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!
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Got a lot of root veggies in your fall harvest? Garden fries are an easy and delicious way to use them up! Enjoy them sans sauce, with ketchup, or if you’re looking to impress dinner guests pair them with a garlicky leek dipping sauce. Bon appetit! The following recipe is from Cooking Close to Home…Read More
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It’s harvest season and if you’re anything like us you’ve got green beans up the wazoo. If you’re looking for a new way to preserve the bounty for the winter months, these four salt-based techniques should help. Here’s to months of delicious green beans ahead! The following is an excerpt from Preserving Food Without Freezing…Read More
Mesquite has been a staple in desert dwellers’ diet for far longer than maize or even livestock. With its nutritional value (it’s filled with both complex carbs and protein!) and endless possibilities for preparation, it’s no wonder it was once an integral source of sustenance for such a large region. If you happen to get…Read More