119: In the CPB Kitchen, Larry Genkin and Audacious New Features
For the first time ever, we get side-tracked in a conversation about food which will either overload you with cholesterol or make you wanting to make a trip to Montreal.
NEWS AND NOTES
- What Mark likes about Macs
- Audio comment from Daniel Johnson Jr.
- Making Poutine, CPB-style
EVENTS
- PodCamp EDU2
November 15, 2008 9-5pm
American University, Washington, DC
- PodCamp Ottawa
November 23, 2008 9:45am-4:00pm
National Arts Centre, Ottawa, ON
- Toronto Twitter TweetUp
November 28, 2008 5:30pm-8:30pm
C’est What, Toronto, Ontario
- PodCamp Toronto 3
February 21 and 22, 2009
Rogers Communications Centre, Ryerson University
- Fall cleaning coming November 30, 2008
Any podcast that has not published anything since September 1, 2008 will be removed from the directory. If you are removed, you can re-submit yourself to the directory once you publish a new show.
INTERVIEW
- Larry Genkin of the Blogger and Podcaster Media Network
TALK OF THE WEEK
- New features in Audacity
CONTACT US
- email: canadianpodcastbuffet@gmail.com
- facebook group: Canadian Podcast Buffet
- feedback: +1-267-220-3701
- forums: CPB and PAB
- wiki: canadianpodcastbuffet.ca/wiki
Photo: Poutine!! by CC Chapman (taken during PodCamp Montreal)
Podcast: Play in new window | Download (37.0MB)
10 November 2008, 4:24 pm
LMAO! “If you don’t publish an RSS Feed then you are not a podcaster” lol! That’s so fresh and so true :)
And speaking of fresh… fresh cheese curd on a poutine is so good. MMMM… There is a diner here in Kingston that makes poutine with cheese curd and beef gravy. You get the salty sweet of the gravy, cheese curd, and fries. MMMMMM… but I’ve had it with chicken and turkey gravy before which are just as good. I think traditional poutine is turkey gravy, no?
Be interesting to see how this new network pans out. I don’t like the idea of the possibility of someone inserting audio advertising arbitrarily/willy-nilly throughout my podcasts. Whatever makes someone money in this podcasting world. Thank god I’m not in it for the money :)
12 November 2008, 5:21 pm
Daniel, as someone who grew up diagonally across the state from you, I think the most likely places to find cheese curds are cheesemakers you tend to find around Amish areas (you know those guys don’t waste anything); and the more dubious the “brown gravy” at Aldi’s, the better. Hope that helps until you get the real thing.
15 November 2008, 4:19 pm
Welcome to the Canadian Cheese and Poutin buffet! :)
First off you make cheese from curds, they compress the curds and then age the cheese , really fresh curds, ones fresh from the vat are the best, the fresher the more squeaky they are. But sadly heath Canada will not let you buy really fresh curds, they have to be refrigerated first before the curds can be sold.
And as for Balderson cheese, it comes from Balderson Ontario, just north of Perth Ontario.
Ok boys thats you cheese lessons for the day, ! :)
I blame my love of silly cheese facts on my father,he was a true cheese lover!
24 November 2008, 10:14 pm
My opinion is that the Blogger & Podcaster thing is going to be a real waste of time for content producers. All of the things that Larry talks about have been tried before by various companies. They’re basically creating a directory and encouraging people to drive traffic to their common site where they will sell advertising to benefit the “company” or whatever it is.
There are plenty of opportunities existing today for podcasters to earn money from affiliate programs to proven networks like Wizzard and Blubrry. Wizzard and Blubrry are actually cutting checks to podcasters for advertising and have been doing so for a while.
A show producer is much better off working outside the whole multi-level marketing model. Instead of focusing on recruiting shows to a directory they need to be focusing on building a brand, building an audience and building a community.
26 January 2009, 11:50 pm
I know the cheese curd thing is old now, but I did work at an agricultural history museum for two summers, so I’ve got to fill you in (and I’m catching up to CPB now)!
Dwight is right about the cheese curds being compressed to make cheese – but that’s cheddar cheese to be specific (as there are many kinds of cheese), but perhaps in Canada, cheese is cheddar? So cheese curds are almost cheddar and are not a biproduct of cheese-making. The main biproduct, whey, can be dehydrated and sold (it’s added to many products as a cheap filler) or in the olden days, they would feed it to pigs, often kept on the same property and sold as a different ‘product’ when big enough. Many cheese factories these days have settling ponds and have to treat the whey as wastewater.
Balderson is sadly owned by Parmalat now. There are very few independent cheese factories left in Canada which is crazy because there was once one every thirty miles (a trip with milk shouldn’t be more than 15miles with your horses). There is a great cheese factory outside of Campbellford, Empire Cheese, and they still make cheese curd (they do put them in the fridge, but if you get there on the right day, they might still have some on the counter). And the museum that I worked at has great displays on cheese-making [agmuseum.ca] is near Stirling.