Podcast 012: Mike Olson, Black Hills, Borehole, Raw Milk, and More!

1. Porter Lansing

   Another great podcast, Spencer and Cory. I look forward to it, now.
   ~ And for all Republicans who read the FreePress (because Pat Powers blog is as dry as a Harley rider’s garage floor), I recommend listening to Cory “tell” you what Cory thinks instead of reading Powers tell you what he “thinks” Cory thinks. Pat’s got that auctioneer con going on which is kinda based on getting you to do something you know deep down you shouldn’t but somehow you come home with some junk you don’t need. When Cory Heidelberger talks, the good sense just flows like Spearfish Creek in June.
   ~ I have two anecdotes about raw milk. First, as a teen on the farm I drank raw milk all day, every day. It hadn’t been homogenized either and was so creamy we’d just put a little sugar in it and called it iced cream. I also worked the night shift at Frigo Cheese in Big Stone for a year and know cheesemaking pretty thoroughly.
   Second is an anecdote that relates how the French feel about their food. As a chef I worked for a while with a chef from Paris. He’d accurately criticize American cheese because we use pasteurized milk, which diminishes the highs and lows of the flavor profile. I once said, “Phillipe, people in France die from eating raw milk cheese.” In his Frenchness he responded, “You’ve got some nerve to think about French people dying from raw milk when thousands more in USA die from all your unnecessary guns. Besides … not that many in France die compared to how good the cheese tastes.”
   Nowadays, as an “emeritus”chef/food photographer, I don’t drink raw milk (I don’t see a benefit.) but I will sometimes eat Grafton, Vermont raw milk cheese (only recently allowed by FDA), because I’ve been to their dairy a few times and I trust their cleanliness. (It’s about the bleach.)

   2017-05-24
2. grudznick

   Best pod blogging yet. You mentioned The Borehole and beer and Talleys Silver Spoon and your buddy pointed out they have great breakfasts all within the first few minutes, so you packed the parts I was interested in into a very short part of the tape. Thank you, Mr. H.

   2017-05-24
3. Porter Lansing

   Grudzie… Do you eat the duck, duck … goose French dish? lol 🦆 🦆 🐣

   2017-05-24
4. grudznick

   No, Mr. Lansing. I often find French things too pompous and pretentious. I usually have the meat lovers with a sidecar, and a small glass of milk. I swear, sir, everything on that breakfast menu is very good, and probably even a chef fellow like you would enjoy it.

   2017-05-24
5. Porter Lansing

   French food is just the opposite of pretentious. It’s the same techniques I learned on the farm, using all the parts of the animal, just like farmers do. Very simple and meticulous, at heart. I’d fit in very well on Talley’s production line.
   I’ve sautéed many kilos of fois gras, baked hundreds of bain Maries of pate’s and terrines and my pheasant leg confit may well be the best wild pheasant dish ever created by a SoDak cook. 👨🏼‍🍳 (If I do say so myself) 😂

   2017-05-24
6. grudznick

   You’re the cooker, sir, I’m just an eater.

   2017-05-24
7. Porter Lansing

   And eaters like you are the most important part of the whole darn story. Thanks for the belly. 🎩🎨🐐

   2017-05-24
8. grudznick

   Eaters like me are few and far between, my young friend, and we are most definitely the most important part. I’m already salivating about a nice Saturday breakfast.

   2017-05-24
9. Porter Lansing

   Sorry … closed to the public this Saturday for a liberal banquet and meditation session.

   2017-05-24
10. Cory Allen Heidelberger

    I welcome association with Spearfish Creek. Thanks, Porter!

    Fair comparison of risk, Porter! CDC estimates 3,037 deaths from foodborne pathogens. CDC estimates 10,495 murders by firearm per year and 21,334 suicides by firearm.

    2017-05-25
11. Cory Allen Heidelberger

    I figured Grudz would enjoy the Tally’s mention. Something for everybody….

    2017-05-25

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