Cutting the Curd

On today's show Diane interviews writer Natalie Danford. Natalie was the translator for Slow Food's Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest today is Amy Thompson, owner and operator of Full Shelf Foods. Amy's path to business ownership was mostly rooted in retail work. We'll hear about how she's bringing a cheesemonger's perspective to brokerage space. Also, what exactly is a brokerage-type business? Cutting The Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and more on today's episode! Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Will Studd is perhaps best known for his cheese-focused television show, Cheese Slices. Now in its eighth season and with sixty-four episodes under his belt, Will Joins Elena on air to talk about all that goes into the show. We'll also hear about his newest adventure, Will Studd's Cheese Range, a curated selection of cheeses offered to the US and Australian markets. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This month Diane interviews freelance writer and former New Yorker editor Emily Rees Nunn about her food-focused memoir, Comfort Food Diaries. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elena, Diane and Aaron are at it again with our second end-of-season host show. Following the runaway 'morning talk show' style success of last season's host show, Elena has some thought-provoking cheese-related prompts for the group, Diane tries to thwart her efforts and Aaron tries his best to answer while aghast at what's happening in the studio. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Janet Fletcher chats with Diane about her latest book, Wine Country Table. A Napa Valley resident and long-time food writer, Janet's Planet Cheese is an industry favorite newsletter. Cutting The Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We caught up with Rachel Smith, General Manager at Goed Zuur, in the midst of a cheese-inspired road trip. Two years after opening Denver's first sour beer tap room, Goed Zuur is en route to pick up their first cheesemaker collaboration: Acid Wash, made by Parish Hill (washed with––you guessed it: sour beer!). Elena and Rachel chat about this first cheese collaboration project, the joys of growing a passion-fueled business and the excitement it all entails. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ivy Ronquillo is about to join the frazzled ranks of cheese shop owners with her new emporium Second Mouse Cheese in Pleasantville, NY. While Ivy has extensive experience in the advertising industry, as well as a culinary degree from FCI and years working in specialty food for the likes of Murray's and Artisanal, opening a shop presents an entirely new set of challenges. We join Ivy on the precipice of this new adventure to find out how she's faring and what's keeping her up at night. This will be part 1 of our conversation, and we hope to have Ivy back in a year or so to join us for a status update in part 2. Cutting the Curd is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.