Join James Beard Award-winning author Mark Kurlansky and Heritage Radio Network's Kat Johnson for a fascinating, in-depth discussion on the history of the human relationship to dairy and how it has framed debates on everything from parenting to agriculture.
Dairy has been at the center of food safety, world economics, and, of course, classic recipes, for hundreds of years. Mark will delve into the intricacies of the arguments and issues he uncovered while writing his new book, Milk! A 10,000-Year Food Fracas.
Following the discussion, Mark will sign copies of Milk!. Brooklyn Brewery beer, Davey's Ice Cream, Murray's Cheese, and Ronnybrook Dairy samples will also be available.
About Mark Kurlansky
Mark Kurlansky is the prolific author of over 20 books, including the New York Times bestsellers Salt: A World History and Cod: A Biography of the Fish That Changed the World. His articles have appeared in a wide variety of newspapers and magazines, including The Chicago Tribune, The Los Angeles Times, Time Magazine, Food & Wine, Bon Appetit, and Parade. He has won many awards for his writing, including the James Beard Award for Writing on Food, the Glenfiddich Award, the ALA Notable Book Award, and others. He lives in New York City.
About Milk! A 10,000-Year Food Fracas
Milk! is a comprehensive and entertaining history of the human relationship to dairy since the domestication of animals more than 10,000 years ago. Dairy has been a prominent player in world history; human civilization has been arguing the merits of breastfeeding for over a thousand years and industrialized dairy farms are the cause of many an environmental and health debate (are GMOs harmful? How about using antibiotics in cows?). Kurlansky, in his trademark style, lightens these more serious questions with a stream of fascinating facts: the French béchamel cream sauce likely originated in ancient Rome; Mongols may have invented powdered milk; the French used to laugh at the Flemish for their excessive butter consumption; Tibetan Buddhists make butter sculptures from yak milk. Recipes are included as well, for foods such as 18th century macaroni and cheese, the Indian sweet kulfi, and Cato’s “cheesecake”—an ancient Roman pie. The end result is a book that only Mark Kurlansky could write: entertaining, enlightening, and exceptionally readable.
About Kat Johnson
Kat Johnson is the Communications Director for Heritage Radio Network and the co-host of Meat + Three, HRN Happy Hour, and HRN On Tour. Kat grew up in rural Alabama, where sugar cane syrup, boiled peanuts, and banana pudding were staples of her childhood. She graduated from Auburn University (War Eagle!) with a degree in Radio, TV, and Film. Merging her love of food and radio, Kat joined HRN in January 2017.
Ronnybrook makes milk products the way we have for three generations, in small batches, delivered at peak freshness, pasteurized and without the use of rBST. Through this farm, we like to think we keep Nana and Papa's spirit alive. Through these products, we hope to keep a small piece of America alive.
About Davey's Ice Cream
New York City native David Yoo unexpectedly entered the ice cream scene after a quiet exeunt from the graphic design world. After capturing the East Village's heart with ice cream flavors made from scratch using locally sourced milk and cream, house-made nut pastes and pastries, Davey's Ice Cream has expanded across NYC and Brooklyn. Davey's is dedicated to creating innovative "classic" ice cream flavors and a welcoming environment for customers of all ages and backgrounds. The ice cream dream is real, and the way Davey's Ice Cream does it, the ingredients are, too.
About Murray's Cheese
Established in 1940, Murray's Cheese is a beloved fixture of New York's Greenwich Village and is part of the rich food history of this formerly Italian enclave. In its 75+ year history, Murray’s has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat and grocery items. Murray’s businesses also include a wholesale team, an E-commerce business, year-round educational programs, a full-service restaurant, Murray’s Cheese Bar, private events, catering, and state-of-the-art cheese aging caves in Long Island City.
About Numa Foods
Numa Foods makes all-natural Milk Chews, milk-based chewy snacks infused with nuts and dried fruit, from a traditional Asian recipe inspired by the founder's childhood. The name "Numa" comes from the Chinese characters for daughter (nu) and mother (ma) as we, a "nu" and "ma" team, aim to produce foods found in a mother's kitchen: wholesome, natural foods that are also delicious.
About Noosa Yoghurt
G'day! Allow us to introduce ourselves. We're noosa, and we make yoghurt. But not just any yoghurt. Ours is thick and velvety. Sweet and tart. It's a labor of love that starts in small batches on the farm and ends in a delicious scoop on your spoon.
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