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20 episodes with cara warren
On this episode of The Construction Record Podcast, digital media editor Warren Frey is in San Francisco with AEC Cares at the Lark-Inn blitz build for Larkin Street Youth Services. Warren spoke with AEC Cares president and ConstructConnect chief product officer Jennifer Johnson about the challenge of renovating an expansive building in the space of a day, from painting murals to upgrading living and social spaces for 18 to 24-year-old young adults transitioning from homelessness, as well as Larkin Street Youth Services executive director Sherilyn Adams on managing the logistics of helping youth while facilitating over 100 volunteers working on site. Warren also spoke with Nicki Dennis Stephens, the American Institute of Architects California chapter's executive vice-president and design team lead Abby Jones about the extensive preparation required to design for a unique space that will undergo a one-day transformation, as well as Cara Warren from general contractor Whiting-Turner about the practical realities of building in the space with many volunteers with little or no construction experience. You can listen to The Construction Record on the Daily Commercial News and Journal of Commerce websites as well as on Apple Podcasts, Spotify and Amazon Music's podcast section. Our previous episode featuring interviews from the Canada Green Building Council's Building Lasting Change conference in Vancouver is here. You can learn more about AEC Cares at aeccares.com and our story about the blitz build is here. Thanks for listening.
Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.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.
Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery. Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role.Photo Courtesy of Cowgirl Creamery and Amanda Parker.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.
In this episode, we talk with Marissa Mullen about her favorite cheese pairings and her cool, new methods of cheese plating. Plus, we discover her epic journey from music into the cheese world. Have you ever heard of Cheese By Numbers?? It's been a hit on Instagram, and now she has a bestselling cookbook.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.
Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.Images courtesy of Olympia Provisions.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.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.
Cara interviews Amy Sherman, Editor in Chief of the Cheese Professor. They discuss the new educational website and what it's like to curate cheese content online. Plus, a new cheese competition is announced for May 2021. (NYICC) New York International Cheese Competition. Image courtesy of Amy Sherman.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.
Nick Bayne has mongered in the US, competed in Mondial, and is now mongering in London. In this episode Cara discusses with Nick what it's like to monger in other countries, and how his life has changed since. 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.
Diane and Cara interview author Joe Berkowitz about his new book, American Cheese: An indulgent odyssey through the artisan cheese world. 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.
One day, while biking through Brooklyn, Kyle noticed spent grains from a local brewery being thrown out next to the adjacent bakery. From this moment, the beginnings of Brewers Crackers was born. We'll talk about his career in the food industry including in cheese, his growing concern with food waste, and lessons learned about launching a small food business. We'll also discuss food trends for 2021, including 'upcycled' ingredients. 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.
In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC.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.
We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods, Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing world and how the holidays may be a little bit brighter than we thought this season.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.
The leaves are changing colors and the world is changing fast, but here at Cutting the Curd we discuss with Megan Ercole, about Fall cheese trends and whats new at Adams Fairacre Farms.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.
On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss her motivations moving forward and what's next for the new creamery in uncertain times.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.
Host Cara Warren chats with Jane E. Ciccone about her company Onesto Foods, from their eco-friendly commitment to the unique market of crackers. Plus best pairings for different cheeses.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.
Host Cara Warren interviews Caitlin O'Neill of Cowgirl Creamery to hear her POV and what's ahead for the cheese retail world.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Cutting the Curd is powered by Simplecast.
Jesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake. In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and learns the basics of Sake. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Cutting the Curd is powered by Simplecast.
Sarah Munly discusses what it's like to win CMI San Fran 2020. Plus we dive deep into inspirations for her Feminist Goddess cheese plates.Cutting the Curd is powered by Simplecast.
In line with our show's tradition, as new host Cara Warren joins the Cutting the Curd team, she takes an episode to interview our most recent host, Elena Santogade.Cutting the Curd is powered by Simplecast.
A profile of Jumi, discussing the challenges of being a smaller European producer that does their own importing, and does not rely on major distributors to do logistics and sales.Photo Courtesy of Sam FrankCutting the Curd is powered by Simplecast.
Cara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.
On the season finale of Food Talk with Mike Colameco, Mike is joined by Dr. Mark Tamplin, co-author of The Food Safety Book: What You Don't Know Could Kill You, Top Chef Master Suvir Saran, and cheesemonger Cara Warren.
This week on Cutting the Curd, host Greg Blais is wrapping up the series on cheese and art discussion cheese in the visual medium, whether that be in photography or painting. Welcoming guest co-host Cara Warren, Cheese Manager and Buyer at Greene Grape Provisions, to the show as well as Mike Geno and Carol Bobolts. Mike Geno is a fine artist from Philadelphia who specializes in realistic paintings of objects such as cheese, bread, bacon, and other types of food. Carol Bobolts leads the Red Herring Design team to bring a love of food (especially cheese!) to culture and has created award-winning designs for a wide range of clients. Talking to Greg and Cara Warren about how they style cheese in their work, as it turns out both have run into the problem that once you cut into cheese, the cheese is a ticking time bomb in appearance. The group goes on to discuss certain magical mistakes made in the cheese world and how what seems like a mishap can often turn into a great tasting cheese, a beautiful looking cheese, or even an amazing shot of cheese. At the tail end of the show, Greg asks the guests how they translate the taste, smell, and texture of cheese through their particular visual medium. Tune in for a great wrap of the cheese and art series on Cutting the Curd. This program was brought to you by The Wisconsin Milk Marketing Board. “Billy Blue” painted by Mike Geno “There’s absolutely an art to cheese making.” [20:51] —Carol Bobolt on Cutting the Curd “We’re actually giving access to cheese through aesthetics.” [25:35] —Mike Geno on Cutting the Curd
Join me on Wednesday, October 8th at 5pm EST, as I chat with Bestselling Author, Catherine Ryan Hyde. She is the author of 25 published and forthcoming books. Her best-known novel, PAY IT FORWARD, was adapted into a major motion picture, chosen by the American Library Association for its Best Books for Young Adults list, and translated into more than 23 languages for distribution in over 30 countries. She is founder and former president (2000-2009) of the Pay It Forward Foundation. As a professional public speaker she has addressed the National Conference on Education, twice spoken at Cornell University, met with Americorps members at the White House and shared a dais with Bill Clinton. Catherine Ryan Hyde, was inspired to write Paw It Forward by her real-life dogs Jessie and Ella. In the book, Ella inspires kids to change the world through kindness by teaching them the concept of Paw It Forward through her adventures. Kids will learn what it means to Pay It Forward and come to understand how powerful kindness can be. She is now working with a program called Paw it Forward. Cara Warren is the lady behind Paw It Forward LLC, and her company is doing exciting things for young people and dog lovers. A cause driven, lifestyle brand that values the human-animal bond and lives by the “Pay It Forward” philosophy – doing random acts of kindness without expecting anything in return. Their mission? To celebrate great dogs who are changing the world! And, to spread the Paw It Forward message through their stories, add momentum? to the existing movement, and have a positive influence and impact on everyone engaged with the company and their brands.
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