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A Thought for Food: Bad Milk Gone Good
Manage episode 180790603 series 1455219
Content provided by The New York Academy of Sciences. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The New York Academy of Sciences or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that’s still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.
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255 episodes
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Manage episode 180790603 series 1455219
Content provided by The New York Academy of Sciences. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The New York Academy of Sciences or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that’s still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.
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