Chelsea Green Publishing

Chelsea Green Blog

“Cheese as a lens to march us through time.” – Paul Kindstedt on the Callie Crossley Show

What do Homer’s Odyssey, slave labor, and European monasteries have in common? Cheese!

Recently, award-winning journalist Callie Crossley welcomed food scientist and author Paul Kindstedt to her show to tell the grand narrative of cheese and describe how deeply interwoven this special food is with the rise and development of our culture.

In his new book, Cheese and Culture: A History of Cheese and Its Place in Western Civilization, Kindstedt traces cheese from ancient civilization to the 21st century. He not only tracks how cheese changed the arc of human history, he also examines the versatility of this dairy wonder. Turns out a pockmarked wedge of artisanal Swiss and the preternaturally shiny and smooth Kraft single are linked by milk curds that are part of cheesemaking’s 9,000 year-old history.

From his point of view as leader of the Vermont Institute of Artisan Cheese, Kindstedt not only knows the story of cheese’s past, he sees the rapidly growing resurgence of small-scale cheesemaking. Even as industrial food grows in power, the culture of cheese as a food made by hand, a food that connects people to the sunlight, the grass, and the animals we share this planet with – is alive and well!

Listen to the show below, or on WGBH’s website.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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