Liza over at Food Curated has done quite a few Dairy related shows. This one below is about one of my favorite Cheesemongers, my friend Amy Thompson of Lucy's Whey at the Chelsea Market. I first met Amy at a Slow Food NYC Event and she recognized me from The Dairy Show--pretty cool. Check out this video with her story and a great trip to Calkins Creamery.
Buttermilk is a fermented dairy product that contrary to its name does not contain butter. Actually buttermilk technically is the liquid that is left over after making cultured butter, and so therefore should be virtually fat free. Today though, most buttermilk is made by culturing fresh milk. Buttermilk has a sour flavor like plain yogurt, but is must more fluid. Its a bit of an aquired taste, but if you don't care for its plain yogurt like flavor, you can make it more palatble by mixing in a good grass-fed flavored yogurt or by blending it up with some fruit. A glass of low/no fat buttermilk is quite healhty and has more probiotic bacteria in it than a container of Activa yogurt, but costs a lot less. If you can find a good grass-fed buttermilk in your area, give it a try.
Liza from Food Curated recently did a great story about Betsy and Rachel over at Salvatore Bklyn. The video tells the story of this unique operation and gives a good look at the cheese making processs. Betsy and Rachel are currently the only urban cheese makers in New York. Salvatore Bklyn is known for their excellent ricotta and smoked ricotta. Though, as the video briefly mentions, the ricottas are made from whole milk (from Hudson Valley Fresh), so are not technically ricotta which is made from whey. Never these less, they are delicious.
The last talk I want to share with you from the TEDx Manhattan conference is by Josh Viertel, President of Slow Food USA. In this inspirational oration, Josh tells the story of how he got involved in the food movement and sounds a call to action for a shift from a "movement of enlightened eaters to a movement of people engaged as citizens".