Podcasts about chevre

Clap de fin pour la deuxième saison de "Métiers d'avenir" ! Pour ce dernier épisode, ce sont les artisan.e.s fromager.e.s qui sont mis à l'honneur. Si l'impact environnemental de l'élevage est bien connu en lien avec la consommation de viande, l'impact du fromage l'est beaucoup moins. Pourtant, on estime aujourd'hui que l'industrie laitière représente 4% des émissions de GES dans le monde.La France est parmi les premières nations consommatrices de fromage, avec une moyenne de 25 kg de fromage annuel par personne, et une production de 24 milliards de litres de lait de vache chaque année, dont une grande partie est destinée à l'exportation. Il est donc indispensable de repenser notre consommation de fromage, et de valoriser des pratiques de fabrication ancestrales, qui respectent les environnements et les cycles naturels, à travers des fromages fermiers, au lait cru. La question de la rémunération des éleveurs est aussi centrale, face à la dictature du bas prix imposée par les grands groupes laitiers. Alors, comment le métier de fromager.e répond-il à ces problématiques actuelles ? Quels sont les bénéfices des fromages et du lait issu d'une agriculture paysanne? Pour le savoir, nous avons rencontré les fromager.e.s Terroir d'Avenir dans leur boutique Rue du Nil, à Paris. Ils nous ont partagé le quotidien de leur métier, leur parcours de reconvertis et surtout leur passion du bon fromage. Cet épisode est issu de la deuxième saison de "Métiers d'avenir". Dans cette nouvelle saison, nous découvrons les métiers de bouche: épicier.e, boulanger.e, boucher.e, fromager.e, poissonnier.e. Ces métiers sont indispensables pour valoriser le travail incroyable de nos agriculteurs. La transition alimentaire passe aussi par eux, par la transmission aux clients des pratiques durables et fidèles au bon sens paysan. Retrouvez Terroirs d'Avenir ici : www.terroirs-avenir.fr ***Pour nous soutenir : - Abonnez-vous à notre podcast ;- Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ;- Parlez d'Écotable et de son podcast autour de vous ;- Allez manger dans nos restaurants vertueux et délicieux ! ***Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://ecotable.fr/pro. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

Dans cet extrait du cinquième épisode de “Métiers d'avenir”, Anaëlle, fromagère chez Terroir d'Avenir, explique comment les problématiques du bien-être animal sont aujourd'hui prises en compte dans la filière artisanale du fromage. Lactation longue, présure végétale, saisonnalité et repos des animaux … découvrez les pratiques responsables des fromagers et éleveurs engagés.Cet épisode est issu de la deuxième saison de "Métiers d'avenir". Dans cette nouvelle saison, nous découvrons les métiers de bouche: épicier.e, boulanger.e, boucher.e, fromager.e, poissonnier.e. Ces métiers sont indispensables pour valoriser le travail incroyable de nos agriculteurs. La transition alimentaire passe aussi par eux, par la transmission aux clients des pratiques durables et fidèles au bon sens paysan. Retrouvez Terroirs d'Avenir ici : www.terroirs-avenir.fr ***Pour nous soutenir : - Abonnez-vous à notre podcast ;- Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ;- Parlez d'Écotable et de son podcast autour de vous ;- Allez manger dans nos restaurants vertueux et délicieux ! ***Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://ecotable.fr/pro. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

Christer har med seg en ost som fremkaller vonde minner for Vida Lill, men kan hun begynne å like osten med litt hjelp av nøtter, rødbeter og en stekeovn? "Kygo" er ute med ny låt og hvordan ser det egentlig ut hjemme hos Bjørn Faarlund? Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

Francis Veber, Kev Adams et Jean Veber parlent de "la chèvre", 1981, svp likez, partagez, commentez, followez et abonnez-vous partout. La video maintenant disponible sur la chaine abracadaPod de Youtube. Likez et souscrivez!

Dans ce nouvel épisode, Aurélie Chèvre, architecte d'intérieur et fondatrice d'Atelier Chèvre, nous parle de son métier passion qu'elle exerce depuis 12 ans. Elle nous partage ses précieux conseils dont celui de ne pas négliger les chiffres, de ne pas avoir peur des mots "argent", "salaire", "rentabilité". Elle nous parle aussi de l'importance du réseautage et de la patience. Vous pouvez retrouver Aurélie Chèvre sur Instagram atelier_aureliechevre et sur son site Internet www.atelier-chevre.com. Cette interview a été réalisée par Laure Desquand pour le Podcast Ritu'Elles d'Entrepreneures. Très bonne écoute.

Du minuscule Dik-dik, de moins de 40 cm de haut, à l'immense Gaur d'Asie du Sud-Est avec ses 2,20 m au garrot, la famille Bovidés est très variée. Elle comprend à la fois de puissants bovins comme le Bison d'Amérique, des troupeaux de Mouflons et de Chèvres et d'agiles Antilopes.Tous végétariens et ruminants ! L'aller-retour entre la bouche et l'estomac et la mastication supplémentaire façon chewing-gum permettent aux Bovidés de digérer les fibres végétales grâce à l'indispensable aide de bactéries et de champignons.Vaches, Chèvres et Moutons appartiennent tous à la grande famille des Bovidés. En biomasse, ils représentent une écrasante majorité des mammifères à la surface de la Terre avec environ 420 millions de tonnes contre 60 millions de tonnes pour tous les autres mammifères sauvages. Cette surabondance d'élevage serait à l'origine de 18% des gaz à effet de serre liés aux activités humaines.Parmi les Ruminants, les Bovidés ont pour caractéristique de porter des cornes permanentes et sans ramification, au moins pour les mâles. Elles sont constituées d'une base osseuse recouverte de kératine. Les autres Ruminants portent des bois ramifiés comme les Cerfs ou des ossicônes recouverts de peau, comme la Girafe. Le plus ancien fossile connu de Bovidé, vieux de 18 millions d'années, a été découvert au Pakistan. Il appartenait à un animal ressemblant à une gazelle avec les cornes droites. Au cours du temps, les Bovidés se sont diversifiés et adaptés à tous les milieux : de l'Oryx algazelle du Sahara au Boeuf musqué de l'Arctique, en passant par l'Impala de la savane ou le Bouquetin des Alpes, ils sont tous issus d'un même ancêtre commun.______On aime ce qui nous a émerveillé … et on protège ce qu'on aime.______PARTAGERSous notre Gravillon vous trouverez… 4 podcasts, 1 site, 1 compte Instagram, 1 page + 1 groupe Facebook et 1 asso. Il nous serait très précieux et utile que vous partagiez ce lien :https://baleinesousgravillon.com/liens-2Pour nous aider, vous pouvez vous abonner et partager nos liens, et nous laisser des étoiles et surtout un avis sur Apple Podcast et Spotify. Ainsi, nous serons ainsi plus visibles et mieux recommandés. Merci :)_______SOUTENIRTous nos podcasts sont faits bénévolement. Ils sont gratuits, sans pub et accessibles à tous. Vous pouvez faire un don sur Helloasso (ou sur Tipeee), adhérer à l'asso BSG, ou installer gratuitement le moteur de recherche Lilo et nous reverser vos gouttes :https://bit.ly/helloasso_donsUR_BSGhttps://bit.ly/lien_magq_lilo_BSGhttp://bit.ly/Tipeee_BSG_______TRAVAILLER ENSEMBLEVous voulez créer un podcast ? Nous vous formons et/ou accompagnons !Nous proposons des Fresques de la biodiversité, des conférences et animons des tables rondes. Nous cherchons des sponsors et des partenaires : contact@baleinesousgravillon.comMontage / programmation : Albane Couterot

In this episode, we interview Chevre alumni Elliot Rose. Elliot is from Philadelphia and we explore the history of Cabinet and how his Cabinet experience shaped his future career and lay leadership involvement. Please note this episode was recorded pre-October 7th. We hope you find this episode inspiring and insightful.

Si vous aimez "Dans les yeux d'Olivier", le podcast qui donne la parole à ceux qui ne l'ont jamais, laissez des étoiles et des commentaires sur votre plateforme d'écoute préférée !Olivier Delacroix part à la rencontre d'Isabelle. Mère divorcée âgée de 48 ans, Isabelle a lancé seule sa propre exploitation d'élevage. Elle raconte sa passion et les difficultés qu'elle a pu rencontrer dans cet épisode du  podcast "Dans les yeux d'Olivier" produit par Europe 1 Studio. Isabelle se marie à 18 ans avec un éleveur de chèvres. Pour cette citadine, ce métier est une révélation. Malgré les difficultés et la fatigue, Isabelle ne s'arrête jamais de travailler. Après la naissance de leurs trois filles, le couple finit par divorcer. Mais pour Isabelle, pas question de changer de métier ! Elle achète une exploitation et se lance alors seule dans l'élevage de chèvres. Un travail énorme pour une personne seule qui lui vaut quelques critiques et de nombreuses interrogations dans son village. Mais Isabelle relève la tête et bénéficie très vite de l'aide de sa première fille, Stéphanie, qui décide d'ouvrir une fromagerie. Aujourd'hui, toute la famille participe à la vie de la chèvrerie. Dans cet épisode du podcast "Dans les yeux d'Olivier" produit par Europe 1 Studio, Isabelle raconte son expérience d'agricultrice et la façon dont elle a créé son exploitation 100 % féminine.  Dans les yeux d'Olivier est un podcast Europe 1 StudioPrésentateur : Olivier DelacroixRéalisateur : Kevin HoustyProductrice : Fannie Rascle et Clémence OlivierRédaction et diffusion : Lisa SosterGraphisme : Cosa Vostra

APIs are powering and empowering software innovation as they enable new use cases on top of existing services. Observability into API usage to answer questions like: how APIs are called, what APIs do, where APIs fail, where APIs are slow, where APIs are misused … has to be on top of mind for architects that decide to build or use APIs.In this episode we welcome Sonja Chevre, Group Product Manager at Tyk, who recently gave a captivating talk at KubeCon about using OpenTelemetry to get insights into popular API frameworks such as GraphQL. We are discussing common challenges for SREs such as that APIs often hide the status of a call behind an HTTP 200 or that debugging individual calls is really hard as details of the call are not exposed by default to telemetry data. We also cover topics such as API-led growth, API as a product as well as open standards such as OpenTelemetry and OpenAPI. Here the list of discussed links during the show:KubeCon Talk: https://kccnceu2023.sched.com/event/1HyVc/what-could-go-wrong-with-a-graphql-query-and-can-opentelemetry-help-sonja-chevre-ahmet-soormally-tyk-technologiesAPI Management vs Gateway discussion: https://www.linkedin.com/posts/sonjachevre_apimanagement-apigateway-apisecurity-activity-7061596404854521857-N_cO/API as a Product: https://tyk.io/blog/unlocking-the-potential-of-api-as-a-product/OpenAPI: https://www.openapis.org/OpenTelemetry: https://opentelemetry.io/

Did you spent the week blissfully biting into the metaphorical heart of the artichoke or chewing on a fibrous outer leaf? The answer is probably: both. Artichokes take center stage in this episode until they are rudely booted off in favor of raw, off-the-rails topic: THE VEGGIE SANDWICH. And boy does this episode get heated! Chevre proves more divisive than anticipated, but the gloves really come off when it comes to the Italian hero. We live by one credo, and one credo only: THOU SHALT NOT LET IT BE AN ANTIPASTI ACID FEST. If you've ever gotten down with hummus spread thin on toasted seeded bread, danced with a pickled shallot on Sourdough, or divined your future in an herbaceous aioli, look no further than this earthy ep. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ceci est une annonce pour vous signaler la sortie des 4 nouveaux numéros de Combats ! Vous les trouverez dans COMBATS, le podcast jumeau "sur le front" de BSG. Pour info, BSG se décline en 4 podcasts frères complémentaires, "les 4 MousquTerres" : les deux autres sont Nomen (qui raconte l'origine des noms du Vivant) et Petit Poisson deviendra Podcast (PPDP, qui raconte toutes les créatures qui vivent dans l'eau). _______   "Il a un regard bovin !", "Il a joué comme une chèvre !", "Quels moutons ces gens…", "elle a le QI d'une poule - ou d'une huître", "Tu manges comme un cochon !" …   Ces expressions sont révélatrices de l'image que l'on a en général des animaux de la ferme : placides, idiots, chosifiés.   Les récentes découvertes scientifiques révèlent au contraire un riche univers cognitif et émotionnel !   Les poules sont des mathématiciennes et des enseignantes hors pair, les chèvres des aventurières joueuses et malines, les moutons de fins herboristes , les cochons d'excellents cartographes et les vaches des championnes des réseaux sociaux !   Sébastien Moro s'appuie sur une abondante littérature scientifique pour nous révéler ce qu'on a longtemps pas voulu voir … _______   Invité : Sébastien Moro, vulgarisateur scientifique, conférencier. Il est aussi le créateur de la chaîne Youtube Cervelle d'oiseau, qui raconte avec rigueur ET humour la cognition animale (terme plus scientifique et moins discuté et flou qu'intelligence). Il nous révèle ce qu'on a longtemps pas voulu voir, envisager, admettre …    Sébastien est le scénariste de la BD Les cerveaux de la ferme : Au coeur des émotions et des perceptions animales, dessinée par Layla Benabid (La Plage/2021) _______   NB : La rencontre avec Sébastien a été très fructueuse. Avec lui, nous avons également enregistré une vingtaine d'épisodes de Petit Poisson deviendra Podcast. Ces épisodes sont très inspirés d'une autre BD que BSG vous recommande, Les paupières de poissons, toujours illustrée par  Layla Benabid, qui s'intéresse cette fois aux capacités cognitives étonnantes des poissons.   Voici tous les épisode de PPDP avec Sébastien : https://bit.ly/poisson_archer_PPDP https://bit.ly/merou_mur_PPDP https://bit.ly/émotions_PPDP https://bit.ly/memoire_PPDP   https://bit.ly/olfaction_PPDP https://bit.ly/vision2_PPDP https://bit.ly/vision1_PPDP    https://bit.ly/labres3_PPDP https://bit.ly/labres2_PPDP https://bit.ly/labres1_PPDP   https://bit.ly/électricité2_PPDP https://bit.ly/électricité1_PPDP https://bit.ly/outils1_PPDP https://bit.ly/outils2_PPDP   https://bit.ly/combattants_PPDP https://bit.ly/chtulhu_PPDP _______   Pour écouter la série la Bête en nous, avec Jessica Serra : https://bit.ly/bete_en_nous1_BSG https://bit.ly/bete_en_nous2_BSG https://bit.ly/bete_en_nous3_BSG https://bit.ly/bete_en_nous4_BSG   https://bit.ly/bete_en_nous5_BSG https://bit.ly/bete_en_nous6_BSG https://bit.ly/bete_en_nous7_BSG https://bit.ly/bete_en_nous8_BSG   https://bit.ly/bete_en_nous9_BSG https://bit.ly/bete_en_nous10_BSG https://bit.ly/bete_en_nous11_BSG https://bit.ly/bete_en_nous12_BSG _______  

In this episode, we interview Emily Kranz about her focus on Women's philanthropy and her involvement with Lion of Judah. We also discuss her professional career as senior director of Veeva Systems, and how she has applied her experience with CRM platforms to enhance non-profits. Emily is a 4th year Chevre based out of Greensboro NC and has now run the annual federation campaign for her community twice! We hope you enjoy!

In today's episode we wanted to highlight a Chevre from a small but impactful Jewish community that you may not be as familiar with. Joe is from Kansas City and is active in energy, real estate, and impact. He is passionate about creating transformation for people with shared value.

Anne Milliard a quitté la région parisienne pour s'installer à Lus-la-Croix-Haute dans le sud du Vercors. Son métier a changé. Elle nous raconte pourquoi ici plus belle est la vie – la sienne et celle des animaux. Merci pour votre écoute Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Jennifer and David Rodrigue have a small herd of bell-wearing goats at their Waipu farm. The goats browse on trees, shrubs and grass and produce milk that's transformed into award winning cheese.

Ciné-Family#7: Le podcast sur le grand classique de la comédie Francaise "La chèvre" (1981), avec le cinéaste Francis Veber et son fils, le podcasteur Jean Veber. SVP likez, partagez, commentez, souscrivez, partout, merci.

Arthur Honegger - Danse de la chevre Eugenia Zukerman, flute More info about today's track: Naxos DE3184 Courtesy of Naxos of America, Inc. Subscribe You can subscribe to this podcast in Apple Podcasts, or by using the Daily Download podcast RSS feed. Purchase this recording AmazonArkivMusic

Talking Frank Ntilikina for possibly the last time as a Knick. --- Support this podcast: https://anchor.fm/diehardknicks/support

Des contes, des histoires plutôt pour les enfants !

Det er fredag! I dagens episode lager Christer salat med chevre og varmrøkt laks som passer perfekt nå til sommeren. Hele oppskriften finner du på www.P4.no Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

30ème épisode de cette 12ème saison de YCKM ! Au programme : - Revue de Web : Elie - Chronique Collective 1 : Winterfylleth - Chronique Collective 2 : Fange Playlist : Candlemass / Mirror Mirror, Yautja / Test Subject, Gaerea / Absent, Judas Priest / Turbo Lover, Bolt Thrower / War Master, Hällas / Carry On, Winterfylleth / A Hostile Fate (The Wayfarer Part.4), Age of Woe / Voices of the Unheard, Fange / Flamme Mourante, Fange / Soleils Vaincus, Cirith Ungol / Stormbringer, The Browning / Sick Minds, ACxDC / Satan Is King Bonne écoute !

Serveres med rødbeter og honningglaserte valnøtter. Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

A cause de sa chèvre menteuse, un pauvre paysan va chasser ses enfants de la maison. Il ne faut pas faire toujours confiance à ceux qui font des yeux doux… Un conte classique de Grimm adapté par Emmanuelle Hamet retrouvez tous les contes gratuits d'Emma sur  https://www.emmaraconte.com/

Pour ce nouvel épisode de Miam!, Thierry Pfohl a rencontré Frédérick Darthout, charcutier et volailler sous les halles Notre-Dame à Poitiers. Le producteur de la semaine est également éleveur de chèvres et de chevreau, issus de la race caprine et élevés dans le Poitou. La saison des chevreaux est comprise entre mars et avril. Son prix est relativement abordable. Pour vous repérer chez vos producteurs, il faut compter environ 20€ le kilo. Si vous souhaitez retrouver les conseils de Thierry Pfohl autour du chevreau et la recette de chevreau à l'ail vert du Poitou de Frédérick Darthout, rendez-vous sur le site de La Nouvelle République : https://www.lanouvellerepublique.fr/loisirs/gastronomie, ou sur le site de Centre-Presse. Miam! est un podcast de La Nouvelle République et Centre-Presse concocté par Thierry Pfohl et assaisonné par Laurent Gaudens. Musique: Daybreak par Jens East  https://creativecommons.org/licenses/by/3.0/deed.fr  Ce podcast est également disponible sur : Apple Podcasts, Google Podcasts, Deezer, Spotify et Podcasts Addict.

durée : 00:02:50 - Vivre ici - FB La Rochelle - Dans leur laboratoire au "Petit Rochereau" de Saint Césaire près de Saintes, Claire et Romuald produisent des fromages à base de lait cru de chèvre et/ou de vache, moulés à la louche et salés au gros sel.

SALAT MED CHEVRE, GRANATEPLE OG NØTTER. DETTE TRENGER DU: 1 baguette 1 granateple 1 boks cherry-tomater 1 pose makademia-, cashew- og peanøtter uten salt 3 ss nøytral olje 1 stor spiseskje dijonsennep 2 ss honning 1 pose blandet salat Salt Pepper SLIK GJØR DU: DET SPRØ: Skjær skiver av baguetten på skrå og skjær passe store skiver av osten, slik at de passer perfekt på skiva. Legg en ostebit på hver skive og gratiner i ovnen på 180 grader til osten har smeltet og fått litt farge. SALATEN Nøtttene saltes lett og varmes i en tørr panne til de har fått litt farge. Bank ut granateplekjernene med skaftet på en kniv i en bolle. Del cherry-tomater i to og deretter ha i salat og bland alt dette sammen med granateplekjernene. Smak til med litt salt og pepper. DRESSING: Pisk sammen dijonsennep og honning med en visp og hell deretter olje forsiktig oppi, mens du fortsetter og piske. Bland dressingen sammen med salaten like før servering. TIPS: Hvis du synes det blir grisete med granatepleoperasjonen, får du kjøpt ferdig " plukkede " kjerner i velassoterte dagligvarebutikker.

For a little change of pace, Popular Cheeses is today’s topic as I’m sure I’ve worn you all out with all of those raw milk podcasts. The recipe today is a fun, quick and easy method of making your own fresh cheese, or as the Mexican cheese lovers call it, queso fresco. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Popular Cheeses Queso Fresco Homestead Life Updates Just a few quick notes here. The most important news first. Animals Updates We have a new calf. Cloud gave birth to Luna on the 23rd of November. She was a healthy and vigorous 70-pound heifer. Mom and calf are doing really well. The other cows are drying up for their winter respite from producing milk. Scott finished all of the blocks of the interior walls in the creamery. He is off to other tasks for the past few days. Fixing fences and preparing the pastures for winter grazing and hay-feeding as we move into the winter season on the homestead. The sheep and goats are doing well, though we are missing two goat girls. All of the goats were escaping, as goats do on a regular basis. Scott fixed the place in the fence where they were escaping but we are still missing two. Scott also moved the goats from one pasture to another so perhaps the stragglers simply haven’t figured out where everyone is at the moment. There are gates open at various places so they can get inside a pasture and closer to the main group. No sign of them for a couple of days. We will keep our eyes open and do some serious searching if needed. The Homeless Shelter I had the pleasure of making a meal for the women staying at the homeless shelter sponsored by our church. We always have an abundance of food and this is a great way to help those who are less fortunate. Homelessness is running rampant in the US. I could just complain about how bad it is and look for the government to step in and do something. However, I wanted to make a real difference. Most of these ladies are either mentally ill and incapable of caring for themselves or have issues with drugs and/or alcohol. It’s a difficult situation and one without an easy solution. I do what I can to ease their troubles with a good hot meal on a cold night. I’ll be providing these meals 2 to 4 times per month throughout this winter. Cooking for 30 is a challenge but I’m up to it. Last night, along with the meat loaf, green beans and chocolate cake, they got to try my very excellent mac and cheese. It was as big hit. The popular cheeses in that recipe are gruyere and cheddar which I will be touching on in today’s podcast.   Popular Cheeses Let’s talk about some of the popular cheeses; how to recognize them and what to do with them. As I have talked about previously, cheese results from an interaction between milk and bacteria or an enzyme called rennet. For more information on basic cheesemaking please see my previous podcast, “The Basics of Cheesemaking.” In a nutshell, the milk proteins (casein) coagulate, forming the solid curds, which then are separated and drained from the liquid whey. Additional processing, both before and after coagulation and whey separation, include: adding special cultures and bacteria, yeast or mold; salting; pressing; aging; and curing. Various combination of these processes create the variety of cheeses available today. There are several subgroups that I will talk about today. Based on processing techniques, cheeses fall into a few select areas. There are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses which come in both fresh and ripened varieties. I’m going to give a very brief overview and description of a few popular cheeses and how each might be used in your home. Brief overviews and a select few is all I will have time for today. If you’d like more information, please comment below the podcast and I will answer your questions to the best of my ability. Hard cheeses Hard cheeses have been aged to reduce moisture content to about 30%. Hard cheeses often are used for grating. Maximum flavor comes from freshly grated cheese. Some of the most popular cheese in the category of “hard” follow. Asiago: asiago is an Italian cow’s milk cheese with a tangy, nutty flavor and a texture that varies depending on the age of the cheese. Asiago is white to pale yellow and melts easily. Wendy’s fast food restaurant makes an asiago chicken sandwich. This asiago is sliced, not grated but certainly melts well. Yum, yum. Parmigiano-Reggiano (Parmesan): True Parmigiano-Reggiano is a cow’s milk cheese from an area in Italy near Parma. The name is protected and can only be used when strict production guidelines are followed. The least of which is it must be produced in a specific area near Parma, Italy. It has a sharp, spicy taste and a very hard, dry texture. Parmigiano-Reggiano is always used grated or shaved. The knock-off produced in the United States and elsewhere is called Parmesan and does not match the flavor of the original. Parmigiano-Reggiano is used in gratins and pastas and as a topping for salads and other dishes. Pecorino-Romano: Made in central and southern Italy from sheep’s milk, Pecorino-Romano has a robust and piquant flavor and is noticeably salty. It can be served as a table cheese or grated for cooking. Again, the name is protected. In the US we know this popular cheese as Romano. Semi-Hard cheeses Semi-hard cheeses have a little more moisture content than hard cheese. They range from 30% to 40% moisture, giving them a firm, solid texture. Their flavors can range from mild to quite sharp, depending on age. Cheddar: With origins in Great Britain, cheddar is now the most popular cheese in the world. This cow’s milk cheese ranges from mild to sharp in flavor and has a dense texture. Orange cheddars owe their color to a vegetable die made from annatto seeds. Uncolored cheddars are pale yellow. Colby is a popular mild American cheddar cheese. Use cheddar in grilling and cooking, as well as on sandwiches and snack trays. Emmental: Emmental is the original cow’s milk Swiss cheese with very large holes caused by gases that form during ripening. It has a mild, nutty taste and comes in 200-pound wheels. Emmental is the classic choice for fondue, but it also is used in sandwiches and snacks and dessert trays. Swiss cheese is the Americanized Emmental cheese. Jarlsburg: Although jarlsburg is a cow’s milk cheese from Norway, it’s taste, fat content, and appearance are similar to the Swiss Emmental. Jarlsburg is used on cheese boards, in sandwiches and cooking. Gruyere: Another Swiss cow’s milk cheese, Gruyere, has a mild, nutty taste, moist texture, and small holes. Because Gruyere melts easily, it is suitable for cooking. It also can be served as an appetizer and as a desert cheese. I use it in fondue. Monterey Jack: Monterey Jack is a rich cow’s milk cheese from California. It ranges from mild and pale to a sharp and pungent yellow cheese. Monterey Jack sometimes contains peppers or herbs for flavor. It melts well, making it an appropriate choice for cooking. Provolone: Provolone is a cow’s milk cheese from southern Italy. It has pale yellow color and flavor that ranges from mild to sharp, depending on age. Provolone also comes smoked and in a variety of shapes, including cones, rounds, and cylinders. Use provolone in cooking, as well is in sandwiches or as an appetizer. Semi-soft cheeses Semi-soft cheeses have a moisture content of 40% to 50%. Their texture is smooth and sliceable but not spreadable. Semi-soft cheeses can be classified into two groups: the smooth, buttery cheeses and the veined cheeses which owe their distinctive appearance and taste to the veins of blue or blue-green mold running through them. Smooth, Buttery Cheese Fontina: Fontina is a nutty, rich cow’s milk cheese from Italy. It has a slightly elastic touch and a few small holes. Use fontina on dessert trays and in cooking. Gouda: Gouda is a Dutch cow’s milk cheese with a pale-yellow color and a mellow, buttery flavor. Mature Gouda has a firmer texture and a more pronounced flavor. Gouda often is packaged in red or yellow wax-covered wheels. Use gouda in cooking and serve it as an appetizer, with fruit, and on dessert trays. Havarti: Havarti is a cow’s milk cheese from Denmark. This pale creamy cheese is filled with many small irregular holes. These are mechanical holes related to light pressing as opposed to the Swiss cheese holes resulting from ripening cultures that produce gasses that form the holes. It has a mild, buttery taste and sometimes is flavored with caraway seeds. Havarti makes a fine addition to a snack tray or sandwich. Veined Cheeses Gorgonzola: Gorgonzola is a blue veined cow’s milk cheese from Italy. It has a distinct aroma and a tangy, pungent flavor that is sharper in mature cheeses. Its texture is smoother than that of other blue-veined cheeses, such as Roquefort or Stilton. Gorgonzola is used in sauces, on cheese trays, with fruit, and in mixed salads. Roquefort: Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication. As with Emmental, Camembert de Normandie and many others, it has a protected designation of origin. Made from sheep’s milk, Roquefort is a crumbly blue-veined cheese with a pungent taste and strong aroma. Use Roquefort in mixed salads, Roquefort dressing, cooking, and as an appetizer or dessert cheese. Stilton: Stilton is an English cow’s milk blue-veined cheese. It has a crumbly texture, edible rind, and pungent tang. Traditional compliments to Stilton are fruit, walnuts, and port. Fresh soft cheeses Fresh soft cheeses are unripened cheeses with mild flavors and a moisture content of 40% to 80%. The high moisture content gives these cheeses a soft texture and short shelf life. Cottage Cheese: Cottage cheese gets its name from the fact that it was originally a home or cottage-made cheese. Commercial cottage cheese is made from skim, low fat, reduced fat, or whole cow’s milk and has a bland taste. It comes packed in tubs in small, medium, and large curd forms swimming in cream. Cottage cheese can be used in cooking and as an accompaniment to fruit or raw vegetables and salad. Queso Fresco: queso fresco is literally Spanish for fresh cheese. It is a Mexican cheese, traditionally made from raw cow milk or combination of cow and goat milk. Queso fresco is a soft, moist, curd style fresh cheese that’s bright, creamy, and pleasantly milky. In traditional Mexican cuisine, queso fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It’s a perfect stuffing cheese because of its soft yet compact consistency. Today’s recipe is how to make this treat quickly and easily. Feta: Feta is a great cheese traditionally made from sheep’s milk or a combination of sheep and goats’ milk. After the curd forms, it is salted, sliced, and packed in salt brine. Feta is a crumbly, white cheese with a salty tang that grows stronger with age. It is used in cooked dishes and salads and as an accompaniment to olives and bread. Chevre: Chevre frais, French version of fresh cheese. It is fresh goat cheese. Chevre is soft and spreadable with a mild but characteristic goat cheese tang. Many times, you will find herb and spice flavored versions. Use chevre in cooking, as a spread with crackers and raw vegetables, or on sandwiches. Marscapone: Marscapone is an Italian cow’s milk cream cheese with a rich, creamy taste and the silky, smooth texture. Use marscapone in desserts such as tiramisu, in sauces, and as a spread. Marscapone can also be served plain, with a sprinkle of cocoa or liqueur. Neufchatel: Neufchatel is a cow’s milk cheese, similar to cream cheese, from the Neufchatel region of Normandy. Neufchatel has a soft, creamy texture, and slightly tart flavor that builds as the cheese ripens. Use it the same way as cream cheese. My recipe, Skillet Chicken with Neufchatel Spinach Artichoke Sauce, can be found here. Mozzarella: Mozzarella is the firmest of the fresh soft cheeses. Traditionally mozzarella is a small oval cheese made with water-buffalo’s milk, although cow’s milk is now a common substitute. Fresh mozzarella is white and quite mild. It melts well in cooked dishes and often is served in salads with fresh tomatoes and olive oil and as a cold appetizer. Commercial mozzarella has a much firmer texture and a blander flavor. That version is often used shredded in cooked dishes and on pizza. Ricotta: All of the other cheeses before this one have been made from the curd part of the “curds and whey”. Ricotta is an Italian cheese made from the whey part of the “curds and whey” left after making use of the curds for other cheeses, such as mozzarella and provolone. Its uses are similar to those of cottage cheese, but its flavor is slightly sweeter. Ricotta has a smooth, slightly grainy texture. Use ricotta in baked goods and in pasta dishes such as lasagna. Italians also serve ricotta as a dessert cheese, sprinkled with sugar or salt, and as a filling for pastry. Ripened soft cheeses Ripened soft cheeses have rich flavors and a buttery smoothness. They are characterized by thin rinds and soft, creamy centers. Brie: brie is a French cow’s milk cheese with a white crusty rind and a buttery texture that oozes at room temperature when the cheese is fully ripe. Brie has little flavor before it is ripe and will stop ripening once cut. Overripe brie develops a strong ammonia odor. Serve brie when its center begins to bulge slightly. Include brie on appetizer and dessert trays, in sauces, and in pastry. Brie should be served at room temperature. Camembert: Similar to brie, Camembert is a cow’s milk cheese that originated in the French village of Camembert. It has a slight tang and the pasteurized version is generally milder than brie. Its shape is round as is brie, but with a smaller diameter. Its uses mirror those of brie. St. Andre: St. Andre is a French triple-cream cheese with a white downy rind and a slightly sweet, buttery taste. It is most often served as a dessert cheese. Queso Fresco Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas.  Many Latin foods use this ingredient and it is so easy.   What You Need ½-gallon fresh whole, low-fat or skim milk 1 tablespoon coarse salt 3 Tbsp white vinegar What To Do Assemble a cheese cloth lined colander. Heat the milk and salt stirring constantly to prevent sticking. Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar. Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation. Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours. Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs. Notes: This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey. Final Thoughts That’s a wrap for today’s podcast. I hope your holiday season is going well and you find it in your heart to help those less fortunate than you in whatever way you can. We are blessed with food that others need and, though time is often short, I’m making it happen and getting it to them. There is a lot more information on types of cheeses available for download in pdf form on our website. Link in the show notes. And give that queso fresco recipe a try. Less that a half hour and you can have your very own homemade cheese. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.   References The Basics of Cheesemaking Taste of Cheese Free Downloads Skillet Chicken with Neufchatel Spinach Artichoke Sauce Recipe Link Queso Fresco To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

This week’s Dairy Dialog features three guests, Simon Evans, health and safety leader, at Parker Bioscience Filtration about their expanded facilities in the UK; Tasia Malakasis, Belle Chevre CEO, on the artisan goat cheese company’s latest launch, and Liam Fenton, from INTL FCStone, who as well as providing us with the weekly dairy market update, also tells us about the company’s upcoming conference in Dublin.

This week’s Dairy Dialog features three guests, Simon Evans, health and safety leader, at Parker Bioscience Filtration about their expanded facilities in the UK; Tasia Malakasis, Belle Chevre CEO, on the artisan goat cheese company’s latest launch, and Liam Fenton, from INTL FCStone, who as well as providing us with the weekly dairy market update, also tells us about the company’s upcoming conference in Dublin.

Please visit our website 10bestest.com for all of our show notes.

First, there was the cheese. I remember going to the Des Moines' Farmers' Market and sampling Lois Reichert's cheeses in the summer of 2010. The experience remains a happy memory. It was a lovely Iowa farmer's market morning as we walked about, aimlessly perusing the wares from one booth to another. We then came upon the Reichert's Dairy Air booth. As we ate samples, I remember thinking the chevre was the best I'd ever tasted—creamy, with a fresh tang and a smooth texture that spread perfectly on a piece of toasted French bread. After that initial encounter with Reichert's, I could not get the thought of tasting more chevre out of my head. It became the persistent craving that year, much like the desire to hear memorable meal stories, that I so loved. My passion for stories, particularly meal stories, led to launching the first rendition of The Delicious Story ten years ago. MY SPOUSE IS A GOOD EGG, AND THOSE WERE INTERESTING TIMESAs I reviewed and edited this podcast I thought back on where my husband and I were at in those days, a time when we created nearly 50 episodes. The Great Recession was still fresh, and our lives had been shifted dramatically by it. David was downsized from his position and decided to go back to school full time to get a master's degree in education and teach art. I had been downsized months earlier and was working a part-time gig while trying to launch a new business. We were quasi-empty nesters, and of course, we were younger. I had an interest in seeking out, hearing and recording stories, particularly memorable meal stories. And we accessed the unique opportunity of a studio and equipment to record videocasts. I asked David to be my co-host, and good friend and spouse that he is, he went along (reluctantly at first) and proved to be a supportive co-host in the venture. In this episode you'll hear our signature banter, which is sort of the true us then, as well as now. GOATS AND A DAIRY FARMI admit to feeling a bit of the dork when I asked people to be a guest on my podcast. Podcasting was still a newer concept then, and The Delicious Story was actually a videocast, so the commitment for the guest was a bigger deal. The query went something like this, “Hey there person I don't know well but find interesting: will you please be a guest on my show and either come to our studio, or let me come to you and record an interview . . . in person . . . with video?” Remarkably, people were receptive and often downright generous. Such was the case with Lois Reichert who was kind enough to invite David and me out and see her and her farm in action. As you listen, you'll discover that her generosity is natural, and that she truly loves what she does. You'll also pick up that educating the public is an important part of her work as a dairy farmer. She teaches consumers about cheese and goats, as well as advising others considering going into the dairy business. In this episode you are there in the kitchen where the “magic” happens – the hard-working milking room, among the noisy heard of does and kids. You'll learn about different breeds of goats, like the Lamancha and Nubian, which Lois prefers, and why. And about the general temperament and behavior of the bucks as well.For the foodies and science folk, this show has the content for you. Lois describes the process of making cheese and the science involved. We learn the difference between curds and whey and other ingredients and practices that are required to make a good cheese. Lois describes the routines of her daily life as a dairy farmer and cheese maker. We're talking some long hours. We realize firsthand what it is to do work of the spirit rather than the pocket, and of her ambition for excellence while producing the best cheeses she can. THE MYSTERY OF THE DAIRYAs the show came to a close, Lois did share her memorable meal story with us, which was particularly perfect. She details the setting of a place in Italy and a small hidden restaurant. We can almost feel the warmth of the evening and sit at the table along with Lois and her family as they engage with the owners of the restaurant and sample the delicious foods. You'll be pulled into the magic. I will mention that there was a bit of a cut in the audio, so her location in Italy was missing at the beginning of the story. However, as she describes the backdrop, we get the idea that she was in the Piedmont region, perhaps near the city Turin where the annual Terre Madre Salone Gusto slow food event occurs.I love this episode which is why I'm sharing it with you. I was grateful to find the audio files on one of my external hard drives and am proud to bring back shows for the reincarnation of The Delicious Story. As part of the preparation for this show, I checked to see if Reichert's Dairy Air was still in operation. All my Googling and a few calls to local shops here in Des Moines came up empty. In fact, both the cheese shop and the grocer who used to carry Reichert's Dairy Air cheese lamented that they'd not had products from them in a while. As I explain in the podcast, I debated calling Lois again to catch up with her on the story, but I didn't want to repay the first kindness of her time by bothering her again. I've decided I just want to believe she has perhaps stepped back from the frenzy of her commercial enterprise to enjoy a little more time for herself, her goats, and to make the cheese as she pleases.

Sonja Chevre reviews her session on Dynatrace enables Performance Engineering as a Self-Service. She chats about how you can integrate performance testing tools with Dynatrace and how to embed performance diagnostics into the development work-flow for faster automated feedback.

Sonja Chevre reviews her session on Dynatrace enables Performance Engineering as a Self-Service. She chats about how you can integrate performance testing tools with Dynatrace and how to embed performance diagnostics into the development work-flow for faster automated feedback.

Sonja Chevre reviews her session on Dynatrace enables Performance Engineering as a Self-Service. She chats about how you can integrate performance testing tools with Dynatrace and how to embed performance diagnostics into the development work flow for faster automated feedback.

Sonja Chevre reviews her session on Dynatrace enables Performance Engineering as a Self-Service. She chats about how you can integrate performance testing tools with Dynatrace and how to embed performance diagnostics into the development work flow for faster automated feedback.

Episode 4 of Marti’s Music Kitchen is with guest, Amanda Richards, a third generation country singer-songwriter cooking Creamy Potato Bisque and baking “The One Cookie,” her own delicious, gluten-free chocolate chip cookie recipe. Learn about her time as cook/caretaker for a lodge on Mt. Hood, the “haunted” recording, and listen for the on-air-only recipe for her special Vanilla Extract! You can see Amanda perform live in “Whiskey Dixie and the Big Wet Country,” her first musical as both Composer and Producer, in Portland on September 21st through October 13th. https://whiskeydixiemusical.com/home Thanks for listening to Marti’s Music Kitchen. This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall Thanks for listening! The One Cookie Recipe: 1 cup of brown sugar (Or white sugar & 4 tablespoons of molasses) 1 stick of butter 1 tsp of salt 1 tsp baking soda 1 tsp baking powder 1 tbsp of vanilla bourbon (or vanilla extract) Blend until a creamy whipped consistency. Then add 1-1 1/2 cups of flour followed by 1 cup of semi-sweet chocolate chips Add walnuts if desired. Bake at 375 for 8 minutes Creamy Potato Bisque: 1 large sweet onion 4 cloves of garlic 2 quarts of vegetable stock 8 medium sized red potatoes 3 cups of arugala 2 tbsp butter Sea salt to taste (2 tsps?) Creme Fraiche In a large stock pot, sauté chopped onions on low in butter until clear or caramelized. Add vegetable stock and salt, bring to boil. Quarter potatoes and add them to the stock. Reduce heat to simmer. Cook potatoes for 20-25 minutes until soft. Turn off heat. Add chopped garlic and 3 cups of arugula. Blend with an immersion blender until smooth and creamy. Dish and serve with a dollop of cream fraiche (Sour cream and Chevre taste great too). http://AmandaRichards.net http://MartiMendenhall.com

Today's guest is Tia Keenan, a cook, writer, and cheese specialist who spent a decade working in New York City restaurants. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style Attitude, which came out in 2016, and recently her Chevre Short Stack Editions cookbook was published featuring recipes and stories about chevre cheese. She is currently working on another cookbook titled Melt, Stretch, & Sizzle: The Art of Cooking Cheese, which will be released in the Fall. A Hungry Society is powered by Simplecast

Can you name the best cheese? Ryan Dobosh, Mark Siano, and Jeff Schell stink up the joint with a very cheesy episode. Mark munches on Brie rind. Ryan cruises the neighborhood with his shirt off. Jeff has the food palate of a five-year-old. Special guest appearance by Billy Dee Williams. ⭐⭐⭐⭐⭐ Please rate and review us on iTunes or Spotify or in whichever platform you use. (Unless you're one of those weirdos who uses Stitcher or something.) Reviews definitely help us stand out in a sea of podcasts. If you don't, the terrorists have already won. For a complete library of past episodes of The Habit Comedy Podcast, visit www.TheHabitComedy.com.

Get all links mentioned in the episode: https://www.neuralle.com/blog/posts/019-creating-stories-with-the-cool-wine-guy-jordy-kay Skip through the episode:Bio and background {05:30}The Mornington Peninsula and working at Foxeys Hangout {08:15}Leaving school to pursue wine {11:20}Lessons learnt from his parents {15:12}Working in Europe & a brief stint at modelling {17:00}Starting a wine label in Portugal: Vasco’s Mistress {20:45}Lessons learnt from Vasco’s to Chevre {25:10}Chevre wines - organic vs ‘normal’ processes {26:20}How to select the right wine {37:40}Local winemakers to look out for {41:14}Learning from Gary Mills at Jamsheed {44:13}The process of growing and making organic wine {45:56}Unintentionally running a lean business {50:15}Advice to prospective winemakers {56:36}If he had a million bucks to train wine newbies {59:33}Apparent failures that have turned into a success {01:00:55}Morning rituals {01:06:50}Dad jokes and Love Actually {01:08:25}If he could do a TEDx talk on something other than wine {01:10:07}Best purchase under $200 {01:10:28}Most influential book he’s read {01:12:04}If he had a billboard anywhere, what would it have on it? {01:14:27}What insight about life seems obvious to him but not to others? {01:15:28}

Writing Work. With Wine and Intention. Welcome to the last in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Writer and sommelier Jason Tesauro, author of The Modern Gentleman and a contributor to this year's Best American Food Writing series for his profile of chef Bo Bech. Jason will be appearing at an event Sunday, March 26th at JMRL as part of a panel discussion. Event details are listed below. I first became aware of Jason's writing because of his book. We know so many of the same people in the food world and I'm sure we've met briefly during my many forays to Barboursville Vineyards where he's been a sommelier for 15 years. So it was a thrill to finally coordinate our busy schedules for a talk. Not just any journalistic back and forth, but a real honest-to-goodness deep conversation about food writing which evolved into his philosophy of setting your intention as you move throughout your day. And your life. Something I can definitely get behind in this age of instant gratification. Slowing down. Making that tiny bit of extra effort. Living awake and aware. "My job as a writer...I want you to see past my words into the intention of that grower of that chef of that restaurateur." Jason's passion comes out in the piece selected for this year's Best Of series about Chef Bo Bech, a Michelin-starred chef in Denmark, who self-describes as "Complicated Simple". With every beautiful raw ingredient he selects, he sets his intention to transforms it for the plate, while preserving its simple essence. For example, changing the shape of an avocado so when you go to taste it your mouth goes on a journey of discovery and surprise. Chef Bech is no precious "Tweezer Punk" (Tesauro's term), but an innovative chef exploring boundaries. Pushing the diner's expectations and understanding of an ingredient. Continually setting his intention with every plate to create a unique dining experience for his patrons. One so special they'll never forget it. Which behooves Jason to take a similar approach when it comes to reporting. "The complicated part is how do I put my ego aside and how can I explore the humanity? It's about a beet, but it's not really the beet, it's the the heartbeat of the grower who survived the winter and made the ground sing." The deeper themes are the complicated part when it comes to food writing. Tesauro's piece is a travelogue of Virginia with Jason taking Chef Bech to all his favorite haunts, "foraging" simple ingredients for a one-off pop up in New York called The Bride of the Fox. Fifteen hundred people signed up, but only six invitations went out. A mere ninety minutes before the dinner was due to start. How did Jason get this sweet gig? What was his game plan? Listen to find out. "What I love about Bo Bech's food, he will take two ingredients that we're all familiar with and put them on a plate in a mashup we've never experienced...I think Bo never plays it safe. And I'm drawn to artists who live in that space...I like to be around people who are not pushing the envelope for innovation's sake, but they're challenging themselves to evolve and grow." Not resting on your laurels. Pushing yourself to do more. Jason is an embodiment of that himself, a true Renaissance man who not only writes, works as a sommelier, but who has created an entire lifestyle choice with his book and website The Modern Gentleman which espouses the belief no matter your age or background, there's no reason to move through life sloppy and half-assed, as my Momma used to say. The origin story behind the book fascinated me, then convinced me to buy a copy for my nephew. Because a huge part of that story involves setting your intention, saying "Yes" to opportunities, and overcoming fear. Just showing up. "To me intention is the important word here. Because the intention behind growing, behind sourcing, behind plating, I think that is immediately apparent (when it comes to restaurants). The 3-star (restaurant) wanted to show me their ego. They wanted the show. The 1-star nourished me and showed me her heart and her intention. And I came away with an understanding of each dish. A memory. Wheras the 3-star was a blitz of theater, of smoke, of polished meticulousness. But it felt souless." Future plans? Jason recently submitted a wine piece to Esquire. It's one he fought hard for because instead of talking about the beverage in the technical terms most sommeliers use, he went emotional. No flavor or sensory descriptors here. Jason focused on questions like how do you feel while tasting this wine? What does it make you want to do? In what time and place would you drink it? If the wine were a person, who would it be? That style of writing conveys so much more to the reader. It's more accessible. There are more opportunities for connection. While writing the piece, Jason set that intention and hoped for the best. He knew it might be rejected, but he showed up anyway. Guess what? The editors loved it and his article will appear in the Spring. I can't wait to read it and hope more food and wine writers follow his example. I know I'm inspired to do so. "I hope it leads to a shift in the way that we talk about food and wine. Because ultimately it's not just a bunch of salt and acid mixed up together. It's soul. It's place. It's intention." This talked propelled me. I left feeling energized, ready to set my own intentions for the podcast. Wandering through Jackson Ward made me nostalgic for my hometown which made me remember. Which made me rush home and write a blog post that garnered more response from readers than anything I've written in months. Maybe there's something to this intention thing? Listen and discover it for yourself. Then head out Sunday for his panel talk. See you there! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - Help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - Help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. To Your Health, WPVC 94.7 - Thanks to host M.C. Blair for having me as a guest! Here is the audio. Luca Paschina of Barboursville Vineyards - The man. The legend. In researching Jason, I came across this quote and knew I'd start the talk with it. It's from Bryan Curtis's piece in The Ringer called, "The Rise (and Fall?) of Food Writing." In a fully digitized world, food offers the promise of writing about something tangible. “I feel like people are longing for connection,” said the writer Jason Tesauro. “We’ve gotten to a place where soul and authenticity and genuineness — there’s a dearth of it about. A lot of food writing just deals with surface — it’s restaurant reviews and hype and ‘Look at what I’ve found that you haven’t heard about yet.’ But peel that back and what you’re really getting is an excuse to write about what’s real. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

There I was in one of my favorite wine stores doing my usual thing, looking at all the different labels and reminding myself to make certain that 25% of my purchases have to be of wines I've never tried before.  It's a good way to keep your mind open to new discoveries and expand your knowledge of wine.  Lately I've been on a Bordeaux buying binge as there are an astounding number of good quality wines from the 2009 and  2010 vintage on the market.  That's when I spied it, stacked on the floor at the end of the shelves in the far left corner at the back of the store.  Momentarily I reflected on standard grocery store marketing 101.  Remember how the staples that everyone buys, eggs dairy and meats are typically located at the back of the store.  Conventional wisdom being that when you come in to get those items you have to pass by all the slower moving items to do your shopping.  Ironically small retail wine shops rarely use that ploy and are more apt to use loss leader programs to get more eyeballs in their store.  Many retailers bait the consumer by prominently displaying the most well known wine brands at the front of the store and the lesser known producers, which are more of a hand sell toward the back of the store.  One of the great things about wine is that at any moment it can take you back to another place in time.  When I saw the Pieropan Soave in its distinctive elongated bottle shape that is the calling card of aromatic white wines, I instantly took a trip down memory lane to my earlier wine drinking days.  Of course back then Soave was more likely to be found  in a magnum format and with a screwcap. You see Soave has had and still suffers from a reputation, well deserved in many cases of being a thin, watery, undistinguishable, innocuous white wine from Italy.  After World War II Soave not unlike Lambrusco and Chianti captivated the U.S. wine consumer.  A combination of returning GI 's having been exposed to European wines and  broad based and successful advertising campaigns by the likes of Bolla and Folonari pushed Soave sales in the U. S. past those of Italy's most famous red wine Chianti. The problem was the original grape growing zone , which was primarily east and north of the town of Soave did not possess the  acreage to support all of the demand for the wine.  In steps the politicians who simply rezoned and expanded the original zone to include the flatter fertile  plains to the south towards the Adige river ,where you could now by law grow grapes to make Soave.  The end result was the Soave brand was diluted and its name sullied for two generations as growers took full advantage of the fertile plains and over cropped to get the maximum tonnage of grapes.  A market flooded with cheap plonk, the emergence of super brand Santa Margherita's Pinot Grigio and all its knock offs,  and it's easy to see why Soave can't get any love lately. My running  joke with wine merchants was " I'm putting together a Soave tasting, please show me what you have".  The puzzled looks I got from them was priceless.  With perseverance I was able to put together a good panel of wines, both entry level and single vineyard styles.  There has been a big push lately by the Soave Consorzio  www.ilsoave.com to reacquaint consumers with Soave.  It seems the Consorzio still has lots of work to do as I didn't find any wine shops in the San Francisco bay area that stocked more than one producer, if any of Soave.  When I did find a few selections they were typically the wineries entry level wines.  This time we had to cast a wider net to get a good representative group of wines and we ordered several of the wines for this tasting from New York and Southern California.  The weather was mild and all of the wines had a good journey and were allowed to rest in a cool dark place for a couple of weeks before we sampled them.Our rediscovery of Soave conveniently coincided with the Soave Consorzio's Soave Master Class which was conducted at Verbena in San Francisco with Master Sommelier Evan Goldstein and Giovanni Ponchia.  The first flight of ten wines were tasted blind  and the final six wines were paired with some wonderfully creative and delicious dishes.  The execution and pacing for the class was on point and the background stories told by Giovanni and Evan helped acuminate my knowledge of the Soave region and its wines.  Big thanks to the Consorzio, Evan and his group, Giovanni, and the staff at Verbena for hosting this amazingly enriching event.   What is Soave?  Soave is the name of a town, a wine, and a vineyard region  in north eastern Italy, in the Veneto region, roughly twelve miles east of Verona.  The original Soave Classico zone, whose producers we focused on for this tasting, is centered around Monte Foscarino which is due north of the towns of Soave and Monteforte d'Apone.  The hills outside the Soave Classico zone have been given the name " Colli Scaligeri" in reference to a family of Nobles who were at one time Lords of Verona.  The grand landmark for the town of Soave sitting above it in the hills is its medieval castle.  Erected in the tenth century it's on our bucket list of places to visit.  The Soave region covers over 16,000 acres and is divided into three areas, Soave DOC, Soave Classico DOC, and Soave Colli Scaligeri DOC.  The volcanic soils of the region, rich in iron, with dark basalt, tufa and calcareous clays contribute to the distinctive terroir of Soave.   The recipe for Soave DOC and Soave Classico DOC is a minimum of 70% Garganega  (gar-Gah-neh gah), up to 30% can be Trebbiano di Soave and/or Chardonnay and a 5% maximum of local varieties. The latter having stricter rules on yields and minimum ageing. The minimum alcohol requirement is 11% for Soave and  11.5% for Soave Classico.   There is also a Soave Superiore DOCG designation which calls for a higher minimum alcohol content of 12% and excludes Chardonnay entirely from the blend.  Superiore wines are made only from grapes grown in the hills of Classico and Colli Scaligeri.  Stricter maximum yields 70 hl/hectare, guyot only training 4,00vines per/hectare, and a minimum twelve month ageing regimen before release onto the market help make Superiore wines a rare find.  It seem the growers haven't caught up with the regulations yet.  There aren't any red wines made in the Soave wine region but there is some Soave Spumante DOC  and Recioto di Soave DOCG produced in the area.  What's a DOC, IGT, DOP or DOCG?  These are all acronyms for Italian wine law hierarchy.  Italian wine laws always seem to be in a state of flux.  Recently in an attempt to keep all the members of the European Union on the same footing the EU took control of agriculture in Italy.   All future changes now go through Brussels.  With this new wrinkle I think it's fair to say that the only thing that won't change with Italian wine laws is the continued changing of the laws.  An example of the changing laws:  it is now permitted for bottlers of Soave Classico to use stelvin closures (screwcaps).  In the past if you made a Soave Classico wine but chose to use a stelvin closure instead of a cork you had to declassify your wine to the lower level Soave DOC.  That rule has been amended and now producers can use screwcap closures without  having to yoke their wine to a lower classification.  That said, if you practice summarily dismissing  any bottles of Soave as inferior because they don't have a cork closure; you could be missing out on some wonderful wines.  Also Pinot Bianco and Trebbiano di Toscana previously allowed have been banned for use in Soave blends because of their perceived  inferiority.  For the sake of brevity we've  given you a general overview of the wine laws for Soave wines.   For those feeling compelled to geek out on Italian wine laws check out  http://italianwinecentral.com/tag/laws/.  Regular folks that just want to be able to find good quality representations of Soave,  listen to our podcast and you'll be armed with enough information to find the quality producers.The Soave marketing gurus are still trying to pinpoint what consumers want  in an Italian white wine, which leaves the producers of shall we say of "Real Soave"  in a quandary.   Eighty-five percent of the Soave you see on the market is of industrial quality and is  produced at a cooperative.  That's not to say that  cooperatives can't produce good quality wines, but on a scale of one million cases per year, odds are the quality does get compromised.  The other fifteen percent of the market is composed of traditional and maverick Soave winemakers.  Both insist on low yields in the vineyard in an effort to get more flavorful  wines.  The traditionalist stay with the Garganega/Trebbiano blends while the new wave group sometimes  include Chardonnay in the blend .  Many producers try to cover all the bases, so it's not unusual to find cantine that offer three tiers of wine.  The first level being their entry level wine that typically sees a short period of ageing and no wood contact.  Dismissing these entry level wines in some cases would be a mistake as the quality bar is quite high with several noteworthy producers.  The second and third levels  can be a mix of single vineyard designation wines, with none or some wood ageing or full on heavily influenced winemaking efforts that involve barrel fermenting, generous amounts of Chardonnay, extended lees contact with battonage and longer bottle ageing before release onto the market. What does Soave taste like and what style should you try first?  Our tasting clearly showed that there is a good case to be made for many of the styles you'll see in the marketplace.  In the glass it displays a straw-golden color which a lot of producers like to show off by bottling with clear glass.  Soave is not a wine with a high aromatic profile.  Blending other grapes with Garganega can add texture, body and complexity to the wine but usually at the cost of blunting the delicate aromas of the finished product.  The aromas won't jump out of the glass and bust you in the nose like the more aromatic Sauvignon Blanc, Gewurztraminer and Rieslings will.  With Soave its more about nuance of aroma, minerality and  crisp acidity.  If you're looking for the purist expression of Soave try a wine by a traditional producer that uses only Garganega grapes grown in the Classico region and eschews wood contact.  In these wines you'll find straw colors,  intriguing minerality (think wet stones and earth) accompanied by aromas and  flavors of white flowers, green and yellow apples, pear, white  peach, honeydew melon, stone fruits, yellow citrus and lime with a crisp finish and mouthwatering acidity.  If you would like to try Soaves with fuller body, more depth of flavors and complexity on the palate try some of the producers we highlight in the podcast.  Although these type of wines weren't made traditionally in Soave their new wave flair and quality cannot be overlooked.  Most Soaves clock in around 12.5 % alcohol by volume which makes them easy to drink and suitable as aperitifs or accompaniments  with appetizers first courses and a variety of main dishes.  From delicate flavored Brie, Chevre,  and Mozzarella to more assertive Asiago, Beemster or Taleggio Soave pairs nicely with many cheeses.  It great with Sushi, and for that matter anything that comes out of the water.  It's a seafood lovers wine.  Chicken, pork and veal pair well with richer styles of Soave as do pastas with butter and cream sauces.  With Soave it's best to pick producer first vintage second.  Find a producers style you enjoy and there's a good chance you'll be pleased with the results from year to year.The good  thing about Garganega is that it grows in loose clusters with sparse berries which helps with mold and rot resistance and affords  growers the option to leave the grapes on the vines well into October to get more complexity.   The bad thing is, Garganega is a late ripener  and inclement weather can be a bigger factor on quality than with earlier developing varieties.  2013 and 2014 were years that witnessed  a number of hail events impacting yields for many growers in the Soave area.  We'll have to wait and see what comes to market before we can make any quality judgments  though.   The vast majority of Soave currently on the market is from the 2012 vintage.  In general they seem generous and delicious having more tang and zip than the more fruit forward 2011's. How much does it cost?  Good Soave retails in the twelve to eighteen dollar range.  More ambitious efforts and single vineyard designated wines can typically start around nineteen and can reach into the low thirty dollar range.  That said the quality to price ratio is ridiculously favorable to consumers that takes a liking to good quality Soave.  This is what happens when you have producers working diligently and succeeding at making a good wine, but not getting the recognition in the market place yet.There's boat loads of Soave swill in the marketplace, how do you find the good stuff?  If you're willing to search around and ask your favorite retailer to bring some quality producers into their program you will be rewarded with very good wines that speak well and clearly of the Soave Classico zone.  In general the phrase Soave Classico on a wine label is an indicator of a good quality wine.  The adjective Classico denotes that the grapes used to make the wine are from the original historic production zone and are considered to represent the best growing conditions for wines of this type.   Another indicator of quality is  the symbol  of the Vignaioli Indipendenti on the capsule of the bottle.  Members  must ensure that Soave is their main product and can't buy grapes or wine except for extreme winemaking needs.  Members of this small group of producers adhere to managing the entire production process from grape growing to bottling.  The principle mission of the Vignaioli del Soave Association is to give Soave wine back its dignity in the eyes of the consumer by being transparent and providing information.  We hope you enjoy the podcast and learn a little too.  Tell us what you think about the wines of Soave and if you make a new discovery don't keep it a secret: let us know.  Bill and I thank you all for listening and until next time - Cheers!

Cypress Grove Chèvre found out we'd mentioned their delicious cheeses about a thousand times on the show. To show their appreciation, they sent us 12 lbs of cheese and $100 to come up with a pairing episode. Oh, what a beautiful day. Bermuda Triangle (Jester King Atrial Rubicite)Humboldt Fog (Orval)Truffle Tremor (Avery Odio Equum)Midnight Moon (Duchesse de Borgogne & Founder's Breakfast Stout)Lamb Chopper (The Alchemist Heady Topper)Sgt. Pepper (Brooklyn Sorachi Ace) No rankings this time. Subscribe! Point your podcatcher to our RSS feed: feed://feeds.feedburner.com/thebeerists Or, subscribe via iTunes (Give us a review and a rating!) The Beerists are: John Rubio, Anasacia Kelly, Grant Davis, and Mike Lambert. twitter.com/thebeeristsfacebook.com/thebeeristsor email us at info@thebeerists.com

Inside The Lancaster Fly Fishing Show 2013

Episode ONE PLAY EPISODEWelcome to PANIC STATIONS, your Local Music and Cultural Podcast about the goings on in The Local scene in Chelsmford and it's surrounding's area.Hosted by Mr Chelmsford himself Andy Poole and Mr Podcast Adam Barker, They sit down to discuss the exciting Music, Culture and Entertainment scene in The CM postcode.In Between witty banter and interesting chat you can hear some of the best music from some the best independent and/or unsigned bands locally.This PILOT Episode is purely an Introduction to the Podcast and explains what is due to come in future episodes.Music included in this Episode:- Tall Dark Friend- New Town Kings- Crème de Chevre - Machine Gun Men- Doll Set TonesIf you want to let us know upcoming events your involved with or songs you'd like to be played out drop us an email atpanicstationspodcast@gmail.com or tweet us @PanicStationsUKPanic Stations - Episode ONE

Dans ce #71 : Un disque dur mystérieux, une découverte médicale consistant à transplanter de la merde, une chèvre qui chante, la dernière pièce d'une collection de pénis et bien plus encore, voila ce qui arrive quand on invite le prince des ténèbres de Neuilly sur Marne à venir prendre l'apéro.

Dans ce #71 : Un disque dur mystérieux, une découverte médicale consistant à transplanter de la merde, une chèvre qui chante, la dernière pièce d'une collection de pénis et bien plus encore, voila ce qui arrive quand on invite le prince des ténèbres de Neuilly sur Marne à venir prendre l'apéro.

The owner of Cypress Grove Chevre talks about starting her company and how it has grown and changed over the years. Produced and hosted by Jennifer Bell, khsu.org

19 - Lecture de Marie Meylan