Podcasts about hillsville

Jamie Collins is a singer-songwriter and teacher hailing from Bristol, Tennessee now residing in Hillsville, Virginia. She possesses a unique talent for engaging with audiences and students alike. The profound connection she  has with listeners is rooted in her dedication to preserving and sharing the rich heritage of traditional Appalachian music that has been handed down through generations. We discuss her song “Smoke Rising” off her debut album Enjoy Life.You can learn more about Jamie and  her album Enjoy Life at jamiecollinsmusic.comAppalachian Vibes Radio Shiw is bright to you by Galax Tourism, made possible by Virginia is for Lovers. You can learn more about Galax at https://visitgalax.com/Appalachian Vibes Radio Show from WNCW is listener nominated, you can nominate an artist by emailing Amanda at appalachianvibes@gmail.com. Appalachian Vibes Radio Show is created and produced by Amanda Bocchi, a neo soul singer-songwriter, multi instrumentalist and journalist hailing from the Appalachian Mountains of Virginia.

An admittedly cursory holiday mix presenting performances from our new digital release, "Songs of Christmas, New Year, and Midwinter from the Lomax Collection," available now on the Lomax Archive's Bandcamp page as well as the streaming services.We invite you to pair this mix with our older holiday-themed episode, which features other related material (if some occasional overlap) and the complete "Sing Christmas" program. This ambitious radio broadcast was produced by Alan for the BBC on Christmas Day 1951, and featured regional Yuletide traditions transmitted via live hook-ups all across Britain. 1) Vera Ward Hall: No Room at the Inn story / song (The home of Vera Ward Hall, Livingston, Sumter County, Alabama, October 10, 1959).2) United Sacred Harp Musical Association: Sherburne (56th Annual United Sacred Harp Musical Association Convention, Corinth Baptist Church, Fyffe, Dekalb County, Alabama, September 12, 1959)3) Steven Wright: Jingle Bells (New York City, New York, 1950)4) Group from Sangonera la Verde, Murcia: Rondalla (En tu puerta está la Virgen) (Monteagudo, Murcia, Región de Murcia, Spain, December 14, 1952)5) Alice Gibbs and group: Today, Today is Christmas Day (Sint Eustatius, Bonaire, Sint Eustatius and Saba, 1967)6) Kate Nicholson and group: Tàladh Chrìosda (Christ's lullaby) (A cΘilidh at the home of Dr. MacLean, Daliburgh, Eilean Siar, Scotland, United Kingdom, June 21, 1951)7) Miquel Bonet and group -  Caramelles (The Seven Joys of Mary, part 1) (Village church patio, Sant Josep, Ibiza, Illes Balears, Islas Baleares, Comunidad Autónoma de las, Spain, July 18, 1952)8) Norman Edmonds and the Old-Timers -  Breaking Up Christmas (Probably the home of George Stoneman, Hillsville, Carroll County, Virginia, August 28, 1959)9) Bartolomeo Angelitti -  Venite Adoremus10) Joy Bells -  Jingle Bells (Gingerland, Saint George Gingerland, Nevis, Saint Kitts and Nevis, July 11, 1962)11) Group from Positano, Campania -  Capo d'anno > Tammuriata12) Vera Ward Hall -  Last Month of the Year (Alan Lomax's apartment, 3rd Street, New York City, New York, May 1, 1948)

An expansion of our Christmas and New Year episode of a few years back with extra tracks and more all around cheer. Links are to tracks' records in the Lomax Digital Archive. Those without them are either not Lomax recordings, or not yet included in the LDA. (If you'd like to assist in digitization/cataloging efforts to preserve and make available some of the early Lomax collections currently offline, please consider making a donation at culturalequity.org/donate, or drop us a line!) Happy Winter solstice and assorted holidays to everybody.1. Villagers of Lagartera, Castilla-La Mancha, Spain: Ronda de Nochebuena, Christmas Eve 1952.2. Merritt Boddie and the Marigolds Band: Christmas Machete / Noel, Gingerland, Nevis, July 1962. 3. Georgia Sea Island Singers: Yonder Come Day, Central Park, NYC, July 1965.4. Sophie Loman Wing and group: All Night Long, St. Simons Island, Georgia, June 1935.5. Norman Edmonds and the Old-Timers: Breaking Up Christmas, Hillsville, Virginia, August 1959.6. Kelly Pace and group: Holy Babe, Cumins State Farm, near Gould, Arkansas, May 1939.7. Vera Ward Hall: No Room At the Inn (song & story) / Last Month of the Year (song), Livingston, Alabama, October 1959. 8. Phil Tanner: The Gower Wassail, Columbia 372-M, 1937.9. Jean Ritchie: Wassail song, NYC, March 1949. 10. 1959 United Sacred Harp Musical Association: Sherburne (#186), Fyffe, Alabama, September 195911. Alice Gibbs and friends: Today, Today Is Christmas Day, St. Eustatius, January 1967.12. “Special group” from the 1959 United Sacred Harp Musical Association: Christmas Anthem (#225)13. Shirley and Dolly Collins: The Moon Shines Bright, from “For As Many As Will,” Topic Records, 1978.14. Villagers of Hío, Aragon: Buenas Entradas de Reyes, Hío, Galicia, November 195215. Ottavio Dogali, Giuseppe Napoli, and Giuseppe Ascani: Alla Pastorale, Cinquefrondi, Reggio Calabria, August 1, 1954. 16. Iaconelli and Arcari: La Novena di Natale, Columbia 14490, NYC, September 1929. 17. Edward King: Le Jour De L'an (New Year's Day), Baraga, Michigan, October 1938.18: Georgia Sea Island Singers with Ed Young, Hobart Smith, and Nat Rahmings: Yonder Come Day, St. Simons Island, April 1960. 19 and beyond: “Sing Christmas and the Turn of the Year,” BBC Radio, 1957. For artists and titles see here.

From a chance detour, we came across the Sidna Allen House. Then into the wormhole on this week's episode about the Hillsville Courthouse Massacre, a bit of forgotten Appalachian history.Twitter & Facebook: @macabrepediaInstagram: @macabrepediapodEmail us at: @Macabrepediapod@gmail.comRef:https://theroanoker.com/interests/history/hillsville-massacrehttps://www.geni.com/people/Floyd-Allen/6000000137616036007#:~:text=March%2014%2C%201912%20-%20After%20Floyd%20Allen%20is,Massacre.%22%20Allen%20and%20his%20family%20flee%20the%20scene.https://www.facebook.com/SidnaAllenHomeFoundationMake a Wish: https://secure2.wish.org/site/TR/WishYourWay/?pg=personal&fr_id=4203&px=7204696&fbclid=IwAR248XQRNpyluxB9Fc-w8LCaxBoyf6_sOeDOZx9jLoeueiMXbrMlQuaEcE0#.YxVZl3bMK5cSupport the show

Episode Notes This week in 1912... Floyd Allen was the head of a clannish mountain family in Carroll County who had a reputation for moonshining, feuding, and violence. When the time finally came for Floyd to face his history of misdemeanors in court, the Allen family was determined to not go down without a fight.

The Hillsville Massacre has been described as one of the most bizarre incidents in Virginia criminal and legal history. Floyd Allen, the patriarch of the Allen clan, known for feuding, moonshining and violence, was executed after he stood trial for triggering the 1912 courthouse massacre. But the question remains…who shot first?   Want more Southern Mysteries?  Hear the Southern Mysteries show archive and immediately access exclusive content when you become a patron of the show.  Join now at patreon.com/southernmysteries   Connect Website: southernmysteries.com Facebook: Southern Mysteries Podcast Twitter: @southernpod_ Instagram: @explorethesouth Email: southernmysteriespodcast@gmail.com    Episode Sources Gunfight in courthouse after guilty verdict left 5 dead, 7 wounded. New York Daily News. July 4, 2021 Floyd Allen (1856–1913). Encyclopedia of Virginia.  Courthouse Tragedy. The Carroll County Historical and Society Museum The Hillsville Massacre. The Roanoker. November 1982 Floyd Allen. Murderpedia   Episode Music Loneliest Road in America by Jesse Gallager  Licensed under Creative Commons Theme Song “Dark & Troubled” by Pantherburn. Special thanks to Phillip St Ours for permission for use

The uncertainty concerning the Carolina Panthers Training Facility and Headquarters project in Rock Hill, South Carolina, got a bit clearer Tuesday when Panthers' owner David Tepper's GT Real Estate Holdings told WCNC Charlotte they would be terminating the agreement surrounding the project.  Speaking Wednesday, McMaster said the state held up its end of the deal. "Our part was done -- that was the interchange, which was needed in any event but it'll be getting there a little earlier than was planned, but that area of the state is growing. But the parties -- the city and the county and the Tepper organization -- seem to have differences that they could not reconcile and that's a disappointment." McMaster previously addressed the paused facility at a news conference on April 12. McMaster said he's spoken to Tepper and says he hopes both parties can come to an agreement. "The state has done its part and we would encourage everyone to resolve whatever differences and let's get moving," McMaster said. "We want the Panthers to do the right thing." READ MORE: https://www.wcnc.com/article/sports/nfl/panthers/panthers-terminating-rock-hill-south-carolina-project-agreements/275-be9a47a6-22f4-448b-aa84-8801a29278db A Conover-based furniture company is expanding west, while also creating new jobs. On Wednesday, Gov. Roy Cooper praised Vanguard Furniture Company's plans to add 100 new jobs with a $5.9 million expansion to Morganton. This will add on to the family-held company's 680 employees, who work out of seven facilities in Conover and in Hillsville, Virginia, along with showrooms in High Point and Las Vegas. “North Carolina continues to be the global leader for furniture manufacturing,” said Gov. Cooper. “Vanguard's decision to expand in our state affirms that our quality of life and skilled workforce can provide a thriving business climate that brings success.” READ MORE: https://www.wcnc.com/article/money/vanguard-furniture-company-jobs-expansion-money-local/275-f4edbbef-aa4f-46a9-856b-e691323caaae Watch Wake Up Charlotte each weekday morning from 4:30 to 7 a.m. on WCNC Charlotte, and as always, join the conversation on social media using #WakeUpCLT! 

The uncertainty concerning the Carolina Panthers Training Facility and Headquarters project in Rock Hill, South Carolina, got a bit clearer Tuesday when Panthers' owner David Tepper's GT Real Estate Holdings told WCNC Charlotte they would be terminating the agreement surrounding the project. Speaking Wednesday, McMaster said the state held up its end of the deal."Our part was done -- that was the interchange, which was needed in any event but it'll be getting there a little earlier than was planned, but that area of the state is growing. But the parties -- the city and the county and the Tepper organization -- seem to have differences that they could not reconcile and that's a disappointment."McMaster previously addressed the paused facility at a news conference on April 12. McMaster said he's spoken to Tepper and says he hopes both parties can come to an agreement."The state has done its part and we would encourage everyone to resolve whatever differences and let's get moving," McMaster said. "We want the Panthers to do the right thing."READ MORE: https://www.wcnc.com/article/sports/nfl/panthers/panthers-terminating-rock-hill-south-carolina-project-agreements/275-be9a47a6-22f4-448b-aa84-8801a29278dbA Conover-based furniture company is expanding west, while also creating new jobs.On Wednesday, Gov. Roy Cooper praised Vanguard Furniture Company's plans to add 100 new jobs with a $5.9 million expansion to Morganton. This will add on to the family-held company's 680 employees, who work out of seven facilities in Conover and in Hillsville, Virginia, along with showrooms in High Point and Las Vegas.“North Carolina continues to be the global leader for furniture manufacturing,” said Gov. Cooper. “Vanguard's decision to expand in our state affirms that our quality of life and skilled workforce can provide a thriving business climate that brings success.”READ MORE: https://www.wcnc.com/article/money/vanguard-furniture-company-jobs-expansion-money-local/275-f4edbbef-aa4f-46a9-856b-e691323caaaeWatch Wake Up Charlotte each weekday morning from 4:30 to 7 a.m. on WCNC Charlotte, and as always, join the conversation on social media using #WakeUpCLT! 

A bad case of contempt of court! See acast.com/privacy for privacy and opt-out information.

Well, Neil failed to keep us reigned in, so here we are with the second episode of our visit to Hillsville.  Enjoy!

Welcome to Hillsville, Virginia, home of the infamous Carroll County Courthouse shooting.  Located in southwestern Virginia in the Blue Ridge Mountains close to the North Carolina border, the town is the county seat of Carroll County.   Hillsville is home to the Hillsville Flea Markets, which are held on Memorial Day weekend and Labor Day weekend.  The latter is said to be the largest flea market east of the Mississippi River.  The town is also the location of a famous shoot out at the courthouse in 1912.  It captured national attention, but was quickly overshadowed by the sinking of the Titanic a month after the incident.  In 2012, a play about the tragedy  premiered to commemorate the shooting. "Thunder in the Hills", written by Frank Levering, has been performed several more times, but seems to have fallen victim to the pandemic for the last two years.  We hope it returns soon so we can have a reason to take a road trip!  We hope you enjoy our wanderings on Hillsville!

In 1912 a Carroll County, Virginia, man was sentenced to serve a one year sentence in the state penitentiary. The announcement of that sentence set off a gun battle that became one of the worst incidences of violence ever to occur in an American courtroom. You can subscribe to the Stories podcast at Apple Podcasts, Stitcher, Google Podcasts, Spotify, IHeart Radio or on your favorite podcast app.

Dustin the Intern gives us a weather update. Hot Appalachian Space Train talk. Then we hear from Virginia Head Football Coach Bronco Mendenhall and starting QB Brennan Armstrong at ACC Media Days in Charlotte. Rick gives his early ACC Coastal and Atlantic Division football predictions. The legendary Bobby Bowden is ill. Dustin and Rick don't drink coffee. Are Virginia fans excited about football? is UNC football overhyped? Jamie sends inappropriate emails about COVID challenges. Rick talked to Mike in HIllsville more about Oklahoma and Texas' potential move to the SEC. Foreigner. See omnystudio.com/listener for privacy information.

Join me as we look at what happened in Hillsville, Virginia back on March 13, 1912. --- Send in a voice message: https://anchor.fm/larry-bentley/message

Join me as we look at what happened in Hillsville, Virginia back on March 13, 1912. --- Send in a voice message: https://anchor.fm/larry-bentley/message

A phenomenal teaching from Lord Jesus that includes the Sermon on the Mount and the Lord's prayer. The photo for today's show is from Hillsville, Virginia, USA. Visit http://ttlm.pictures to download photos from any of the episodes.

Today Melissa and Shannon go back to 1900's rural VA to talk about a chaotic shoot out that left several dead and others wounded and started a man hunt. This is the story of the Courthouse Massacre of Hillsville, VA. and it may have just started with a kiss. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week has been a doozy! Sarah brings us an old timey case that keeps on giving. Then Talysa goes Austrailan and covers the Wanda Beach Murders and The Beauty Queen Killer, Christopher Wilder.Find us and all of our show and merch info at https://linktr.ee/shitshowtcpPlease share us with your friends, and as always thank you so much for listening!

Fifty-seven shots in ninety seconds, five people dead, seven others wounded and it all happened inside a courtroom on a cold March day in 1912. Lives and fortunes were lost over what most believe was a senseless tragedy. The echoes of the gunfire have long since disappeared but the wounds left behind in the quaint little town of Hillsville, Virginia have continued to fester. The political drama that led up to the shooting has divided families for generations. Some say the shootout was self-defense, others murder. Many of the questions surrounding that day have yet to be answered. Fifty-Seven shots in ninety seconds. Who fired the first shot?

Fifty-seven shots in ninety seconds, five people dead, seven others wounded and it all happened inside a courtroom on a cold March day in 1912. Lives and fortunes were lost over what most believe was a senseless tragedy. The echoes of the gunfire have long since disappeared but the wounds left behind in the quaint little town of Hillsville, Virginia have continued to fester. The political drama that led up to the shooting has divided families for generations. Some say the shootout was self-defense, others murder. Many of the questions surrounding that day have yet to be answered. Fifty-Seven shots in ninety seconds. Who fired the first shot?

Fifty seven shots were fired in about ninety seconds. Five people were killed, seven wounded. It was the biggest news story in the country in 1912 until the Titanic sank. To this day, it’s still the United States’s worst incident to occur in an open courtroom. Some people call it murder and others say self-defense, but what happened in Hillsville, Virginia on that cold March day has conjured up rumor and speculation for generations. No matter which side you’re on, everyone agrees the shootout was the result of a longstanding feud between political rivals, a clash of personalities that erupted in a bloody gun battle and ripped this small southern town apart.

Today I’m going to review how to get raw milk cheese in Virginia via our herd share program. And, because I have lots of new listeners, I’m going to review our creamery project. I do want to take a minute and say welcome to all the new listeners and welcome back to my veteran homestead loving regulars. Thank you so much for stopping by the FarmCast every week. I appreciate you all so much. As always, there’s a lot going on and there is not nearly enough time in the day to get everything done. And as always, I love it. It’s so good to be alive. Homestead Life Updates We are finally getting a break from the heat. Rain has finally returned – at least for the time being. There is still quite a bit of summer left to go. Herd Share Program It has been a while since I talked about our Herd Share program. We offer you the opportunity to have your own part of our dairy herd. You too can experience what we are blessed with by virtue of operating our homestead. I know all of you cannot possibly do what we are doing, but you’d like to have the benefit of fresh dairy products from pasture raised cows. The way you obtain raw milk cheese in Virginia is to purchase part of the herd and then simply pay a monthly boarding and maintenance fee and we will take care of everything else for you. On a weekly basis, you come to the farm and pick up your fresh milk products. We have butter and cheese year-round. During the active milking season we also have fresh, raw A2A2 milk and Yogurt. We guarantee fresh milk from the first Saturday in May through the last Saturday in October. Sometimes we have milk earlier and sometimes it lasts longer into November. As I said earlier cheese and butter are available year-round. We have many members who are only in it for the cheese and butter. If you are not familiar with A2A2 milk, I have a podcast on that topic titled, “What is A2A2 Milk?”. Link in the show notes. Or just go to our website (give web address), click or tap the podcast menu item and browse for it. It’s a way down the page as it was well over a year ago that I did that podcast. The Area We Serve For those of you out there listening to the sound of my voice, if you are in the southern/southwestern Virginia area or northern North Carolina area, we are here for you. It is about an hour trip from Winston-Salem, North Carolina and perhaps an hour and a half from Greensboro. In Virginia, Martinsville, Hillsville, and Galax are all less than an hour away. Wytheville is slightly over an hour. It takes us an hour and 10 minutes to get to the downtown Farmer’s Market. Roanoke is 2 hours from us. Floyd, Christiansburg and Blacksburg are somewhere in between. Herd Share Pickups We are open for on-farm sales and herd share pickups: Saturdays 3 - 5pm and Tuesdays 10am - 12pm. Come on out and get yourself some homestead sunshine. Take a look at how our animals are raised. We’ll answer all of your questions and make sure you get the best grass fed and finished beef, lamb and goat on the market today. Tuesdays 10am – 12 pm and Saturdays 3 – 5 pm.  Creamery For new listeners I want to go over what we are doing with our creamery. My husband, Scott, is single-handedly building our USDA inspected dairy facility. It is a monstrous task. He has been doing the physical work on it for three and a half years. Long before that he was drawing up the plans. He was born with a hammer in his hand so he is very skilled at doing these drawings. We had long discussions about what we needed to include. The dairy inspector has been involved every step of the way. Many hours went into the design before the first bit of ground was dug up for the foundation. Once it is complete, we will be able to offer our raw milk cheeses to the general public. Right now, it is only available via our herd share program that I just talked about. The milk, butter and yogurt will only ever be available via herd share. Unless and until the laws change in Virginia. There are many different sections to the creamery building project. There is a barn, a milking parlor, a milk storage room, a full bath, the cheese make room, two cheese caves, a commercial kitchen and a storefront where I will do business with all of you. Barn The farthest away from my back door is the barn and animal loafing area. This is where we will collect the cows for milking. It is covered and will keep the donkeys out of the rain and snow. There is also a small area on the other of a wall from the stanchion platform. That will be used for various other aspects of animal husbandry. Milking Stanchions and Milking Parlor From the loafing area, the cows walk up four short steps to get to the stanchions. This area is set up with metal bars that keep the cows together and at the perfect angle for milking. The cows walk into the stanchions and eat a little snack while we are milking them. We are standing below them where the floor of the milking parlor and the rest of the building is about 2 and a half feet lower than the elevated barn floor. Let’s do a virtual tour of the rest of the building. You are currently standing on the floor of the milking parlor. It is open and breezy. The design is one we saw at another dairy near us. They got the idea from a trip to New Zealand. Most milking parlors are closed in, dark, and humid. Ours has a roof but no sides. The air freely circulates. Imagine you were facing the cows in their stanchions. Now turn around and face the other way. The rest of the creamery is now in front of you. Milk Room Directly in front of you is the doorway to the milk room. This is where the milk is stored. There is a direct pipeline from the milking parlor to the milk room. Its main feature is a large stainless-steel bulk milk tank. Our tank will hold up to 80 gallons of milk. The milk must be cooled quickly and this is the piece of equipment that makes that happen. In accordance with USDA inspection rules, it must be emptied, cleaned, and sanitized at least every three days. Directly to your left would be the wall of the large cheese cave. There is no access from this side, called the dirty side. To the far left is a utility room. It holds the washer and dryer and the pipeline milking system. That thing is really loud. I’m glad it will be behind closed doors in the utility room.   Full Bath You are still standing in the middle of the parlor floor. Directly to your right is a doorway to the clean side. Walking through the doorway, immediately on your right is a bathroom complete with shower. We will be able to come in dirty and sweaty from milking and take a quick shower and get into clean clothes before entering the “clean side”. When you walk into this section the bathroom is on the right and in front of you is storage area for clean clothes, aprons, gloves, boots and so on that are used within the cheese make room. It is the ultimate in clean spaces. There are even pans of bleach water at various locations to keep the soles of boots clean and sanitized. Cheese Make Room Past the storage areas is the entrance to the cheese make room and a hard-right turn will lead to an entrance/exit door to the creamery on the right. We are going to enter the cheese make room. In here we find all of the tools and equipment used to make the cheese. A vat is the centerpiece. But there are lots of cheese forms or molds for shaping the curd. There are sinks and tables – all stainless steel. Shelves contain various sets of weight, measuring tools, and cleaning supplies. In the corner is the magnificent cheddar cheese press we special ordered from the Netherlands. The floors have a tile with a special and very expensive grout that will hold up to the acid pH of the cheese whey. It empties out of the vat directly onto the floor and flows down to a floor drain in the corner. The Cheese Caves After entering the room, turn left and walk all the way across the room to the exit door. It leads to a common area between the cheese caves and the kitchen. Directly in front of you is the door to the small cheese cave. To the left is the door into the large cheese cave. To the right is an open doorway to the commercial kitchen area. The raw milk cheese caves are heavily insulated rooms that will maintain specific temperatures and humidity. We are currently using the small cave to age the cheeses we are making for our herd share members. It is complete except for electricity. Scott has something rigged up that works quite well for the humidifier, a small lamp, the window air conditioner and Cool Bot. The Cool Bot is an electronic device that fools the air conditioner into thinking it is warmer than it actually is so the air conditioner will continue to run. Most won’t cool a room below 60 degrees. But with a Cool Bot we can get our temperature down to the low 50’s which is ideal for aging cheese. The small humidifier keeps the humidity well over 70% and sometimes as high as 83%. I’d like to get it to go higher. Still working on that detail. The large cheese cave will be similarly equipped and has enough space to house an entire year’s worth of cheese. Some of our cheeses need at least 8 or 9 months to reach a decent maturity and will only get better with time. Commercial Kitchen Standing in that entry alcove, large cave on the left, small cave in front of you, turn right into the commercial kitchen. You can see yet another entrance/exit door. It’s not there yet, but you will eventually see a large stove to the left of the door and a triple sink to your left against that wall. Stainless steel tables will be in the middle of the room. Freezers and refrigerators will be lined along the wall opposite of the door. A window above the chest freezers will give visitors a view into the cheese make room. Far to the right you will see the door to the storefront. And that is the last room in the building. Of course, it also has an entrance/exit door. This door is where you guys would enter the building to pick up product. Another window here that looks into the cheese make area. When it is finally complete, we will have an open house for you all to come and see how it all turned out. Classes in cheesemaking and food preservation will also be a time where you all can see the final creation. And if you are a herd share owner, weekly and/or monthly visits bring you even more access to all of it. That went a little longer than I originally intended but I get so excited when I’m talking about our creamery. I want everyone to know how wonderful this project is and what a wonderful job Scott is doing to bring our dreams to life. How about some homestead updates on the animals, gardens and orchard. Animals All of the animals are doing well, even in the heat. The cows produce slightly less milk on really hot days, but for the most part they are doing a splendid job of producing milk and otherwise munching lazily on grass all day. The calves are getting bigger every day. Luna’s eye is healed and it looks like she will have permanent scarring on her eyeball. We now have the flies under control and do not foresee any future issues with pink eye. We are down to just two bulls being raised for meat. I called the meat processor today to get them scheduled. It will be October 2021 before they can be processed. There are still hiccups in the food supply chain due to the virus. It looks like it is going to take quite a while to get that flow back to normal. The overflow from the closure or reduction of service from large processing plants keeps overwhelming smaller, custom processing operations used by small farmers.    The goats and sheep are also doing very, very well. I am pleased that we have had no issues with lambs this year. It is the first time in our history on this homestead that we have come this far without losing a single lamb. A 70% to 80% survival rate is much more common for us. I noticed the coats on the donkeys are really glossy today. Probably a month ago they finally shed all of their winter coat. Quite often they roll in the dirt and dull their coats, but we had rain last night and they were particularly glossy this morning. Garden The heat has kept me busy watering the garden. I don’t know if I mentioned this in prior podcasts, but I hope to have drip irrigation in place next year. We keep improving our gardens each year and I think it is time for the automatic watering system to get going again. We had it working for a couple of years, but we have not reconstructed it since the entire garden was redesigned four years ago. The peppers, tomatoes and sunflowers are the centerpieces of the garden at the moment. Many of the sunflowers have bloomed. They are gorgeous. The tomato plants are loaded with green tomatoes. I saw an orange one this morning I will have to go our there later and see if there are others. The peppers are producing well. Some of the peppers are smaller than I think they should be and I believe that is due to not enough fertilizing. I need to step up my game in that arena. Well now that I think on it, the basil, oregano and thyme are also worth note. I took an oregano leaf to Scott the other day and let him smell it and identify it. Don’t you just love the smell of fresh basil and oregano? I’ll be drying some of that for use this winter. Orchard A lot of the blackberries are getting eaten by the birds. There is a ground hog hole in there also. He is probably taking advantage as well. Scott went out there with the chain saw and cut a path between the rows. I might have mentioned that last time. He started last week and just yesterday finished all of the rows. I can freely pick berries now. But there is still so much that needs to happen with cleaning up those rows of blackberries. Now that I have a clear path, I foresee the final clean up happening much later. In the fall or perhaps even in the winter. The strawberries are completely overrun with weeds. I have a task on my calendar that says, “weed the strawberries”. It also says it is four weeks overdue. Do you have any idea how many weeds have taken over in four weeks? It’s a lot. There are far more weeds than strawberry plants. Looking on the bright side, the larger weeds are much easier to pull up all at once. And with just a little work, it makes a very big dent. Feeling you have accomplished something is very easy when you see the earth where previously it was covered in large green things with lots of stickers. Final Thoughts That’s it for today’s podcast. I hope you enjoyed the tour of the creamery. It’s good to review how far we have come every once in a while. If you looking for raw milk cheese in Virginia or nearby, I hope you’ll consider joining our herd share program. We make really fine cheese and our milk is rich, nutritious and, best of all, delicious. The butter I make is the best I have ever tasted and I have had other grass-fed raw milk butters. Mine is superb. You won’t find this kind of quality and flavor anywhere else. If you enjoyed this podcast, don’t forget to subscribe via iTunes or your favorite podcast listening app. Also, please share this podcast with any of your friends or family who might be interested in this type of content. Thank you so much for listening and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page 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/

We are waddling to the Wild Wild East! It's 1912 and the Allen family is running Carroll County, well, when they aren't running away from the law that is. Meet Floyd Allen and all the outlaw men in his family as they band together and throw a hissy fit about a one year jail sentence. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/apparitionsandalibis/support

Fifty-seven shots in ninety seconds, five people dead, seven others wounded and it all happened inside a courtroom on a cold March day in 1912. Lives and fortunes were lost over what most believe was a senseless tragedy. The echoes of the gunfire have long since disappeared but the wounds left behind in the quaint little town of Hillsville, Virginia have continued to fester. The political drama that led up to the shooting has divided families for generations. Some say the shootout was self-defense, others murder. Many of the questions surrounding that day have yet to be answered. Fifty-Seven shots in ninety seconds. Who fired the first shot?

It's the countdown to Christmas! Yes, the time has come. Six episodes to go until all the holly jolly fun. Sit back and listen to what we will say. We love the Green Man of Pittsburgh and Hillsville, Pa.  Sources:https://www.vice.com/en_us/article/mbk7n3/five-obscure-urban-legends-that-turned-out-to-be-true-ishhttp://weekinweird.com/2011/09/26/green-man-true-pennsylvania-legend/https://en.wikipedia.org/wiki/Raymond_Robinson_(Green_Man)https://allthatsinteresting.com/raymond-robinson

Our featured speaker from session 3 of our Missions Conference is Dan Austin of Joy Ranch, located in Hillsville, VA.

On episode #27 of The XIX Podcast, host Charlie Zamora interviews Cory Schlesinger. Sports Performance Coach, Stanford University Sport Responsibilities: Men’s Basketball, Men’s Golf Home Town: Hillsville, VA Currently Resides: San Jose, CA Birthday: April 25 Professional Education: Berea College – BA Physical Education Campbell University – MS Education Past Experience and Accomplishments 2016 – Present – Sports Performance Coach; Stanford University 2013 – 2016 – Director of Strength and Conditioning; UAB 2011 – 2013 – Director of Strength and Conditioning; Santa Clara 2009 – 2011 – Assistant Strength and Conditioning Coach; Campbell University 2009 – Intern; UNC Chapel Hill Biography: Coach Schlesinger started at Stanford in 2016 and works with men’s basketball and men’s golf. “Cory is a tremendous leader and is extremely knowledgeable in every area of sports performance,” Haase said. “He has a great ability to build strong relationships and create an atmosphere that leads to elite level training. “We’re excited to have Cory joining our sports performance team,” said Shannon Turley, the Kissick Family Director of Sports Performance. “He brings an excellent combination of passion, knowledge and experience to our program. Cory has already proven during his time at UAB he can lead a comprehensive, basketball specific training system that develops durable, championship caliber teams.” Schlesinger spent the last three years as the Assistant Director of Sports Enhancement at UAB, where he worked with Haase and oversaw the men’s basketball program’s strength and conditioning needs. The Blazers won 64 games in the three seasons with Schlesinger on staff. UAB posted back-to-back postseason appearances in 2015 and 2016, reaching the round of 32 of the 2015 NCAA Tournament. The Blazers also captured the 2016 Conference USA regular-season championship and the 2015 conference tournament title. Schlesinger also worked with the men’s golf program during his time at UAB. He comes to Stanford with six years of experience as a head strength and conditioning coach, having also spent three seasons at Santa Clara. During his time with the Broncos, Schlesinger worked directly with the men’s and women’s basketball programs. Schlesinger also has experience as a coach at the Olympic Training Center and as a sports nutritionist for Major League Soccer’s San Jose Earthquakes. He is a National Strength and Conditioning Association certified Strength & Conditioning Specialist (CSCS) and a United States Weightlifting coach. A native of Hillsville, Virginia, Schlesinger earned his Bachelor of Arts degree in physical education with a concentration in exercise science and sports medicine in 2009 at Berea College in Kentucky. During his time at Berea College, Schlesinger was the point guard for the Mountaineers all four seasons. Schlesinger served an undergraduate internship at Wake Forest in 2007 and at North Carolina during the 2008 and 2009 seasons, while Haase was an assistant coach with the Tar Heels. He earned his master’s degree in education at Campbell University in 2011, while also serving as a graduate assistant for several of the Camels’ athletic programs. FEATURING: Host: Charlie Zamora Instagram: www.instagram.com/charliezamora_/ Guest: Cory Schlesinger Instagram: https://www.instagram.com/schlesstrength/?hl=en FOLLOW: XIX - Instagram: www.instagram.com/playxix/ - Facebook: www.facebook.com/PLAYXIX/ - Youtube: www.youtube.com/channel/UC5oQZdpXjXz7kR8hqp4OlZQ - Itunes: itunes.apple.com/us/podcast/xix-h…d1447577461?mt=2 SHOP NOW: www.playxix.com

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 every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. There’s a lot going on. It’s spring. Lambs are coming. Calves are coming. Plants are sprouting. There is not enough time in the day to get everything done. This will go on for a while. I love it. It’s so good to be alive. Today’s Show Homestead Life Updates The Taste of Cheese Best Lasagna Ever Homestead Life Updates We have lambs. This morning we found a set of triplets who are doing well and a single. There are still 4 more ewes yet to lamb. We still only have two calves. They are drinking all of the available milk from one cow. So no cheese, butter or yogurt yet. In the garden Scott planted 50+ strawberry sets and I planted over 100 strawberry seedlings that I started indoors a few weeks ago. I am overwhelmed with celery. I started way too many seedlings. Likely I will offer some of this from the homestead store later this summer. Home-grown celery is nothing like the bland, tasteless stuff in the grocery store. My tomatoes and eggplant seedlings are doing great. It will still be a few weeks before they can be planted out in the garden. Today, we placed row covers on our cabbage. Hopefully, this year we will actually have a crop that the cabbage moths don’t destroy. Pray for us in that regard. We’ve never been successful because of those pesky cabbage moths. Integrity and love for the land keeps us from using any poisons. This could just be the year for cabbage for us. In the orchard the kiwis are going crazy. We had a few very small fruit starts last year but I got too busy and did not keep them watered enough. The fruit dried up and fell off before it got to any size. I’ll be keeping a better eye out this year. The grapes and blackberries are putting on leaves. No blooms yet but soon. The blueberries have bloomed. June is the month for those lovely jewels to reign supreme. If we can keep the raccoons out, we just might have a blueberry crop this year. We got an electric fence up last year, but most of the blueberries had already been eaten. We’ve had rain and more rain. Our homestead is doing okay with all of this wetness, but lots of flooding just south of us in North Carolina. We will be getting even more rain this evening. Our location keeps us safe, though there is mud everywhere. Especially where 1,000 pound cows are tromping over and over up and down the travel lanes to the milking shed. The creamery walls are steadily rising. I have to give it to Scott, he is consistent. Every moment he has available, he is out there making that happen. He did give me a half hour or so this morning to help with those row covers for the cabbage and it was much appreciated. Hey, I have quail eggs in the incubator. Yes, quail eggs. In just 18 days, we will have quail chicks. I think I mentioned that I don’t like to interrupt Scott in his faithful mission to get that creamery built. So, building housing for chickens and pigs is out of the question at this time. However, he has said he will give me a half-day to build a couple of simple quail breeding cages. The quail will be providing much-needed eggs for us. We eat a lot of eggs and are constantly facing the decision to buy cheap less-than-optimally nutritious eggs from the grocery or paying lots of money for those great farm fresh eggs offered by our fellow Farmer’s Market sellers. The Farmer’s Market eggs are definitely worth it but our budget will be less stressed with us growing our own eggs. Lastly, let me talk about the Herd Share program we are working on. We want to offer you the opportunity to have your own cow and reap the benefits that we are blessed with by virtue of operating our homestead. I know all of you cannot possibly do what we are doing, but you’d like to have the benefit of fresh dairy products from pasture raised cows. Soon you will be able to purchase part of the herd and simply pay a monthly boarding and maintenance fee. We will take care of everything else for you. On a weekly basis, you can come to the farm and pick up your fresh milk products. We are still working out the details of what we will offer as far as value added services and how much we will charge for that service. Butter and yogurt for sure and perhaps some fresh cheeses such as mozzarella, cream cheese, or lemon cheese. Let us know what you want. After all, we are doing this for you. How can we serve? For those of you out there listening to the sound of my voice, if you are in the southern/southwestern Virginia area or northern North Carolina area, we are here for you. It is about an hour trip from Winston-Salem, North Carolina and perhaps an hour and a half from Greensboro. In Virginia, Martinsville, Hillsville, and Galax are all less than an hour away. Wytheville is slightly over an hour. It takes us an hour and 10 minutes to get to the downtown Farmer’s Market. Roanoke is 2 hours from us. Floyd, Christiansburg and Blacksburg are somewhere in between. We are open for on-farm sales and herd share pickups: Saturdays 3 – 5pm and Tuesdays 10am – 12pm. Come on out and get yourself some homestead sunshine. Take a look at how our animals are raised. We’ll answer all of your questions and make sure you get the best grass fed and finished beef, lamb and goat on the market today. Tuesdays 10am – 12 pm and Saturdays 3 – 5 pm. The Taste of Cheese A few episodes ago I talked about the sensory experience of taste. Next, I talked about the basics of cheesemaking. Today, I’m putting those two together. This episode is going to be all about the taste of cheese. What is it? Where does it come from? As I said, in a previous episode (link above) I talked about the basics of cheesemaking. We learned about how complex organic compounds in milk are transformed during the cheesemaking and aging processes. Many of these compounds are broken down into other water or fat-soluble compounds. Some of them are volatile, which means they can be detected as flavors or aromas by our taste buds and the smell receptors in our noses, respectively. Let’s explore where these flavors and aromas come from, and delve into how we perceive, describe, and compare them. Whether professional or amateur, the way all cheese people approach the subject of flavor is framed by Prof. Frank Kosikowski’s theory of component balance. According to Kosikowski’s model, very specific compounds in very specific amounts and combinations are responsible for the often-mind-boggling array of flavors detected in cheeses, yogurts, and other dairy products. When we talk about a cheeses flavor profile, were referring to its overall taste as comprised by multiple individual components. Any fine artisanal cheese has many distinct aroma and flavor components, which, when well put together, form a whole greater than the sum of its parts. While each fine cheese is unique—with individual pedigree and identifiable terroir—it is also similar to others of its type; in fact, it distinguishes itself precisely because of the way it’s many volatile compounds combine, interact, and balance each other to present a signature flavor profile. The more components a cheese has in its flavor profile, the more complexity it is said to possess. If one or more of those components dominates and drowns out the others, we say the cheese lacks balance. If it only has a few of them, we say it lacks complexity. Where Do Cheese Flavors Come From? The three principle nutritive substances found in cheese—casein (milk protein), butterfat, and lactose (milk sugar)—are the building blocks of its flavor. Those volatile compounds we perceive as cheese aroma and flavor, often referred to as “aromatics,” come from two principal sources: first, the plants the animals eat and the breakdown of chemical compounds in those plants during the animals’ digestion process; and second, during the cheesemaking and ripening process the action of key enzymes, secreted by microorganisms, is used in breaking down those three “building blocks”. Dairy and flavor scientists who study cheese generally estimate 20 to 30% of aromatics come from the feed the animals eat (and the water they drink). The remaining 70 to 80% is determined by cheesemaking and ripening parameters. As we learned in the basics of cheesemaking, making cheese is mostly a process of dehydration, that is of increasing the percentage of milks solids; in terms of taste, the flavors of these aromatics become more focused and concentrated. Starter cultures release their enzymes, which continue working after the bacteria cease to function, and remnants contribute their animal or plant enzymes. These agents start the breakdown and flavor making processes. Molds, yeasts, and bacteria introduced during cheesemaking and/or ripening secrete their own enzymes, which in turn act on the fats and proteins to create volatile compounds. Each different substance contributes it specific flavors. Brie style cheeses, for example, obtain their delicious mushroomy flavors from the white candidum species of Penicillium mold growing on their rinds. Thistle rennets used in certain traditional Portuguese and Spanish cheeses lend a typical hint of bittersweet flavor. Terroir: From Cow Pasture to Cheese Plate Common sense tells us what the animals eat will affect their milk and thus have a tremendous impact on the cheese. The greater the amount of natural, local food our animals consume, the more of our lands’ character (terroir) will eventually end up in our cheese. A study co-authored by Drs. Carpino, Licitra, and Barbano and published in 2004 in theJournal of Dairy Science, examined the difference between cheeses made from the milk of pasture fed cows versus ones made from the milk of those consuming a TMR or dry formula feed (TMR is total mixed ration). The study provided conclusive scientific evidence for two key concepts of flavor origin: first, pasture feed yields more flavors and aromas; second, native plants and grasses offer unique aromas and flavors, that is, terroir makes a big difference. The study showed that a significant portion of the aromatics came from specific plants known to have been eaten by specific animals. As the cows chewed up grasses and flowers, crushing them and oxidizing the chemicals within, aromatics got released into the animals’ digestive tracts. Those aromatics eventually made their way into the milk. Even later they emerge as aroma and flavor-giving substances in cheeses. How to Describe Flavor and Aroma Aromatic compounds are described by way of references to other substances with the same flavor or aroma. Many flavors and aromas are very, very specific; others are significantly more vague or complex. An example: to most people—even serious foodies—the chemical name diacetyl means absolutely nothing; however, the reference “movie popcorn butter” has immediate resonance. Its aroma is unique and has no other clear reference; in fact, the chemical diacetyl was used for many years to create artificially flavored buttered popcorn. To know cheese, you’ve got to taste it—and lots of it. By far your most crucial skill as a cheese connoisseur is your ability to taste, first recognizing what’s in a cheese and, second, articulating what it is you like and don’t like about it. Tasting cheese in a vacuum is difficult: there is nothing to compare it to. Once you have two or more cheeses, you can develop references and begin to see the range of possibilities, and eventually accumulate a vocabulary based on your personal library of cheese experiences. Again, taste lots of cheese. Another way of tasting cheeses is alongside wine or other beverages which provide further contrasts and/or complements. Sometimes a wine or beer pairing with cheese will evaluate both partners and in almost every case it will reveal something interesting about each of them. How Do We Taste Cheese? What we perceive as cheese flavor is made up of a few fundamental components: first, the four flavors detected by the taste buds on our tongues—sweet, sour, bitter, and salty; and second, the thousands of odors we can pick up with our noses. The pleasures of cheese tasting are made possible by two things. First, the incredible sensitivity of our olfactory system—we can pick up something on the order of 10,000 aromas—and second, its physiology, namely, the retronasal passage connecting the nose to the mouth at the top of the back of the throat. These oral and nasal perceptions, added together, comprise an overall taste impression, or “flavor by mouth.” When you include the additional factor of texture, you have another compound sensation called mouth feel. Remember I spoke of these in the previous podcast on Why Food Tastes So Good. Link is in the show notes. About 90% of what you taste in a cheese’s “flavor by mouth” is aroma. Our sense of smell comes into play twice: first, when we put a cheese under our noses and, second, when we put it in our mouths. One reason for the difference between the smells and tastes of cheeses is due to our ability to smell only surface volatiles, in what flavor scientists called the “headspace” of a cheese (the immediate vicinity of its surface). When we put cheeses in our mouths and begin to chew, however, all the different aromatics inside them become available. Four tastes and thousands of aromas. Many of the compounds on a cheese’s surface, including that which makes an ammonia smell and quite a number of potentially stinky, barnyardy (even somewhat noxious) odiferous substances, have actually had a mellowing effect on the interior of the cheese. If you can get past the initial smell, you will find they are among the ripening agents responsible for balanced flavor development and are one reason why a really smelly cheese can taste quite mellow and mild. Once we put a cheese in our mouth, another breakdown process has begun: Our body’s own digestive enzymes, starting with those contained in the saliva, go to work at releasing flavor compounds. Multiple component taste factors immediately come into play, starting with those four primary flavors of the tongue and including the tingle, rasp, or caress of the cheese’s textures stimulating all those nerve endings on our palates and creating an overall impression of flavor by mouth, plus mouth feel. Cheese and the Four Primary Flavors Of those four flavors of the tongue, fine cheeses do exhibit quite a bit of underlying sweetness and also sourness. After all, milk sugar (lactose) is one of the three building blocks of flavor, and fermentation, producing lactic acid. It is the first step of cheesemaking. What about bitterness? A little bit of basic bitterness goes a long way. And if at all, we only want a little and it must be balanced. Next comes “salty.” This is the most common flavor in all cheeses. Like any other flavor component, salt should be in balance and it should complement the other flavors. Of all cheese defects, over-salting is the most frequent. Salt should emphasize or bring out a cheese’s other flavor components—not call attention to itself. The tactile sensation of a cheese—how its texture is perceived in your mouth—is an important part of its overall profile. Whether it’s satiny smooth and near liquid or crunchy and more crystalline or anywhere in between, a fine cheese’s texture and consistency will settle over the tongue in a particular way to deliver a distinct impression. As with flavors and aromas, personal preferences come into play: some of you will prefer softer types, others will salivate over harder ones. In any case, contrasting tactile sensations can enrich your cheese experience. How to Practice Tasting Cheese The main steps in tasting a cheese are look, touch, smell, taste—wait, think about it and reflect, and don’t miss the finish. Clear your palate; do it all over again with the same cheese again, take your time and move on to the next one only when you’re good and ready. What to Look For: Examine the rind and, if it’s a cut piece, the interior or paste. Make a note of all the textures and colors there and also if there are any interesting, different, curious or potentially meaningful markings. Think aesthetics: what is it about this cheese that looks good or bad and/or bodes well for how it might taste? Bear in mind that some very scary looking cheeses can be very delicious. How to Assess Cheese by Touch: Poke it, tap it, run your finger over the service, roll or press a small portion of the paste between a thumb and forefinger. How hard is it? Does it have any resistance, any kind of springy, bouncy consistency or texture? How does it break or crumble? A tactile assessment does not make or break a cheese’s reputation, but it’s an interesting piece of the bigger picture. By the way, if a cheese feels too cold, give it more time to warm up to room temperature before going any further. How to Smell Cheese: Take a good sniff. A very common question we ask is, “Why do some cheeses smell a lot stronger than they taste?” This question leads quickly to the realization that the character and intensity of the cheese’s aromas do not necessarily coincide with its flavors. A strong cheese may have a deceptively mild aroma; a real stinker may taste mellow and mild. Also, make sure your hands are clean and free from any kind of perfume or other potentially conflicting odors. Tasting Cheese: Take your time throughout the tasting but particularly with the all-important moments after you put it in your mouth. Keep a clean, clear neutral palate and an open mind. This is where a little bit of good white bread (classic baguette or its equivalent) and a sip of water or some other fairly neutral beverage can help clear your palate of any potentially clashing or conflicting flavors. Just a tiny piece of bread works like a swab to take acid and fats off the tongue so you can taste a cheese more clearly. Take a small bite of the cheese at first and make sure it comes into contact with every part of your tongue and as much of the inside of your mouth as possible. This is important because your taste buds are spread around the tongue and other parts of the back of the mouth and also because different receptors may focus on different flavors. Chew slowly and gently. Note all the flavors on the tongue and try to determine whether they are in balance. Be sure to note the initial sense attack and also to what extent there is an evolution of flavors: some fine cheeses make a strong immediate impression; others build from a quiet start to an impressive crescendo. As the cheese settles over your tongue and then migrates to the back of your mouth, begin to taste its full flavor profile. Note its texture and mouth feel. Wait for the finish and see how long it lingers; great cheeses don’t disappear quietly or slink away meekly, but they frequently offer distinct final impressions. Finally, Describing Cheese Descriptions can be quantitative or objective as well as qualitative or subjective. Outlining a cheese’s appearance is more objective than trying to capture all of its aromas and flavors. Observers can generally agree whether its rind is reddish orange or orangish red. Once taste and preference enter the equation, however, all bets are off. A cheese that tastes sour to you may seem only slightly tangy to me. One I feel is lush and luxurious may strike you as boring tub of butterfat, but hopefully we can objectively identify and acknowledge the traits upon which we base these opinions. It can be a valuable exercise to compare tasting notes with your cheese-lover friends. In the beginning you may find it difficult to move past such seemingly mundane adjectives as salty or buttery or creamy. That’s fine. People attach all kinds of different tags to an item in order to keep track of it in their memory banks. After years of tasting, there may be still many cheeses that you file under simple terms like buttery or crumbly, but with experience, your vocabulary will broaden. The more cheeses you taste compare, the more sophisticated your descriptions and references will become. To assist you in developing your vocabulary I’m going to offer a couple of free downloads one will be sample vocabulary terms that describe color, color modifiers, firmness or density, texture, mouth feel, flavor and aroma, flavor modifiers, and subjective, qualitative, or interpretive terms. The second download will be an outline of the basic cheeses by types and categories. How Are Cheeses Classified? Categorizing cheeses can be a useful extension of describing them. It helps you find substitutes or alternatives when your preferred cheese isn’t available, and it can help you create an interesting, varied selection when putting together a cheese plate for your friends. Any categorization system that accurately describes cheese traits can be useful not only in sorting them out but also in understanding and appreciating their various qualities and attributes. The basic international categories include: Fresh, chevre, bloomy rind or soft ripened, washed rind, natural rind, uncooked and pressed, cooked and pressed, and blue. Other types include: stretched curd (pasta filata) and whey cheeses. Due to the melting pot that is America, the American Cheese Society Awards have a huge number of categories. These categories include: Fresh unripened, soft ripened, American originals, American made/international style, cheddars, blue molds, Hispanic and Portuguese style, Italian type, butter, low fat and low salt, flavored, smoked, farmstead, fresh goat, fresh sheep, marinated, aged sheep, aged goat, and washed rind. In the end, they are still all based on the international categories. What Makes a Cheese Great? In assessing greatness complexity of aromas and flavors, stimulating textures, balance, distinct or unique character, and impact—in the sense of making a memorable impression are central. You might taste a cheese once, and not even remember its name, but you can’t get it out of your mind. Maybe it doesn’t even have strong aromas or flavors—after all, great cheeses can be very subtle—but it begs you to try it again. If a cheese is unique, it may qualify as great. But, to be an exceptional cheese, it doesn’t absolutely have to be one-of-a-kind. Cheeses that are variations, or even imitations, of great types should not be automatically ruled out. They may be very similar in character but at the same time could possess enough individual personality to stand out. My favorite cheese, cheddar, comes to mind. A great cheddar will stand out. Another key question: does it truly express its terroir? Great cheeses, like great wines, have an uncanny ability to transport you. Merely good cheeses taste like a type or are recognizable as a category; great ones taste like the place they are from. An outstanding Chianti beams you right to a sundrenched hillside vineyard beside a dusty road in Tuscany. Likewise, a taste of a perfectly ripened Appenzeller take you to a flowered mountain meadow with a backdrop of majestic glaciered Alps. Great cheeses live and breathe; they evolve and grow—not just from cheesemaking through ripening but on your palate when you taste them. Cheeses with profound, complex flavor profiles inhabit your mouth and offer a broad evolution. They start with an attack, subtle or not-so-subtle, hitting the taste buds of the tongue with fundamental flavor highlights. Those flavors develop and expand, melding and competing with myriad aromas, working their way back to the retronasal passage and up into the intellectual and memory centers of your brain. You are excited, stimulated, challenged. Tasting a great cheese makes you say, “wow.” Strong or mild, hard or soft, you’re bowled over by its brilliance. At this point I’m going to remind you that we now have store hours where you can come to the homestead and see our terroir. We currently have various grassfed meats available and I would love to talk with you about what you are looking for in your dairy products. Before the end of summer, we will have cheese, yogurt, and butter available for our herd share members. Let’s talk about you owning part of a cow herd. Best Lasagna Ever Good Lasagna takes a little work, but it is so worth it. What You Need 1 pound sweet Italian sausage 1 pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 28-ounce can crushed tomatoes 2 6-ounce cans tomato paste 2 6.5-ounce cans canned tomato sauce ½ cup water 2 tablespoons sugar 1 ½ teaspoons dried basil ½ teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt ¼ teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg ½ teaspoon salt ¾ pound mozzarella cheese, sliced ¾ cup grated Parmesan cheese What To Do Preheat oven to 375 degrees F (190 degrees C). In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. While noodles are boiling, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt in a mixing bowl. To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9 x 13” baking dish. In layers, arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with one third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Final Thoughts Whew, that was a long one. There is a lot going on here. Between the plants and the animals, things are growing, growing, growing. We are still looking for 3 calves and who knows how many more lambs—Scott just stepped in and said we have another set of twins. Three more ewes still need to give birth. I’d say no more than five more—that is unless someone else has triplets. Thanks for stopping by and keeping up with our homestead life. Go out there and taste some cheeses. Then come visit us and taste our cheese. We think you will be delighted. Our traditional food practices make great food choices for you. We are dedicated to providing you with the most nutritionally dense foods money can buy. Remember to visit our website, zip down to the bottom of the page and get those 2 downloads for expanding your vocabulary in your quest toward cheese connoisseur status. You’ll also receive a notification for a free download of my herbal bone broth recipe. Try out that exceptional recipe for lasagna and then ask us about the possibility of fresh mozzarella from your own cow via our herd share program. Yum, yum. If you enjoyed this podcast, don’t forget to subscribe via iTunes or your favorite podcast listening app. Also, please share this podcast with any of your 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 listening and until next time, may God fill your life with grace and peace. References Expand Your Cheese Vocabulary Classifying Cheese by Type and Category Recipe Link Best Lasagna Ever 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 iTunes. 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/

1. Villagers of Cáceres, La Mancha: Christmas processional, Christmas Eve 19522. Merritt Boddie and Marigolds band: Christmas Machete, Gingerland, Nevis, July 19623. Norman Edmonds and the Old-Timers: Breaking Up Christmas, Hillsville, Virginia, August 19594. Sophie Loman Wing and group: All Night Long, St. Simons Island, Georgia, June 19355. Kelley Pace and prisoners: Holy Babe, Cumins State Farm, near Gould, Arkansas, 19426. Vera Ward Hall: No Room At the Inn / Last Month of the Year, Livingston, Alabama, October 19597. Phil Tanner: The Gower Wassail, Columbia Studios, London, 19378. Shirley and Dolly Collins: The Moon Shines Bright, from “For As Many As Will” (Topic, 1978)9. 1959 United Sacred Harp Musical Association: Sherburne (#186), Fyffe, Alabama, September 195910. Villagers of Hío, Aragon: Buenas Entradas de Reyes, Hío, Galicia, November 195211. Bessie Jones and the Georgia Sea Island Singers with Hobart Smith, Nat Rahmings, and Ed Young: Yonder Come Day, St. Simons, Georgia, 1960. Preceded by 1962 discussion about the song between Jones and Antoinette Marchand. And the complete 1957 BBC broadcast of “Sing Christmas and the Turn of the Year,” produced and hosted by Alan Lomax. Songs and performers listed here (although we have edited out Lomax's performance of "No Room At the Inn" for reasons [primarily] of file size). https://www.discogs.com/Various-Sing-Christmas-And-The-Turn-Of-The-Year/release/6156619

1. Villagers of Cáceres, La Mancha: Christmas processional, Christmas Eve 19522. Merritt Boddie and Marigolds band: Christmas Machete, Gingerland, Nevis, July 19623. Norman Edmonds and the Old-Timers: Breaking Up Christmas, Hillsville, Virginia, August 19594. Sophie Loman Wing and group: All Night Long, St. Simons Island, Georgia, June 19355. Kelley Pace and prisoners: Holy Babe, Cumins State Farm, near Gould, Arkansas, 19426. Vera Ward Hall: No Room At the Inn / Last Month of the Year, Livingston, Alabama, October 19597. Phil Tanner: The Gower Wassail, Columbia Studios, London, 19378. Shirley and Dolly Collins: The Moon Shines Bright, from “For As Many As Will” (Topic, 1978)9. 1959 United Sacred Harp Musical Association: Sherburne (#186), Fyffe, Alabama, September 195910. Villagers of Hío, Aragon: Buenas Entradas de Reyes, Hío, Galicia, November 195211. Bessie Jones and the Georgia Sea Island Singers with Hobart Smith, Nat Rahmings, and Ed Young: Yonder Come Day, St. Simons, Georgia, 1960. Preceded by 1962 discussion about the song between Jones and Antoinette Marchand. And the complete 1957 BBC broadcast of “Sing Christmas and the Turn of the Year,” produced and hosted by Alan Lomax. Songs and performers listed here (although we have edited out Lomax's performance of "No Room At the Inn" for reasons [primarily] of file size). https://www.discogs.com/Various-Sing-Christmas-And-The-Turn-Of-The-Year/release/6156619

In 1912, Floyd Allen and his family shot their way out of the Carroll County Courthouse after a guilty conviction.  The ensuing massacre was a pivotal and infamous moment in history of rural southern Virginia.

Word of the Day - Illusions Definitions, revealing family secrets, optical illusions, small worlds, Sammy Shelor and fame,  Little Women by Louisa May Alcott "Both Sides Now" by Joni Mitchell Chris Bohjalian A Little Sweet... Beth's struggles with sciatica.  "Sidna Allen's Dream" Sidna Allen House Carter House in Hillsville, Virginia Hand dyed yarns Leslie is dyeing much yarn for Olde Liberty Fibre Faire, held in Goode, Virginia, on April 23. Greenberry House is Meadows of Dan is open! A Little Tart... Illusions, The Adventures of a Reluctant Messiah by Richard Bach Leap of Faith with Steve Martin M. C. Esher “The simplest questions are the most profound. Where were you born? Where is your home? Where are you going? What are you doing? Think about these once in a while and watch your answers change.” - Richard Bach 50 Optical Illusions by Sam Taplin “Don't part with your illusions. When they are gone you may still exist, but you have ceased to live.” - Mark Twain “Growing up is losing some illusions, in order to acquire others.” - Virginia Woolf “Why do we call all our generous ideas illusions, and the mean ones truths?” - Edith Wharton “I have realized that the past and future are real illusions, that they exist in the present, which is what there is and all there is.” - Alan W. Watts. “It is far harder to kill a phantom than a reality.” - Virginia Woolf “One sometimes weeps over one's illusions with as much bitterness as over a death.” - Guy de Maupassant A Little Unexpected... Things are happening in Meadows of Dan! Willville Motorcycle Campground High Country Lavender Greenberry House Izzy's Treasure Chest Poor Farmer's Market Toy Time Folk Toy and Science Museum Woodberry Inn and much more! College for Older Adults, Reynolds Homestead. Your hosts wrap things up and will be back with a new word in a couple of weeks. Music Attribution Reverie (small theme) by _ghost featuring Pitx ccmixter.org/files/_ghost/25389 CC Attribution (3.0)

In 1912, Hillsville, Virginia, was the site of a deadly shootout in the Carroll County circuit courtroom that left the judge, a prosecutor, the sheriff and a witness dead, all because one man was intent on never seeing the inside of a jail cell. This week, it’s the story of the Carroll County Courthouse shootout, […]

Cory Schlesinger Assistant Director of Sports Enhancement for men's basketball University of Alabama-Birmingham Topics Covered in this Podcast  The Nautilus Checklist A Strength Coach at age 19 Intern to Director The advantage of being an assistant General and Foundational Strength Noon ball to a new job The Coyote Kettlebell Club with Dan John Primal Movements - Motor Skills Movement for Body Awareness Complexes for multiple modalities Assessments for basketball players Joint by Joint from the ground up Don't need to be a genius to see dysfunction Modifications by height Olympic Lifting Variations for taller players Multiple squat variations the Wingspan Phenomena; Training Spiders Off-Season = Should be most variation Changes in the culture of Basketball Physicality can dictate the way players play The beauty of the younger sport coach The Southern culture in basketball Players are not education and it's not their fault Technology in sports performance Technology reinforces what you already know How weight training can turn into regeneration Experience beats technology Perceived maxes based on velocity: Fast and Smooth Programming  strength training in-season Off-Season Training Linear periodization using RPE Olympic Complex Conditioning throw extensive complexes and sled work Key to communications need to be transparent Find the universal language Mentoring Learning how to learn Identify how others learn Feel to replicate Give credit where credit is due How to reach Cory. The Cory Schlesinger File Cory Schlesinger is an Assistant Director of Sports Enhancement to work with the Blazers' men's basketball program along with the men's golf program. "Coming to UAB is a dream job and it is a destination," Schlesinger said. "Mainly because I get to work specifically with Coach Jerod Haase. I believe in Coach Haase, and I believe that he will win and win at a high level." Schlesinger served a pair of internships at the University of North Carolina, in 2008 and 2009, while Haase was an assistant coach on Roy Williams' staff with the Tar Heels. “Cory’s knowledge for strength and conditioning is something that I love,” Haase said. “He is always trying to learn and grow as a coach, but what he brings with his knowledge is what already really sets him apart from others. He is young and energetic like the rest of our staff and will fit right in.  We have a chance to be really good in a lot of different ways and I think strength and conditioning is in good shape.” Schlesinger plans to not only get the Blazers' men's basketball players in best possible shape for the upcoming 2013-14 campaign, but also have their bodies ready for the long, grueling season. "One of my major goals is to impact the team in the offseason but also in season, when traveling with the team on the road," Schlesinger said. "Whether it be training, nutrition, supplementation or regeneration sessions, I want the guys recovered and ready for the next game." Schlesinger, a native of Hillsville, Va., spent the last three years as Director of Strength and Conditioning at Santa Clara University, working with student-athletes on the men's and women's basketball teams. Prior to joining the staff at Santa Clara, Schlesinger spent time at the Olympic Training Center in Colorado Springs, Colo. In addition, he was a sports nutritionist for the San Jose Earthquakes (MLS) along with being a certified strength and conditioning specialist through the National Strength and Conditioning Association (NSCA) and also earned certification in United States Weightlifting. Schlesinger earned his master's degree in education with a concentration in exercise science at Campbell University in 2011. During his time as a graduate assistant, he worked with the volleyball, men's soccer, swimming and diving, golf and tennis programs, while also assisting with football. A former basketball player at Berea College in Berea, Ky., Schlesinger graduated with a bachelor of arts in physical education with a concentration in exercise science and sports medicine in 2009. During his time as an undergraduate, Schlesinger completed a pair of internships at Wake Forest in 2007 under strength coach Ethan Reeve and a pair of internships at North Carolina in 2008 and 2009. At UNC he worked under strength coach Jonas Sahratian where he helped train the men's basketball team. "None of my experiences and I would not be where I am at today without Coach Jonas Sahratian," Schlesinger said. "He's my mentor and biggest influence and I owe everything to him for helping and guiding me." www.elitefts.com

On this podcast: "Shikia" by Eden Bareket, "Hillsville" by Sam Anning, "Nostalgia" by Russell Moore, "Welp" by David Meier, "Mountain Peace" by Matthew Berril and "Texture" by Maren Selvag. Performed by: Eden Bareket Octet: Matthew Berrill, saxophone, Chad Lefkowitz-Brown, saxophone, Eden Bareket, saxophone, Russell Moore, trumpet, Petr Zelenka, guitar, Michal Vanoucek, piano, Sam Anning, bass, Adam Arruda, drums, and Sound Circus : Meredith Bates, violin, Alison Chesley, cello, Teddy Raven, saxophone, Matthew Berrill, saxophone, Maren Selvag, piano, Yannick Peeters, bass and David Meier, drums.