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“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.


Recipe: Barbecued Eggplant Stacks with Coyote Mint Sauce and Chèvre

With summer in full swing, many are making good use of their outdoor grills. Tender grass fed steaks or free range chicken are often the go-to options, but the possibilities for a grilled meal are endless. At the Occidental Arts and Ecology Center, a summer favorite is Barbecued Eggplant Stacks with Coyote Mint sauce and […] Read More..

Food Lover’s Guide: 25% Off ALL Food & Drink Books

Where our food comes from and how it is grown matters. Having control over our food supply is key to a more resilient and sustainable future. A major part of Chelsea Green’s mission is to inspire you with ideas and practical tips. So whether you want to make the world’s best cheese; find a new […] Read More..

Turning Meat into Money: How to Raise and Sell it Ethically

The consumer demand for grassfed, pasture-raised, and antibiotic-free meats is on the rise, putting farmers and ranchers in a unique position to make a decent living on meat that is produced ethically. But, how exactly do you turn meat into money without resorting to the large-scale industrial techniques of today’s confinement-operations? Look no further than […] Read More..

How to Grow Strawberries Indoors

It’s strawberry shortcake season, which means strawberry harvesting season. But for those of you with no outdoor space for gardens, fear not—you can plant, weed, and harvest all from the comfort of your own home! That’s right: it is possible to grow strawberries indoors, from small spaces. According to R. J. Ruppenthal, author of Fresh […] Read More..

Wild Edibles: 5 Tips for Beginner Foragers

Ever spotted a dandelion growing in your backyard and wondered, can I eat that? According to wild plants expert Katrina Blair, the answer is a resounding yes. And there are plenty of other commonly found weeds that fall into this category as well. In her book The Wild Wisdom of Weeds, Blair introduces readers to […] Read More..