Heather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this weeks Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese in New York Citys Greenmarkets. Learn about the research that went into Heathers book, and how she visited small farms and famous fromageries. Heather and Diane also tackle the misconception that new artisan cheesemakers are elitist; hear how the food movement accommodates for everyone from blue collar workers to artists. What ethics are involved in cheesemaking, and what risks threaten the food movement? Tune into this episode to learn more about the industrialization of cheese and the prospect of reinventing the food system! This program has been sponsored by Academie Opus Caseus. Thanks to Pamela Royal for todays music. People are realizing that things have happened to our food system without even realizing it, and they arent willing to take it for granted anymore. [4:10] Like any food, cheese is a complex cultural artifact saturated with ethics and politics. [pg. 214, The Life of Cheese] -- Heather Paxson on Cutting the Curd