Alternative Dairy and Cheese
06/17/14 • -1 min
This week we explored the world of alternative dairy and cheese making. Joining Tyler and his corporate chef Erik Harrelson, was Andrew Zlot of Double 8 Dairy in Valley Ford, California. They discussed the ins and outs of water buffalo milk and the making of gelato ice cream. Next up, was Jon Bowne from Gypsy Cheese Co. who went in depth with the art of making raw goat’smilk cheese and taking the leap from city slicker to artisan cheese maker. It’s all you ever wanted to know about alternative dairy and maybe even a little more.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftk_ep07_6-13-14_01.mp3
This week we explored the world of alternative dairy and cheese making. Joining Tyler and his corporate chef Erik Harrelson, was Andrew Zlot of Double 8 Dairy in Valley Ford, California. They discussed the ins and outs of water buffalo milk and the making of gelato ice cream. Next up, was Jon Bowne from Gypsy Cheese Co. who went in depth with the art of making raw goat’smilk cheese and taking the leap from city slicker to artisan cheese maker. It’s all you ever wanted to know about alternative dairy and maybe even a little more.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftk_ep07_6-13-14_01.mp3
Previous Episode
Foraging and Local Eating
Joining Tyler and his corporate Chef, Erik Harrelson, was expert forager Connie Green, who discusses the art of gathering distinctive local edibles from your own backyard. Also joining Tyler this week, is Chef Jason Wittek of Radius Restaurant, a local San Francisco eatery that sources all of their product from within a 100-mile radius of the restaurant.
You’ve all heard of signing for your supper, and now you’ll be foraging for your dinner.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftestkitchen-ep006_06-04-14.mp3Next Episode
Hog Island Oyster Co.
Tyler and his corporate Chef Erik Harrelson, take a motorcycle trip up the coast to Tomales Bay where they talk with Terry Sawyer, co founder of Hog Island Oyster Co. While slurping down oysters Terry gives them a history of Tomales Bay and Hog Island, a lesson in oyster farming, and they dicuss the impact that climate change is having on the oceans. https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/07/tftk-hogisland-ep8a_06-17-01.mp3
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