Podcast appearances and mentions of sue conley

Sue Conley, co-founder of Cowgirl Creamery, shares her journey from falling in love with sustainable agriculture to transforming Marin County into a region that deeply celebrates fresh, organic cheese making.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin got to sit down with longtime friends of HRN, Sue Conley and Maureen Cunnie of Cowgirl Creamery to talk a bit about the company's history as a producer, distributor and retailer of cheese, their brand new products, their ideal cheese spreads and why while there are many incredible emerging cheese makers, many of them are struggling to stay in business. Heritage Radio Network On Tour is powered by Simplecast.

You may not know them by name, but Sue Conley and Peggy Smith are the dairy mavens who founded Cowgirl Creamery, the famous Bay Area maker of such delicious cheeses as Mt Tam and Red Hawk. On this ep, Claire and Erica had the pleasure of hearing the full story, which involves a Steinbeckian post-college road trip, a stint at Chez Panisse, and—you guessed it—a thriving work-wife relationship. P.S. Hey, have you grabbed a copy of Claire and Erica’s book Work Wife: The Power of Female Friendship to Drive Successful Businesses? And, if not, what are you waiting for?!

Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation). Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale. We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area. Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm! HRN On Tour is powered by Simplecast.

Sue Conley (Cowgirl Creamery) and Mary Keehn (Cypress Grove Creamery) join the podcast to share their experiences as founders of two of the most beloved businesses in California's 2nd District.

Sue Conley, and Peggy Smith (Founders of Cowgirl Creamery & the two people behind the endowment for the Annual Great Smoky Mountain Food Days Event) along with keynote speaker, James Beard Award winning Ronni Lundy reading from her award winning book “Victuals”. Plus - Fred Sauceman’s “Pot Luck Radio on the road” segment on “Egg Cream from NYC”

Sue Conley, co-founder of Cowgirl Creamery in California, joins host Greg Blais to talk about the recent wildfires in California and how the cheese community has come together to help. Cutting the Curd is powered by Simplecast

As the record drought in California – the worst in hundreds of years – continues to make headlines, food producers across the state are forced to adapt. For Sue Conley of Cowgirl Creamery, this means cutting down on certain styles of cheese. In this next installment of Cutting the Curd’s Lost Cheese series, tune in to hear Sue, Greg Blais and guest co-host Matt Rubiner discuss the drought, cottage cheese, and the present and future of dairy in California. This program was brought to you by Academie Opus Caseus. “We stopped making it [cottage cheese] before the the drought hit because it is a water intensive cheese.” [10:40] “This drought, what it’s done, has made every commodity precious so our whey is in demand and we actually get a little bit of money for it.” [14:50] —Sue Conley on Cutting the Curd

On this edition of the Cutting the Curd Book Review, Diane Stemple talks with Sue Conley, co-author of Cowgirl Creamery Cooks. Sue, along with her partner Peggy Smith, were artisan cheese innovators with the establishment of the Cowgirl Creamery in Marin County, California. Tune in to hear how the Cowgirls combined recipes with cheese know-how in order to create an encompassing cheese guide. Tune in to learn how to arrange cheese plates according to region, variety, and beyond! Hear how Cowgirl’s Mt Tam evolved from a gouda recipe, and how the development of Red Hawk was a lucky mistake! This program has been sponsored by Academie Opus Caseus. Music by The California Honeydrops. “One suggestion for arranging a cheese plate is to take all of the same kind of cheese, such as a cheddar, but from all different regions.” [16:55] “I was always very confident in making fresh cheeses. It’s just like baking!” [18:50] — Sue Conley on Cutting the Curd

Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County! Tune into this episode to hear Cathy and Sue recount the history of the artisan cheesemaking movement in the United States. Why are European artisan cheeses often less expensive than their American counterparts? Hear how Sue and Peggy use milk from different breeds of cows for different cheesemaking applications. Find out what recipes are included in the book, and why Sue doesn’t intend for the book to be a cheesemaking manual. What is Sue’s favorite cheese from Cowgirl Creamery? Tune into this episode to find out! This program has been sponsored by Many Kitchens. Music by The California Honeydrops. “I know that it’s part our the ethic to pay people well. The goal is to turn this into a profession; it’s not just another low-wage, unskilled job.” [14:20] — Sue Conley on Eat Your Words