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Cheese Culture Coalition Scholarships! A Guide to What's Available Right Nowinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
...is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and professional development. Deadline to apply for grants and the CMI scholarship is May 10th!...
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Everything You Need To Know About Applying For DZTE Grantsinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DCinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Return to Planet Cheese: Catching Up with Janet Fletcherinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Podcast #310: We Are From Internet from Feb 16, 2017Liz Berg and WFMU
Flux : Liz Berg | WFMU
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Tales from a Nomadic Cheese Makerinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Charting the Course in Cheeseinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Cheese Care on the Counter: Monger Education in the Fieldinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Enrollment is Open at Cheese State Universityinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Alex Armstrong, Sensory Evaluation at Jasper Hillinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Let’s Volunteer to Make a Better Cheese Industryinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Debra Dickerson and the Cheese Industry today!info@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Meet The Cheese Culture Coalitioninfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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Interview with Amy Sherman, Cheese Professorinfo@HeritageRadioNetwork.org (Heritage Radio Network)
Flux : Cutting the Curd
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