Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is also the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council, and has received national professional recognition for both his research and teaching. Kindstedt currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
Monona Terrace Community and Convention Center, One John Nolen Drive, Madison WI
July 31, 2013, 12:00 pm
ACS ROCK OF AGES: UNPLUGGED, UNCENSORED, AND UNCUT! (General Interest)
Alyce Birchenough, Sweet Home Farm and ACS Board Member
Ricki Carroll, New England Cheesemaking Supply Company
Peter Dixon, Consider Bardwell Farm
Paul Kindstedt, Ph.D., Vermont Institute for Artisan Cheese
Moderator: Kurt Dammeier, Beechers Handmade Cheese
Queue lights queue video queue sound. And ACTION! Hop on board the proverbial time machine and join moderator Kurt Dammeier as he takes this panel and attendees on a voyage through 30 years of ACS history and beyond. Once you think youve landed on your feet, youll be transported to another time and place. This session wont stop until weve relived stories from some of ACS pioneers, reviewed lifetime achievements, shared a few laughs, and, ultimately, predicted the future. Believe us when we say, You wont want to miss this!
A History of Cheese and its place in Western Civilization
Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our 21st century attitudes towards cheese that we have inherited from our past, and our attitudes about the food system more broadly.