Latest Toga Podcast Episodes
Cheesemaking in Brazil with John Braga and Special Guests
Cutting the Curd - July 01, 2024 16:00 - 1 hour ★★★★★ - 65 ratingsIn this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and broth...
The Vegan Cheese Kerfuffle
Cutting the Curd - June 25, 2024 13:00 - 53 minutes ★★★★★ - 65 ratingsTune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronoun...
A New Cheese Documentary 'Shelf Life': An Interview with Robyn Metcalfe
Cutting the Curd - June 21, 2024 15:00 - 27 minutes ★★★★★ - 65 ratingsOn today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd b...
Access to New Medicines: Which Surrogate Endpoints Matter
TOGA Podcast - June 19, 2024 21:00 - 24 minutesDo we need to evolve the bar on evidence required for drug reimbursement? The gold standard endpoint for assessing the benefit of anti-cancer drugs has been overall survival (OS) however, more recently, there has been a trend toward using surrogate clinical trial endpoints such as progression fre...
Canadian Cheese Tour with Erin Harris and Kelsie Parsons
Cutting the Curd - June 11, 2024 15:00 - 51 minutes ★★★★★ - 65 ratingsOntario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcing goods for a national food retailer, they're coordinating the next meeting of the Canadian Cheese Collective. Erin and Kelsie join Jessica for a ...
Carson Comeback!
Shadow // Yaddo - June 04, 2024 16:53 - 27 minutes ★★★★★ - 13 ratingsRevel in all things Carson McCullers, the wunderkind writer who catapulted to fame in 1940 with the publication of The Heart is a Lonely Hunter. On tap: Mary V. Dearborn, author of the biography Carson McCullers: A Life; and Suzanne Vega.
Cheese Shop & Restaurant Hybrids - How Do They Work?
Cutting the Curd - June 04, 2024 16:00 - 52 minutes ★★★★★ - 65 ratingsMany cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, ...
World Cheese Championship Cheese Contest Explained
Cutting the Curd - May 14, 2024 18:38 - 51 minutes ★★★★★ - 65 ratingsTune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to...
Sheila Flanagan of Nettle Meadow Farm
Cutting the Curd - May 09, 2024 18:00 - 1 hour ★★★★★ - 65 ratingsTune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover th...
Cheese Culture Coalition Scholarships! A Guide to What's Available Right Now
Cutting the Curd - May 01, 2024 01:24 - 52 minutes ★★★★★ - 65 ratingsWe check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC chees...
Lung Cancer Nurses: Essential, Beneficial and a Key Link In Lung Cancer Screening
TOGA Podcast - April 22, 2024 02:00 - 35 minutesLung Cancer Support Nurse - Lung Foundation Australia Quit Centre | Homepage Lung Cancer Screening Program: Early Detection Saves Lives (thoraciconcology.org.au) Lung Cancer Optimal Care Pathway
Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo
Cutting the Curd - April 02, 2024 15:00 - 47 minutes ★★★★★ - 65 ratingsBenita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate abou...
Secret Studio Lives
Shadow // Yaddo - March 27, 2024 19:35 - 22 minutes ★★★★★ - 13 ratingsAudio from 1890, the symbolic power of pizza, blue suede shoes, thinking like a vulture, and more in our season roundup of favorite moments, with Nafis White, Chris Rush, Alexi Worth, Odili Donald Odita, Daron Hagen, Sam Lipsyte, Will Hermes, Lee Clay Johnson, David Gates, Brian Evenson, Ilana B...
Underutilisation of Radiotherapy in Lung Cancer Treatment
TOGA Podcast - March 27, 2024 03:50 - 24 minutesRadiation therapy can be a very effective treatment for lung cancers, with 77% of patients indicating for radiation therapy in their disease trajectory. Yet, only 40% of patients with lung cancer in NSW receive radiation therapy. In this podcast, Professor Shalini Vinod, Assoc Professor Mei-Lin...
Lady & Larder
Cutting the Curd - March 26, 2024 15:00 - 45 minutes ★★★★★ - 65 ratingsOn this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep res...
What Does Strong Look Like
Bones To Bulk - March 25, 2024 08:00 - 12 minutes ★★★★★ - 38 ratingsWhen it comes to strength, what does that really look like in a day to day basis? What does it mean to be strong? How does it change as we progress? I'm diving into that and more. Find me on your social media platform of choice and reach out: YouTube channel: https://www.youtube.com/bonest...
Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese
Cutting the Curd - March 22, 2024 10:57 - 37 minutes ★★★★★ - 65 ratingsDiscover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tr...
To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi
Cutting the Curd - March 11, 2024 22:00 - 40 minutes ★★★★★ - 65 ratingsKristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica ...
Everything You Need To Know About Applying For DZTE Grants
Cutting the Curd - March 04, 2024 22:00 - 49 minutes ★★★★★ - 65 ratingsThe Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills. Heritage Ra...
Revolutionising Lung Cancer Healthcare with AI: Unlocking the Future
TOGA Podcast - February 28, 2024 10:02 - 30 minutesArtificial intelligence (AI) is transforming medicine. Lung Cancer healthcare professionals are interested in the use of AI in radiology, particularly in early diagnosis leading to better patient outcomes. In this podcast we will explore how AI can aid in early detection, accurate interpretation ...
The Mental Game
Bones To Bulk - February 28, 2024 09:00 - 10 minutes ★★★★★ - 38 ratingsHaving real conversations with yourself can be tough, but also extremely necessary when it comes to figuring out exactly what you need to push yourself and stay consistent. This week we change things up a bit and really hit home. Connect with me at your social platform of choice: YouTube chan...
Knowing When to Change Your Workout
Bones To Bulk - February 20, 2024 09:00 - 9 minutes ★★★★★ - 38 ratingsHow do you know when it's time to change up your workout? What are the signs that you have reached a plateau? In this episode I'm walking you through knowing when its time to change things up and how to restructure your workout to get the most benefit. Keep learning: YouTube channel: https:/...
Urban Stead Cheese
Cutting the Curd - February 19, 2024 21:00 - 44 minutes ★★★★★ - 65 ratingsWhat is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused app...
Going "All In" on Cheese
Cutting the Curd - February 13, 2024 15:30 - 44 minutes ★★★★★ - 65 ratingsJoe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what...
Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC
Cutting the Curd - February 06, 2024 16:00 - 40 minutes ★★★★★ - 65 ratingsIn this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation ...
Eating Healthy While Traveling
Bones To Bulk - February 06, 2024 09:00 - 9 minutes ★★★★★ - 38 ratingsDo you struggle to eat healthy while you are traveling or around the holidays? Someone is having you over, or there is a get-together and you are worried about blowing your routine. No worries! There are some easy and simple ways to make sure you stay within your calorie range and still enjoy g...
A Visit to Uplands Cheese
Cutting the Curd - January 29, 2024 23:51 - 46 minutes ★★★★★ - 65 ratingsA special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses ...
The Key To Your Fitness Success
Bones To Bulk - January 25, 2024 09:00 - 9 minutes ★★★★★ - 38 ratingsWhat is the key to your fitness success? While there are a lot of things that go into it, one absolutely crucial element is finding balance and routine. How can you get in a workout or meal plan and food prep when you are working, have kids, have side hustles? In this episode I lay out the key...
What Is Fancy Food Anyhow?
Cutting the Curd - January 22, 2024 22:00 - 51 minutes ★★★★★ - 65 ratingsJoe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! C...
Return to Planet Cheese: Catching Up with Janet Fletcher
Cutting the Curd - January 09, 2024 19:00 - 39 minutes ★★★★★ - 65 ratingsAward-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over...