http://www.blogtalkradio.com/afermentedaffairDiscussions on fermented food and drink. Visit us! www.cocheesefest.com (Jackie) http://mycotours.com/ (Graham)enBlogTalkRadio.com. All Rights Reserved.Fri, 14 Jun 2019 21:00:00 GMTMon, 28 Oct 2013 14:30:00 GMTFoodBlogTalkRadio Feed v2.0https://dasg7xwmldix6.cloudfront.net/hostpics/e5a3e4d3-6a08-48fe-9194-9b9910420cec_afa_jackie_and_graham.jpghttp://www.blogtalkradio.com/afermentedaffairDiscussions on fermented food and drink. Visit us! www.cocheesefest.com (Jackie) http://mycotours.com/ (Graham)feeds@blogtalkradio.comBlogTalkRadio.comfood,fermentation,cheese,health,culture,beer,cooking,education,fungi,mushroomA Fermented AffairnoDiscussions on fermented food and drink. Visit us! www.cocheesefest.com (Jackie) http://mycotours.com/ (Graham)episodichttp://www.blogtalkradio.com/afermentedaffair/2013/10/28/cheese-mastersFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/10/28/cheese-masters/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/10/28/cheese-mastersMon, 28 Oct 2013 14:30:00 GMTCheese Masters Master Cheesemaker Sid Cook will discuss the rigorous requirements to acquiring this designation.  As well as his amazing list of awards. Barrie Lynn will chat about cheese pairing options, other than wine. www.carrvalleycheese.com www.thecheeseimpresario.com 00:44:00A Fermented AffairnoCheese,Wisconsin,Spirits,Awards,PairingMaster Cheesemaker Sid Cook will discuss the rigorous requirements to acquiring this designation.  As well as his amazing list of awards. Barrie Lynn will chahttp://www.blogtalkradio.com/afermentedaffair/2013/08/05/alaskan-pipeline-beer-of-the-49th-stateFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/08/05/alaskan-pipeline-beer-of-the-49th-state/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/08/05/alaskan-pipeline-beer-of-the-49th-stateMon, 05 Aug 2013 23:00:00 GMTAlaskan Pipeline? Beer of the 49th State We will discuss breweries of Alaska, homebrewing, and beer and cheese pairings. Our guest, Bill Howell, has been a home brewer since 1989, teaches a beer appreciation class at Kenai Peninsula College’s Kenai River Campus, and was named the 2010 Beerdrinker of the Year by Wynkoop Brewing Company in Denver. He and his wife, Elaine, have released a book, “Beer on the Last Frontier: The Craft Breweries of Alaska — Volume I: Kenai Peninsula and Kodiak Island Breweries,” via Amazon. http://alaskanbeer.blogspot.com/ 00:57:00A Fermented AffairnoFermentation,Beer,Alaska,Homebrewing,CheeseWe will discuss breweries of Alaska, homebrewing, and beer and cheese pairings. Our guest, Bill Howell, has been a home brewer since 1989, teaches a beer apprhttp://www.blogtalkradio.com/afermentedaffair/2013/07/12/just-can-it-oskar-blues-breweryFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/07/12/just-can-it-oskar-blues-brewery/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/07/12/just-can-it-oskar-blues-breweryFri, 12 Jul 2013 15:30:00 GMTJust Can It! Oskar Blues Brewery Chris Katechis of Oskar Blues Brewery discusses the history of their craft beer, and why they use cans for all of their products rather than bottles. http://www.oskarblues.com 00:37:00A Fermented AffairnoBeer,Brewery,Fermentation,Craft,ArtisanChris Katechis of Oskar Blues Brewery discusses the history of their craft beer, and why they use cans for all of their products rather than bottles. http://whttp://www.blogtalkradio.com/afermentedaffair/2013/06/02/telluride-mushroom-festival-scott-kochFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/06/02/telluride-mushroom-festival-scott-koch/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/06/02/telluride-mushroom-festival-scott-kochSun, 02 Jun 2013 18:00:00 GMTTelluride Mushroom Festival: Scott Koch Shroomfest explores all aspects of the fungal world, from gourmet wild edibles to medicinal ‘shrooms, from toxins to entheogens. http://www.shroomfest.com/ 00:36:00A Fermented AffairnoFungi,Colorado,Fermentation,Mushroom,HealthShroomfest explores all aspects of the fungal world, from gourmet wild edibles to medicinal ‘shrooms, from toxins to entheogens. http://www.shroomfest.com/http://www.blogtalkradio.com/afermentedaffair/2013/05/21/wild-fermentation-author-sandor-katzFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/05/21/wild-fermentation-author-sandor-katz/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/05/21/wild-fermentation-author-sandor-katzTue, 21 May 2013 16:00:00 GMTWild Fermentation Author Sandor Katz My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. Since 2003 when my book Wild Fermentation was published, I have taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. I have presented workshops in more than half of the states of the U.S., as well as Canada, Australia, England, Scotland, and Italy. Venues have included universities, farms, farmers’ markets, conferences, bookstores, and community spaces.00:46:00A Fermented AffairnoFermentation,Author,Culture,Travel,EducationMy name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and ghttp://www.blogtalkradio.com/afermentedaffair/2013/05/18/cypress-groves-founder-mary-keehnFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/05/18/cypress-groves-founder-mary-keehn/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/05/18/cypress-groves-founder-mary-keehnSat, 18 May 2013 00:00:00 GMTCypress Grove's founder Mary Keehn The seeds of Cypress Grove Chevre were sown in the 1970s when Mary Keehn, a single mother of four daughters living in Humboldt County, began looking for a healthy source of milk for her family. As luck would have it, a neighbor had two goats. When asked by Mary if she was interested in selling them, she told her, "Honey, if you can catch them, you can have them." Armed only with her resolve and a coffee can full of oats, Mary captured not only the two does and her healthy source of milk, but also a career and a unique place in American food history. Possessing a background in biology, Mary's interest turned to breeding her goats. Within a few years, the size of the herd had increased significantly and she found herself with excess goat milk. She started experimenting with cheese making in her kitchen, and in 1983, with a regular customer base already developing, she officially founded Cypress Grove Chevre. At the time, commercial goat cheese production was virtually unheard of in the US. Mary, along with a handful of other goat cheese makers, began to spearhead the movement. 00:48:00A Fermented AffairnoGoat cheese,Humboldt Fog,Farmstead,Health,Mary KeehnThe seeds of Cypress Grove Chevre were sown in the 1970s when Mary Keehn, a single mother of four daughters living in Humboldt County, began looking for a healhttp://www.blogtalkradio.com/afermentedaffair/2013/05/05/aged-tofu-with-rau-omFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/05/05/aged-tofu-with-rau-om/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/05/05/aged-tofu-with-rau-omSun, 05 May 2013 17:00:00 GMTFermented Tofu with Rau Om Cooking is a fun joint activity for us. Oanh’s random cravings for far-flung delicacies encountered or imagined drive us to develop many of the dishes featured on this site. Her skills at mixing flavors on the counter top and in her mind then guide us on to other uncharted but fruitful territories. Dang’s science and DIY predilections enable us to set up systematic experiments and equipment to explore and optimize our recipes. http://www.rauom.com/our-story/ 00:32:00A Fermented AffairnoFermentation,Tofu,Cooking,Misozuke,RecipesCooking is a fun joint activity for us. Oanh’s random cravings for far-flung delicacies encountered or imagined drive us to develop many of the dishes featuredhttp://www.blogtalkradio.com/afermentedaffair/2013/04/29/kimcheeliciousFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/04/29/kimcheelicious/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/04/29/kimcheeliciousMon, 29 Apr 2013 17:00:00 GMTKimcheelicious!My name is Antonio Limuaco. I’m graphic designer from the field of publication and communications living in Brooklyn, New York. Kimcheelicious is a project that encompasses my professional life and my passion for good food and home cooked meals. I was born and raised on Guam, an island where Korean, Japanese, Chinese, Filipino, Portuguese and Spanish culture have crossed paths at most of our tables. My cookbook concept is inspired by the savory, piquant, tangy flavors of Korean kimchee and the many foods with which I grew up. Kimcheelcious is an ongoing project that explores innovative ways for making and cooking with kimchee. Since 2004 I’ve been the holiday grill master at Freddy’s Bar. Every Memorial Day, July 4th and Labor Day BBQ I serve up my bulgogi sliders, kimchee burgers, chili-spiced corn and cheese dogs with kimchee relish. So if you’ve been at my grill you have in fact eaten my kimchee. Kimchee is a semi-raw fermented food—rich in vitamins and beneficial microbes (probiotics). It has an intense savory flavor that pairs well with meats, sea food, fine cheeses, wine and beer. In Korea it’s an essential part of every meal.00:50:00A Fermented Affairnovegan,Fermentation,Culture,Kimcheelicious,PicklingMy name is Antonio Limuaco. I’m graphic designer from the field of publication and communications living in Brooklyn, New York. Kimcheelicious is a project thathttp://www.blogtalkradio.com/afermentedaffair/2013/04/26/james-beard-food-writer-janet-fletcherFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/04/26/james-beard-food-writer-janet-fletcher/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/04/26/james-beard-food-writer-janet-fletcherFri, 26 Apr 2013 17:00:00 GMTJames Beard Food Writer Janet Fletcher http://www.janetfletcher.com/ I live, cook, garden and write on a quiet street in Napa Valley. My house is not large but my kitchen is…and my sunny garden is bigger yet. Here, I develop and test recipes for cookbooks and magazine features; evaluate cheeses for my weekly San Francisco Chronicle column; and prepare dinner nightly with my winemaker husband. In my garden—a terraced landscape of roses, fruit trees and raised vegetable beds—I find inspiration for daily cooking and an antidote to deadline stress. I discovered farmers’ markets and the pleasures of the table as a college student in Provence. Shelving plans for business school, I enrolled in cooking school instead. But it was the two years I spent as a cook at Chez Panisse that shaped my taste, honed my skills and nurtured my interest in fresh produce, small-farm issues and traditional foodways. Over almost three decades as a San Francisco Bay Area journalist—first at the Oakland Tribune, then at the San Francisco Chronicle—I have spotlighted the trends and profiled the people who make Northern California such an exhilarating place to cook, eat and work. I continue to write about food and wine; teach cooking and cheese-appreciation classes, often for private groups; collaborate with chefs, wineries and restaurants on book projects; and undertake custom writing and recipe projects for food and wine clients. Over the years, my newspaper journalism has been honored with three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award. I was also the scriptwriter on two Beard Award-winning DVDs produced by the Culinary Institute of America. In spare moments between deadlines, you can find me in the garden. 00:34:00A Fermented AffairnoSF Chronicle,Cheese,Beer,Wine,Fermentationhttp://www.janetfletcher.com/ I live, cook, garden and write on a quiet street in Napa Valley. My house is not large but my kitchen is…and my sunny garden ishttp://www.blogtalkradio.com/afermentedaffair/2013/04/19/how-cultures-are-good-for-healthFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/04/19/how-cultures-are-good-for-health/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/04/19/how-cultures-are-good-for-healthFri, 19 Apr 2013 17:00:00 GMTInterview with Cultures For Health Graham and Jackie will interview Rosalyn from Cultures for Health.  Here is the story of the company (http://www.culturesforhealth.com/): Shortly after becoming first-time parents to our son, we were introduced to idea of eating Real Food with an emphasis on eating traditionally prepared foods during a workshop on sustainable living. That introduction launched us on a journey that would become Cultures for Health.  We spent the month following the workshop cleaning out our pantry and sourcing local food and starter cultures for making Yogurt, Kefir, Sourdough, Kombucha, and more. Within a short period we had completely shifted how we ate and for the first time we could truly feel good about the food we were eating and what we were feeding our little boy. A year later with a new baby on the way we were faced with the prospect of returning to a system where we would both have to work outside of our home. In an effort to avoid that, we started a small website offering about ten products. Two years later, Eric left his full time management job and came to work at CFH full time.  Throughout this process we have focused on our goal: To create a website where people making a food change in their own lives could find all the products and information they need to be successful. We are pleased to offer products we truly believe in and are blessed to work with wonderful customers, bloggers and other food and natural living groups to make these products easily accessible to everyone. We strive to source and produce products locally when possible while providing excellent product selection, top-notch articles and how-to videos, and the best customer service. We always welcome your feedback and suggestions for how we can make Cultures for Health more useful to you and your Real Food journey. 00:30:00A Fermented AffairnoCulture,Health,Fermentation,Local product,Real foodGraham and Jackie will interview Rosalyn from Cultures for Health.  Here is the story of the company (http://www.culturesforhealth.com/): Shortly after becomihttp://www.blogtalkradio.com/afermentedaffair/2013/04/17/dairy-food-culture-technologist-mary-ellen-sandersFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/04/17/dairy-food-culture-technologist-mary-ellen-sanders/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/04/17/dairy-food-culture-technologist-mary-ellen-sandersWed, 17 Apr 2013 15:00:00 GMTDairy & Food Culture Technologist Mary Ellen Sanders   Mary Ellen Sanders is an internationally recognized consultant in the area of probiotic microbiology. She helps food and supplement companies develop new probiotic products, provides technical support for enhancing existing probiotic product lines and offers perspective on paths to scientific substantiation of probiotic product label claims. She is also very active in communication efforts on probiotics, with numerous written, oral and video pieces. She has published on efficacy substantiation, microbiology and regulatory issues pertaining to probiotics, coordinated or collaborated on clinical studies to validate probiotic efficacy, served on GRAS determination panels, participated in the working group convened by the FAO/WHO that developed guidelines for probiotics, and served on the World Gastroenterology Organization Guidelines Committee preparing guidelines for the use of probiotics and prebiotics for gastroenterologists. She also served on the Product Integrity Working Group of the NIH National Center for Complementary and Alternative Medicine and as a Science Communicator for the Institute for Food Technologists. Dr. Sanders has volunteer appointments as a visiting Research Scientist at California Polytechnic State University, San Luis Obispo, and as a Clinical Instructor in the Department of Family Medicine, University of Colorado at Denver. She also participated in an NIH project titled “Federal Regulation of Probiotics: An Analysis of the Existing Regulatory Framework and Recommendations for Alternative Frameworks,” being coordinated at the University of Maryland School of Law, and has served on the scientific organizing committees for several probiotic conferences, including ones organized by New York Academy of Sciences and FASEB. 00:34:00A Fermented AffairnoProbiotic,Food,Culture,Microbiology,HealthMary Ellen Sanders is an internationally recognized consultant in the area of probiotic microbiology. She helps food and supplement companies develop new prhttp://www.blogtalkradio.com/afermentedaffair/2013/04/12/author-and-cheese-critic-laura-werlinFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/04/12/author-and-cheese-critic-laura-werlin/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/04/12/author-and-cheese-critic-laura-werlinFri, 12 Apr 2013 18:00:00 GMTAuthor and Food Critic Laura Werlin   www.laurawerlin.com Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest. An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book. Her book, Laura Werlin’s Cheese Essentials, received a James Beard Award nomination. Her most recent book, Mac & Cheese, Please! focuses on one of America’s favorite comfort foods, while two of her other books, Grilled Cheese, Please!, and Great Grilled Cheese focus on the other. Her groundbreaking first book, The New American Cheese, published in 2000, set the stage for what is the American artisan cheese movement today. 00:37:00A Fermented AffairnoAuthor,Cheese,Food Critic,San Francisco,James Beardwww.laurawerlin.com Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subjehttp://www.blogtalkradio.com/afermentedaffair/2013/03/29/fermented-milk-expert-dr-phillip-tongFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/29/fermented-milk-expert-dr-phillip-tong/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/29/fermented-milk-expert-dr-phillip-tongFri, 29 Mar 2013 17:00:00 GMTFermented Milk Expert Dr. Phillip Tong Dr. Tong is a professor at, and the director of, the Dairy Products Technology Center at California Polytechnic State University.  He is a published author of the health benefits of fermented milk products, most importantly yogurt and cheese. 00:45:00A Fermented AffairnoFermentation,Cheese,Yogurt,Education,HealthDr. Tong is a professor at, and the director of, the Dairy Products Technology Center at California Polytechnic State University.  He is a published author ofhttp://www.blogtalkradio.com/afermentedaffair/2013/03/27/fermentationist-summer-bockFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/27/fermentationist-summer-bock/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/27/fermentationist-summer-bockWed, 27 Mar 2013 19:00:00 GMTFermentationist Summer Bock Ms. Bock is a certified health coach & herbalist.  She strives to achieve health through fermented goods. www.olykraut.com www.summerbock.com www.gutrebuilding.com www.fermentationist.com Twitter: @Fermentationist www.facebook.com/summer.bock.31 00:44:00A Fermented AffairnoHealth,Fermentation,Disease,Wellness,NutritionMs. Bock is a certified health coach & herbalist.  She strives to achieve health through fermented goods. www.olykraut.com www.summerbock.com www.gutrebuildhttp://www.blogtalkradio.com/afermentedaffair/2013/03/20/foraging-with-dan-dhanji-farellaFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/20/foraging-with-dan-dhanji-farella/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/20/foraging-with-dan-dhanji-farellaWed, 20 Mar 2013 18:00:00 GMTForaging to Fermenting with Dan Dhanji Farella Our guest discusses the health advantages of foraging and fermenting herbs and vegetables.  He has been living 'off the land' his entire life and appreciates the contribution that Mother Nature gives to us. Mr. Farella is a forager, herbalist, and teacher at Return To Nature. Return to Nature is a wild plant, mushroom, forest medicine, and primitive skills resource. Please seek more information at http://www.facebook.com/ReturntoNatureSkills or www.returntonature.us. 00:33:00A Fermented AffairnoForage,Herbs,Mushrooms,Fermentation,EducationOur guest discusses the health advantages of foraging and fermenting herbs and vegetables.  He has been living 'off the land' his entire life and appreciates thttp://www.blogtalkradio.com/afermentedaffair/2013/03/18/kate-arding-from-culture-magazineFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/18/kate-arding-from-culture-magazine/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/18/kate-arding-from-culture-magazineMon, 18 Mar 2013 19:00:00 GMTKate Arding from Culture Magazine Kate Arding is a founder of Culture magazine. Kate’s story starts in London. She was introduced to cheese by Neal’s Yard Dairy, the legendary cheese-shop in London: “I thought I was coming home. They were very inclusive and very welcoming. There was this great atmosphere.” While working at the wholesale counter one afternoon, Sue Conley and Peggy Smith wandered through the doors. (In the next few years, Sue and Peggy would start the incredibly influential Cowgirl Creamery). http://www.culturecheesemag.com 00:43:00A Fermented AffairnoFermentation,Culture,Cheese,Magazine,Kate ArdingKate Arding is a founder of Culture magazine. Kate’s story starts in London. She was introduced to cheese by Neal’s Yard Dairy, the legendary cheese-shop in Lhttp://www.blogtalkradio.com/afermentedaffair/2013/03/13/wine-cheese-expert-max-mccalmanFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/13/wine-cheese-expert-max-mccalman/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/13/wine-cheese-expert-max-mccalmanWed, 13 Mar 2013 19:30:00 GMTWine & Cheese Expert Max McCalmanMax McCalman is a highly visible advocate for artisanal cheese production and a dedicated scholar of cheese.  He acts as consultant to the trade, judges at cheese competitions in both the U.S. and in Europe, is a contributing editor to leading cheese magazines, and is a frequent guest lecturer.  Max is renowned as one of the cheese world’s living legends due to his expertise, insight and passion.  He leads the charge to raise awareness and spread the joys of cheese to consumers and professionals. www.artisanalcheese.com 00:40:00A Fermented AffairnoCheese,Wine,Beer,Artisanal,New York CityMax McCalman is a highly visible advocate for artisanal cheese production and a dedicated scholar of cheese.  He acts as consultant to the trade, judges at cheehttp://www.blogtalkradio.com/afermentedaffair/2013/03/06/top-chef-hosea-rosenbergFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/03/06/top-chef-hosea-rosenberg/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/03/06/top-chef-hosea-rosenbergWed, 06 Mar 2013 17:00:00 GMTTop Chef Hosea RosenbergHosea discusses cooking and enjoying fermented products.  Hosea was the winner of season 5 Bravo's Top Chef.   Prior to appearing on Top Chef, Rosenberg was the head chef at Jax Fish House in Boulder, Colorado, and won a number of local awards. Hosea is from New Mexico and is a fan of New Mexican chile peppers - as well as a fan of bacon. Hosea@blackbellycatering.com 00:29:00A Fermented AffairnoFermentation,Top Chef,Cooking,Hosea,CheeseHosea discusses cooking and enjoying fermented products.  Hosea was the winner of season 5 Bravo's Top Chef.   Prior to appearing on Top Chef, Rosenberg was thhttp://www.blogtalkradio.com/afermentedaffair/2013/02/27/raw-milk-discussionFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/02/27/raw-milk-discussion/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/02/27/raw-milk-discussionWed, 27 Feb 2013 17:00:00 GMTRaw Milk DiscussionSuzanne Fecteau of DreamAcres Ranch of Larkspur, Colorado, will discuss the barriers of raw milk and fermentation laws in America.00:39:00A Fermented Affairnofermentation,raw,milk,cheese,healthSuzanne Fecteau of DreamAcres Ranch of Larkspur, Colorado, will discuss the barriers of raw milk and fermentation laws in America.http://www.blogtalkradio.com/afermentedaffair/2013/02/20/tom-the-mushroom-king-weipertFoodhttp://www.blogtalkradio.com/afermentedaffair/2013/02/20/tom-the-mushroom-king-weipert/#commentshttp://www.blogtalkradio.com/afermentedaffair/2013/02/20/tom-the-mushroom-king-weipertWed, 20 Feb 2013 21:00:00 GMTTom (Mushroom King) Weipert Tom will be discussing the world of morels! http://Morelhunters.com http://facebook.com/thomasmushroom.kingweipert 00:43:00A Fermented AffairnoWeipert,Mushroom,Fungi,events,fermentationTom will be discussing the world of morels! http://Morelhunters.com http://facebook.com/thomasmushroom.kingweiperthttp://www.blogtalkradio.com/afermentedaffair/2012/08/12/a-mushroom-affairFoodhttp://www.blogtalkradio.com/afermentedaffair/2012/08/12/a-mushroom-affair/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/08/12/a-mushroom-affairSun, 12 Aug 2012 18:30:00 GMTA Mushroom Affair Scott from the Telluride Mushroom Festival 00:32:00A Fermented AffairnoMushrooms,Fermentation,Cheese,Fungi,TellurideScott from the Telluride Mushroom Festivalhttp://www.blogtalkradio.com/afermentedaffair/2012/07/14/an-esoteric-affair-1Foodhttp://www.blogtalkradio.com/afermentedaffair/2012/07/14/an-esoteric-affair-1/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/07/14/an-esoteric-affair-1Sat, 14 Jul 2012 22:00:00 GMTAn Esoteric Affair Beet and Kale pickles???  Oh my!  http://esotericfoods.com/   Like A Fermented Affair on facebook and follow fermentedaffair on Twitter 00:32:00A Fermented Affairnodrink,fermented,esoteric,Boulder,healthyBeet and Kale pickles???  Oh my!  http://esotericfoods.com/   Like A Fermented Affair on facebook and follow fermentedaffair on Twitterhttp://www.blogtalkradio.com/afermentedaffair/2012/06/27/nmsu--chilesFoodhttp://www.blogtalkradio.com/afermentedaffair/2012/06/27/nmsu--chiles/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/06/27/nmsu--chilesWed, 27 Jun 2012 22:00:00 GMTA Chile Affair Chatting with Autumn from New Mexico Chile Institute.  Get your scoville on! Like A Fermented Affair on facebook and follow fermentedaffair on Twitter 00:30:00A Fermented AffairnoHot,Spicy,Peppers,Chiles,FoodChatting with Autumn from New Mexico Chile Institute.  Get your scoville on! Like A Fermented Affair on facebook and follow fermentedaffair on Twitterhttp://www.blogtalkradio.com/afermentedaffair/2012/06/09/a-fermented-affair-1Cookinghttp://www.blogtalkradio.com/afermentedaffair/2012/06/09/a-fermented-affair-1/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/06/09/a-fermented-affair-1Sat, 09 Jun 2012 15:00:00 GMTAn Italian Affair: Cured meats and Sauces Our guests this week:  Pasta more'!  All sorts of things fermented.  Graham will be chatting with THE Denver cured meat guy Mark of Il Mondo Vecchio.  (Jackie's vegetarian side is even excited about this interview!) www.pastamore.com www.ilmondovecchiosalumi.com   Like A Fermented Affair on facebook and follow fermentedaffair on Twitter 00:59:00A Fermented Affairnocheese,tasty,fabulous,cooking,eatingOur guests this week:  Pasta more'!  All sorts of things fermented.  Graham will be chatting with THE Denver cured meat guy Mark of Il Mondo Vecchio.  (Jackiehttp://www.blogtalkradio.com/afermentedaffair/2012/06/02/a-fermented-affair-1Cookinghttp://www.blogtalkradio.com/afermentedaffair/2012/06/02/a-fermented-affair-1/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/06/02/a-fermented-affair-1Sat, 02 Jun 2012 15:00:00 GMTCulture Magazine Creator Kate Arding The founder of Culture magazine, Kate Arding, will discuss her contribution to the American artisan cheese industry.  Then Graham and friends will explain the importance of mushrooms in fermentation. http://culturecheesemag.com/   Like A Fermented Affair on facebook and follow fermentedaffair on Twitter 01:09:00A Fermented Affairnocheese,tasty,mushroom,cooking,eatingThe founder of Culture magazine, Kate Arding, will discuss her contribution to the American artisan cheese industry.  Then Graham and friends will explain thehttp://www.blogtalkradio.com/afermentedaffair/2012/05/19/a-fermented-affair-2Winehttp://www.blogtalkradio.com/afermentedaffair/2012/05/19/a-fermented-affair-2/#commentshttp://www.blogtalkradio.com/afermentedaffair/2012/05/19/a-fermented-affair-2Sat, 19 May 2012 15:00:00 GMTVerso Cellars and VT Farmstead Cheese Our guests this week will be Paul Phillips of Verso Cellars, an amazing Colorado Cabernet. And Rick Woods, the very talented cheesemaker at Vermont Farmstead Cheese Company. http://www.versocellars.com/ http://vermontfarmstead.com/   Like A Fermented Affair on facebook and follow fermentedaffair on Twitter 01:58:00A Fermented Affairnocheese,wine,Vermont,Cabernet,ColoradoOur guests this week will be Paul Phillips of Verso Cellars, an amazing Colorado Cabernet. And Rick Woods, the very talented cheesemaker at Vermont Farmstead C