goat cheese

Join sommelier Erin as she embarks on a flavorful exploration of France's most iconic Sauvignon Blanc regions: Pouilly-Fumé, Sancerre, and White Bordeaux. In this episode, discover the unique terroirs, tasting profiles, and classic food pairings that make these wines world-renowned. 
Whether you're a wine enthusiast eager to deepen your knowledge or a culinary adventurer looking for tasty wine and food combinations, this episode through the heart of French winemaking promises to enrich your palate and elevate your pairing experiences. Don't miss out on this deep dive into French wines, Sauvignon Blanc styles, and the art of wine tasting. 

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 Say Cheese! Join my guest Cheese Master Annika Forrest. 
Can you eat the rind on Brie cheese? tune in and find out!!! 
Her expertise and knowledge about cheese is fun and insightful. 



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There’s a Japanese word which is also a concept and that is KINTSUGI.
(Sidenote: I speak four languages and find it fascinating that each language will have words that you just can't translate exactly because the concept or act is so important to that culture… like snow is to Eskimos. Most societies don't need ten words for snow, right? 

Getting back to KINTSUGI - And here is the WIKIPEDIA explanation:

"Kintsugi is the Japanese art of repairing broken pottery by mending the areas of breakage with lacquer dusted or mixed with powdered gold, silver, or platinum; the method is similar to the maki-e technique. As a philosophy, it treats breakage and repair as part of the history of an object, rather than something to disguise."

Not only is there no attempt to hide the damage, but the repair is literally highlighted ... a kind of physical expression of the spirit of mushin. Mushin is often literally translated as "no mind," but carries connotations of fully existing within the moment, of non-attachment, of equanimity amid changing conditions. ...The vicissitude over time, to which all humans are susceptible, could not be clearer than in the breaks, the knocks, and the shattering to which ceramic ware too is subject. This is a poignant truth or aesthetic of existence that has been known in Japan as mono no aware, a compassionate sensitivity, or identification with, [things] outside oneself.

So we get back to the idea that wellness is wholeness within ourselves and that the things that create the fractures and breaks - even to our spirit - are part of our beauty and wholeness. Because there is no perfection, there is a journey that winds through our lives and takes us all over the place in a journey that we could never plan on. And the miracle that sometimes life takes us off of a high cliff or into a deep abyss of dark water,  a  green, flower-filled meadow at the end of a mountain valley, or a sun-kissed beach. 

That’s the philosophy for the day. Now  I want to take you into the conversation about how do we best nourish and feed this ‘meat suit’ as one guy calls it, we inhabit while we’re here in the journey of earthly life. 

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Believe it or not, the saying “You are what you eat” reveals what we’ve got wrong about our approach to eating and living well. Why? It tends to take an overly narrow focus on ourselves without consideration of other values, histories, and species. Dr. Kelly Donati (William Angliss Institute, Australia) discusses the finer points of gastronomy, its history, its development, and how we can re-think what it means to eat and live well. She reflects in particular on her ethnographic fieldwork with an artisan cheesemaking goat farm.

Living Philosophy is brought to you by Philosophy2u.com.

Host:
Dr Todd Mei

Sponsors:
Philosophy2u.com
Hillary Hutchinson, Career and Change Coach at Transitioning Your Life
Hermeneutics in Real Life
Geoffrey Moore, author of The Infinite Staircase     

Links Related to this Episode:
Kelly Donati (Angliss Institute)

“Toward a Ruminant Gastronomy” (Environmental Humanities)
Sutton Grange Organic Farm (Website)

Deborah Bird Rose (Wikipedia)
Susan Parham (LinkedIn)
Aboriginal cooking (First Nation Food)
Jean Anthelme Brillat-Savarin (Wikipedia)

Music: www.bensound.com

Logo Art: Dattura Studios (website)

Living Philosophy is brought to you by Philosophy2u.com.

On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??

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We hung out with Lee Hennessy and his goats (aka The Girls) at Moxie Ridge Farm in Argyle, New York. We chat about his journey to being a first generation farmer, how he started making goat cheese and the 90s dance music he plays for his animals.  Then we head to Australia to talk with Scarlett of Teen Jesus and the Jean Teasers. She shares her thoughts on the local punk scene, plays some live songs off their new EP and reveals her favorite meal on the road. 

Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

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On this episode, co-host Katy Starr and special guest Carmen Willmore, Extension Educator, discuss her background and personal experiences with profitably raising goats along with how to feed them, including:

• How much dry matter a goat needs to meet their nutritional requirements, depending on their life stage

• A hotly debated myth – will goats really eat anything?

• 3 helpful tips for new goat owners

Have any topics you want to hear more about? Let us know at podcast@standleeforage.com.

____________________________________

Keep up with Carmen Willmore on:

• University of Idaho Extension Sheep and Goats Group on Facebook
• University of Idaho Extension Livestock on YouTube
• Rock Bottom Goat Dairy on Instagram

Additional Resources:

• “What Do My Goats Need in Their Diet to Be Healthy?” blog post - https://www.standleeforage.com/standlee-barn-bulletin/what-do-my-goats-need-in-their-diet-to-be-healthy/
• “What Do Goats Eat?” blog post - https://www.standleeforage.com/standlee-barn-bulletin/what-do-goats-eat/

____________________________________

• Have a topic idea or feedback to share? We want to connect with you! Email podcast@standleeforage.com
• Share our podcast and learn more about our co-hosts at our Beyond the Barn podcast page
• SUBSCRIBE to the Beyond the Barn podcast email to be an exclusive insider!
• Find us on Apple, Spotify or Google Podcasts and SUBSCRIBE, so you never miss an episode.

____________________________________

• Check out the Standlee Barn Bulletin Blog
• Find more nutritional resources from Dr. Stephen Duren and Dr. Tania Cubitt at https://www.standleeforage.com/nutrition/
• Connect with Standlee on Facebook, Instagram, YouTube and TikTok

____________________________________

• Views and opinions expressed by guests are their own and do not necessarily reflect the view of Standlee Premium Products, LLC.

• Love the podcast? Leave a rating and review on Apple – https://podcasts.apple.com/.../beyond-the-barn/id1541221306
• Leave a rating on Spotify – https://open.spotify.com/show/3dmftQmwLKDQNueUcCJBZa
• Have a topic idea or feedback to share? We want to connect with you! Email podcast@standlee.com
• Share our podcast and learn more about our co-hosts at our Beyond the Barn podcast page
• SUBSCRIBE to the Beyond the Barn podcast email to be an exclusive insider!
• Find us on Apple, Spotify or Google Podcasts and SUBSCRIBE, so you never miss an episode.

_______________________________

• Check out the Standlee Barn Bulletin Blog
• Find more nutritional resources from Dr. Stephen Duren and Dr. Tania Cubitt at https://www.standleeforage.com/nutrition/ 
• Connect with Standlee on Facebook, Instagram, YouTube and TikTok

_______________________________

• *Views and opinions expressed by guests are their own and do not necessarily reflect the view of Standlee Premium Products, LLC.*

Hello LLC prieteljie!

Hope you are all doing well.
Today Uncle Mike will teach us some new Croatian vocabulary to help us with some common personality traits. Maybe you'll learn some new words to help describe yourself or those around you. A fun lesson coming your way.

The Super Slatko Report is all about Goat Cheese. DJ Moe will talk to us about Aleš Winkler, a Goat Cheese artisan and owner of Kumparicka, a world famous Goat Cheese producer. Sounds super tasty!  

See you there!
Bog.
LLC Team

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Hvala, Bog!

This month we’re super stoked to bring you an all out goat-cheese-festival in a box: Goatapalooza! Three goat cheeses that are all totally different, and three pairings that really make them sing. In this podcast, you’ll hear Jenn and Julie taste their way through Honey Bee Goat Gouda by Cheeseland, Garrtoxa by Sant Gil d’Albio, and Purple Haze by Cypress Grove. Pairing up, we have Mrs. Miller’s Guava Jam, Nyåkers Gingersnaps in either lemon or orange, and Zesty Lemon and Rosemary Gingersnaps by the Isadore Nut co. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com! 
Follow us @curdbox

Follow the producers in this box at: @mrsmillershomemadejams, @isadorenutco, and @cypressgrovers 

Hilarious comedian and cheese connoisseur Kevin Bozeman joins the Cavalry. Kevin needs backup on goat cheese being the best cheese. Johnny needs backup on television shows not needing companion podcasts. Andrew needs backup on not wanting your kid to be too cool. Remember to subscribe to the Patreon for post-show banter and our bonus episodes! 

Brought to you by Angela Shurina
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Our annual holiday special is back! Tune in to hear host Greg Blais, CTC founder Anne Saxelby, and cheese friend Nate McElroy (Cypress Grove) talk cheese.

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This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle seat on airplanes, and answer questions about Japanese fish sauce, collagen and meat texture, eliminating off flavors in grass-fed beef, goat cheese, and more.

This week on Cutting the Curd, Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda & Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, and so Mary tried her hand at making cheese.

Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese!