WEBVTT 00:00:00.000 --> 00:00:08.000 applause 00:00:08.000 --> 00:00:11.000 hi everybody thank you all for 00:00:11.000 --> 00:00:14.000 enjoying curds today -- I 00:00:14.000 --> 00:00:15.000 I'm still not on a linear 00:00:15.000 --> 00:00:19.000 path -- I have no idea what a 00:00:19.000 --> 00:00:22.000 straight line is anymore -- 00:00:22.000 --> 00:00:24.000 and my mother still is shocked 00:00:24.000 --> 00:00:25.000 that her daughter has ended 00:00:25.000 --> 00:00:27.000 up a scientist which I still 00:00:27.000 --> 00:00:30.000 question occasionally I ended 00:00:30.000 --> 00:00:33.000 up a cheesemaker and I had no 00:00:33.000 --> 00:00:36.000 no idea not even close as to what 00:00:36.000 --> 00:00:37.000 I could have possibly thought 00:00:37.000 --> 00:00:39.000 I was going to be when I was 00:00:39.000 --> 00:00:42.000 growing up I even today spent 00:00:42.000 --> 00:00:44.000 some time thinking about what 00:00:44.000 --> 00:00:45.000 did I really want to be when I 00:00:45.000 --> 00:00:47.000 was little I think there was 00:00:47.000 --> 00:00:50.000 teacher and firefighter except 00:00:50.000 --> 00:00:53.000 then it was fireman right -- 00:00:53.000 --> 00:00:57.000 police officer I can't I can't 00:00:57.000 --> 00:00:58.000 remember all the other many 00:00:58.000 --> 00:00:60.000 ones I'm sure there were but 00:01:00.000 --> 00:01:02.000 it did remind me that my son 00:01:02.000 --> 00:01:03.000 when I asked him when he was 00:01:03.000 --> 00:01:04.000 little what he wanted to be and 00:01:04.000 --> 00:01:05.000 he said he wanted to be a horse 00:01:05.000 --> 00:01:09.000 in the movies and I was like 00:01:09.000 --> 00:01:13.000 front or back 00:01:13.000 --> 00:01:15.000 I did grow up in Los Angeles I 00:01:15.000 --> 00:01:17.000 went to an all girls junior 00:01:17.000 --> 00:01:19.000 high and high school Catholic 00:01:19.000 --> 00:01:21.000 girls school Meghan Markle went 00:01:21.000 --> 00:01:24.000 to school at my high school so 00:01:24.000 --> 00:01:27.000 we did produce a princess -- 00:01:27.000 --> 00:01:30.000 no longer a princess but I had 00:01:30.000 --> 00:01:32.000 an opportunity at this high 00:01:32.000 --> 00:01:34.000 school to really dive deep 00:01:34.000 --> 00:01:39.000 into an art path -- I was never 00:01:39.000 --> 00:01:41.000 a great student grades were 00:01:41.000 --> 00:01:43.000 not my thing I don't know if 00:01:43.000 --> 00:01:44.000 I had learning disabilities 00:01:44.000 --> 00:01:47.000 that were never discovered or didn't 00:01:47.000 --> 00:01:51.000 care possibly possibly the fact 00:01:51.000 --> 00:01:54.000 that school was not for me -- 00:01:54.000 --> 00:01:58.000 but I found art and I started 00:01:58.000 --> 00:01:61.000 in high school doing stuff 00:02:01.000 --> 00:02:03.000 that I never imagined I could 00:02:03.000 --> 00:02:06.000 do so then I applied to go 00:02:06.000 --> 00:02:10.000 to Syracuse University -- and 00:02:10.000 --> 00:02:11.000 the best thing about it was I 00:02:11.000 --> 00:02:13.000 didn't it didn't have anything 00:02:13.000 --> 00:02:15.000 to do with grades I could submit 00:02:15.000 --> 00:02:20.000 a portfolio -- yes no grades my 00:02:20.000 --> 00:02:21.000 parents at that time had an 00:02:21.000 --> 00:02:23.000 advertising agency and I thought 00:02:23.000 --> 00:02:24.000 I'm gonna go to college I'm 00:02:24.000 --> 00:02:25.000 gonna get a degree in graphic 00:02:25.000 --> 00:02:27.000 design and advertising design 00:02:27.000 --> 00:02:28.000 and then go back home to 00:02:28.000 --> 00:02:31.000 Los Angeles and work for my parents 00:02:31.000 --> 00:02:34.000 nope nope because when I 00:02:34.000 --> 00:02:36.000 was in college I discovered 00:02:36.000 --> 00:02:38.000 textile design and I thought 00:02:38.000 --> 00:02:40.000 this is cool all your wrapping 00:02:40.000 --> 00:02:44.000 paper all your sheets towels 00:02:44.000 --> 00:02:46.000 clothes anything that has a 00:02:46.000 --> 00:02:48.000 pattern on it and that's where 00:02:48.000 --> 00:02:50.000 I was never was never great at 00:02:50.000 --> 00:02:51.000 figure drawing I spent four 00:02:51.000 --> 00:02:53.000 years in a figure drawing class 00:02:53.000 --> 00:02:54.000 and they still looked like stick 00:02:54.000 --> 00:02:56.000 figures when I was done but 00:02:56.000 --> 00:02:60.000 design -- things with rulers 00:03:00.000 --> 00:03:02.000 things with hard edges I could 00:03:02.000 --> 00:03:05.000 really do and I loved it I 00:03:05.000 --> 00:03:06.000 thought this is it this is 00:03:06.000 --> 00:03:07.000 what I'm gonna do I did a lot 00:03:07.000 --> 00:03:09.000 of screen printing these are 00:03:09.000 --> 00:03:11.000 all screen prints that I did 00:03:11.000 --> 00:03:13.000 when I was in college this was 00:03:13.000 --> 00:03:15.000 same pattern different color 00:03:15.000 --> 00:03:19.000 sets -- and I thought this 00:03:19.000 --> 00:03:21.000 is this is going to be great 00:03:21.000 --> 00:03:22.000 then I discovered that textile 00:03:22.000 --> 00:03:24.000 design if you want to really 00:03:24.000 --> 00:03:26.000 make it in textile design you 00:03:26.000 --> 00:03:30.000 have to live in New York City 00:03:30.000 --> 00:03:32.000 no that was not me and I knew 00:03:32.000 --> 00:03:34.000 very on from pretty young age 00:03:34.000 --> 00:03:36.000 that Los Angeles wasn't for me 00:03:36.000 --> 00:03:39.000 either too big too many people 00:03:39.000 --> 00:03:42.000 too much going on it just 00:03:42.000 --> 00:03:43.000 never felt right I kept running 00:03:43.000 --> 00:03:47.000 away from Los Angeles so then 00:03:47.000 --> 00:03:50.000 when I realized crap I don't wanna 00:03:50.000 --> 00:03:53.000 live in New York City -- had 00:03:53.000 --> 00:03:56.000 some family stuff go on left 00:03:56.000 --> 00:03:57.000 college about a term before I 00:03:57.000 --> 00:03:59.000 graduated from Syracuse moved 00:03:59.000 --> 00:03:66.000 back home and went back to 00:04:06.000 --> 00:04:08.000 culinary school I'd always cooked 00:04:08.000 --> 00:04:10.000 when I was little I'd cooked from 00:04:10.000 --> 00:04:12.000 a very young age by the time I 00:04:12.000 --> 00:04:15.000 was ten I was doing five course 00:04:15.000 --> 00:04:17.000 meals I was spending three 00:04:17.000 --> 00:04:18.000 days making a Chinese wedding 00:04:18.000 --> 00:04:21.000 banquet when I was like twelve 00:04:21.000 --> 00:04:24.000 my mother was a casserole queen 00:04:24.000 --> 00:04:26.000 I loved them all but she was 00:04:26.000 --> 00:04:30.000 a casserole queen -- steamed 00:04:30.000 --> 00:04:31.000 actually they weren't steamed 00:04:31.000 --> 00:04:32.000 vegetables they were boiled 00:04:32.000 --> 00:04:34.000 vegetables carrots and celery 00:04:34.000 --> 00:04:36.000 boiled 'til they were the softest 00:04:36.000 --> 00:04:38.000 texture possible that was the 00:04:38.000 --> 00:04:41.000 vegetable for the day and so I 00:04:41.000 --> 00:04:43.000 I taught myself I taught myself 00:04:43.000 --> 00:04:44.000 how to do all these things 00:04:44.000 --> 00:04:46.000 would spend days in the kitchen 00:04:46.000 --> 00:04:48.000 and when I cooked I didn't 00:04:48.000 --> 00:04:50.000 have to clean up still kind 00:04:50.000 --> 00:04:54.000 of happens in our house now 00:04:54.000 --> 00:04:56.000 so I went to culinary school 00:04:56.000 --> 00:04:58.000 and and found my people thought these 00:04:58.000 --> 00:04:60.000 people love food these people all 00:05:00.000 --> 00:05:02.000 they want to do is cook all they 00:05:02.000 --> 00:05:05.000 want to do is create things 00:05:05.000 --> 00:05:07.000 so I started turning all that 00:05:07.000 --> 00:05:10.000 artistic energy I had onto 00:05:10.000 --> 00:05:13.000 plates and if you can tell 00:05:13.000 --> 00:05:15.000 I mean the color on plates 00:05:15.000 --> 00:05:16.000 is the same as the color in 00:05:16.000 --> 00:05:19.000 paintings and I loved it I love 00:05:19.000 --> 00:05:21.000 playing with it even later 00:05:21.000 --> 00:05:24.000 on in like cooking and food 00:05:24.000 --> 00:05:25.000 science life this was done 00:05:25.000 --> 00:05:28.000 for Oregon Freeze Dry who is 00:05:28.000 --> 00:05:30.000 starting to make -- dessert 00:05:30.000 --> 00:05:33.000 sauces and they wanted pictures 00:05:33.000 --> 00:05:34.000 so they said can you cook some 00:05:34.000 --> 00:05:36.000 things and turn them into pretty 00:05:36.000 --> 00:05:39.000 pictures using our products 00:05:39.000 --> 00:05:41.000 so food became essential to 00:05:41.000 --> 00:05:45.000 me I lived it I breathed it I 00:05:45.000 --> 00:05:47.000 cooked all over this country 00:05:47.000 --> 00:05:49.000 I was trained in the southwest 00:05:49.000 --> 00:05:52.000 in Scottsdale Arizona I moved 00:05:52.000 --> 00:05:54.000 to Santa Fe and worked in some 00:05:54.000 --> 00:05:55.000 of the best hotels in that 00:05:55.000 --> 00:05:58.000 town -- worked for Mark Miller 00:05:58.000 --> 00:05:60.000 who this was early nineties 00:06:00.000 --> 00:06:03.000 in the height of the southwest 00:06:03.000 --> 00:06:07.000 cuisine starting up then -- and 00:06:07.000 --> 00:06:10.000 I loved it worked hard kitchen 00:06:10.000 --> 00:06:14.000 work is brutal you sweat you 00:06:14.000 --> 00:06:16.000 bleed all of the all of the 00:06:16.000 --> 00:06:18.000 above -- I would have friends 00:06:18.000 --> 00:06:19.000 that would say oh I wanna go 00:06:19.000 --> 00:06:21.000 to culinary school I'm like you're not 00:06:21.000 --> 00:06:24.000 cut out for this this is not 00:06:24.000 --> 00:06:26.000 this is not for you although I 00:06:26.000 --> 00:06:28.000 did have one guy I was in school 00:06:28.000 --> 00:06:29.000 with he never got anything 00:06:29.000 --> 00:06:32.000 on his chef coat ever and I 00:06:32.000 --> 00:06:35.000 was like how do you do that it's 00:06:35.000 --> 00:06:38.000 because he didn't work I still 00:06:38.000 --> 00:06:39.000 believe that if my students are 00:06:39.000 --> 00:06:41.000 making cheese and they're pristine 00:06:41.000 --> 00:06:43.000 by the end of the day what 00:06:43.000 --> 00:06:47.000 have you been doing -- so I 00:06:47.000 --> 00:06:51.000 loved food I cooked for years 00:06:51.000 --> 00:06:52.000 twenty years as a professional 00:06:52.000 --> 00:06:54.000 chef I was a private chef at 00:06:54.000 --> 00:06:56.000 a place in Florida I worked for 00:06:56.000 --> 00:06:58.000 the Ritz-Carlton in Marina Del Rey 00:06:58.000 --> 00:06:61.000 when we moved up to Oregon 00:07:01.000 --> 00:07:04.000 in 1993 I 00:07:04.000 --> 00:07:07.000 think we moved up to Portland 00:07:07.000 --> 00:07:09.000 and opened a restaurant with a 00:07:09.000 --> 00:07:11.000 friend this friend somebody 00:07:11.000 --> 00:07:12.000 had told them when you own your 00:07:12.000 --> 00:07:13.000 own business you get a life 00:07:13.000 --> 00:07:16.000 therefore my partner and I did 00:07:16.000 --> 00:07:18.000 all the work and this person 00:07:18.000 --> 00:07:19.000 flitted around because he owned 00:07:19.000 --> 00:07:21.000 a restaurant and never had to 00:07:21.000 --> 00:07:24.000 really work so food was it but 00:07:24.000 --> 00:07:26.000 I got burned out so some of the 00:07:26.000 --> 00:07:28.000 other things that I've done in 00:07:28.000 --> 00:07:32.000 this crazy path I was a plumber 00:07:32.000 --> 00:07:33.000 actually I was a plumber's apprentice 00:07:33.000 --> 00:07:35.000 I never made it to -- to plumber 00:07:35.000 --> 00:07:38.000 I started about 2000 00:07:38.000 --> 00:07:40.000 so about 1999 00:07:40.000 --> 00:07:41.000 I started doing plumbing as a 00:07:41.000 --> 00:07:43.000 plumber's apprentice and then 00:07:46.000 --> 00:07:49.000 remember Colin was nine months 00:07:49.000 --> 00:07:52.000 old and I got laid off 00:07:54.000 --> 00:07:56.000 world seemed to stop and I 00:07:56.000 --> 00:07:58.000 thought gosh what -- what do I 00:07:58.000 --> 00:07:61.000 do and I went back to cooking 00:08:01.000 --> 00:08:02.000 after plumbing I went back to 00:08:02.000 --> 00:08:05.000 cooking again -- I also during 00:08:05.000 --> 00:08:07.000 that time I also worked at HP 00:08:07.000 --> 00:08:09.000 I was a chemical pourer poured 00:08:09.000 --> 00:08:12.000 chemicals in the fabs at HP 00:08:12.000 --> 00:08:14.000 pen lines down an HP 00:08:14.000 --> 00:08:18.000 in Corvallis -- most of 00:08:18.000 --> 00:08:21.000 the time it was I need a job 00:08:21.000 --> 00:08:22.000 but some of the time it was 00:08:22.000 --> 00:08:24.000 oh I could -- I could get out of 00:08:24.000 --> 00:08:25.000 food and get into this this would 00:08:25.000 --> 00:08:29.000 be okay after Hewlett Packard 00:08:29.000 --> 00:08:31.000 Mitsubishi Silicon was thriving 00:08:31.000 --> 00:08:34.000 up in Salem and I worked at 00:08:34.000 --> 00:08:36.000 their silicon plant silicon 00:08:38.000 --> 00:08:41.000 made all the ingots between 00:08:41.000 --> 00:08:44.000 college and after culinary 00:08:44.000 --> 00:08:46.000 school I also moved to Florida 00:08:46.000 --> 00:08:48.000 that's where I was a private chef 00:08:48.000 --> 00:08:49.000 but I moved there and opened 00:08:49.000 --> 00:08:54.000 up a fish market why not it 00:08:54.000 --> 00:08:56.000 was a business for sale I was 00:08:56.000 --> 00:08:58.000 with a I was with a former 00:08:58.000 --> 00:08:59.000 partner and her family and her 00:08:59.000 --> 00:08:61.000 family had been in the butcher 00:09:01.000 --> 00:09:03.000 business for a long time so 00:09:03.000 --> 00:09:05.000 why not buy a fish market and 00:09:05.000 --> 00:09:07.000 incorporate meat then 00:09:07.000 --> 00:09:11.000 Hurricane Andrew happened nothing not 00:09:11.000 --> 00:09:13.000 that we lost our business but 00:09:13.000 --> 00:09:14.000 we lost our business because 00:09:14.000 --> 00:09:17.000 all the fish in Florida which 00:09:17.000 --> 00:09:18.000 people pay nothing for when 00:09:18.000 --> 00:09:19.000 you live in Florida you pay 00:09:19.000 --> 00:09:22.000 nothing for fish all of the 00:09:22.000 --> 00:09:23.000 fish that they could catch was 00:09:23.000 --> 00:09:24.000 going to New York and being 00:09:24.000 --> 00:09:28.000 paid top dollar so we lost we 00:09:28.000 --> 00:09:29.000 lost everything and that's when 00:09:29.000 --> 00:09:31.000 I found the the private chef 00:09:31.000 --> 00:09:33.000 job if anybody's ever thinking 00:09:33.000 --> 00:09:35.000 about being a private assistant 00:09:35.000 --> 00:09:39.000 a private chef any of those 00:09:39.000 --> 00:09:42.000 kind of things you are owned you are 00:09:42.000 --> 00:09:44.000 owned twenty-four hours a day it 00:09:44.000 --> 00:09:46.000 could be ten minutes before a 00:09:46.000 --> 00:09:48.000 plated served dinner for thirty 00:09:48.000 --> 00:09:49.000 and you've just been told 00:09:49.000 --> 00:09:52.000 it's now forty okay 00:09:52.000 --> 00:09:57.000 portions -- it seems like every 00:09:57.000 --> 00:09:59.000 job I've ever had is a think 00:09:59.000 --> 00:09:62.000 on your feet so that that being 00:10:02.000 --> 00:10:03.000 able to multi-task that being 00:10:03.000 --> 00:10:06.000 able to critical think about 00:10:06.000 --> 00:10:07.000 what it is the situation that's 00:10:07.000 --> 00:10:11.000 going on is always important 00:10:11.000 --> 00:10:14.000 so then when I moved to 00:10:14.000 --> 00:10:15.000 Corvallis I worked at a couple 00:10:15.000 --> 00:10:18.000 restaurants I was the chef at 00:10:18.000 --> 00:10:20.000 Stoneybrook Assisted Living 00:10:20.000 --> 00:10:22.000 the most satisfying cooking 00:10:22.000 --> 00:10:25.000 job I've ever had imagine 00:10:25.000 --> 00:10:28.000 eighty nine senior citizens 00:10:28.000 --> 00:10:29.000 most of them were senior 00:10:29.000 --> 00:10:30.000 citizens we had a few people 00:10:30.000 --> 00:10:33.000 that were seated -- wheelbound 00:10:33.000 --> 00:10:37.000 wheelchair bound but they were 00:10:37.000 --> 00:10:38.000 younger so it was always nice 00:10:38.000 --> 00:10:41.000 to have those but the meals 00:10:41.000 --> 00:10:42.000 are the most important things 00:10:42.000 --> 00:10:44.000 to these people and you're 00:10:44.000 --> 00:10:45.000 given three dollars and 00:10:45.000 --> 00:10:50.000 five cents a day to feed them 00:10:50.000 --> 00:10:53.000 all from scratch everything 00:10:53.000 --> 00:10:55.000 but I was the one place 00:10:55.000 --> 00:10:56.000 that had the least amount of 00:10:56.000 --> 00:10:59.000 complaints because it wasn't 00:10:59.000 --> 00:10:61.000 just producing food it was 00:11:01.000 --> 00:11:03.000 producing one of the few 00:11:03.000 --> 00:11:05.000 things these people had to look 00:11:05.000 --> 00:11:07.000 forward to in their day was 00:11:07.000 --> 00:11:09.000 good food and I can imagine 00:11:09.000 --> 00:11:11.000 on many of the other places 00:11:11.000 --> 00:11:13.000 good food was not necessarily 00:11:13.000 --> 00:11:15.000 always what was coming out of 00:11:15.000 --> 00:11:16.000 those kitchens we never had 00:11:16.000 --> 00:11:18.000 food complaints people in 00:11:18.000 --> 00:11:20.000 the in the corporation found 00:11:20.000 --> 00:11:21.000 that quite surprising because 00:11:21.000 --> 00:11:23.000 this is a group of people that 00:11:23.000 --> 00:11:25.000 will complain about absolutely 00:11:25.000 --> 00:11:28.000 everything as they lose control 00:11:28.000 --> 00:11:29.000 of the things that they've had 00:11:29.000 --> 00:11:32.000 to do all their lives so then 00:11:32.000 --> 00:11:34.000 I came back to college again at 00:11:34.000 --> 00:11:37.000 forty I decided okay I'm burnt 00:11:37.000 --> 00:11:39.000 out of food I can't work nights 00:11:39.000 --> 00:11:42.000 and weekends in restaurants my 00:11:42.000 --> 00:11:43.000 the last restaurant I worked 00:11:43.000 --> 00:11:46.000 in the insurance plan was a 00:11:46.000 --> 00:11:47.000 packet of Emergen-C when you 00:11:47.000 --> 00:11:48.000 walked in at the beginning of 00:11:48.000 --> 00:11:51.000 the day that was insurance it 00:11:51.000 --> 00:11:55.000 worked most of the time but 00:11:55.000 --> 00:11:56.000 that was the insurance and 00:11:56.000 --> 00:11:58.000 I thought I can't can't be a 00:11:58.000 --> 00:11:60.000 responsible parent raise a kid 00:12:00.000 --> 00:12:02.000 by myself and hope to god that 00:12:02.000 --> 00:12:05.000 Emergen-C covers all things 00:12:08.000 --> 00:12:09.000 someone said you can major 00:12:09.000 --> 00:12:11.000 in food at OSU and I had no 00:12:11.000 --> 00:12:15.000 idea I think had I known that 00:12:15.000 --> 00:12:16.000 in the high school version I'd 00:12:16.000 --> 00:12:17.000 go back and think would that 00:12:17.000 --> 00:12:18.000 have made a difference would I 00:12:18.000 --> 00:12:20.000 have gone that route I don't 00:12:20.000 --> 00:12:22.000 know and I know that paths go 00:12:22.000 --> 00:12:25.000 the way paths are gonna go so 00:12:25.000 --> 00:12:27.000 here I am at forty taking my 00:12:27.000 --> 00:12:31.000 very first real science class 00:12:31.000 --> 00:12:35.000 in high school I took bio sorry 00:12:35.000 --> 00:12:36.000 Kristen I still don't get 00:12:36.000 --> 00:12:40.000 it and the easy science class 00:12:40.000 --> 00:12:41.000 the jock science class yes 00:12:41.000 --> 00:12:43.000 even Catholic girl's schools 00:12:43.000 --> 00:12:48.000 have jock classes physiology 00:12:48.000 --> 00:12:51.000 I never took chemistry I 00:12:51.000 --> 00:12:52.000 get to college at forty and 00:12:52.000 --> 00:12:56.000 I'm gonna minor in chemistry oh crap 00:12:58.000 --> 00:12:59.000 the night before I went back 00:12:59.000 --> 00:12:61.000 to OSU as a forty year 00:13:01.000 --> 00:13:02.000 old to go to college I spent 00:13:02.000 --> 00:13:04.000 the entire night throwing up 00:13:04.000 --> 00:13:07.000 thinking what am I doing I 00:13:07.000 --> 00:13:09.000 have no idea what I'm doing 00:13:09.000 --> 00:13:10.000 I'm gonna carry my backpack 00:13:10.000 --> 00:13:11.000 on both shoulders because I 00:13:11.000 --> 00:13:12.000 know that that's the proper 00:13:12.000 --> 00:13:15.000 way to do it but it's not cool 00:13:17.000 --> 00:13:22.000 about this big -- I'd never had 00:13:22.000 --> 00:13:26.000 a laptop before I think I had 00:13:26.000 --> 00:13:29.000 a cell phone -- but it was it 00:13:29.000 --> 00:13:31.000 was frightening but when I got 00:13:31.000 --> 00:13:36.000 in and figured I can do this 00:13:36.000 --> 00:13:37.000 I was it was it was okay and 00:13:37.000 --> 00:13:39.000 then I got into food science 00:13:39.000 --> 00:13:41.000 and I was like this is amazing 00:13:41.000 --> 00:13:43.000 these are really my people nope 00:13:43.000 --> 00:13:46.000 wrong again because the food 00:13:46.000 --> 00:13:47.000 science at that point in time I 00:13:47.000 --> 00:13:48.000 thought these people are gonna 00:13:48.000 --> 00:13:49.000 be great these people are gonna 00:13:49.000 --> 00:13:51.000 be food nerds they're gonna know 00:13:51.000 --> 00:13:52.000 all the food trends no these 00:13:52.000 --> 00:13:56.000 are food lab rats a majority 00:13:56.000 --> 00:13:57.000 of the program at that point 00:13:57.000 --> 00:13:60.000 in time felt like it was there 00:14:01.000 --> 00:14:03.000 there yet Portland wasn't the 00:14:03.000 --> 00:14:06.000 foodie hub that it is now and 00:14:06.000 --> 00:14:09.000 they ruined Rice Krispies Treats 00:14:09.000 --> 00:14:14.000 at the bake sale I was like 00:14:14.000 --> 00:14:19.000 I can't come here there's 3 ingredients 00:14:19.000 --> 00:14:24.000 Rice Krispies marshmallows and butter 00:14:26.000 --> 00:14:28.000 people in the program that they 00:14:28.000 --> 00:14:32.000 too had been chefs I thought okay alright 00:14:32.000 --> 00:14:34.000 this could be okay and as 00:14:34.000 --> 00:14:37.000 we moved through the program 00:14:37.000 --> 00:14:38.000 Portland started becoming a 00:14:38.000 --> 00:14:41.000 food hub the foodies started 00:14:41.000 --> 00:14:43.000 showing up in food science 00:14:43.000 --> 00:14:44.000 and all was gonna be okay we 00:14:44.000 --> 00:14:47.000 always need our lab people 00:14:47.000 --> 00:14:48.000 absolutely but we need the 00:14:48.000 --> 00:14:51.000 creative part too when I was at 00:14:51.000 --> 00:14:54.000 OSU one of my part time 00:14:54.000 --> 00:14:55.000 jobs was I worked at Oregon 00:14:55.000 --> 00:14:57.000 Freeze Dry in their research 00:14:57.000 --> 00:14:59.000 and development office or lab 00:14:59.000 --> 00:14:63.000 or department no one in there 00:15:03.000 --> 00:15:07.000 had ever cooked for a living 00:15:07.000 --> 00:15:10.000 you're making food and you've 00:15:10.000 --> 00:15:12.000 never cooked for a living they 00:15:12.000 --> 00:15:14.000 they were looking up recipes 00:15:14.000 --> 00:15:16.000 they were trying to figure 00:15:16.000 --> 00:15:19.000 things out that way and then 00:15:19.000 --> 00:15:20.000 I got there and they were 00:15:20.000 --> 00:15:22.000 like -- -- this is the kind 00:15:22.000 --> 00:15:24.000 of training that that brings 00:15:24.000 --> 00:15:26.000 that knowledge that brings 00:15:26.000 --> 00:15:29.000 that I am such a food nerd I 00:15:29.000 --> 00:15:31.000 read everything in a cookbook 00:15:31.000 --> 00:15:32.000 when I get a cookbook it's like 00:15:32.000 --> 00:15:35.000 you've gotten a new novel I 00:15:35.000 --> 00:15:36.000 read everything I've learned more 00:15:36.000 --> 00:15:39.000 in the side bars of cookbooks 00:15:39.000 --> 00:15:40.000 than I ever learned in culinary 00:15:40.000 --> 00:15:44.000 school and from you wanna make 00:15:44.000 --> 00:15:46.000 twelve different muffins for 00:15:46.000 --> 00:15:48.000 breakfast and be really cool 00:15:48.000 --> 00:15:49.000 every time you make a batch 00:15:49.000 --> 00:15:53.000 of muffins freeze one raw in 00:15:53.000 --> 00:15:55.000 the muffin paper keep it in your 00:15:55.000 --> 00:15:56.000 fridge and then when you've 00:15:56.000 --> 00:15:58.000 got six friends coming over 00:15:58.000 --> 00:15:59.000 and you wanna look like you've 00:15:59.000 --> 00:15:61.000 made twelve different kinds 00:16:01.000 --> 00:16:03.000 of muffins you pull them out 00:16:03.000 --> 00:16:05.000 only takes three extra minutes 00:16:05.000 --> 00:16:07.000 in the oven to cook a frozen 00:16:07.000 --> 00:16:09.000 raw muffin than it does to cook 00:16:09.000 --> 00:16:10.000 one that you just scooped in 00:16:10.000 --> 00:16:12.000 there those are the things you 00:16:12.000 --> 00:16:16.000 learn in the side bars of books 00:16:16.000 --> 00:16:18.000 you didn't learn that in school you didn't 00:16:18.000 --> 00:16:20.000 learn that in a recipe you 00:16:20.000 --> 00:16:21.000 learn that reading all those 00:16:21.000 --> 00:16:23.000 annoying things that you flip 00:16:23.000 --> 00:16:26.000 past don't flip past those 00:16:26.000 --> 00:16:27.000 like the boxes in your current 00:16:27.000 --> 00:16:29.000 books you know those special 00:16:29.000 --> 00:16:32.000 boxes in your textbooks isn't 00:16:32.000 --> 00:16:33.000 that where you get questions 00:16:33.000 --> 00:16:38.000 from so remember read the 00:16:38.000 --> 00:16:39.000 read the boxes on the side 00:16:39.000 --> 00:16:41.000 of the page they really they 00:16:41.000 --> 00:16:44.000 really do make a difference 00:16:44.000 --> 00:16:46.000 so school turned out to be 00:16:46.000 --> 00:16:48.000 fabulous what did I tell you 00:16:48.000 --> 00:16:53.000 about my being a student before 00:16:53.000 --> 00:16:54.000 I was a student now first 00:16:54.000 --> 00:16:59.000 term 3.97 I was like -- 00:16:59.000 --> 00:16:61.000 and then my father this is my 00:17:02.000 --> 00:17:05.000 end of that term but he died 00:17:05.000 --> 00:17:07.000 before he knew my grades and 00:17:07.000 --> 00:17:10.000 I was really bummed I was like 00:17:10.000 --> 00:17:12.000 I did it I finally I finally 00:17:12.000 --> 00:17:16.000 found what I wanted to do you 00:17:16.000 --> 00:17:17.000 do that when you when you work 00:17:17.000 --> 00:17:19.000 at that passion when you work 00:17:19.000 --> 00:17:20.000 at those little things that 00:17:20.000 --> 00:17:24.000 make you make you tick I tell 00:17:24.000 --> 00:17:27.000 my students now if you can 00:17:27.000 --> 00:17:29.000 tattoo on you what your love is 00:17:29.000 --> 00:17:30.000 by the time you're done with 00:17:30.000 --> 00:17:34.000 college you found your passion 00:17:34.000 --> 00:17:37.000 you know I have cheese up here 00:17:37.000 --> 00:17:40.000 I have food forks here's my 00:17:40.000 --> 00:17:44.000 here's my milk can -- you 00:17:44.000 --> 00:17:46.000 really got to find what makes 00:17:46.000 --> 00:17:49.000 you tick nobody can tell you 00:17:49.000 --> 00:17:53.000 that but you I can see it in 00:17:53.000 --> 00:17:56.000 some of my students I can see 00:17:58.000 --> 00:17:59.000 work I can see what makes 00:17:59.000 --> 00:17:61.000 them tick sometimes and I will 00:18:01.000 --> 00:18:04.000 usually just gently turn them 00:18:04.000 --> 00:18:06.000 toward something when I was 00:18:06.000 --> 00:18:08.000 at OSU is when I got 00:18:08.000 --> 00:18:10.000 into dairy when I was there 00:18:10.000 --> 00:18:12.000 and took the dairy class the 00:18:12.000 --> 00:18:14.000 creamery had been shut down 00:18:14.000 --> 00:18:18.000 for forty years or so the the 00:18:18.000 --> 00:18:21.000 creamery itself was full of old 00:18:21.000 --> 00:18:24.000 equipment dust cobwebs spiders 00:18:24.000 --> 00:18:27.000 large ones -- we would have 00:18:27.000 --> 00:18:29.000 to go in there and draw the 00:18:29.000 --> 00:18:30.000 milk path from it entering 00:18:30.000 --> 00:18:32.000 outside the building and through 00:18:32.000 --> 00:18:34.000 the through the pasteurizer we 00:18:34.000 --> 00:18:36.000 would go in there and you just 00:18:36.000 --> 00:18:38.000 look at this and it smelled old 00:18:38.000 --> 00:18:40.000 and -- what what would it take 00:18:40.000 --> 00:18:41.000 what would it take to bring the 00:18:41.000 --> 00:18:44.000 creamery back to OSU the 00:18:44.000 --> 00:18:45.000 creamery had -- I'd been 00:18:45.000 --> 00:18:47.000 told produced all the dairy for 00:18:47.000 --> 00:18:51.000 the university and where is it 00:18:51.000 --> 00:18:56.000 now gone so when I left there 00:18:56.000 --> 00:18:57.000 my hope was at some point in 00:18:57.000 --> 00:18:60.000 time the university would find 00:19:00.000 --> 00:19:02.000 someone to invest in the creamery 00:19:02.000 --> 00:19:05.000 again and I left and I went 00:19:05.000 --> 00:19:07.000 and worked for Lochmead was Lochmead's 00:19:07.000 --> 00:19:08.000 quality assurance manager 00:19:08.000 --> 00:19:11.000 for three years the lab was 00:19:11.000 --> 00:19:14.000 mine that was my little domain 00:19:14.000 --> 00:19:17.000 I had a lab tech but the dairy 00:19:17.000 --> 00:19:20.000 industry hadn't had labs for 00:19:20.000 --> 00:19:22.000 very long I think it'd been 00:19:22.000 --> 00:19:25.000 maybe ten fifteen years from 00:19:25.000 --> 00:19:26.000 the point of which they were 00:19:26.000 --> 00:19:30.000 required to start doing testing 00:19:30.000 --> 00:19:32.000 it's milk what could go wrong with 00:19:32.000 --> 00:19:35.000 milk right there's only one 00:19:35.000 --> 00:19:38.000 step to make milk safe for us 00:19:38.000 --> 00:19:40.000 and that's pasteurization one 00:19:40.000 --> 00:19:42.000 thing one thing you have to 00:19:42.000 --> 00:19:45.000 do it and so dairy farmers and 00:19:45.000 --> 00:19:47.000 dairy processors were like we don't 00:19:47.000 --> 00:19:49.000 need we don't need a lab for 00:19:49.000 --> 00:19:53.000 that well we all know what's 00:19:53.000 --> 00:19:54.000 been going on in the food 00:19:54.000 --> 00:19:56.000 safety realm for the past twenty 00:19:56.000 --> 00:19:60.000 years or so recall this recall 00:20:00.000 --> 00:20:03.000 that bad ice cream mislabelled 00:20:03.000 --> 00:20:05.000 ice cream allergens gluten 00:20:05.000 --> 00:20:09.000 free E. coli salmonella all of our 00:20:09.000 --> 00:20:12.000 favorite pathogens so setting 00:20:12.000 --> 00:20:14.000 up a lab and getting the lab 00:20:14.000 --> 00:20:17.000 working to the point where your 00:20:17.000 --> 00:20:19.000 work was trusted needed to be 00:20:19.000 --> 00:20:23.000 done we were testing raw milk 00:20:23.000 --> 00:20:25.000 we were testing all the fat 00:20:25.000 --> 00:20:28.000 contents of milk -- ice cream 00:20:28.000 --> 00:20:30.000 ice cream is one of those scary 00:20:30.000 --> 00:20:31.000 things we don't think about it 00:20:31.000 --> 00:20:33.000 when we eat it it's not can't be that 00:20:33.000 --> 00:20:36.000 scary it's just ice cream it's cold right 00:20:36.000 --> 00:20:38.000 we've kept it cold it's frozen 00:20:38.000 --> 00:20:42.000 nothing's growing but there's 00:20:42.000 --> 00:20:43.000 a lot of stuff that gets put 00:20:43.000 --> 00:20:45.000 into ice cream after the base is 00:20:45.000 --> 00:20:49.000 pasteurized cocoa cocoa they 00:20:49.000 --> 00:20:50.000 discovered cocoa needs to be 00:20:50.000 --> 00:20:52.000 put in before you pasteurize it 00:20:52.000 --> 00:20:54.000 cocoa's dirty spices are dirty 00:20:54.000 --> 00:20:55.000 herbs are dirty things like 00:20:55.000 --> 00:20:57.000 that that are that are fine and 00:20:57.000 --> 00:20:61.000 ground and have spores -- so 00:21:01.000 --> 00:21:03.000 they made ice cream all the 00:21:03.000 --> 00:21:07.000 different milks meanwhile I'm 00:21:07.000 --> 00:21:09.000 working down in Junction City 00:21:09.000 --> 00:21:12.000 and OSU found someone 00:21:12.000 --> 00:21:15.000 to remake the creamery they 00:21:15.000 --> 00:21:17.000 rebuild the creamery they make 00:21:17.000 --> 00:21:20.000 a cheese pretty complicated cheese 00:21:20.000 --> 00:21:23.000 to start out with -- and they 00:21:23.000 --> 00:21:26.000 Marc Bates he was Mr. Cougar Gold 00:21:26.000 --> 00:21:27.000 at Washington State for 00:21:27.000 --> 00:21:29.000 thirty years anybody had Cougar 00:21:29.000 --> 00:21:34.000 Gold yeah that's good cheese 00:21:34.000 --> 00:21:36.000 it's good cheese comes in a can 00:21:36.000 --> 00:21:38.000 don't be afraid it's not it's 00:21:38.000 --> 00:21:40.000 not canned cheese like the 00:21:40.000 --> 00:21:44.000 Easy Cheese for your crackers it's its own 00:21:44.000 --> 00:21:46.000 it's its own cheese cave they 00:21:46.000 --> 00:21:48.000 did that so that they could ship 00:21:48.000 --> 00:21:50.000 that cheese to Europe during 00:21:50.000 --> 00:21:52.000 the war and by the time it got 00:21:52.000 --> 00:21:55.000 there it was ripe and ready 00:21:55.000 --> 00:21:57.000 to eat all inside of its own 00:21:57.000 --> 00:21:59.000 little cheese cave I have one 00:21:59.000 --> 00:21:63.000 in our fridge that's I think it 00:22:03.000 --> 00:22:05.000 was from '08 I'm waiting 00:22:05.000 --> 00:22:06.000 I'm waiting for it to be twenty 00:22:06.000 --> 00:22:10.000 years old and if you still 00:22:10.000 --> 00:22:11.000 know Kristen then I'm sure 00:22:11.000 --> 00:22:15.000 she'll be having some of it -- 00:22:15.000 --> 00:22:18.000 so Marc Bates came down created 00:22:18.000 --> 00:22:20.000 the creamery rebuilt it 00:22:20.000 --> 00:22:24.000 everything's fancy fancy new 00:22:24.000 --> 00:22:26.000 and then they go to hire the 00:22:26.000 --> 00:22:29.000 new creamery manager -- there 00:22:29.000 --> 00:22:31.000 was a master's requirement 00:22:31.000 --> 00:22:34.000 I didn't have a masters so I thought okay 00:22:34.000 --> 00:22:37.000 I'm not gonna get that they're 00:22:37.000 --> 00:22:39.000 two master's the two people 00:22:39.000 --> 00:22:40.000 candidates that they offer the 00:22:40.000 --> 00:22:43.000 job to turned it down it was part 00:22:43.000 --> 00:22:47.000 time didn't cover didn't cover 00:22:47.000 --> 00:22:50.000 very many expenses -- and it 00:22:50.000 --> 00:22:52.000 was a risk so they dropped it 00:22:52.000 --> 00:22:55.000 down to the bachelor's to have a 00:22:55.000 --> 00:22:57.000 bachelor's and some more years 00:22:57.000 --> 00:22:59.000 of experience so I'm grateful 00:22:59.000 --> 00:22:61.000 I wasn't you know an eighteen 00:23:01.000 --> 00:23:02.000 to twenty one year old going to 00:23:02.000 --> 00:23:04.000 college I was grateful I'd had 00:23:04.000 --> 00:23:06.000 a lot of experience in food 00:23:06.000 --> 00:23:08.000 interviewed interview process 00:23:08.000 --> 00:23:10.000 at a university is a whole day 00:23:10.000 --> 00:23:13.000 affair that's a long that's a 00:23:13.000 --> 00:23:14.000 whole long day to talk about 00:23:14.000 --> 00:23:17.000 yourself -- but the students 00:23:17.000 --> 00:23:19.000 interviewed me that's where 00:23:19.000 --> 00:23:24.000 I think I won because while 00:23:24.000 --> 00:23:25.000 I'm here to teach and while 00:23:25.000 --> 00:23:28.000 I'm here to to pass knowledge 00:23:28.000 --> 00:23:30.000 on I'm also here to make 00:23:30.000 --> 00:23:32.000 a connection with students 00:23:32.000 --> 00:23:33.000 and that's really where my 00:23:33.000 --> 00:23:36.000 forte comes in is making that 00:23:36.000 --> 00:23:38.000 connection being a safe place 00:23:38.000 --> 00:23:42.000 for them -- and that that's 00:23:42.000 --> 00:23:44.000 because I was not a cheese 00:23:44.000 --> 00:23:46.000 maker I had no cheese I had 00:23:46.000 --> 00:23:47.000 a little bit of cheese making 00:23:47.000 --> 00:23:49.000 experience but I was a people 00:23:49.000 --> 00:23:53.000 person I was invested in OSU 00:23:53.000 --> 00:23:55.000 I think that had a lot to 00:23:55.000 --> 00:23:56.000 do with it but I really think 00:23:56.000 --> 00:23:58.000 I won the students over because 00:23:58.000 --> 00:23:59.000 I wanted them to know when 00:23:59.000 --> 00:23:61.000 they interviewed me that if 00:24:01.000 --> 00:24:02.000 they chose me they were going 00:24:02.000 --> 00:24:04.000 to be just as involved in the 00:24:04.000 --> 00:24:07.000 creamery as I was because it's 00:24:07.000 --> 00:24:15.000 everybody's now I'm a cheesemaker 00:24:15.000 --> 00:24:18.000 so there is the first Beaver 00:24:18.000 --> 00:24:21.000 Classic crew -- these students 00:24:21.000 --> 00:24:22.000 were already in place when 00:24:22.000 --> 00:24:24.000 I got there they helped 00:24:24.000 --> 00:24:26.000 train me at that point in 00:24:26.000 --> 00:24:29.000 time we were selling in 00:24:29.000 --> 00:24:30.000 every parking lot at every 00:24:30.000 --> 00:24:32.000 football game riding around 00:24:32.000 --> 00:24:37.000 toting cheese everywhere -- 00:24:37.000 --> 00:24:40.000 but they were an amazing crew 00:24:40.000 --> 00:24:42.000 every year I have an amazing 00:24:42.000 --> 00:24:47.000 crew but this crew when I was 00:24:47.000 --> 00:24:50.000 four months into my job my my 00:24:50.000 --> 00:24:52.000 OSU job my son had his 00:24:52.000 --> 00:24:55.000 first mental break twelve years 00:24:55.000 --> 00:24:58.000 old hospitalized and then moved 00:24:58.000 --> 00:24:63.000 up to Portland I didn't know what to do 00:25:03.000 --> 00:25:05.000 I had no idea I just functioned 00:25:05.000 --> 00:25:06.000 as well as I could during the 00:25:06.000 --> 00:25:09.000 day and would leave and these 00:25:09.000 --> 00:25:11.000 these kids took the creamery all on 00:25:11.000 --> 00:25:13.000 their own I think that went on 00:25:13.000 --> 00:25:18.000 for a couple months right couple 00:25:18.000 --> 00:25:20.000 months two three months two three 00:25:20.000 --> 00:25:21.000 months with him being up in 00:25:21.000 --> 00:25:24.000 Portland -- and at that point I 00:25:24.000 --> 00:25:28.000 was like this is community this 00:25:28.000 --> 00:25:31.000 is what this is what I want 00:25:31.000 --> 00:25:33.000 this is this is how life should 00:25:33.000 --> 00:25:35.000 be is creating a community we 00:25:35.000 --> 00:25:37.000 all have communities we have 00:25:37.000 --> 00:25:38.000 our -- we have a 00:25:38.000 --> 00:25:41.000 community in a class we have a 00:25:41.000 --> 00:25:43.000 community as a university you know 00:25:43.000 --> 00:25:45.000 your home is your community 00:25:45.000 --> 00:25:46.000 your neighborhood is your 00:25:46.000 --> 00:25:49.000 community your -- your faith 00:25:49.000 --> 00:25:51.000 space is your community where 00:25:51.000 --> 00:25:53.000 ever you create groups creates 00:25:53.000 --> 00:25:55.000 community and that's really 00:25:55.000 --> 00:25:58.000 what I've focused on now with 00:25:58.000 --> 00:25:60.000 Beaver Classic besides it being 00:26:00.000 --> 00:26:03.000 the coolest job in the world 00:26:03.000 --> 00:26:08.000 this is last year's crew and 00:26:11.000 --> 00:26:13.000 really get into your heart 00:26:13.000 --> 00:26:17.000 and all that -- but at the 00:26:17.000 --> 00:26:19.000 university I get to do all 00:26:19.000 --> 00:26:22.000 these cool things so my mother 00:26:22.000 --> 00:26:26.000 still calls me a cover girl now 00:26:26.000 --> 00:26:27.000 because because 00:26:27.000 --> 00:26:29.000 Oregon Agricultural Progress felt 00:26:29.000 --> 00:26:31.000 that I needed to be their 00:26:31.000 --> 00:26:33.000 cover girl I didn't know if 00:26:33.000 --> 00:26:34.000 Oregon was ready for that 00:26:34.000 --> 00:26:38.000 much agricultural progress 00:26:38.000 --> 00:26:41.000 what's really strange what's 00:26:41.000 --> 00:26:42.000 really strange and now I even 00:26:42.000 --> 00:26:44.000 notice it you can -- this 00:26:44.000 --> 00:26:45.000 picture's covering it a little 00:26:45.000 --> 00:26:47.000 bit but they really wanted 00:26:47.000 --> 00:26:49.000 this lab coated tatted up 00:26:49.000 --> 00:26:53.000 cheesemaker and I was like okay 00:26:53.000 --> 00:26:55.000 but I really I I still to this 00:26:55.000 --> 00:26:61.000 day is like really -- we do 00:27:01.000 --> 00:27:02.000 we do lots of fun things we 00:27:02.000 --> 00:27:05.000 do lots of collaborations now 00:27:05.000 --> 00:27:07.000 and that is that when we make 00:27:07.000 --> 00:27:09.000 provolone Market of Choice and 00:27:09.000 --> 00:27:10.000 some of their cheese mongers 00:27:10.000 --> 00:27:11.000 down to make it right next 00:27:11.000 --> 00:27:14.000 to us they make it with us so 00:27:14.000 --> 00:27:15.000 as they're learning their craft 00:27:15.000 --> 00:27:17.000 about selling cheese they can 00:27:17.000 --> 00:27:19.000 tell you why you're buying 00:27:19.000 --> 00:27:20.000 this forty dollar pound piece 00:27:20.000 --> 00:27:23.000 of cheese because this is this 00:27:23.000 --> 00:27:25.000 is sweat equity they've been 00:27:25.000 --> 00:27:27.000 there they start we start at 00:27:29.000 --> 00:27:32.000 at the farm someone's at the 00:27:32.000 --> 00:27:33.000 Creamery at 6:30 getting 00:27:33.000 --> 00:27:36.000 it set up and gobs of people 00:27:36.000 --> 00:27:38.000 are there throughout the day 00:27:38.000 --> 00:27:40.000 until about 6 or 6:30 00:27:40.000 --> 00:27:42.000 at night still making cheese 00:27:42.000 --> 00:27:44.000 and that's what we wanted to 00:27:44.000 --> 00:27:48.000 show was really the all day 00:27:48.000 --> 00:27:49.000 dedication we're also doing 00:27:49.000 --> 00:27:51.000 one with First Alternative 00:27:51.000 --> 00:27:53.000 Co-op right now this is 00:27:53.000 --> 00:27:54.000 their fiftieth anniversary 00:27:54.000 --> 00:27:56.000 year and we're making a 00:27:56.000 --> 00:27:60.000 cheese specifically for them 00:28:00.000 --> 00:28:01.000 what I really wanted to show 00:28:01.000 --> 00:28:07.000 you was is in this picture 00:28:07.000 --> 00:28:10.000 the head of the Oregon State 00:28:10.000 --> 00:28:13.000 Foundation is underneath that 00:28:13.000 --> 00:28:14.000 basket holding it up because I 00:28:14.000 --> 00:28:17.000 can no longer hold it 45 minutes 00:28:17.000 --> 00:28:19.000 two bottles of wine twenty 00:28:19.000 --> 00:28:20.000 pounds of cheese a couple of 00:28:20.000 --> 00:28:23.000 loaves of bread and just but this is 00:28:23.000 --> 00:28:26.000 my favorite now I know what 00:28:26.000 --> 00:28:29.000 it's like to be a model I mean 00:28:29.000 --> 00:28:33.000 you have people I had no 00:28:33.000 --> 00:28:35.000 entourage that day had no one to do 00:28:35.000 --> 00:28:37.000 makeup but I did have someone 00:28:37.000 --> 00:28:40.000 to hold the basket and I just 00:28:40.000 --> 00:28:41.000 every time every time I talk 00:28:41.000 --> 00:28:42.000 about this I'm like you have to 00:28:42.000 --> 00:28:45.000 understand it's all a bunch of 00:28:45.000 --> 00:28:47.000 show it's all a bunch of lights 00:28:47.000 --> 00:28:51.000 and mirrors and and things like that 00:28:51.000 --> 00:28:55.000 so other things that I've 00:28:55.000 --> 00:28:58.000 been doing along this journey 00:28:58.000 --> 00:28:60.000 we've got chickens that was the 00:29:00.000 --> 00:29:01.000 day I got my first egg 00:29:01.000 --> 00:29:03.000 was kind of excited about that 00:29:03.000 --> 00:29:06.000 I went on a health journey as 00:29:06.000 --> 00:29:09.000 part of this path and somebody 00:29:09.000 --> 00:29:10.000 who is doing coaching said 00:29:10.000 --> 00:29:11.000 Robin I bet I can get you to 00:29:11.000 --> 00:29:12.000 run a half marathon and I'm 00:29:12.000 --> 00:29:16.000 like no you can't people don't 00:29:16.000 --> 00:29:17.000 smile when they run I'm not 00:29:17.000 --> 00:29:21.000 running who smiles apparently I 00:29:21.000 --> 00:29:24.000 did I ran two half marathons 00:29:24.000 --> 00:29:26.000 Newport half marathon and the 00:29:26.000 --> 00:29:28.000 Cottage Grove half marathon 00:29:28.000 --> 00:29:30.000 started trail running I think 00:29:30.000 --> 00:29:33.000 that was the April spring fling 00:29:33.000 --> 00:29:37.000 in Elsie I've done the Silver 00:29:37.000 --> 00:29:40.000 Falls runs and then this year 00:29:40.000 --> 00:29:46.000 we got pigs this is Hamilton 00:29:46.000 --> 00:29:48.000 he's orange everything in my 00:29:48.000 --> 00:29:52.000 life is orange this is Olivia 00:29:52.000 --> 00:29:56.000 Hammie and Livi -- sweetest 00:29:56.000 --> 00:29:60.000 things in the world but this 00:30:00.000 --> 00:30:01.000 is leading us to where we 00:30:01.000 --> 00:30:05.000 want to end up off the grid 00:30:05.000 --> 00:30:08.000 sustainable no longer no 00:30:08.000 --> 00:30:10.000 longer working for the man 00:30:13.000 --> 00:30:16.000 eggs and the pigs are our start 00:30:16.000 --> 00:30:20.000 I think that's it questions 00:30:20.000 --> 00:30:24.000 applause 00:30:24.000 --> 00:30:25.000 how many cheeses do we make did 00:30:25.000 --> 00:30:27.000 we start making at OSU 00:30:27.000 --> 00:30:30.000 and how many do we have now 00:30:30.000 --> 00:30:32.000 we started with two actually 00:30:32.000 --> 00:30:34.000 we really started with just one 00:30:34.000 --> 00:30:36.000 and it was a Comte style 00:30:36.000 --> 00:30:38.000 cheese it required two months 00:30:38.000 --> 00:30:40.000 of hand washing the outside of 00:30:40.000 --> 00:30:42.000 the cheese the rind to create 00:30:42.000 --> 00:30:44.000 a natural rind when they were 00:30:44.000 --> 00:30:45.000 first making cheese they were 00:30:45.000 --> 00:30:47.000 making like three ten pound 00:30:47.000 --> 00:30:50.000 wheels a make so thirty pounds 00:30:50.000 --> 00:30:53.000 of cheese when I started I was 00:30:53.000 --> 00:30:56.000 making two hundred pounds of 00:30:56.000 --> 00:30:58.000 cheese a week it was costing 00:30:58.000 --> 00:30:59.000 us twenty one dollars a 00:30:59.000 --> 00:30:62.000 pound to make had to fix that 00:31:02.000 --> 00:31:07.000 fast -- now we make fourteen 00:31:07.000 --> 00:31:09.000 we don't make the Comte 00:31:09.000 --> 00:31:11.000 anymore because it was hi 00:31:11.000 --> 00:31:15.000 labor and expensive and people 00:31:15.000 --> 00:31:18.000 didn't get it so we started 00:31:18.000 --> 00:31:21.000 making cheddars and Swiss and 00:31:21.000 --> 00:31:25.000 provolone and gouda and now 00:31:25.000 --> 00:31:28.000 we have a for anybody in the 00:31:28.000 --> 00:31:30.000 room I'm sorry I may butcher 00:31:30.000 --> 00:31:36.000 this Gochugaru peppers and 00:31:36.000 --> 00:31:39.000 cheddar Korean red chili flakes 00:31:39.000 --> 00:31:41.000 in cheddar and that's the one 00:31:41.000 --> 00:31:42.000 we're making with the co-op this 00:31:42.000 --> 00:31:44.000 year once we're done -- once 00:31:44.000 --> 00:31:45.000 we're done with this year we 00:31:45.000 --> 00:31:47.000 will be selling it as as ours 00:31:47.000 --> 00:31:50.000 but that's our newest and once 00:31:50.000 --> 00:31:52.000 again that staying with the 00:31:52.000 --> 00:31:54.000 food trends the food trends 00:31:54.000 --> 00:31:56.000 that are out there oh did 00:31:56.000 --> 00:31:57.000 OSU ever bump me up 00:31:57.000 --> 00:31:61.000 from halftime good question so 00:32:01.000 --> 00:32:04.000 pretty scary to go into that 00:32:04.000 --> 00:32:07.000 with being halftime wondering 00:32:07.000 --> 00:32:09.000 how am I gonna how am I gonna do 00:32:09.000 --> 00:32:11.000 this how am I gonna make things 00:32:11.000 --> 00:32:13.000 I did this to make ends meet 00:32:19.000 --> 00:32:20.000 and I've been full time ever 00:32:20.000 --> 00:32:22.000 since when did I start in the 00:32:22.000 --> 00:32:24.000 creamery I started in 00:32:29.000 --> 00:32:30.000 ever since what's my favorite 00:32:30.000 --> 00:32:35.000 cheese can I have a top five 00:32:38.000 --> 00:32:42.000 favorite cheese just one world 00:32:45.000 --> 00:32:48.000 in Central Point Oregon was 00:32:48.000 --> 00:32:50.000 the first American blue cheese 00:32:50.000 --> 00:32:53.000 ever to win world blue cheese 00:32:53.000 --> 00:32:56.000 now they've won World period that 00:32:56.000 --> 00:32:57.000 means like when you have the 00:32:57.000 --> 00:32:61.000 world cheese contest there's 00:33:01.000 --> 00:33:03.000 the best cheddar there's the 00:33:03.000 --> 00:33:04.000 best goat cheese there's 00:33:04.000 --> 00:33:05.000 the best original there's the 00:33:05.000 --> 00:33:09.000 best alpine blue whatever then 00:33:09.000 --> 00:33:10.000 they take the best of all the 00:33:10.000 --> 00:33:12.000 categories kind of like the 00:33:12.000 --> 00:33:15.000 dog show and then they vote 00:33:15.000 --> 00:33:21.000 on the best of those so Rogue 00:33:21.000 --> 00:33:24.000 River won best in show with 00:33:24.000 --> 00:33:25.000 their Rogue River blue which is 00:33:25.000 --> 00:33:28.000 a blue cheese wrapped in grape 00:33:28.000 --> 00:33:33.000 leaves and soaked in pear brandy 00:33:33.000 --> 00:33:35.000 but you're not gonna get it this 00:33:35.000 --> 00:33:40.000 year period I am -- they won this in 00:33:40.000 --> 00:33:43.000 I think it was mid September 00:33:43.000 --> 00:33:44.000 within two or three days after 00:33:44.000 --> 00:33:47.000 winning it was spoken about 00:33:47.000 --> 00:33:50.000 on CNN and The New York Times 00:33:50.000 --> 00:33:52.000 and some other outlet within 00:33:52.000 --> 00:33:53.000 twenty four hours they had 00:33:53.000 --> 00:33:55.000 forty four hundred online 00:33:55.000 --> 00:33:57.000 orders and within forty eight 00:33:57.000 --> 00:33:62.000 hours there wasn't a wheel left 00:34:02.000 --> 00:34:04.000 so it's a really big 00:34:04.000 --> 00:34:05.000 disappointment when that 00:34:05.000 --> 00:34:07.000 happens because then you don't 00:34:07.000 --> 00:34:09.000 get the enjoyment of seeing 00:34:09.000 --> 00:34:11.000 what that is but they're taking 00:34:11.000 --> 00:34:13.000 pre orders now for next year's 00:34:13.000 --> 00:34:16.000 version you can order five six 00:34:16.000 --> 00:34:18.000 five-pound wheels for fifteen 00:34:18.000 --> 00:34:20.000 hundred dollars wholesale if 00:34:20.000 --> 00:34:22.000 you want to start gathering 00:34:22.000 --> 00:34:24.000 and get that on before they 00:34:24.000 --> 00:34:27.000 win next year -- so that 00:34:27.000 --> 00:34:31.000 would be in my top five Humboldt Fog 00:34:31.000 --> 00:34:32.000 is my other one of my 00:34:32.000 --> 00:34:35.000 other top favorite out of -- 00:34:35.000 --> 00:34:38.000 Cowgirl Creamery no Point Reyes 00:34:38.000 --> 00:34:41.000 sorry -- and then there's 00:34:41.000 --> 00:34:43.000 Harbison Harbison is made 00:34:43.000 --> 00:34:45.000 by Jasper Hill Winery -- Jasper 00:34:45.000 --> 00:34:50.000 Hill Jasper Hill in Vermont 00:34:50.000 --> 00:34:52.000 the caves at Jasper Hill 00:34:52.000 --> 00:34:54.000 I think that's what it is -- 00:34:54.000 --> 00:34:56.000 the coolest cheese looks like 00:34:56.000 --> 00:34:58.000 Brie little round disc like 00:34:58.000 --> 00:34:61.000 this about this high they take 00:35:01.000 --> 00:35:03.000 birch bark and wrap it around 00:35:03.000 --> 00:35:04.000 the edge of the cheese and then 00:35:04.000 --> 00:35:07.000 it ages and when it's ready in 00:35:07.000 --> 00:35:08.000 about six to eight weeks you 00:35:08.000 --> 00:35:11.000 cut the top off open it up and 00:35:11.000 --> 00:35:14.000 you spoon it out it's just goo 00:35:14.000 --> 00:35:17.000 it's just goo and it's 00:35:17.000 --> 00:35:20.000 delightful no I haven't tried 00:35:20.000 --> 00:35:23.000 the Sardinia maggot cheese I 00:35:23.000 --> 00:35:24.000 kind of have to draw the 00:35:24.000 --> 00:35:26.000 line somewhere although I am 00:35:26.000 --> 00:35:27.000 the person people will take 00:35:27.000 --> 00:35:29.000 on Survivor because I will try 00:35:29.000 --> 00:35:32.000 anything what way have I grown 00:35:32.000 --> 00:35:34.000 the most since joining the 00:35:34.000 --> 00:35:37.000 OSU creamery 00:35:37.000 --> 00:35:39.000 my people skills my people 00:35:39.000 --> 00:35:41.000 skills have really increased 00:35:45.000 --> 00:35:48.000 I've discovered my purpose 00:35:48.000 --> 00:35:49.000 my purpose isn't just to make 00:35:49.000 --> 00:35:52.000 cheese or to teach students 00:35:52.000 --> 00:35:54.000 how to make cheese my purpose 00:35:54.000 --> 00:35:56.000 is to be there as their guide 00:35:56.000 --> 00:35:60.000 as their mentor -- someone 00:36:00.000 --> 00:36:02.000 who they know they can trust 00:36:02.000 --> 00:36:03.000 someone who they know they're 00:36:03.000 --> 00:36:05.000 safe with I've had students 00:36:05.000 --> 00:36:07.000 that have had mental breakdowns 00:36:07.000 --> 00:36:09.000 in the middle of their terms 00:36:09.000 --> 00:36:10.000 not a better person to have 00:36:10.000 --> 00:36:14.000 that happen with than me -- family 00:36:14.000 --> 00:36:19.000 emergencies grades classes 00:36:19.000 --> 00:36:21.000 it's that community it's that 00:36:21.000 --> 00:36:24.000 family that really shows why 00:36:24.000 --> 00:36:28.000 I'm where I am -- what 00:36:28.000 --> 00:36:29.000 exactly makes a sharp cheddar 00:36:29.000 --> 00:36:32.000 sharp cheese making is a 00:36:32.000 --> 00:36:35.000 cheese is an interesting thing 00:36:35.000 --> 00:36:36.000 does anybody know how many 00:36:36.000 --> 00:36:38.000 cheeses there are 00:36:47.000 --> 00:36:52.000 as of last count this was this summer 00:36:52.000 --> 00:36:53.000 I don't know I don't know 00:36:53.000 --> 00:36:56.000 what it is now but and there's 00:36:56.000 --> 00:36:59.000 four ingredients in cheese 00:36:59.000 --> 00:36:62.000 milk -- butter -- salt 00:37:02.000 --> 00:37:06.000 butter? 00:37:06.000 --> 00:37:08.000 bacteria Rice Krispies 00:37:08.000 --> 00:37:11.000 brilliant and then rennet 00:37:11.000 --> 00:37:12.000 something to coagulate 00:37:12.000 --> 00:37:15.000 the cheese with it's four 00:37:15.000 --> 00:37:18.000 ingredients arranged thirty 00:37:18.000 --> 00:37:20.000 three thousand different ways 00:37:24.000 --> 00:37:25.000 is a weird kind of cheddar is 00:37:25.000 --> 00:37:27.000 a very unique cheese in that 00:37:27.000 --> 00:37:28.000 cheddar in the process of 00:37:28.000 --> 00:37:30.000 cheddaring is the process of 00:37:30.000 --> 00:37:32.000 constantly pressing whey out 00:37:32.000 --> 00:37:37.000 of it each slat you turn all 00:37:37.000 --> 00:37:39.000 these curds those curds get 00:37:39.000 --> 00:37:43.000 melted together with warmth and 00:37:43.000 --> 00:37:44.000 then they get pressed on top 00:37:44.000 --> 00:37:46.000 of each other so each bit of 00:37:46.000 --> 00:37:48.000 curd is trying to express 00:37:48.000 --> 00:37:50.000 out the same amount of whey in 00:37:50.000 --> 00:37:53.000 the in the cheddaring process 00:37:53.000 --> 00:37:55.000 then you age your cheese three months 00:37:55.000 --> 00:37:59.000 is a mild mild cheddar six 00:37:59.000 --> 00:37:62.000 months is a medium cheddar 00:38:02.000 --> 00:38:03.000 a sharp cheddar is something 00:38:03.000 --> 00:38:07.000 that A. was a good cheese when 00:38:07.000 --> 00:38:08.000 you started you can't get 00:38:08.000 --> 00:38:11.000 a mediocre cheese and age 00:38:11.000 --> 00:38:14.000 it out and hope it's better -- you 00:38:14.000 --> 00:38:16.000 gotta start with good so we 00:38:16.000 --> 00:38:18.000 start with a good one nine 00:38:18.000 --> 00:38:22.000 months twelve months however 00:38:22.000 --> 00:38:23.000 however long you're willing 00:38:23.000 --> 00:38:25.000 to take that like I said have 00:38:25.000 --> 00:38:26.000 a can of Cougar Gold in my fridge 00:38:26.000 --> 00:38:28.000 that I want to get to twenty 00:38:30.000 --> 00:38:33.000 meant to age so if it started 00:38:33.000 --> 00:38:34.000 out good and everything goes 00:38:34.000 --> 00:38:37.000 the way it should four years 00:38:37.000 --> 00:38:39.000 maybe you have that really 00:38:39.000 --> 00:38:43.000 sharp cheddar with crunchies 00:38:43.000 --> 00:38:44.000 who knows about crunchies in 00:38:44.000 --> 00:38:47.000 cheese crunchies in cheese 00:38:47.000 --> 00:38:48.000 it's not the technical term 00:38:48.000 --> 00:38:51.000 it's my term tyrosine crystals 00:38:51.000 --> 00:38:54.000 so in any little any little 00:38:54.000 --> 00:38:56.000 void in the cheese that that 00:38:56.000 --> 00:38:58.000 occurs when you're making it 00:38:58.000 --> 00:38:60.000 the whey will go in there as 00:39:00.000 --> 00:39:02.000 we're pressing the whey out it'll 00:39:02.000 --> 00:39:04.000 go into that little pocket 00:39:04.000 --> 00:39:05.000 and the whey will reabsorb 00:39:05.000 --> 00:39:07.000 the moisture will reabsorb 00:39:07.000 --> 00:39:08.000 back into the cheese and leave 00:39:08.000 --> 00:39:10.000 a little tyrosine crystal -- 00:39:10.000 --> 00:39:12.000 those are the crunchies for 00:39:12.000 --> 00:39:16.000 a for a -- a cheese contest 00:39:16.000 --> 00:39:17.000 competition crunchies are 00:39:17.000 --> 00:39:22.000 a defect and I'm like what I 00:39:22.000 --> 00:39:24.000 seek out the crunchies you can't 00:39:24.000 --> 00:39:27.000 tell me that's a defect -- 00:39:27.000 --> 00:39:29.000 but it is but when you go to 00:39:29.000 --> 00:39:31.000 a cheese competition there's a 00:39:31.000 --> 00:39:33.000 technical judge points off for 00:39:33.000 --> 00:39:35.000 crunchies there's an aesthetic 00:39:35.000 --> 00:39:37.000 judge that says this is a four 00:39:37.000 --> 00:39:38.000 year cheese this should have 00:39:38.000 --> 00:39:40.000 crunchies it has crunchies you 00:39:40.000 --> 00:39:42.000 get extra points right so somewhere 00:39:42.000 --> 00:39:47.000 it balances out -- I just I love 00:39:47.000 --> 00:39:49.000 the fact that when you find 00:39:49.000 --> 00:39:51.000 a defect in the cheese and 00:39:51.000 --> 00:39:55.000 you think that's not a defect but it pays 00:39:55.000 --> 00:39:58.000 off so as a nontraditional 00:39:58.000 --> 00:39:60.000 student how do how do I what 00:40:00.000 --> 00:40:03.000 do I suggest to to make you a 00:40:03.000 --> 00:40:05.000 little more traditional and fit 00:40:05.000 --> 00:40:10.000 in -- it's hard it's -- 00:40:10.000 --> 00:40:11.000 it's really hard because those 00:40:11.000 --> 00:40:14.000 of us if you have a family the 00:40:14.000 --> 00:40:15.000 end of your last class you're 00:40:15.000 --> 00:40:16.000 gone you've gotta get home you 00:40:16.000 --> 00:40:17.000 gotta make dinner you've gotta 00:40:17.000 --> 00:40:18.000 get the kids up to soccer 00:40:18.000 --> 00:40:20.000 you've gotta all these things 00:40:20.000 --> 00:40:23.000 so it's hard to participate 00:40:23.000 --> 00:40:26.000 but find find your people find 00:40:26.000 --> 00:40:27.000 your people whether it's in 00:40:27.000 --> 00:40:32.000 your major whether it's in some 00:40:32.000 --> 00:40:34.000 other fun class that's 00:40:34.000 --> 00:40:38.000 not your major find activities 00:40:38.000 --> 00:40:39.000 for us it was the food science 00:40:39.000 --> 00:40:45.000 club so I hung out there -- 00:40:45.000 --> 00:40:46.000 but getting involved getting 00:40:46.000 --> 00:40:49.000 involved with the activities 00:40:49.000 --> 00:40:51.000 that are going on campus which 00:40:51.000 --> 00:40:53.000 is harder do we have a new 00:40:53.000 --> 00:40:55.000 name for us non-traditionals 00:40:55.000 --> 00:40:58.000 the state of Oregon calls them adult 00:40:58.000 --> 00:40:61.000 learners and -- I don't know what 00:41:01.000 --> 00:41:02.000 all of you are but apparently 00:41:02.000 --> 00:41:07.000 I am an adult learner 00:41:10.000 --> 00:41:14.000 I'm not an adult learner -- 00:41:14.000 --> 00:41:17.000 you've just at some point at some 00:41:17.000 --> 00:41:18.000 point you have to not act your 00:41:18.000 --> 00:41:22.000 age there's one -- and just 00:41:22.000 --> 00:41:23.000 you know just be willing to 00:41:23.000 --> 00:41:26.000 find a study group find find a 00:41:26.000 --> 00:41:27.000 group of people that you really 00:41:27.000 --> 00:41:29.000 mesh well with and that's 00:41:29.000 --> 00:41:30.000 that's where you're going to 00:41:30.000 --> 00:41:32.000 find community it's back to 00:41:32.000 --> 00:41:33.000 making community everything 00:41:33.000 --> 00:41:36.000 goes back to creating that 00:41:36.000 --> 00:41:38.000 community what's my favorite 00:41:38.000 --> 00:41:40.000 go to appetizer recipe we just 00:41:40.000 --> 00:41:42.000 discussed that today baked Brie 00:41:42.000 --> 00:41:44.000 oh I just did that over the holiday break 00:41:44.000 --> 00:41:47.000 see baked the best thing 00:41:47.000 --> 00:41:49.000 about baked Brie is you can make 00:41:49.000 --> 00:41:50.000 it any way you want you can 00:41:50.000 --> 00:41:52.000 just put it on a pie tin and 00:41:52.000 --> 00:41:55.000 throw it in the oven you could we like 00:41:55.000 --> 00:41:56.000 to put pepper jelly on top 00:41:56.000 --> 00:41:59.000 of it wrap it in pie dough and 00:41:59.000 --> 00:41:62.000 put in the oven -- butter 00:42:02.000 --> 00:42:03.000 and brown sugar wrapped in pie 00:42:03.000 --> 00:42:05.000 dough and put it in the oven how 00:42:05.000 --> 00:42:07.000 long am I gonna let my pigs live 00:42:07.000 --> 00:42:08.000 these two pigs 00:42:08.000 --> 00:42:09.000 are the luckiest pigs in the 00:42:09.000 --> 00:42:11.000 world because these two pigs 00:42:11.000 --> 00:42:14.000 will not be bacon one of my 00:42:14.000 --> 00:42:19.000 tattoos being a break down of pigs 00:42:19.000 --> 00:42:20.000 I like to tell people that we 00:42:20.000 --> 00:42:21.000 talk openly about pork in our 00:42:21.000 --> 00:42:26.000 family and we do we eat pork 00:42:26.000 --> 00:42:28.000 in front of them we eat bacon 00:42:28.000 --> 00:42:29.000 in front of them but these two 00:42:29.000 --> 00:42:30.000 these two are just gonna get 00:42:30.000 --> 00:42:32.000 love until the end of their life 00:42:32.000 --> 00:42:34.000 but these two are here to teach 00:42:34.000 --> 00:42:36.000 us how to raise pigs so that 00:42:36.000 --> 00:42:38.000 we can raise pigs sustainably 00:42:38.000 --> 00:42:39.000 how do you get involved in 00:42:39.000 --> 00:42:41.000 cheese making classes at OSU 00:42:41.000 --> 00:42:43.000 well first of all you 00:42:43.000 --> 00:42:47.000 can come to OSU and leave here 00:42:47.000 --> 00:42:49.000 don't steal our students 00:42:49.000 --> 00:42:53.000 okay okay -- there's plenty 00:42:53.000 --> 00:42:55.000 look up cheese making OSU 00:42:55.000 --> 00:42:56.000 would be a tough place to do it 00:42:56.000 --> 00:42:57.000 because most of them are students 00:42:57.000 --> 00:42:60.000 but we do usually couple times 00:43:00.000 --> 00:43:05.000 maybe once a year do a -- three 00:43:05.000 --> 00:43:08.000 day class that's usually I don't 00:43:08.000 --> 00:43:10.000 know sometimes in the summer 00:43:10.000 --> 00:43:11.000 sometimes over spring break 00:43:11.000 --> 00:43:13.000 but it'll be a three day class 00:43:13.000 --> 00:43:16.000 either dairy basics cheese making 00:43:16.000 --> 00:43:19.000 basics YouTube is a brilliant 00:43:19.000 --> 00:43:21.000 thing you can make all sorts 00:43:21.000 --> 00:43:26.000 of things from YouTube -- 00:43:26.000 --> 00:43:29.000 my wife at our wedding her people 00:43:29.000 --> 00:43:30.000 had to look up how to tie a 00:43:30.000 --> 00:43:33.000 tie on YouTube you can do it 00:43:37.000 --> 00:43:38.000 things to do with cheese making 00:43:38.000 --> 00:43:41.000 there's a lot of easy simple 00:43:41.000 --> 00:43:43.000 homemaker cheese books to make 00:43:43.000 --> 00:43:45.000 cheese at home to make fresh 00:43:45.000 --> 00:43:47.000 cheese it's not that hard 00:43:47.000 --> 00:43:50.000 most beer stores beer as in 00:43:50.000 --> 00:43:52.000 beer making stores will carry 00:43:52.000 --> 00:43:55.000 cheese cultures -- I heard the 00:43:55.000 --> 00:43:58.000 co-op in Corvallis does too I 00:43:58.000 --> 00:43:61.000 don't know about up here but it's 00:44:01.000 --> 00:44:02.000 not it's not as hard as it 00:44:02.000 --> 00:44:05.000 looks I just won the College 00:44:05.000 --> 00:44:07.000 of Ag Science Professional 00:44:07.000 --> 00:44:09.000 Faculty award of the year 00:44:09.000 --> 00:44:14.000 applause