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Recent Episodes
Mon., 7/2/12
Viva La Literature
Mon., 7/2/12
Viva La Literature
The Callie Crossley Show
Marjorie Garber and Alicia Anstead join us.
Fri., 6/29/12
Let's Do the Time Warp (Never) Again!
Fri., 6/29/12
Let's Do the Time Warp (Never) Again!
The Callie Crossley Show
Garen Daly joins us.
Fri., 6/29/12
Week in Review
Fri., 6/29/12
Week in Review
The Callie Crossley Show
Peter Kadzis, Gintautas Dumcius and Sue O'Connell join us.
Thurs., 6/28/12
The Gavel Comes Down on Government
Thurs., 6/28/12
The Gavel Comes Down on Government
The Callie Crossley Show
Arnie Arnesen, Robert Whitcomb and Brian Rosman join us..
Wed., 6/27/12
60 Feet Underground
Wed., 6/27/12
60 Feet Underground
The Callie Crossley Show
Leon Neyfakh joins us.
Wed., 6/27/12
The Pru: A Love/Hate Story
Wed., 6/27/12
The Pru: A Love/Hate Story
The Callie Crossley Show
Elihu Rubin joins us.
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The History of Cheese
What do Homer’s Oddessy, slave labor, and European monasteries have in common? Cheese.
In his new book, Cheese and Culture: A History of Cheese and Its Place in Western Civilization, food scientist Paul Kindstedt traces cheese from ancient civilization to the 21st century. He not only tracks how cheese changed the arc of human history, he also examines the versatility of this dairy wonder. Turns out a pockmarked wedge of artisanal Swiss and the preternaturally shiny and smooth Kraft single are linked by milk curds that are part of cheesemaking’s 9,000 year-old history.
GUEST:
Paul Kindstedt, author, professor at the University of Vermont in the department of Nutrition and Food Sciences
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