Podcasts about vermont's northeast kingdom

Wow, what a f-ing episode we have for you! And, yes, we finally break the f-bomb barrier so keep this one away from the youngest of young. Our friend Corey joins us from Vermont's NorthEast Kingdom to talk about artisan cheese

On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.

Hey dream babes, thank you so much for your patience with this episode - I think it was totally worth it! I am sending you my conversation with Miel Rose, which was really wonderful and had both giggles and depth. Here is what we talked about:  - Yearning for intimacy with the landscape  - Eclectic magic - Lemonbalm and Mugwort as allies - Sharing between plant and human bodies - How magic supports folks who live with experiences of isolation, chronic illness and suicidal ideation  - Receiving support in building authentic devotional practices - Staying embodied in this time and place - Miel's beautiful year long class Miel Rose is a rural, working class femme raised by hippies in the wilds of Vermont's Northeast Kingdom.  She is a textile artist, medicine maker, magic skills teacher, and an intuitive guidance giver who believes in her effectiveness as a wounded healer.  She was raised with a strong anti-capitalist/anti-consumer ethic, which is to say that she believes in cultivating reciprocal relationships with the world around us vs. seeing the world as inert matter for our consumption. She believes in an intersectional view of systemic oppression, which is to say that she believes we are living within the death throes of a soul eating civilization whose main expressions are rape culture, colonization and genocide, white supremacy, hatred for queerness and gender variance, life destroying class disparity, and general ecocide, all of which are interlocking tentacles of the same beast. She believes that it is impossible to survive in this system without accruing some form of trauma, that personal traumatic happenings are related to systemic oppression, and that a “culture” that is based on systemic oppression is traumatizing in and of itself. She believes in centering trauma in magical work, and that committing to the process of  healing our trauma is a magical act, one that ripples out through time and space. Miel's website: Mielrose.com instagram: @flameandhoneycomb Etsy: etsy.com/shop/flameandhoneycomb :: About me and the Daydreaming Wolves podcast :: My name is Yarrow I am a queer writer, body worker, plant lover and ritual facilitator. My podcast and the community I’ve built around it is meant to support soft folks in reclaiming embodiment, creative expression, a connection to nature and everyday magic. On Daydreaming Wolves you’ll find a mix of deep dive conversations with beautiful people who are exploring things that feel good in their own way and solo episodes in which I am sharing how to guides and magical food for thought with you. If you like the podcast you might also like my Wild Embodiment membership - it’s a beautiful community on Mighty Networks that meets every month for soulful check ins, rituals and embodied writing. Everyone receives a monthly package filled with herbal recipes and video guides, play lists, journaling prompts, meditations, self-massage and writing practices as well as seasonal ritual ideas. You can learn more here: http://www.daydreamingwolves.com/the-magic-of-embodiment-program/ and you’re welcome to become a Patron to support the show here: https://www.patreon.com/daydreamingwolves I also run a web design, tech support and small business mentoring studio over here: https://yarrowdigital.com/

Pro tip: when acquiring a ski area with a passionate community, storied history and key stakeholders including a nationally respected resort management college, mountain biking destination and olympic caliber ski academy, perhaps don't rename the mountain after yourself as a first order of business. Even if you saw it in a Hollywood movie. That oddity (and much more like it) is what transpired at the briefly named Q Burke Mountain in Vermont's Northeast Kingdom over the last few years. A side effect of the alleged EB5 scandal in Vermont's Northeast Kingdom is the ousting of the often combative Quiros family management at Burke Mountain, bringing a sigh of relief to skiers, stakeholders and staff as they rally around what they hope will be a more stable period of mountain operation and community cooperation. Not only is the Q gone from the name but a brand new hotel was built and finished right before the change of the guard. In this episode we'll chat with many community stakeholders as well as tour the brand new Burke Mountain Hotel. Season 2 of Wintry Mix is made possible by www.Inntopia.com. Additional support comes from www.Snowbird.com, www.SkiVermont.com, www.PeakResorts.com and www.LLBean.com.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Kate Daloz, author of the new book We Are As Gods: Back to the Land in the 1970s on the Quest for a New America, a nonfiction account of Vermont's Myrtle Hill commune in the 1970s. It follows the dreams and ideals of a small group of back-to-the-landers to tell the story of a nationwide movement and moment, and shows how the faltering, hopeful, but impractical impulses of that first generation sowed the seeds for the organic farming movement and the transformation of American agriculture and food tastes. Kate Daloz grew up in Vermont's Northeast Kingdom, in the geodesic dome her parents built after returning from a stint in the Peace Corps. She received her MFA from Columbia University, where she also taught undergraduate writing. Her work has appeared in the American Scholar among other publications. She lives in Brooklyn with her husband and children.

The Jay Peak Resort Ice Haus opened in 2010 as an additional amenity for skiers and summer guests to enjoy. Since then it's become an integral piece of the four season operation in Vermont's Northeast Kingdom, attracting hockey teams and players from great distances to spend time and tourism dollars. Episode 9 sits down with Dennis Himes (yes I say Hines one time), General Manager of the Ice Haus, to find out about the sport of youth hockey, ice rink operations, and how the ski resort integrated the offering. You'll also hear from AK's kids as he tries to cram an episode into his Thanksgiving Day activities. Episode 9 is supported by SnoCountry.com. Visit http://Snocountry.com/mix to enter to win free lift tickets in their weekly drawings.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.