Podcast appearances and mentions of tia keenan

Tia Keenan is a cheese expert and writer (it's a real job!). This week, site director Carey Polis chats with Tia about how she got into this profession, how you might consider building your next cheese plate, and why night cheese (it's a real thing!) is in a whole different category from the fancy stuff. After that, we break down how to make BA's Best Macaroni and Cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

Episode Highlights How Meredith and Tia, 2 white women, got involved in anti-racism work in their local neighborhood How Neighbors Against White Supremacy started The difference between organizing around relationships vs. crisis mode Challenges and success in their organizing work against racism NAWS (Neighbors Against White Supremacy): NAWS organizes white people in Central Queens to challenge white supremacy and anti-Black racism in ourselves and our communities. NAWS Facebook Carribean Equity Project Meredith Reitman is a qualitative and quantitative researcher who specializes in exploring how race operates within workplaces. As an academic, she studied how racial belonging influences the experiences of men in the IT workplace. In her current role, she continues to use the framework of critical race theory to place racism as commonplace within systems, to reveal meritocracy as a myth, to explore race as embedded within multiple oppressions, and to promote storytelling by people of color as necessary. Her clients are any organizations interested in examining how racial power dynamics are at play within 1) recruitment, hiring, and vendor selection, 2) belonging, retention and culture, and 3) evaluation, pay and promotion. She currently co-leads Neighbors Against White Supremacy (NAWS) Central Queens, an affiliate of Showing Up for Racial Justice. She lives in Kew Gardens with her husband, dog and two cats but don't tell the coop board. Tia Keenan is a New York City-based writer, cheese specialist, cook, stylist, and community organizer. She writes the “Cheese Wisely” column for the Wall Street Journal and is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016), Short Stack Chèvre (Short Stack Editions, 2018) and Melt, Stretch, & Sizzle: The Art of Cooking Cheese (Rizzoli, 2018). Keenan co-leads Neighbors Against White Supremacy (NAWS) Central Queens, which organizes white people in Queens to challenge white supremacy in themselves and their communities through reparations and resource redistribution. Keenan lives in a "movement house" in Queens with her husband, son, dog, small flock of backyard chickens, and rotating cast of visiting cooks, organizers, artists, and refugees.

Tia Keenan Talks About How She Became The Queen Of Cheese Tia Keenan like any great Queen has a multitude of titles including Published Author, Wall Street Journal Contributor, Fromager, Restauranteur, Consultant, Mother, and many more. In 2001 after leaving her career in publishing, she began working as a server at Tribeca Grill. It was(and still is) an incredibly hot and successful restaurant owned by Robert DeNiro and NYC Hospitality Titan Drew Nieporent. All servers were expected to know the ins and outs of the cheese cart, but none of the staff knew it the way Tia did. Tia started working at Fleur de Sel at began ordering from Murray's Cheese. She took her knowledge with her to other restaurants in NYC until she became the Opening Chef Fromager at The Modern, Danny Meyer's Fine Dining restaurant inside the Museum of Modern Art. Tia had dreams bigger than working for Danny and opened up her own cheese-centric restaurant Cassellula on 52nd between 9th and 10th. She eventually moved on to consulting and helping restauranteurs open up their own restaurants including Murray's Cheese with their Cheese Bar concept. After having a child she took a step back from restaurants and began her career as a writer. She wrote The Art of The Cheese Plate, Chevre(Short Stack), and Melt, Stretch, and Sizzle: The Art of Cooking Cheese The Art of The Cheese Plate with Tia Keenan Tom and I both feel like we have strong knowledge of Charcuterie and Cheese. We've done a video in the past, and have talked about our love for all things cured and aged. That being said, when you have the chance to talk to someone who is an actual expert, you will always learn things if you ask the right questions, so we asked Tia if you're hosting a party for 10 regular people what will your cheese plate look like. 3 to 5 Kinds of cheese If Cheese will be the appetizer 1 to 1.5 ounces per person If Cheese will be the main course than 2 to 2.5 ounces per person If your guests are more of a Gouda and Pepperjack crowd, you can do something nice and get an Artisinal Gouda, but you don't need to get an over the top cheese. The goal of the cheese board is for it to be completely finished by the end of the night Fresh Cheese: Like Mozzarella, Bocconcini or Buratta Bloomy Rind Cheese: Something like Camembert, Brie, Brillat Savarin Goat Milk, Cow Milk, Sheep Milk: Maybe something hard and sharp here A Stinky Washed Rind Cheese: Limburger, Winnimere, Something over the top A Blue Cheese: Mild to Extreme Blue This is a good time to remember that some will be more popular than others so maybe you get 1 ounce of that washed rind cheese and 2 ounces of a nice Gouda Accouterment: This is where you can go wild with different flavors and textures really. Different flavored popcorn, pickled vegetables, jams, marshmallows. Everything is fair game for cheese pairings. Putting together Cheese Plates are supposed to be fun and not feel like homework so at the end of the day don't stress out and trust your gut and your local cheesemonger :) All About English Cheddar with Tia Keenan Tia just got back from a Cheese Tourism trip throughout the UK called "The Cheddar Odyssey" She tells us about her trip and explains what makes Cheddar, Cheddar. Cheesemaking 101: You coagulate the milk with rennet and a starter culture. This separates the curds from the whey. The whey is essentially the water of the milk. You add the salt and press the curds into a mold and cook it. This is the 101 of how to make cheese Cheddaring: To make Cheddar you press and layer the curds and you essentially make a slab of it. It looks like cheese-shale. You cut the shale into curds, heavy salt it, and then press those curds into a mold which is lined with a muslin cloth. You wash that cheese with lard and then let it age. Tia also brought a Smoked Cheddar Cheese from Westcombe. It was smokey and rich and you could smell it from a mile away. I didn't think it could get any better but than Tia told us it wasn't available in the US, so obviously it became even more delicious   What Are We Drinking: Tia Keenan: Dolin Blanc Vermouth with Soda and a Lemon Twist Mike: Wolfer Rose Dry Cider Tom: Gin Gimlet(2.5 oz of New Amsterdam Gin .5 Fresh Lime Juice)

Tia Keenan is back in studio with Diane for this month's book review. Melt, Stretch, & Sizzle: The Art of Cooking Cheese – the book just landed and it is fierce! With a captivating style the photos take the idea of 'hot cheese' to new places and Tia tells all about her inspiration for the book and her path to pub date. Powered by Simplecast

Alicia talks to cheese writer and community organizer Tia Keenan about dairy production, anti-capitalist food systems, and her backyard chickens. “You can’t solve a systematic problem through individual will,” Keenan says. “If we could, you know, the world would look really different.” Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks to cheese writer and community organizer Tia Keenan about dairy production, anti-capitalist food systems, and her backyard chickens. “You can’t solve a systematic problem through individual will,” Keenan says. “If we could, you know, the world would look really different.” Written and presented by Alicia Kennedy Produced by Sareen Patel

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

On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018). Cutting the Curd is powered by Simplecast

Tia Keenan is a cheese expert and writer (it's a real job!). This week, site director Carey Polis chats with Tia about how she got into this profession, how you might consider building your next cheese plate, and why night cheese (it's a real thing!) is in a whole different category from the fancy stuff. After that, we break down how to make BA's Best Macaroni and Cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Tia Keenan, a New York City-based cook, cheese specialist, writer and food stylist. Tia has worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese and Lucy’s Whey. Her new book is titled The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude. Also in the studio is Ryan Sutton, chief food critic for Eater NY, discussing his latest reviews of Le Coucou, Olmsted, and Emmy Squared.

Tia Keenan is New York City-based cook, cheese specialist, writer and food stylist. In her new book – The Art of the Cheese Plate – Tia provides a guide to pairing cheese and entertaining with creative recipes and gorgeous pictures.

Bill and I consider what may become of the tipping tradition in America's restaurants. The ever widening wage gap between front of the house restaurant employees and back of the house workers, pending government mandated wage increases and uncertainty of the direction in which current immigration policy may head, makes operating a restaurant, risky business indeed. Is restaurateur Danny Meyer a maverick altruist or does he have a crystal ball, has seen the future and is preparing for the changes. Richard Jennings a Silicon Valley based wine blogger took over a year off from blogging and on his return has hit it out of the park, with a comprehensive review of 230 grocery store Chardonnays. He didn't just pick up his free samples at the UPS depot. He did the hard work, trekking to local Lucky, Safeway and Costco stores to purchase bottles. Yes, he spent $4,000 of his own hard earned cash to complete the project.  If you shop for Chardonnay at the grocery store this is a must read. But wait, there's more. He's currently working on a grocery store Cabernet project. You can follow his progress on Cellartracker, Facebook and Twitter.If you're a cheese lover Tia Keenan wants to introduce us to some of the wonderful products that are made here in the United States as well as from abroad.Former owner of now defunct wine retailer Premier Cru looks to be headed to court again. This time the claimant will be Wells Fargo, who is looking to reclaim the 2016 ZO6 Corvette he purchased this year shortly before he declared bankruptcy. Wine of the week: 2012 Tormaresca Torcicoda Primitivo Salento IGT Primitivo is a clone of a Croatian grape called Crljenak Kastelanski ( tsril/ yeh/ nak- kah/ steh/ lahn/ skee. Practice this pronunciation and you can wow your friends at your next gathering. You could also use it on that overbearing wine snob at your next mixer to get them to back off. Simplified, Primitivo is Italian Zinfandel. The Tormaresca Estate is operated under the umbrella of the Antinori Family. Winemaker Renzo Cotarella has the best of everything at his disposal all with the goal of showing the world, the best that the region of Puglia, in southern Italy has to offer. The flagship wine for Tormaresca is their 100% Negroamaro based Masseria Maime. Don't miss an opportunity to try it.  Topped with a real cork, Torcicoda is 100% Primitivo and is fermented in stainless steel, then aged in French and Hungarian oak barrels for ten months. The wine rest in bottle another eight months until release. In the glass the wine is a deep ruby to violet colorand the nose shows black plums, black cherries, brown sugar and vanilla. In the mouth the flavors turn to red cherry jam and cocoa with hints of licorice and baking spice. Full bodied with ample well rounded tannins it finishes with good length. Drawing a comparison between Torcicoda and Sonoma Zinfandels, I'd say that this Primitivo is a more feminine representation of the Zinfandel grape, showing less alcohol, more savory flavors and elegance. I tasted the 2013 version alongside the 2012 and the former underperformed, so I suggest you confine your search to the 2012 version. Another reminder that vintage does matter.  14.5 % abv $17 - $20

Cutting the Curd gets political with Heather Squire, the coordinator for Occupy Wall Street‘s (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager Tia Keenan. The group discusses cheese economics and the plight for more transparency which comes from more small dairies and less industrial farming and processing. Learn how you can help this movement, from volunteering to sending food supplies or attending the Occupy Big Food movement. This episode is sponsored in solidarity by Cain Vineyard & Winery

This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com

This week on Cutting The Curd, Anne and guest co-host Nicole Slaven talk with Tia Keenan, who is at the American Cheese Society’s Annual meeting