cheese

119: Jule’s Vegan Foods

119: Jule's Vegan Foods

Founders Julie Van Dam and Stephen Janke are passionate about Vegan Cheese. After years working in upscale fine dining restaurants such as LA's Patina, San Francisco's Aqua and The Waterfront, and later, running a successful catering company, Julie and Stephen underwent a life-changing event; in 2014, Julie was diagnosed with Stage 4 Colo-rectal Cancer! After two surgeries and eight months of chemotherapy, Julie knew they needed to make a change, which is when the their transition to veganism began!

In this episode, we talk all about the couples' experience, strength and hope and how veganism ties into their story!

Also, shout out to their super cool "Kid", Carson! (Sorry, Carson, I know you're not a kid anymore!)

Facebook: http://www.FaceBook.com/JulesVeganFoods
Instagram: http://www.Instagram.com/JulesVeganFoods
Stephen’s Instagram: http://www.Instagram.com/PlantPunkKitchen
Website: http://www.JulesFoods.net

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.

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.

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.

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.

47: Magic Milk – The Fluctuating Fluid!

47: Magic Milk - The Fluctuating Fluid!

Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.

46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

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.

http://www.thespottedcow.in/

45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What’s All The Fuss About?

45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What's All The Fuss About?

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!

43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!

Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients.

42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie

42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie

Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Food Foundation.

 


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.

 

Follow Us

Join us on facebook, instagram, soundcloud, or our RSS feeds to get updates on our podcasts.

        

 

Contact Us

We love to hear from you at Specialty Produce.

1929 Hancock St. Suite 150,
San Diego, CA 92110

619-295-3172

info@specialtyproduce.com

P.O. Box 82066,
San Diego, CA 92138

 

© Specialty Produce Network 2017, all content is copyright of its owners.