https://simplecast.com Milkfed Notes on Cheese, Culture, and Climate 2026 Milkfed en Tue, 24 Mar 2026 07:00:00 +0000 Tue, 24 Mar 2026 07:00:12 +0000 https://milkfed-ce3e05f9.simplecast.com Milkfed https://image.simplecastcdn.com/images/9a1c7051-1dea-403f-8504-e07d0dd08097/c49cc494-798a-43f9-856d-c5a829e7cbc5/3000x3000/milkfed-20social.jpg?aid=rss_feed https://milkfed-ce3e05f9.simplecast.com episodic Notes on Cheese, Culture, and Climate Alexandra Jones false https://feeds.simplecast.com/5AhtERKH agricultural history, agriculture, artisan cheese, cheese, cheese history, cheese industry, climate, climate adaptation, climate change, climate mitigation, dairy, dairy farming, degrowth, environment, farming, farmstead cheese, food, food history, global warming Alexandra Jones alexmariejones@gmail.com 214e4bc7-3d8b-49ba-af64-9e3805495998 Dairy in the Desert, Cheese Shops in Crisis, & Climate Resilience Climate resilience is a measure of how well we're able to weather (no pun intended) the chaos that climate change creates, now and in the future. Unfortunately, the U.S. dairy industry has been going big on one of the most climate-vulnerable regions in our country: the Southwest, where megadairies and the alfalfa fields that feed them dominate, thanks to an outsized share of the Colorado River's water. Alex talks with cheese historian and dairy scientist Paul Kindstedt about how we can reimagine a decentralized, resilient, and more sustainable American dairy industry. Meanwhile, current-day climate threats like storms and hurricanes are making it even harder for independent cheese shops (and other small businesses) to stay open, and there's little to no support for these community hubs once disaster strikes. Alex speaks with Louise Converse, owner of Artisan Cheese Company in Sarasota, Florida, about how a tropical storm and two hurricanes in late 2024 nearly put her out of business—and how the community she created around her shop showed up for her and her team to keep the doors open. 

Stay tuned for Milkfed Season 2 later this year, and subscribe to Alex's newsletter at milkfed.news for more in the meantime. 

SOURCES: 

Changes in the Size and Location of U.S. Dairy Farms, USDA ERS

Growth in output per cow drives U.S. milk production gains, USDA ERA

Majority of U.S. cows live on big dairies, FarmProgress

Change and Sustainability Issues in America’s Dairyland, Focus on Geography

Meat of the Matter: Colorado River Overconsumed, NASA

]]> Tue, 24 Mar 2026 07:00:00 +0000 alexmariejones@gmail.com (Alexandra Jones, Paul Kindstedt, Louise Converse) https://milkfed-ce3e05f9.simplecast.com/episodes/dairy-in-the-desert-cheese-shops-in-crisis-climate-resilience-PKJ_i7yx Climate resilience is a measure of how well we're able to weather (no pun intended) the chaos that climate change creates, now and in the future. Unfortunately, the U.S. dairy industry has been going big on one of the most climate-vulnerable regions in our country: the Southwest, where megadairies and the alfalfa fields that feed them dominate, thanks to an outsized share of the Colorado River's water. Alex talks with cheese historian and dairy scientist Paul Kindstedt about how we can reimagine a decentralized, resilient, and more sustainable American dairy industry. Meanwhile, current-day climate threats like storms and hurricanes are making it even harder for independent cheese shops (and other small businesses) to stay open, and there's little to no support for these community hubs once disaster strikes. Alex speaks with Louise Converse, owner of Artisan Cheese Company in Sarasota, Florida, about how a tropical storm and two hurricanes in late 2024 nearly put her out of business—and how the community she created around her shop showed up for her and her team to keep the doors open. 

Stay tuned for Milkfed Season 2 later this year, and subscribe to Alex's newsletter at milkfed.news for more in the meantime. 

SOURCES: 

Changes in the Size and Location of U.S. Dairy Farms, USDA ERS

Growth in output per cow drives U.S. milk production gains, USDA ERA

Majority of U.S. cows live on big dairies, FarmProgress

Change and Sustainability Issues in America’s Dairyland, Focus on Geography

Meat of the Matter: Colorado River Overconsumed, NASA

]]> Dairy in the Desert, Cheese Shops in Crisis, & Climate Resilience Alexandra Jones, Paul Kindstedt, Louise Converse 00:37:39 Climate resilience is a measure of how well we're able to weather (no pun intended) the chaos that climate change creates, now and in the future. Unfortunately, the U.S. dairy industry has been going big on one of the most climate-vulnerable regions in our country: the Southwest, where megadairies and the alfalfa fields that feed them dominate, thanks to an outsized share of the Colorado River's water. Alex talks with cheese historian and dairy scientist Paul Kindstedt about how we can reimagine a decentralized, resilient, and more sustainable American dairy industry. Meanwhile, current-day climate threats like storms and hurricanes are making it even harder for independent cheese shops (and other small businesses) to stay open, and there's little to no support for these community hubs once disaster strikes. Alex speaks with Louise Converse, owner of Artisan Cheese Company in Sarasota, Florida, about how a tropical storm and two hurricanes in late 2024 nearly put her out of business—and how the community she created around her shop showed up for her and her team to keep the doors open. Stay tuned for Milkfed Season 2 later this year, and subscribe to Alex's newsletter at milkfed.news for more in the meantime. Climate resilience is a measure of how well we're able to weather (no pun intended) the chaos that climate change creates, now and in the future. Unfortunately, the U.S. dairy industry has been going big on one of the most climate-vulnerable regions in our country: the Southwest, where megadairies and the alfalfa fields that feed them dominate, thanks to an outsized share of the Colorado River's water. Alex talks with cheese historian and dairy scientist Paul Kindstedt about how we can reimagine a decentralized, resilient, and more sustainable American dairy industry. Meanwhile, current-day climate threats like storms and hurricanes are making it even harder for independent cheese shops (and other small businesses) to stay open, and there's little to no support for these community hubs once disaster strikes. Alex speaks with Louise Converse, owner of Artisan Cheese Company in Sarasota, Florida, about how a tropical storm and two hurricanes in late 2024 nearly put her out of business—and how the community she created around her shop showed up for her and her team to keep the doors open. Stay tuned for Milkfed Season 2 later this year, and subscribe to Alex's newsletter at milkfed.news for more in the meantime. climate disaster, dairy, hurricane helene, cheese, cheese industry, colorado river, agriculture, food, agricultural history, farming, climate adaptation, hurricane milton, cheese shops, climate mitigation, global warming, artisan cheese, dairy industry, food history, degrowth, climate, dairy farming, climate change, environment, climate resilience, cheese history false full 6 1 baeb3d08-e3ea-4207-9294-69576d3d5c6f Slick Cows, Microbe Management, and PDOs in Peril Climate change is here, it's happening, and farmers are on the front lines as extreme heat, drought, floods, wildfires, and storms become everyday events. To protect their animals and their businesses, dairy farmers and cheesemakers have to adapt. Alex shares the stories of a dairy farmer in Puerto Rico who's breeding heat-resistant cows, a goat farmer and cheesemaker in Vermont dealing with microbial unpredictability in her geothermal cheese cave, and a shepherdess in the mountains above Los Angeles whose farm and life changed drastically after a wildfire tore through her land. Alex also digs into the climate risk factors that are making dairy farming more difficult even in cooler climates, like New England and the Swiss Alps, and considers what farmers and food producers can do to adapt their businesses in our current state of climate denial and economic austerity. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

Climate Risks to Dairy Farms in the Northeastern United States, USDA Northeast Climate Hub

Billion-Dollar Weather and Climate Disasters, NOAA National Centers for Environmental Information

Extreme weather caused by climate change is raising food prices worldwide, study says, CNN

Practices to Manage Climate Impacts: Beef and Dairy Cattle: A Guide for Adaptation to Climate Change in the Caribbean, USDA Caribbean Climate Hub

Zebu: Information about the Humped Cattle, The International Federation of Indigenous Zebu Cattle of India 

History and Development of Zebu Cattle in the United States, Journal of Animal Science, Volume 50, Issue 6, June 1980, Pages 1188–1200.

How the U.S. Dictates What Puerto Rico Eats, New York Times

Farmers Are Breeding Heat-Resistant Cows, Offrange

The Rigid World of French Cheesemaking Meets Unbound Climate Change, New York Times

Slick cow pics at Vaqueria El Remanso

]]> Tue, 10 Mar 2026 07:00:00 +0000 alexmariejones@gmail.com (Alexandra Jones) https://milkfed-ce3e05f9.simplecast.com/episodes/slick-cows-microbe-management-and-pdos-in-peril-XxQ_bAZm Climate change is here, it's happening, and farmers are on the front lines as extreme heat, drought, floods, wildfires, and storms become everyday events. To protect their animals and their businesses, dairy farmers and cheesemakers have to adapt. Alex shares the stories of a dairy farmer in Puerto Rico who's breeding heat-resistant cows, a goat farmer and cheesemaker in Vermont dealing with microbial unpredictability in her geothermal cheese cave, and a shepherdess in the mountains above Los Angeles whose farm and life changed drastically after a wildfire tore through her land. Alex also digs into the climate risk factors that are making dairy farming more difficult even in cooler climates, like New England and the Swiss Alps, and considers what farmers and food producers can do to adapt their businesses in our current state of climate denial and economic austerity. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

Climate Risks to Dairy Farms in the Northeastern United States, USDA Northeast Climate Hub

Billion-Dollar Weather and Climate Disasters, NOAA National Centers for Environmental Information

Extreme weather caused by climate change is raising food prices worldwide, study says, CNN

Practices to Manage Climate Impacts: Beef and Dairy Cattle: A Guide for Adaptation to Climate Change in the Caribbean, USDA Caribbean Climate Hub

Zebu: Information about the Humped Cattle, The International Federation of Indigenous Zebu Cattle of India 

History and Development of Zebu Cattle in the United States, Journal of Animal Science, Volume 50, Issue 6, June 1980, Pages 1188–1200.

How the U.S. Dictates What Puerto Rico Eats, New York Times

Farmers Are Breeding Heat-Resistant Cows, Offrange

The Rigid World of French Cheesemaking Meets Unbound Climate Change, New York Times

Slick cow pics at Vaqueria El Remanso

]]> Slick Cows, Microbe Management, and PDOs in Peril Alexandra Jones 00:32:44 Climate change is here, it's happening, and farmers are on the front lines as extreme heat, drought, floods, wildfires, and storms become everyday events. To protect their animals and their businesses, dairy farmers and cheesemakers have to adapt. Alex shares the stories of a dairy farmer in Puerto Rico who's breeding heat-resistant cows, a goat farmer and cheesemaker in Vermont dealing with microbial unpredictability in her geothermal cheese cave, and a shepherdess in the mountains above Los Angeles whose farm and life changed drastically after a wildfire tore through her land. Climate change is here, it's happening, and farmers are on the front lines as extreme heat, drought, floods, wildfires, and storms become everyday events. To protect their animals and their businesses, dairy farmers and cheesemakers have to adapt. Alex shares the stories of a dairy farmer in Puerto Rico who's breeding heat-resistant cows, a goat farmer and cheesemaker in Vermont dealing with microbial unpredictability in her geothermal cheese cave, and a shepherdess in the mountains above Los Angeles whose farm and life changed drastically after a wildfire tore through her land. dairy, cheese, cheese industry, agriculture, food, agricultural history, farming, climate risk, climate adaptation, aging cheese, food sovereignty, climate mitigation, global warming, artisan cheese, food history, degrowth, climate, dairy farming, climate change, affinage, goat farming, puerto rico, environment, cheese history, goat herding false full 5 1 3eeba9e1-0fb0-4548-b66e-a7f43851ddb5 Methane, Mitigation, and Meat Agriculture isn’t the world's largest contributor to climate change, but it's close. It’s also one of the most fraught sectors in terms of public debate about what we should—or shouldn’t—be raising, harvesting, and eating. Alex breaks down the climate change by the numbers to see exactly where emissions from food production and raising livestock come from—and ruminates on how cheese devotees might introduce a little more flexibility to reduce the carbon footprint of their diets. She also considers how two very different carbon mitigation methods have been implemented in the U.S. dairy industry, their pros and cons, and their wider impacts. Featuring interviews with environmental lawyer Ruthie Lazenby and Shelburne Farms pasture manager Sam Dixon. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

Quantifying national responsibility for climate breakdown: an equality-based attribution approach for carbon dioxide emissions in excess of the planetary boundary, Lancet Planetary Health

Carbon emissions graphics

Comparing greenhouse gas emissions of dairy systems, UW-Madison

Rethinking Manure Biogas: Policy Considerations to Promote Equity and Protect the Climate and Environment, Ruthie Lazenby

Biochar: An emerging method of CO2 storage, Polytechnique Insights

Project Drawdown SHIFT

 

]]> Tue, 24 Feb 2026 08:00:00 +0000 alexmariejones@gmail.com (Alexandra Jones, Ruthie Lazenby, Sam Dixon) https://milkfed-ce3e05f9.simplecast.com/episodes/4-methane-mitigation-and-meat-lSayBCQJ Agriculture isn’t the world's largest contributor to climate change, but it's close. It’s also one of the most fraught sectors in terms of public debate about what we should—or shouldn’t—be raising, harvesting, and eating. Alex breaks down the climate change by the numbers to see exactly where emissions from food production and raising livestock come from—and ruminates on how cheese devotees might introduce a little more flexibility to reduce the carbon footprint of their diets. She also considers how two very different carbon mitigation methods have been implemented in the U.S. dairy industry, their pros and cons, and their wider impacts. Featuring interviews with environmental lawyer Ruthie Lazenby and Shelburne Farms pasture manager Sam Dixon. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

Quantifying national responsibility for climate breakdown: an equality-based attribution approach for carbon dioxide emissions in excess of the planetary boundary, Lancet Planetary Health

Carbon emissions graphics

Comparing greenhouse gas emissions of dairy systems, UW-Madison

Rethinking Manure Biogas: Policy Considerations to Promote Equity and Protect the Climate and Environment, Ruthie Lazenby

Biochar: An emerging method of CO2 storage, Polytechnique Insights

Project Drawdown SHIFT

 

]]> Methane, Mitigation, and Meat Alexandra Jones, Ruthie Lazenby, Sam Dixon 00:35:41 Agriculture isn’t the world's largest contributor to climate change, but it's close. It’s also one of the most fraught sectors in terms of public debate about what we should—or shouldn’t—be raising, harvesting, and eating. Alexandra breaks down the climate change by the numbers to see exactly where emissions from food production and raising livestock come from—and ruminates on how cheese devotees might introduce a little more flexibility to reduce the carbon footprint of their diets. She also considers how two very different carbon mitigation methods have been implemented in the U.S. dairy industry, their pros and cons, and their wider impacts. Featuring interviews with dairy environmental lawyer Ruthie Lazenby and Shelburne Farms pasture manager Sam Dixon. Agriculture isn’t the world's largest contributor to climate change, but it's close. It’s also one of the most fraught sectors in terms of public debate about what we should—or shouldn’t—be raising, harvesting, and eating. Alexandra breaks down the climate change by the numbers to see exactly where emissions from food production and raising livestock come from—and ruminates on how cheese devotees might introduce a little more flexibility to reduce the carbon footprint of their diets. She also considers how two very different carbon mitigation methods have been implemented in the U.S. dairy industry, their pros and cons, and their wider impacts. Featuring interviews with dairy environmental lawyer Ruthie Lazenby and Shelburne Farms pasture manager Sam Dixon. capitalism, industrialization, industrial dairy, dairy, climate solutions, biodigesters, cheese, american cheese, cheese industry, agriculture, food, farming, industrial farming, climate adaptation, pastured dairy, cafos, climate mitigation, global warming, artisan cheese, climate, anaerobic digesters, dairy farming, climate change, biochar, environment false full 4 1 633b47b2-947d-4d61-a20b-dd7d46fb670a History, Part 2: Colonization, Industrialization, and American Cheese Alex covers the last 500-odd years of cheese and climate: how settler colonialism and capitalism shaped today’s cheese industry and our contemporary climate crisis, how industrialization changed the scale of food production, the rise of alternative food movements like organics and the American artisan cheese renaissance, and recent economic and political developments in the US that are affecting efforts to protect cheesemaking traditions and slow the climate crisis. All this history sets the stage for the second half of this series, where we’ll talk about climate mitigation, adaptation, and resilience for cheese production and the world at large. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

]]> Tue, 10 Feb 2026 08:00:00 +0000 alexmariejones@gmail.com (Alexandra Jones) https://milkfed-ce3e05f9.simplecast.com/episodes/3-history-part-2-colonization-industrialization-and-american-cheese-Fe2ZXkkl Alex covers the last 500-odd years of cheese and climate: how settler colonialism and capitalism shaped today’s cheese industry and our contemporary climate crisis, how industrialization changed the scale of food production, the rise of alternative food movements like organics and the American artisan cheese renaissance, and recent economic and political developments in the US that are affecting efforts to protect cheesemaking traditions and slow the climate crisis. All this history sets the stage for the second half of this series, where we’ll talk about climate mitigation, adaptation, and resilience for cheese production and the world at large. 

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

]]> History, Part 2: Colonization, Industrialization, and American Cheese Alexandra Jones 00:24:49 Alex covers the last 500-odd years of cheese and climate: how settler colonialism and capitalism shaped today’s cheese industry and our contemporary climate crisis, how industrialization changed the scale of food production, the rise of alternative food movements like organics and the American artisan cheese renaissance, and recent economic and political developments in the US that are affecting efforts to protect cheesemaking traditions and slow the climate crisis. All this history sets the stage for the second half of this series, where we’ll talk about climate mitigation, adaptation, and resilience for cheese production and the world at large. Alex covers the last 500-odd years of cheese and climate: how settler colonialism and capitalism shaped today’s cheese industry and our contemporary climate crisis, how industrialization changed the scale of food production, the rise of alternative food movements like organics and the American artisan cheese renaissance, and recent economic and political developments in the US that are affecting efforts to protect cheesemaking traditions and slow the climate crisis. All this history sets the stage for the second half of this series, where we’ll talk about climate mitigation, adaptation, and resilience for cheese production and the world at large. capitalism, industrialization, dairy, colonialism, cheese, american cheese, cheese industry, agriculture, food, agricultural history, farming, climate adaptation, certified organic, climate mitigation, global warming, artisan cheese, food history, degrowth, climate, dairy farming, climate change, environment, cheese history false full 3 1 0cfc742b-0584-4429-8c10-92cd0ad6a373 History, Part 1: Cheese, Climate, and Capitalism How did we get to a point in human history where food production could become one of the main drivers of an existential crisis for our planet? Scholars theorize that humanity’s “discovery” of fermented dairy products thousands of years ago played a key role in our survival as a species. Alexandra looks at the essential role cheese played in human history; how climate change has affected agriculture, dairying, and cheesemaking since the Neolithic period; and how the emergence of European settler colonialism and capitalism set the stage for the climate crisis. Featuring dairy scientist and historian Paul Kindstedt.

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

]]> Tue, 27 Jan 2026 08:00:00 +0000 alexmariejones@gmail.com (Paul Kindstedt, Alexandra Jones) https://milkfed-ce3e05f9.simplecast.com/episodes/2-history-part-1-cheese-climate-and-capitalism-_2_FfbeB How did we get to a point in human history where food production could become one of the main drivers of an existential crisis for our planet? Scholars theorize that humanity’s “discovery” of fermented dairy products thousands of years ago played a key role in our survival as a species. Alexandra looks at the essential role cheese played in human history; how climate change has affected agriculture, dairying, and cheesemaking since the Neolithic period; and how the emergence of European settler colonialism and capitalism set the stage for the climate crisis. Featuring dairy scientist and historian Paul Kindstedt.

Get more cheese and climate content from Alex at Milkfed.news.

SOURCES: 

]]> History, Part 1: Cheese, Climate, and Capitalism Paul Kindstedt, Alexandra Jones 00:22:56 Scholars theorize that humanity’s “discovery” of fermented dairy products thousands of years ago played a key role in our survival as a species. Alexandra looks at the essential role cheese played in human history; how climate change has affected agriculture, dairying, and cheesemaking since the Neolithic period; and how the emergence of European settler colonialism and capitalism set the stage for the climate crisis. Featuring dairy scientist and historian Paul Kindstedt. Scholars theorize that humanity’s “discovery” of fermented dairy products thousands of years ago played a key role in our survival as a species. Alexandra looks at the essential role cheese played in human history; how climate change has affected agriculture, dairying, and cheesemaking since the Neolithic period; and how the emergence of European settler colonialism and capitalism set the stage for the climate crisis. Featuring dairy scientist and historian Paul Kindstedt. medieval warm period, dairy, little ice age, cheese, cheese industry, agriculture, food, agricultural history, farming, climate adaptation, climate mitigation, global warming, artisan cheese, food history, degrowth, climate, dairy farming, climate change, environment, cheese history false full 2 1 a0e1ffb7-c45d-47cd-b8bd-27458a688e8b Why Cheese and Climate Change This is the story of how I arrived in a complicated position: A cheese lover and cheese professional who’s questioning how the industry I love contributes to and is impacted by the climate crisis. You'll learn who I am, how this podcast came to be, and the roots of my own climate anxiety—plus what you can expect over the next 5 episodes.

LINKS:

]]> Tue, 13 Jan 2026 08:00:00 +0000 alexmariejones@gmail.com (Alexandra Jones) https://milkfed-ce3e05f9.simplecast.com/episodes/1-context-hm03LWVH This is the story of how I arrived in a complicated position: A cheese lover and cheese professional who’s questioning how the industry I love contributes to and is impacted by the climate crisis. You'll learn who I am, how this podcast came to be, and the roots of my own climate anxiety—plus what you can expect over the next 5 episodes.

LINKS:

]]> Why Cheese and Climate Change Alexandra Jones 00:19:17 This is the story of how I arrived in a complicated position: A cheese lover and cheese professional who’s questioning how the industry I love contributes to and is impacted by the climate crisis. You'll learn who I am, how this podcast came to be, and the roots of my own climate anxiety—plus what you can expect over the next 5 episodes. This is the story of how I arrived in a complicated position: A cheese lover and cheese professional who’s questioning how the industry I love contributes to and is impacted by the climate crisis. You'll learn who I am, how this podcast came to be, and the roots of my own climate anxiety—plus what you can expect over the next 5 episodes. dairy, cheese, cheese industry, agriculture, food, agricultural history, farming, climate adaptation, climate mitigation, global warming, artisan cheese, food history, degrowth, climate, dairy farming, climate change, environment, cheese history false full 1 1 55db1c93-62ce-4ad6-bc70-53d79b63a854 Introducing Milkfed: A Podcast About Cheese, Culture, and Climate I'm Alexandra Jones, food writer, recovering cheesemonger and creator of the new limited series Milkfed: A Podcast About Cheese, Culture, and Climate. Two years ago, I began researching the relationship between cheese and climate change. I wanted to better understand how the industry I've worked in for more than 15 years fits into the climate crisis, how the people who make move, buy and sell cheese are being affected, and what they're doing to reduce their climate impact. 

Over six episodes, we'll learn how Earth's climate and human activities like food production have shaped each other for millennia. We'll look at how capitalism and colonialism helped transform cheese into fuel for our current crisis. We'll dig into the data to understand how food systems fit into the bigger picture of greenhouse gas emissions; learn about ways to incorporate climate mitigation, adaptation and resilience into cheese production; and hear from farmers, makers, historians, scientists and other experts along the way. If you make, buy, sell or eat cheese, I hope you'll join me. New episodes of Milkfed drop every other Tuesday starting January 13. Listen wherever you get your podcasts.

]]> Tue, 6 Jan 2026 21:03:34 +0000 alexmariejones@gmail.com (Alexandra Jones) https://milkfed-ce3e05f9.simplecast.com/episodes/introducing-milkfed-a-podcast-about-cheese-culture-and-climate-nSFE_gxj I'm Alexandra Jones, food writer, recovering cheesemonger and creator of the new limited series Milkfed: A Podcast About Cheese, Culture, and Climate. Two years ago, I began researching the relationship between cheese and climate change. I wanted to better understand how the industry I've worked in for more than 15 years fits into the climate crisis, how the people who make move, buy and sell cheese are being affected, and what they're doing to reduce their climate impact. 

Over six episodes, we'll learn how Earth's climate and human activities like food production have shaped each other for millennia. We'll look at how capitalism and colonialism helped transform cheese into fuel for our current crisis. We'll dig into the data to understand how food systems fit into the bigger picture of greenhouse gas emissions; learn about ways to incorporate climate mitigation, adaptation and resilience into cheese production; and hear from farmers, makers, historians, scientists and other experts along the way. If you make, buy, sell or eat cheese, I hope you'll join me. New episodes of Milkfed drop every other Tuesday starting January 13. Listen wherever you get your podcasts.

]]> Introducing Milkfed: A Podcast About Cheese, Culture, and Climate Alexandra Jones 00:01:30 Milkfed: A Podcast About Cheese, Culture, and Climate is a limited series from food writer and recovering cheesemonger Alexandra Jones. New episodes drop every other Tuesday starting January 13! Milkfed: A Podcast About Cheese, Culture, and Climate is a limited series from food writer and recovering cheesemonger Alexandra Jones. New episodes drop every other Tuesday starting January 13! dairy, cheese, cheese industry, agriculture, food, agricultural history, farming, climate adaptation, climate mitigation, global warming, artisan cheese, food history, degrowth, climate, dairy farming, climate change, environment, cheese history false trailer 1