Podcasts about consider bardwell

On today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. We'll examine her side of the story and ask what's next for the CBF.Image courtesy of Consider Bardwell Farm.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.

This week, we have conversations with Consider Bardwell Farm co-owner, Angela Miller; Rob Rogers, senior advisor food safety & regulation, Mettler-Toledo Product Inspection Division; and Dr Chris Pillidge, lecturer in food technology at RMIT University in Australia.

Police protests in Burlington, school resource officer funding, budget bills pass the Legislature, and Consider Bardwell to restart operations.

Consider Bardwell Farm produces award-winning cheeses from a property that was once the first cheese-making co-op in Vermont. With Angela Miller and Russell Glover at the helm, Consider Bardwell cheeses can be found at farmer's markets around New York and Vermont, and restaurants and cheese counters across the country. Tune in to hear Angela Miller discuss the history of the farm, and the upcoming Washington County Cheese Tour, on September 10th and 11th, 2016.

Tune in to this week’s episode of What Doesn’t Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food & Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell. “I don’t know what needs to be done, but there’s definitely a labor shortage in this industry.” [11:45] “The only way to gain mastery is by doing it over and over again.” [34:30] –Michael Leviton on What Doesn’t Kill You

Tune in to this week’s episode of What Doesn’t Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food & Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell. “I don’t know what needs to be done, but there’s definitely a labor shortage in this industry.” [11:45] “The only way to gain mastery is by doing it over and over again.” [34:30] –Michael Leviton on What Doesn’t Kill You

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book “Preserving Everything.” How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell.

This week on All in the Industry, Shari Bayer is joined by DanaMarie McKiernan and Daniel Gross of NYC Hospitality Consulting Group, who’s vision is to help restaurants become efficient and successful role models in their communities and around the world. Their mission is to procure leading edge technology solutions so that restaurateurs can become highly profitable and efficient so they have more time to do what they love. Tune in and find out what restauranteurs should be thinking about to effectively promote their operations and survive in the ever changing modern world! This program was brought to you by Consider Bardwell. “There are no tricks of the trade that can get past me.” [03:00] “There should never be a bad review on a tasting menu.” [35:00] –DanaMarie McKiernan on All in the Industry “Basically we use technology to make sure restaurants don’t manage by Excel or their intention and what they think is right.” [13:00] Daniel Gross on All in the Industry

Barbara Sibley is a powerhouse in the culinary world. She was born and raised in Mexico City and for many years has collected traditional, rare and ancient Mexican recipes. Her New York restaurant career began at age 17 at La Tulipe, a New York Times Three Star French Restaurant. Her extensive experience led her to open La Palapa Cocina Mexicana in 2000. She’s also the president of The New York Women’s Culinary Alliance, an organization that fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. Tune into All in the Industry as Barbara waxes poetic on everything from authentic Mexican cuisine to the role of the New York Women’s Culinary Alliance. This program was brought to you by Consider Bardwell. “Everything you experience becomes who you are and it all grows from there.” [04:00] “The restaurant business is hard work – so getting recognition is great.” [29:00] “It would be wonderful for a Mexican restaurants in New York to get some Michelin stars..maybe that will happen soon.” [35:00] –Barbara Sibley on All in the Industry

Fabio Viviani & Erika Landin. Tune in to a brand new episode of Sharp & Hot, which sees host Emily Peterson kicking off the show with a rapid fire interview with Fabio Viviani, Italian chef, restaurateur, reality television personality, a New York Times best-selling author. Emily then gives some tips for home cooks before jumping into an interview with Erika Landin, casting director of Master Chef. She elaborates on the world of reality food television and food media at large. This program was brought to you by Consider Bardwell. “We live in a society that’s so privileged – we have everything we want delivered to our doorstop through the click of a mouse. We create gluten sensitivity for ourselves even when scientists have debunked the idea because we need some turmoil in our lives.” [15:00] –Emily Peterson on Sharp & Hot

On today's episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI's The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail's modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue's own Jeffery Steingarten. Her book, “Talking with My Mouth Full: My Life as a Professional Eater”, may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today's program was brought to you by Consider Bardwell. Photo by Melanie Dunea “I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books.” [30:00] “I'm not really a food critic, I just play one on TV!” [39:00] “Being on television, my greatest reward is when somebody comes up to me and says ‘Because I watch your show with my son he now loves to cook and wants to be a chef.' ” [54:00] –Gail Simmons on THE FOOD SEEN

This week on Cutting the Curd, Diane Stemple chats with Michael Paternity, author of The Telling Room: A Tale of Love, Betrayal, Revenge and the World’s Greatest Piece of Cheese. In the fall of 1991, while working at a gourmet deli in Ann Arbor, Michigan, Michael Paterniti encountered a piece of cheese. Not just any cheese. This was Paramo de Guzman, a rare Spanish queso reputed to be the finest, and most expensive, in the world. The cheese carried its own legend: Made from an ancient family recipe in the medieval Castilian village of Guzman (pop. 80), the cheese was submerged in olive oil and aged in a cave where it gained magical qualities-if you ate it, some said, you might recover long-lost memories. Too broke to actually buy the cheese, Paterniti made a quixotic vow: that he would meet this cheese again someday. Flash forward ten years, when Paterniti has finally found his way-family in tow-to that tiny hilltop village to meet the famous cheesemaker himself, a voluble, magnetic, heartbroken genius named Ambrosio. What Paterniti discovers in Guzman is nothing like the idyllic slow-food fable he has imagined. Instead, he wanders into-and eventually becomes deeply implicated in-the heart of an unfolding mystery, in which a village begins to spill its long-held secrets, and nothing is quite what it seems. This program was brought to you by Consider Bardwell.

Re-live the 2014 Cheesemonger Invitational on this week’s episode of Cutting the Curd. Greg Blais, Sophie Slessinger and Andrew SiIskind were at the event and recorded some great interviews that they are sharing with listeners today. Hear from Matt Spiegler of CheeseNotes.com, Adam Smith of Jasper Hill, Jeremy Stephenson of Springbrook Farms and Veronica Pedraza of Meadowood Farms. This program was brought to you by Consider Bardwell

The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States-even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry. This week’s guest is Doug Fine, a man who knows his hemp. In his latest book, Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, Doug embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. Tune in to this episode of What Doesn’t Kill You as Doug goes from A-Z on hemp and makes a serious case for this serious crop. This program was brought to you by Consider Bardwell. “Hemp is any variety of the cannabis plant that has .3% or less of THC.” [02:00] “There are farmers making money growing hemp and americans know it know – that’s why it’s coming back.” [08:00] “I think we’re going to have a world leading [hemp] industry here very very soon.” [10:00] –Doug Fine on What Doesn’t Kill You

The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States-even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry. This week’s guest is Doug Fine, a man who knows his hemp. In his latest book, Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, Doug embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. Tune in to this episode of What Doesn’t Kill You as Doug goes from A-Z on hemp and makes a serious case for this serious crop. This program was brought to you by Consider Bardwell. “Hemp is any variety of the cannabis plant that has .3% or less of THC.” [02:00] “There are farmers making money growing hemp and americans know it know – that’s why it’s coming back.” [08:00] “I think we’re going to have a world leading [hemp] industry here very very soon.” [10:00] –Doug Fine on What Doesn’t Kill You

We all know that there are problems in our meat supply. Genetics, antibiotic use, animal welfare, the list goes on and on. Some of the main producers and people in the entrenched cattle production industry are coming together trying to develop standards for sustainable beef production and identify the problems facing the industry today. On this weeks episode of What Doesn’t Kill You, Katy Keiffer explores this topic with Jonathan Gelbard, Conservation Scientist & Sustainable Agriculture Specialist, for National Resources Defense Council. This program was brought to you by Consider Bardwell. “The average age of ranchers in the industry is somewhere around 60. It’s a hard audience to change – these folks have been doing what they’ve been doing for a long time. There is a rising tide of younger ranchers and farmers who are coming up who are interested in remote and monitoring technology and new management systems and are engaging in new programs.” [16:00] –Jonathan Gelbard on What Doesn’t Kill You

On today's episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. It's not just a supermarket for burgers and sausage, it's an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Tom's prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear … the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope … the off cuts aka beef offal … Taiki's Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts … and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by Consider Bardwell

We all know that there are problems in our meat supply. Genetics, antibiotic use, animal welfare, the list goes on and on. Some of the main producers and people in the entrenched cattle production industry are coming together trying to develop standards for sustainable beef production and identify the problems facing the industry today. On this weeks episode of What Doesn’t Kill You, Katy Keiffer explores this topic with Jonathan Gelbard, Conservation Scientist & Sustainable Agriculture Specialist, for National Resources Defense Council. This program was brought to you by Consider Bardwell. “The average age of ranchers in the industry is somewhere around 60. It’s a hard audience to change – these folks have been doing what they’ve been doing for a long time. There is a rising tide of younger ranchers and farmers who are coming up who are interested in remote and monitoring technology and new management systems and are engaging in new programs.” [16:00] –Jonathan Gelbard on What Doesn’t Kill You

Branding is a tricky concept. Luckily, on this week’s episode of After the Jump, Lindsay McCabe & Leigh Nelson of Branding + Design Firm LMNOP are here to clear things up for you. Smitten with colors, shapes, sounds, and worked up by fresh ideas, LMNOP “stokes your imagination, tickles your taste buds (the ones in your eyeballs) and generally surprises and delights.” Find out how branding can mean more than most people think and what Lindsay and Leigh do to make sure they are able to use their creative energy in as many fields as possible. This program was sponsored by Consider Bardwell. “At the end of the day we want our creativity to speak for our company” [06:00] Lindsay McCabe on After the Jump “Our goal was to not focus on one industry – we wanted to be able to do a lot of different things….with anything – as you start to gain clients more of those types of clients tend to come on.” [13:00] Leigh Nelson on After the Jump

Ever since the ill-fated Gods of Food cover of Time Magazine, stories of women in food and the support networks have to come the forefront of the national food conversation. Today’s episode of All in the Industry features Sue Chen and Alex Pemoulie, the women behind The Toklas Socierty. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Tune in and hear how they got started in the culinary world and what they hope to accomplish through the Toklas Society. This program was sponsored by Consider Bardwell. “We hope this group is the underlying force as well as the source of inspiration for other women in the [hospitality] industry” [22:00]… 24:30 –Alex Pemoulie on All in the Industry

Chef Emily Peterson opens the phone lines on this week’s edition of Sharp & Hot to answer listener Thanksgiving questions! Tune in to this program to hear Emily give some tips on cooking the perfect bird and stuffing. How do you remove burnt cranberry sauce from your favorite pot? Learn how to season the ultimate gravy, and find out how to spice up your Thanksgiving leftovers! This program has been sponsored by Consider Bardwell. Music by The California Honeydrops. “For the bird, you have to figure one pound per person… People seem to be big fans of having one giant bird on the table, but I like to suggest people to get more than one turkey.” [8:35] “If you wouldn’t drink the wine, you shouldn’t try to cook with the wine. You’re still putting it in your body!” [10:30] — Chef Emily Peterson on Sharp & Hot

This week on Sharp & Hot, host Chef Emily Peterson shares a bit of advice on how to survive the holidays with your extended family. After the break, Chef Emily shares some helpful tips on how to remove the seeds and juice from a pomegranate. She also describes a few simple dishes to prepare for your holiday guests to nibble on and stay happy! This program has been sponsored by Consider Bardwell. Music provided by The California Honeydrops. “[When you’re boning a chicken,] if it isn’t easy, you’re doing it wrong.” [9:50] — Chef Emily Peterson on Sharp & Hot

Adam Shprintzen discusses 19th Century vegetarianism in his book, The Vegetarian Crusade. This week on A Taste of the Past, Linda Pelaccio talks with Adam about the roots of meat abstention in the 19th Century with the British Bible Christians. How was vegetarianism related to the American Reform Movement and the murmurings of temperance? Tune into this episode to find out how the American Vegetarian Society organized disparaging groups of non-meat eaters. Have vegetarians faced vitriol throughout history? Learn how food entrepreneurs like Harvey Kellogg and Sylvester Graham helped spur on the spread of vegetarianism. What are the parallels between 19th Century vegetarianism and its form in the modern day? Find out all of this and more on this week’s edition of A Taste of the Past! Thanks to our sponsor, Consider Bardwell. Music by Obey City. “The 19th Century was not only a time when people were thinking about reform, but also a time when people were thinking about ways to live a better life. People were abstaining from alcohol, rethinking sexual relationships with the ‘free love’ movement… It only makes sense that people were also considering changing their diets.” [6:00] “Today, vegetarianism is marketed in a very personal way!” [31:25] — Adam Shprintzen on A Taste of the Past

Wesley Bascom grew up on a working dairy farm in the verdant valleys of the Connecticut River. He studied Ecological Design and Environmental Science at the University of Vermont – graduating in 2010. After pursuing interests in sustainable food and resilient landscape development in West Virginia and abroad, he returned to Vermont to continue these explorations and deepen his connection to the local community. To earn his daily bread, Wesley builds all kinds of wooden structures (farm to finish carpentry). David Huck grew up in the teeming suburbs of the San Francisco Bay Area. Upon decamping to Vermont, by way of Oberlin College, David followed his love of mountains and rivers to a hillside farm in Cabot where he manages a farm to table catering business. His fascination with complex systems and years of experience living in the rural landscape of Vermont and Ohio nurtured an interest in Lean, grass-based protein production. This program has been sponsored by Consider Bardwell. “Geese are quite strong poultry; they generally don’t have as many problems as chickens or other weaker forms of fowl.” [1:50] — David Huck on Greenhorn Radio

This week on We Dig Plants, Carmen Devito is talking autumn bulbs with Brent Heath of Brent and Becky’s Bulbs! Learn how Brent and Becky select uncommon bulbs from Holland to offer in their catalogue. Should tulips be treated as perennials, or should they be planted every year? Find out what types of bulbs fair well in shade, and which ones flourish in swampy conditions! Find out why so many rooftop gardeners are planting tulips, daffodils, and other bulb varieties. How should bulbs be stored? Learn what rare bulbs Brent and Becky have in stock this season, and learn how to treat bulbs in order to deter bulb-eating critters! Thanks to our sponsor, Consider Bardwell. Music has been provided by Four Lincolns. “Tulips are high-mountain desert plants, and even in Holland, they’re dug every year… During the summer when their subject to mindless irrigation, the bulbs just rot!” [11:15] — Brent Heath on We Dig Plants

aHeirloom is an Etsy-born company that produces state shaped cutting boards. It’s proprietor, Amy Stringer-Mowat, is this week’s guest on Cutting the Curd with Anne Saxelby. Find out how she launched her business and what drove her to make cutting boards! This program was sponsored by Consider Bardwell. “I think it’s really important to stick to things you’re passionate about.” [26:00] –Amy Stringer-Mowat on Cutting the Curd

Mary Izett meets Goose Island Brewer Brian Taylor at Pennsylvania 6 for this special recording for Fuhmentaboudit! Tune into this episode to hear Brian talk about his beginnings in the beer industry bottling for Flying Dog Brewery. Why has Goose Island decided to focus on barrel-aged beers, and what types of barrels do they use at their facility in Chicago? Hear Brian talk about his love of yeast, and what strains of wild yeasts he and his partners prefer. What collaborations are on the horizon for Goose Island? Find out on this episode of Fuhmentaboudit! This program has been sponsored by Consider Bardwell. “Being a biology guy, the idea of wild yeast really peaked my interest. I really got into the fermentation… Yeast is really important because you can control it and get all of these different flavors.” [5:45] — Brian Taylor on Fuhmentaboudit!

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett share some interviews from this year’s Belgium Comes to Cooperstown Festival! Hear from Brewery Ommegang’s Justin Forsyth, Tony Cordova, and Scott Veltman! Learn their respective histories in homebrewing and professional brewing. What are their favorite Ommegang brews? Find out what hops and yeast strains are ideal for making Belgian styles. Later, Chris and Mary call up Scott Meyer, author of Hooch. Hear how cider inspired Scott to begin fermenting, and find out how you can start making your own fermented beverages using products foraged in urban environments. Take a stroll through the Greenmarket and ferment something new this week! Thanks to our sponsor, Consider Bardwell. “More people are doing things themselves. They’re either growing great ingredients or finding them somewhere!” [23:10] “To get the balance of sugars and acids… it takes some practice so the wine comes out and doesn’t taste too much like a vegetable.” [27:50] — Scott Meyer on Fuhmentaboudit!

Russian expat Olga Massov, left the world of finance to pursue the dream of becoming of a food writer. Her blog sassyradish.com, documents the Americana eats from her New England upbringing to her first collaborative cookbook all about Korean kimchi. Olga's energy and enthusiam has her in the midst of many an exciting projects from celebrity chefs like Marc Forgione, Marc Murphy, and artisan ice cream makers Van Leeuwen. Tune into this week's installment of THE FOOD SEEN! This program has been sponsored by Consider Bardwell. Thanks to Cookies for today's music! “Every culture has its own pickle because every culture had to figure out how to preserve things. There was no refrigeration!” [6:50] “While everyone else in the country was struggling to pay their bills, the people on Wall St. were complaining that they weren't getting a big enough bonus.” [11:45] — OIga Massov on THE FOOD SEEN

Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, Consider Bardwell. Thanks to The California Honeydrops for today’s music. “South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00] “Food let’s us talk about everything.” [8:10] — Kristen Taylor on Eat Your Words

On today's THE FOOD SEEN, we're excited to have Yossy Arefi of Apt. 2B Baking Co. Yossy has worked as a baker in numerous NYC kitchens, and in the same analog way, she shoots with film, though emulations for Adobe Lightroom are catching up. Hear the click of her Pentax camera as we reflect on her Pacific Northwest Seattle upbringing and Iranian ancestry, #unfiltered. Thanks to our sponsor, Consider Bardwell. “Those moments where everything isn't quite perfect or straight are more interesting and active then a perfectly-styled photograph.” [6:45] — Yossy Arefi on THE FOOD SEEN

Chris Banker makes cider, beer, and cheese at home! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme call up Chris in San Diego to talk about his different fermentation processes. Hear how Chris uses simple ingredients like apple juice and cherries to make delicious, unique dry ciders! Find out why Chris’s recipes are great for beginning homebrewers. Why did Chris think that cheesemaking was a natural progression after brewing at home for years. Learn why Chris felt the need to start a cheesemaking club called Queso Diego once he delved into the world of hard cheeses. Chris teaches Mary and Cuzme to make mozzarella and ricotta at home with a few simple steps! This program has been brought to you by Consider Bardwell. “My process is very conducive to fruit and specialty ciders… It’s nice to experiment, add fruit, or maybe try some aging characteristics.” [11:00] — Chris Banker on Fuhmentaboudit!

It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world. Arugula was so important to musician Nick Palumbo’s grandfather, that he brought the seeds with him to America from his hometown of Manfredonia in Italy’s Puglia region. Fast forward several decades, and that arugula is the source of the greens growing in chef Paul Gerard’s backyard at Exchange Alley, a New Orleans–inspired restaurant in the East Village. “It just seems kind of strange that, you know, when you’re a 16-year-old kid and you’re going to a new country that that would be one of the things you would say I need to take with me... like your lucky rabbit’s foot and your arugula seeds,” Gerard said with a laugh. The seventh-generation Brooklynite admitted that he initially had doubts about his ability to keep the plant alive—or whether it was alive at all. “[Nick] showed up one day with a small pot and it had some dried sticks coming out it,” Gerard recalls. “And he said, ‘Here you go, put it in the ground.’ And I said, ‘What is this? It’s like Charlie Brown’s Christmas tree. You know, it’s dead.’ He said, ‘Put it in the ground.’” After watering it for about three weeks, the arugula started growing and hasn’t stopped. Gerard said it even made it through the heat wave a few weeks ago, and he has a regular supply to use in his restaurant. “The arugula that I use, I always tell my cooks not to pepper it, because it’s already got enough,” he added. “It’s all about balance and texture and depth, you know, so I’ll go for things that are a little more vinegary, a little more salty.” Gerard, who spent 15 years living in New Orleans, said that his misses a lot about his old stomping grounds, including the hot weather. While he often forgets to eat during the hotter days of the year, Gerard did offer some advice on combating the heat: Stay hydrated—preferably with water, as opposed to his old go-to, bourbon. As for fighting hunger on warmer days, try Gerard’s arugula salad recipe below. Garden Greens, “Bread & butter” Pickled Rhubarb & Cows Milk Cheeseby Paul Gerard, Exchange Alley  For 4  1 pound of your favorite local market greens. Here at Exchange Alley, we use a mix of arugula, spicy micro’s, and a touch of fresh herbs from our garden. 3-4 tsps of a big, fruity extra virgin olive oil Salt and fresh pepper 4 ounces (1 oz per salad, or generous shavings with a vegetable peeler) of your favorite local cheese. At Exchange Alley, we use “Rupert” from Consider Bardwell farm in Vermont. An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté around 12 pieces of pickled rhubarb (recipe below) 2-3 tsp pickling juice Put greens and rhubarb in a large mixing bowl, add a touch of the pickling liquid and a touch of olive oil. Greens should never be weighed down by the dressing. It should be just enough “to shine” the leaves. You don’t want a wet salad, so always add half of what the recipe may call for, toss season, taste, and add more if necessary. Crucial cooking tip: You can always add more, you can never take away.  Divide the salad into 4 chilled plates or bowls, and top with shaved cheese. Rhubarb Bread and Butter Pickles Rhubarb- peeled and sliced on bias approx 2” long onions sliced 4 cups sugar 3 cups vinegar 1 cup water 1/3 cup plain salt 1 1/2 tsp each turmeric, mustard seed and celery seed Combine sugar and vinegar in small saucepan over low heat to dissolve sugar. Add spices. Pack sliced rhubarb and onions in quart container very tight, add liquid and spices, seal and refrigerate. It’s very important to make [these pickles] in mason jars. Rhubarb should not be floating in vinegar.

Sarah Teale of the Adirondack Grazers Cooperative is committed to producing healthy grassfed beef, using localized distribution, and connecting chefs to quality products. On this episode of The Farm Report, Erin Fairbanks welcomes Sarah to the studio to talk about the history of Upstate New York farming. Learn about the state’s roots in dairy, and why so many farmers are also taking up beef production. What are the criteria that the Adirondack Grazers Cooperative use to judge the quality of beef producers? Find out how the cooperative operates using a method that provides equality amongst its members and allows for farmers to get high prices for their meat. Hear about the importance of transparency within the cooperative, and how their extensive network of truckers, butchers, and more has made the Adirondack Grazers Cooperative a successful effort. Thanks to our sponsor, Consider Bardwell. Today’s music has been provided by takstar. “There are different breeds that are better for dairy, and there are others that are better for beef. There are certain breeds that also lend themselves to grassfed beef.” [6:45] “Slaughterhouses are a real challenge in meat production. There are many states that don’t have hardly any slaughterhouses.” [13:00] “New York loses a farm every three days.” [27:05] — Sarah Teale on The Farm Report

Hear from former Saxelby Cheesemonger Jon Bonanno on the latest episode of Cutting the Curd. Jon has worn a variety of hats in the cheese world: farm assistant at Consider Bardwell, cheesemonger at Saxelby Cheesemongers and Cavaniola’s Tribeca, and cheesemaker at Rainbeau Ridge Farm in Bedford Hills (the farm of Lisa Schwartz, maker of the awardwinning Meridian), as well as an active home cheesemaker.After a couple years as a parttime assistant cheesemaker, he arranged to lease the cheesemaking facility at Rainbeau Ridge when Schwartz recently decided to take a sabbatical. He is now — under the name Arattom Dairy — producing the ash-coated Cinder (roughly based on the Meridian recipe) and fresh chevres, as well as developing a variety of tommes, fetas and more that will be coming to market soon. Rainbeau is a true farmstead facility: while you stand in the make room, the bleats of the goats in the nearby enclosures are audible and each day the milk travels just a few hundred feet from milking parlor to vat. When Schwartz went on sabbatical, the herd was reduced from 40 to 14, although the biggest producers were kept, so milk production dropped by just 30 percent. Due to limited space, the goats are fed hay supplemented with grains rather than pastured, but live comfortable lives spent mostly lounging in shade; the quality of the milk attests to that. Jon’s interactions with the animals are limited due to his full cheesemaking schedule, but he hopes to expand his role and is interested in the possibilities of new partnerships between cheesemakers and farmers. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board.

Kate Arding of Culture Magazine talks about her cheese history on today’s Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal’s Yard Dairy changed her perspective on cheese and high-end food markets. Listen in to hear Kate talk about traveling to Uganda and taking a break from cheese jobs. What’s it like to work for Culture Magazine, and why do cheese connoisseurs love the rag so much? Find out why Kate and her partners decided to go forth and publish a magazine during publishing’s decline. How did Kate come up with the idea for the ‘cheese centerfold’? Find out on this week’s Cutting the Curd! This program has been sponsored by Consider Bardwell. “If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn’t read it.” [22:40] — Kate Arding on Cutting the Curd

Poul Price and Everett Presley didn’t find cheese; cheese found them! This week on Cutting the Curd, Diane Stemple asks Everett and Poul about their storied histories in the cheese world. What fostered Everett and Poul’s initial food interest? Listen in to hear about formal cheese training, and what made Everett and Poul fall in love with cheese. How have recent food trends affected the cheese-buying consumer? Tune in to hear Everett and Poul talk about embarrassing cheese questions, and what cheeses are the easiest cheese to sell? This program has been sponsored by Consider Bardwell. “By default, the number of local cheeses have increased because they’re just getting better.” [21:30] “The easiest cheese to sell is the one that’s tasting the best.” [26:30] — Poul Price on Cutting the Curd “You can tell people where the cheese comes from, or they can just taste it…” [28:00] — Everett Presley on Cutting the Curd

This week on The Farm Report, Erin Fairbanks calls up Mary Peabody, the founding director of the Women’s Ag Network and professor at the University of Vermont. Mary Peabody is a Community Economic Development Specialist with University of Vermont Extension, and the New Farmer project. Learn why women are not often counted amongst farmers in the census, and why more women are increasingly getting into the agricultural business. How does Mary assist women who want to start their own farms, and prepare for the farm life? Learn about the Women’s Ag Network’s start in 1994, and how it continues to operate based on member and foundation support. What other organizations deal with women in ag on a regional or national scale? And what states host the most women farmers? Find out on this episode of The Farm Report! This program has been brought to you by Consider Bardwell. “It makes us really happy when we look down the list of associations in the area and we see women that have worked with us as presidents, vice presidents, and treasurers of these policy makers that are really going to shape agriculture in this country.” [25:30] — Mary Peabody on The Farm Report

This week on The Farm Report, Erin Fairbanks interviews the father-daughter duo: Dan and Margot Brooks of Wayward Goose Farm and Consider Bardwell Farm. Dan used to work on a large-scale family dairy farm, and has moved to working with twenty head of cattle. Margot studied Conservation Biology at St. Lawrence University, and has taken this knowledge to work with goats at Consider Bardwell. Tune in to hear about how Margot and Dan work together to make delicious cheeses using both goat and cow milk. Hear about Dan’s work with veal calves, and why ‘veal’ isn’t necessarily a dirty word. Tune in to hear more about Dan and Margot’s lives in West Pawlet, Vermont. This program has been brought to you by Edwards. “I realized I could really make an impact if I took my conservation biology background and took it into farming.” — Margot Brooks on The Farm Report “To me, veal means that the cows are generally fed milk. Commercial veal are held in confined space and fed mostly milk, but also a lot of milk replacements.” — Dan Brooks on The Farm Report

This week on The Farm Report Erin and Heather speak to Angela Miller of Consider Bardwell farm. Angela is a literary agent turned dairy farmer, and is the author of “Hay Fever”, a book that chronicles the ups and downs of that life-altering change in trajectory. The gals discuss the day to day of running a dairy farm in Vermont’s Champlain Valley: choosing and breeding goats and cows, rotational grazing, steering clear of hormones and pesticides, and finally making cheese by hand. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the coast of CA. Photo: Angela Miller