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Cheese, and the Origin of Civilization

“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


Heritage Radio Network was started in March of 2009 by Patrick Martins and Heritage Foods USA. Built into two re-purposed shipping containers, the station is located in the back garden of Roberta’s Restaurant in Bushwick, Brooklyn. Our shows are broadcast live, and subsequently archived on our website where they can be downloaded as podcasts or RSS feeds.

The content on Heritage Radio Network is absolutely unique, no other broadcast medium is offering the range of subject matter, or the depth of interest in matters of vital importance to every day living.

If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Monday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.

Last month, Anne Saxelby and Sophie Slesinger were joined by author Paul Kindstedt, whose forthcoming 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!

LISTEN


Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
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