Podcast appearances and mentions of paul kindstedt

This week, we're re-heating one of our ooey-gooey all-time favorite eps to re-trace the delicious and X-rated history of... cheese. With cheese biochemist and historian Paul Kindstedt. Plus, tips on how to make the most of the dairy aisle from processed cheese expert Lloyd Metzger. And a cicada killer update from cicada killer wasp biologist Chuck Holliday. Thanks to callers Kurt and Judy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Charles Venator-Santiago of Univ. of Connecticut talks about the impact of Hurricane Maria in Puerto Rico. Cat breeder Anthony Hutcherson explains how to make mini-leopard house cats. Barry Schwartz of Swarthmore College describes the college lottery system. Paul Kindstedt of the University of Vermont tells the history of cheese. Nicolai Kuminoff on pollution and dementia. Sarah Coyne of Brigham Young University unpacks the psychological impact of social media.

When did someone first see a cheese curd and think, “Yeah, I’m going to eat that"? ELT traces the delicious and X-rated history of cheese. Plus, a professional processed cheese maker on how to make the most of the dairy aisle. Guests: cheese biochemist and historian Paul Kindstedt; processed cheese expert Lloyd Metzger; and cicada killer wasp biologist Chuck Holliday. Thanks to callers Kurt and Judi. Have a question that needs answering? Call the ELT Help Line #(833) RING ELT. To find a list of our sponsors and show-related promo codes, go to gimlet.media/OurAdvertisers. 

Host Greg Blais interviews Slow Food USA director Richard McCarthy and Dr. Paul Kindstedt live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.

Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change.

During a cheese tasting class at Murray’s, Hunter heard the teacher say that “Cheese and Culture” was the best book on cheese in the world. Instantly, we knew we had to get its author for The Bryan Callen Show. Professor Paul Kindstedt may well be the world’s foremost expert on cheese. Currently at the University of Vermont, he is particularly known for his work on mozzarella. (True statement.)Cheese and Culture is available on Amazon.

For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that's still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who’s latest book “Cheese and Culture: A History of Cheese and its place in Western Civilization”, explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch. “If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary.” –Author Paul Kindstedt on Cutting the Curd

Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week’s episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.