations director for Columbia Restaurant Group in Tampa. Jeff has lately become enamored of local, mom and pop convenience stores around the Tampa Bay area, and has been documenting them in his own pithy, humorous style. Isabel Laessig is the creator of  Sunday Supper Media, a network that connects social media influencers with food and wine companies seeking publicity. Brands like Certified Angus Beef, Cabot Cheese and the Florida Strawberry Growers Association have enlisted Isabel's team to promote their products. Her own  Instagram page, @FamilyFoodie, has tens of thousands of followers. Getting paid to eat and post pictures of food sounds like a sweet gig—but aspiring food influencers should steer clear of the pitfalls, as Isabel explained to our producer, Dalia Colón. Support for The Zest Podcast comes from Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

What does Cabot Cheese have to do with The Bucket's mission of helping people lead more fulfilling lives by embracing their own mortality? Find out in this conversation with Roberta MacDonald, SVP of Marketing at Cabot Cheese and a long-time hospice volunteer. From the “Circle of Life” that takes place on the Cabot Co-op's farms, to the “family truths” she sees revealed in the intimate moments of hospice, Berta tells us what she feels are the benefits of talking openly about death as well as why Cabot Cheese is a sponsor of Kimberly Paul's “Live Well. Die Well.” You'll also hear her weigh in on The Bucket's mission and how time is like a checking account in which “every minute you have, think of it as a dollar. How do you want to spend it?”

If you’re anything like us, restricted spending is the first thing that comes to mind when budgeting. Not fun. Also not the full picture. This week, we speak with Amiyrah Martin of 4 Hats and Frugal for her fresh take on how to pack school lunches on a budget. From how she employs her kids to Mother Nature (you read right) in the process of staying on budget, Amiyrah shares the low down on keeping school lunch frugal and fun. This week’s episode is made possible by Banza Chickpea Pasta and Cabot Cheese. Thank you for supporting the brands that support us!

Yes, we are talking about snacks again. Much like your kids who keep asking for them in between meals, all our listeners (and our IRL parent friends) have been asking for more snack ideas and some guidance on smart snacks. This week we have Nutritionist (and Mom) Andrea Mathis (of Beautiful Eats and Things) and she’s guiding us through snack times, healthful snacks for our kids, and snacks for us busy parents — because hello, we’re hungry between meals too! Join us as we talk through our current snack situations at home, what we keep in our purses for snacks on the go and more. This week’s episode is made possible by MadeGood Foods and Cabot Cheese. Thank you for supporting the brands that support us!

Junk food. So delicious. So fun. So… controversial? We attempt to define junk food and, well, kinda fail. Because in the end, all food exists on a nutritional continuum and where you draw your line has to do with personal factors that cause us to land in all different places. So where does this conversation net out? We share where each of us lands, why we land there (including acknowledging our hypocrisies), and how we talk to our kids about junk food in hopes that exposing it all gives you food for thought — you know, the nourishing kind. This week’s episode is made possible by MadeGood Foods and Cabot Cheese.

Pizza is a beloved family food — it is cheap, readily available, and can even be a vehicle for getting them to eat more vegetables. We recognize that delivery might be faster, so this week we’re debating the merits of making pizza from scratch at home. Do you shortcut the dough? Skip homemade sauce? And what is the best cheese for pizza at home anyway? We’re covering it all (or most of it anyway) in the next 60 minutes. This week’s episode is made possible by Cabot Cheese. Visit cabotcheese.coop for more information.

Filling the Gap in End of LifeIn August 2018, Cabot Cheese became the top sponsor of the Live Well Die Well Tour. When Kimberly C. Paul asked Roberta MacDonald why Cabot was interested in being the top sponsor she stated, "We are a Co-operative of Farm Families since 1919, our farmers have seen the cycle of life and death on the farm. They taught their children about life and death. The farmers have found a way to normalize the life cycle conversation. We thought we might help assist you and others on your Live Well Die Well Tour." Cabot Cheese sends cheese to all Kimberly's speaking engagements when requested.Cabot Cheese has also has supported many Hospice projects as well as the death doula program at the University of Vermont. Roberta MacDonald has been the fire-starter and continues to personally volunteer her own time at her local hospice.Death is a natural part of life. Even so, talking about death feels anything but natural.According to the National Palliative Care Center, 20 percent of the United States’ population will be over age 65 by the year 2030—that’s more than 60 million people. Chances are, a significant portion of these seniors will be diagnosed with a terminal illness.A recent article in the New York Times reported that, on average, patients make 29 visits to the doctor’s office in their last six months of life, even though 80 percent of patients say they hope to avoid hospitalization and intensive care at the end of life. Our healthcare system is designed to save lives—or attempt to do so—regardless of the outcome or impact on a patient’s quality of life. However, our healthcare system is only beginning to recognize the value of high quality end-of-life care.Fortunately, there is a growing movement that helps fill the critical gap in end- of-life care. For the terminally ill, dying is a process they’re living through. End of-life doulas (also known as death doulas, soul midwives, transition coaches, and more), help the dying live better throughout the process—and ultimately die well.https://www.cabotcheese.coop/blog/end-of-life-care/ See acast.com/privacy for privacy and opt-out information.

Today's the big cheesy day! We announce the winner's of our 'I'd rather be cheeseboarding" Photo Contest. Two lucky winners were drawn at random, one from Instagram and one from Facebook. They'll win a year's worth of delicious Cabot Cheese. What does a year supply of cheese look like? It is quarterly shipments of 25 pounds each (valued at $550) of the World's Best Cheddar! All Cabot Cheddars are 100% Naturally Lactose-Free, Naturally Aged and Naturally Gluten-Free. You are gonna need a LOT of cheeseboards, winners! Plus 4th of July food: Blueberry History. Yes! Blueberry health facts. Yes! Blueberry Sangria. Yes! Summer of Chimichurri. Yes! High heel facts. Yes! Missed any Satellite Sisters podcast episodes? We've got more than 800 of 'em. You can always catch up on Satellite Sisters episodes you may have missed over the years. Subscribe at Apple Podcasts, Spotify, Stitcher or Wondery.com. And we love when you share your favorites episodes with your own Satellite Sisters and Misters. Stitcher Premium: For ad-free versions of our show and many other great Wondery podcasts, go to www.stitcherpremium.com/wondery and use the promo code wondery Listen to Liz's workplace advice show Safe For Work and the Madam Secretary recap show Lian and Julie do called Satellite Sisters Talk TV. Follow us on @Twitter and @Instagram @satsisters. Like our Facebook Page for all our news. Join our Facebook Group to get in on the conversation. Visit our complete website satellitesisters.com. To email us, use info@satellitesisters.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's the big cheesy day! We announce the winners of our 'I'd Rather Be Cheeseboarding" Photo Contest. Two lucky winners were drawn at random, one from Instagram entries and one from Facebook entries. They'll win a year's worth of delicious Cabot Cheese. What does a year supply of cheese look like? It is quarterly shipments of 25 pounds each (valued at $550) of the World’s Best Cheddar! All Cabot Cheddars are 100% Naturally Lactose-Free, Naturally Aged and Naturally Gluten-Free. You are gonna need a LOT of cheeseboards, winners!Plus 4th of July food: Blueberry History. Yes! Blueberry health facts. Yes! Blueberry Sangria. Yes!Summer of Chimichurri. Yes!High heel facts. Yes!Here is Lian's blog post with our mom Edna Dolan's blueberry muffin recipe and Lian's blueberry sangria! Thanks for supporting our sponsors by using these urls and promo codes:Rothys www.rothys.com/sistersFabFitFun www.fabfitfun.com promo code sistersBrooklinen www.brooklinen.com promo code sisters Kopari www.koparibeauty.com/sisters Missed any Satellite Sisters podcast episodes? We've got more than 800 of 'em. You can always catch up on Satellite Sisters episodes you may have missed over the years. Subscribe at Apple Podcasts, Spotify, Stitcher or Wondery.com. And we love when you share your favorites episodes with your own Satellite Sisters and Misters.Stitcher Premium: For ad-free versions of our show and many other great Wondery podcasts, go to www.stitcherpremium.com/wondery and use the promo code wonderyListen to Liz's workplace advice show Safe For Work and the Madam Secretary recap show Lian and Julie do called Satellite Sisters Talk TV.Follow us on @Twitter and @Instagram @satsisters. Like our Facebook Page for all our news.Join our Facebook Group to get in on the conversation.Visit our complete website satellitesisters.com.To email us, use info@satellitesisters.com

When I saw that Cabot Creamery was sponsoring the Live Well Die Well Tour , I was curios. Roberta MacDonald, SVP of marketing for Cabot, joins me today to share their why. If you go to the Cabot website, you will find lots of resources, such as the book JoJo's Answers About Deatha book geared for children aged 5-9. Check out Last Rights: Rescuing End of Life from the Medical System, a book authored by Roberta's friend Stephen Kiernan. You'll also find that Cabot is a B-Corporation. Find out what that means, and why you should do business with them and other B-Corps. Listen to this episode to find out: What a Death Doula is, and where you can get certified to be one Why you need one Why farmers “get” death and dying What Roberta thinks happens when we die

Since her book, Bridging the Gap, was published on April 13th, 2018, Kimberly is on to her next adventure of speaking throughout the United States. But she is doing it a little differently than anyone expected. In June 2018, she bought an RV, downsized her belongings and hit the road with her German Shepherd, Haven. Kimberly has named her adventure the “Live Well Die Well Tour” because she states, “The more I talk about death, the more boldly I feel I’m living life to the fullest.”The tour jump started in Ohio alongside her ex-boyfriend’s parents (the boy who lost his life to cancer over 18 years ago). Kimberly states, “It was a way to put meaning into the beginning of the tour – to make sure it is always personal.” Now she is making her way through every state, with exception of Hawaii, to connect with people and communities, sign books and share how she learned to live life boldly at the bedside of hospice patients.The Live Well Die Well tour is supported by over 20 sponsors including Cabot Cheese, My Last Soundtrack, Amedisys Hospice, INEDLA, National Hospice and Palliative Care Organization, POLST Paradigm and many more who support community education in an effort to empower individuals to reclaim death as a human experience and not a medical event. See acast.com/privacy for privacy and opt-out information.

Check out this Labor Day Giveaway I've got going with Cabot Cheese, a locally owned dairy farmer cooperative in Vermont. Thanks to them, I'm able to run a giveaway for YOU to be able to win a bundle of cheeses, a beautiful stone cutting board and cutting knife that they will ship directly to you.  How awesome is that?  Go here for all the details.   

We're making a fresh, clean start of the New Year off with musical inspiration from superstar Alicia Keys.  Alicia Keys’ make-up free movement served as a self-empowerment tool for singer songwriter and maybe it can inspire you?  Alicia says, ”I don't want to cover up anymore. Not my face, not my mind, not my soul, not my thoughts, not my dreams, not my struggles, not my emotional growth. Nothing.” Are you tired of hiding in disappointment from your inability to lose weight or keep it off? America's #1 Fat Loss Expert and Author  of 'How to Fight FATflammation!', Dr. Lori L. Shemek, PhD shows us how to set goals, manage our expectations and achieve weight loss in the New Year.  We’re also speaking with spokesperson for the health and food industry, Mary Ann Hodorowicz RD, LDN, MBA, CDE, CED about President Elect Donald Trump’s potential reforms and provisions to the Affordable Care Act - Obamacare. The Trump Administration hopes to broaden healthcare access, make healthcare more affordable and improve the quality of the care available by adhering to free market principles. Plus, The Charlie’s Angels of Outreach and Mama Rose Marie share their tips on food safety and diabetes wellness to help inspire you to 'GLAM MORE FEAR LESS' in 2017.  Our INSTANT WINNER Prize Package features gifts courtesy of my sugr, Nu Naturals, Dr. Greenfield's Diabetes Hand, Body & Foot Creams and Cabot Cheese.  Throughout this podcast will be playing selected songs from Alicia Keys’  sixth studio album,“Here” courtesy of SONY Music.  

Tonight, we’re talking about BLUES with musical inspiration from Etta James. Etta James is a Grammy Award-winning singer known for hit songs like "I'd Rather Go Blind" and "At Last.” Etta James was born Jamesetta Hawkins on January 25, 1938, in Los Angeles, California, to a 14-year-old mother, Dorothy Hawkins, who encouraged her daughter's singing career. James would later say, "My mother always told me, even if a song has been done a thousand times, you can still bring something of your own to it. I'd like to think I did that." James never knew her father. Etta James was inducted into the Rock And Roll Hall Of Fame in 1993, prior to her signing a new recording contract with Private Records. Etta James underwent gastric bypass surgery and lost over 200 pounds. The dramatic weight loss had an impact on her voice, as she told Ebony magazine, “I can sing lower, higher and louder.” As she entered her 70s, Etta James began struggling with health issues. She was hospitalized in 2010 for a blood infection, along with other ailments. It was later revealed that the legendary singer suffered from dementia, and was receiving treatment for leukemia. Guests include Poet Lorraine Brooks, the Charlie’s Angels of Outreach, Dr. Monique Renee Rolle DPM, Catherine Schuller AICI, CIP, Susan Greenberg Weiner MS, RDN, CDE, CDN, and Mama Rose Marie. Prize giveaways courtesy of Earth Brand Shoes, Dr. Greenfield’s Diabetic Foot Creams, Cabot Cheese and Nu Naturals. Throughout the podcast we will be spotlighting Etta James’ iconic recordings from the “All The Way” and “The Essential Etta James” albums courtesy of SONY MUSIC. 

Tonight we’re turning up the volume on our ‘GLAM MORE, FEAR LESS’ philosophy and talking about ‘SEXY SHOES YOU CAN DANCE IN’ with musical inspiration from Tamar Braxton.  Find a great looking pair of shoes that don’t hurt your feet can be a challenge especially if you’re living with diabetes.  Although Tamar Braxton faced this challenge each week when she famously competed on ‘Dancing With the Stars.’ she’s probably still best known for being the brash talking, younger sister on the ‘Braxton’s Family Values’ TV Show. Tamar says, “Family’s can go through ups and downs. Who’s right or wrong but at the end of the day I love them and wouldn’t trade them for the world.” Did you know Tamar’s husband Vince recovered from a pulmonary embolism he suffered in November 2011? Since her husband’s sickness, Tamar Braxton has continued to spread the good word of health to her entire family.  From her firstborn to her sisters, she’s creating opportunities for herself and everyone else to stay healthy as well. Vibe Magazine’s Diamond Hillyer reviewed Tamar’s “Calling All Lovers” album and said, “She meticulously strings the highs, lows and every in-between of love, sex and relationships." Guests include Poet Lorraine Brooks, the Charlie’s Angels of Outreach, Dr. Monique Renee Rolle, Samantha Shaken, Catherine Schuller AICI, CIP and Mama Rose Marie. Prize giveaways courtesy of Earth Brand Shoes, Dr. Greenfield’s Diabetic Foot Creams, Cabot Cheese and Nu Naturals. Throughout the podcast we will be playing songs from“Calling All Lovers” courtesy of SONY MUSIC. This podcast proudly supports the Spare A Rose campaign.     

Are you angry at diabetes for changing your life? Mr. Divabetic and the Diabetes Late Nite team focus on 'anger issues' related to diabetes self-care management. It is normal for people with diabetes to experience anger,but it can also frequently contribute to diabetes burnout. Many people with diabetes have learned to see their anger as a sign that they need to take action so can you! Talking with someone can help. Anger can be a force for action, change, and growth. The better you understand your anger, the better you will be able to use it for good self-care. Lisa Lisa and her band Cult Jam are one of the first freestyle music groups to emerge from New York City in the 1980s. Cult Jam consisted of guitarist/bassist Alex "Spanador" Moseley, and drummer and keyboardist Mike Hughes. They were assembled and produced by Full Force. Diabetes Late Nite guests include the Charlie's Angels of Outreach (Dr. Beverly Adler PhD, CDE) Poet Lorraine Brooks, Mama Rose Marie and Special Guest: Mamie Jackson.  Hosted by Mr. Divabetic. Our musical inspiration will be Lisa Lisa & Cult Jam with Full Force. We will be playing their greatest hits courtesy of SONY MUSIC. Prizes provided by Cabot Cheese, Nu Naturals, Spry Publishing and Dr. Greenfield's Foot Creams. Divabetic's Diabetes Late Nite podcast is a fast-paced, full-filled hour of diabetes education and wellness advice that encourages listeners to "laugh a little, learn a lot."

Pinterest is the place where conversations around brands become visual. Here are three powerhouse brands - Diet Coke, Moleskine and Cabot Cheese - that are excelling at the task of leading those conversations.

This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldn’t ignore our rich history of hanging birds before cooking them, and how a physics student used a bar of chocolate and a microwave to measure the speed of light. Plus: someone threatens to cook Dave over a certain racoon-related jpeg. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as “both old-fashioned and totally new”. Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on Let’s Eat In Cathy sits down with Liz Gutman of Liddabit Sweets, who call The Brooklyn Flea their home. Liz talks about her favorite items from Liddabit, her super-quick trajectory from amateur confectioner to food world star, some chocolate Thanksgiving treats, and the profit potential behind Candied Bacon. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on Snacky Tunes Terry Diabolik sits down with Michael Whiteman of the renowned Baum and Whiteman restaurant consulting firm, creators of Windows on the World and operators of The Rainbow Room. Whiteman talks food trends of 2011, including predictions of big things for sandwiches and popsicles. Next up The Suckers come to the studio to talk cooking (or lack thereof) on the road, their new album, and to perform some songs in-studio! This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919

This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state’s growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on A Taste of the Past Linda sits down with multiple James Beard award winner and author of over a dozen cookbooks Rozanne Gold. They discussed Rozanne’s new book “Radically Simple”, a cookbook that focuses on clean, neat, healthy, and simple recipes, some of them approaching revolutionary in their simple treatment of some classic dishes. Tune in to learn how to make a perfect roast chicken with only one ingredient (chicken). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919 Szechuan peppercorns

This week on the Food Seen Michael speaks to Sean Tice, Andy Ring, and Kristy Hadeka, for a discussion about Brooklyn Bilt and Brooklyn Slate. Learn the possibilities of Richlite as a material, what woodworkers talk about online, and why the French love fancy cutlery more than we do, plus the possibilities of re-imagining what we use in the kitchen (and why). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on Let’s Eat In Cathy speaks to Todd Alström of Beer Advocate and Shane Welsh of Sixpoint Brewery. Learn how Beer Advocate has become the premiere source of beer reviews and a catalyst for festivals in Boston–from their humble beginnings during the nascent stages of the Interwebs (1996!) to their new print monthly magazine. Tune in for talk about “extreme” beer, traditional beer, and everything in between. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919

This week on Snacky Tunes Dj Never Forget sits down with Steve Seabury, author of the heavy-metal cookbook “Mosh Potatoes”, which asks metal legends for some of their favorite culinary treats (tune in for Lemmy’s admittedly strange take on cuisine). Next up Pigeon John comes to the studio with his “Pigeon Ladies” in tow for an amazing in-studio performance that you won’t want to miss. This episode was sponsored by This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919

This week on Cutting the Curd Anne spoke to Alyce Birchenough of Sweet Home Farm in Alabama as part of her continuing State of Cheese Series. Alyce talked about how, using local sourcing and value added sales techniques, she proved some other local farmers wrong when they said she couldn’t make a living off her modest 40 acres. Tune in to find out how cheese is doing in the great state of Alabama. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on We Dig Plants Alice and Carmen continue their Fruit Series with Pears! Joining them is guest Sarah Lohman of http://www.fourpoundsflour.com/, a sort of culinary time-traveler who collects old recipes, classic ingredients, and combines them just as they would have been cooked long, long ago. Learn the history of the pear, its biological cousins, how it was served traditionally, and how they’re grown on this pear-shaped episode of We Dig Plants. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919