cheese

54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin' Girl Blue

October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.

104: Are “Clean Meats” the Future?

104: Are "Clean Meats" the Future?

Dawn Ressel specializes in vegan entrepreneurship and business as a form of activism. She also runs a workshop called "Jumpstart Your Vegan Business" where people can learn to promote the development and growth of new vegan businesses. But, the topic I'm even more excited about is the idea of "clean meats".
What is clean meat (cellular agriculture)? Is it considered vegan? Are animals harmed? Could it be our future? It's a very controversial topic in the vegan world, but Dawn makes a clear analogy of us being "at war" and fighting for the animals from multiple angles, as being the only solution to victory.

Dawn's Links:
http://www.nextleapdesign.com
http://www.instagram.com/dawnressel
https://www.instagram.com/nextleapdesign/
http://www.facebook.com/nextleapdesign

Earthlings: http://www.nationearth.com/
Dominion: https://www.dominionmovement.com/
The Good Food Institute: https://www.gfi.org/

53: Behind the Rind with Mountain Cheeses

53: Behind the Rind with Mountain Cheeses

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

101: Farm Animal Refuge

101: Farm Animal Refuge

Matt Lieurance, along with his partner, Jordan Russo developed a farm animal sanctuary in the hills of San Diego. In addition to saving farm animals, Jordan and Matt open their doors to help inform people of what goes on at seemingly-harmless events like the San Diego Fair. Matt joins me in studio today and discusses some of the hardships and joys of running the farm! Also, stay tuned because Farm Animal Refuge is having a FREE event (10/6/2018) where you can come meet all of the animals! Stay tuned for more details!

Farm Animal Refuge:
Website: www.FarmAnimalRefuge.org
Instagram: http://www.instagram.com/FarmAnimalRefuge
FaceBook: http://www.facebook.com/FarmAnimalRefuge
Go Fund Me: https://www.gofundme.com/farm-animal-refuge

100: You Called, I Answered

100: You Called, I Answered

Your calls came in, and I've got your answers! Thank you so much to everyone who called in, and of course all of you who are tuning in as well! I appologize if I've spelled anyone's name wrong; I only had audio to go off of.

02:01 - Kylee: How do you encorporate healthy fats into shakes?
02:54 - Response
06:41 - Chantelle: New vegan; super sweet compliment!
07:26 - Response
09:33 - Dr. Kasey Johnson: Congrats on Episode 100
09:58 - Response
10:47 - Shawnie: What type of vegan foods keep you full for the longest amount of time?
11:15 - Response
15:39 - Lindsay: Calling from NC; Vegan and vegetarian options ARE available in the south! (This comment was completely warranted; listen to my response!)
15:58 - Response
16:59 - Barbara (Rawsome Delights): What have been some of the things I've learned over these 100 episodes?
17:39 - Response
21:41 - Rachel DeRose-Hosler (AV & Pollinated Palette): What color panties are you wearing today?
23:47 - Response
27:28 - Phil: Health benefits of organic vs. non-organic?
27:38 - Response
34:45 - Vanessa: Vegetarian trying to cut out cheese
34:56 - Response
41:51 - Karl: What do you say to someone who says that they have to have meat in their diet?
43:07 - Response
51:26 - Alicia: Currently vegetarian; vegans eat a lot of fruit, is there a higher chance of becomming diabetic?
51:48 - Response
57:43 - Derek: When you went vegan, was it easier having a spouse that also went vegan? Would it be a deal-breaker to date someone who wasn't vegan? What is your favorite part about the podcast? Have you found it easier to be in social situations since you've had the podcast?
58:29 - Response

52: What Does It Take To Become A Certified Cheese Professional?

52: What Does It Take To Become A Certified Cheese Professional?

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.

50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

50: Meet Gordon Edgar - Author & Cheese Monger, Living on the Wedge

Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.

49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!).

 


About Us

Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
 
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.

 

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San Diego, CA 92138

 

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