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Transhumance, January 25, 2023 @ 7 PM via Zoom

Transhumance, January 25, 2023 @ 7 PM via Zoom
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  • Transhumance, January 25, 2023 @ 7 PM via Zoom

    Post #1 - January 8th, 2023, 10:35 pm
    Post #1 - January 8th, 2023, 10:35 pm Post #1 - January 8th, 2023, 10:35 pm
    Mooooving Day – Transhumance and the Impact on Dairy Cultures

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    Every spring, Swiss dairy farmer Béat Piller escorts his 56 cows up the slope of the 6,000-foot Alp Vounetz to a grazing pasture and hand-built stable. They will stay there for the next six months, making milk and cheese every single day. In late autumn, they will descend back down to the valley where his family lives year-round. It’s a routine that has existed for millenia.

    This seasonal shifting, called transhumance, is not uniquely Swiss. Similar journeys are found in Italy, Argentina, France, Brazil…pretty much everywhere on earth where herd animals and mountains or highlands co-exist. While it may seem like a lot of work to simply let animals graze on “the grass up there”, its actually a brilliant solution designed to help valley communities grow and thrive.

    Do join us to learn more about this elegant cultural practice with culinary educator and author Adam Centamore. He’ll discuss the history, how it works, and why it matters. Beyond the nuts and bolts of transhumance, Adam will also share some secrets of how seasonal grazing impacts some of the world’s favorite alpine cheeses like Swiss Gruyère, Emmentaler, and French Comté, and how to seek out these curdy treasures.

    Using pictures, stories, and artifacts from his first-hand experiences with transhumance, Adam will share his love of cheese, culture, and culinary travel in what is sure to be an entertaining, informative evening.

    ***

    Wednesday, January 25th, 2022
    7 p.m. Central Time
    Presented Via ZOOM

    If you are not already on our email list, then to receive zoom link,
    please e-mail: Culinary.Historians@gmail.com

    http://www.CulinaryHistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - January 9th, 2023, 11:56 am
    Post #2 - January 9th, 2023, 11:56 am Post #2 - January 9th, 2023, 11:56 am
    Haven't seen an email about this one yet. Has it just not gone out yet? Definitely interested in this topic.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #3 - January 9th, 2023, 12:15 pm
    Post #3 - January 9th, 2023, 12:15 pm Post #3 - January 9th, 2023, 12:15 pm
    Cynthia wrote:Haven't seen an email about this one yet. Has it just not gone out yet? Definitely interested in this topic.

    I have it set for Wednesday morning.

    I sent one today related to the truffle talk tomorrow. I have scheduled another email for an hour before that event.

    I try not to send more than one email a day, and really not several days in a row. So I might move it to Thursday. People get unpleasant when there are too many.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #4 - January 9th, 2023, 5:30 pm
    Post #4 - January 9th, 2023, 5:30 pm Post #4 - January 9th, 2023, 5:30 pm
    Actually saw the truffle talk through IACP. Lots of fun.

    But I'll keep an eye out for the Transhumance link on Wednesday. Thanks so much.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #5 - January 26th, 2023, 3:52 pm
    Post #5 - January 26th, 2023, 3:52 pm Post #5 - January 26th, 2023, 3:52 pm
    https://www.youtube.com/watch?v=JMeoPrWqEHM


    Podcast on Mooooving Day – Transhumance and the Impact on Dairy Cultures

    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples for anyone until we meet in person once more. :D
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

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