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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


Recipe: Fast Ricotta Cheese

Why should making cheese at home be hard? It's not - and this recipe for one-hour ricotta is simple, quick, and delicious. Read More

Q&A with Pascal Baudar: The New Wildcrafted Cuisine

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RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

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Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More
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