audio by genre food

- Great Taste - 20090812 - Chef Gordon Rader of IHCC

60:00 minutes (54.94 MB) Stereo 44kHz 128Kbps (CBR)

After almost three years we FINALLY are getting some professional cooks into our KRUU studio kitchen! Chef Gordon Rader, Program Director and Lead Culinary Instructor at Indian Hills Community College, takes over the duties of cooking James Moore's dinner, and he's bringing a crew to help: Adam Darland, a recent graduate from the IHCC program and Jon Ulrich one of his current students. The menu includes eggplant parmesan and local greens plus lots of insight into what goes into a culinary education.

Lights, camera, action!! Fairfield Public Access Cable (FPAC) will record this show for future broadcast. We're hoping to video most upcoming episodes of GREAT TASTE so you can doubly enjoy our kitchen antics.

59:39 minutes (81.92 MB) Stereo 44kHz 192Kbps (CBR)

GET THE GREAT TASTE weekly eletter.  Sign up at www.greattasteradio.com.

LIVE AT HY-VEE IN THE CLUB ROOM-WEDNESDAY, SEPTEMBER 25, 7:00 PMLiana Werner-Grey

Maintaining a healthy physiology is an important objective for most people, and a physiology in good shape is a critical element for enjoying all aspects of life.  Unfortunately, a universal system that works for everyone to achieve and maintain "good health" doesn't seem to exist.  Our physiologies, though basically the same, have their own peculiarities.  A diet and lifestyle that work for one person is another person's nightmare.

Liana Werner-Gray, founder of The Earth Diet may have hit on some strategies that make it easier for a good portion of humanity to live a healthy life.  Before developing the myriad of programs that make up The Earth Diet, Liana went through her own battle with poor health, and we'll have the opportunity to hear her story during this week's LIVE show at Hy-Vee.

- Great Taste - 20131003- Liana Werner-Gray

59:48 minutes (54.76 MB) Stereo 44kHz 128Kbps (CBR)

GET THE GREAT TASTE weekly eletter.  Sign up at www.greattasteradio.com.

Liana Werner-Grey

Maintaining a healthy physiology is an important objective for most people, and a physiology in good shape is a critical element for enjoying all aspects of life.  Unfortunately, a universal system that works for everyone to achieve and maintain "good health" doesn't seem to exist.  Our physiologies, though basically the same, have their own peculiarities.  A diet and lifestyle that work for one person is another person's nightmare.

Liana Werner-Gray, founder of The Earth Diet may have hit on some strategies that make it easier for a good portion of humanity to live a healthy life.  Before developing the myriad of programs that make up The Earth Diet, Liana went through her own battle with poor health, and we'll have the opportunity to hear her story during this week's show.

- Great Taste - 20131016- Great Taste w/ Giselle Isadori

59:59 minutes (82.37 MB) Stereo 44kHz 192Kbps (CBR)

NO LIVE SHOW THIS WEEK! | ON THE KRUU STREAM

This episode of Great Taste is dedicated to Jerry Deprey.  Thanks for hanging out with us.  We're going to miss you.

Gisella Isidori and Kelli KuenzlerThe amazing Gisella Isidori returned to the Club Room last week.  As always, she brought with her the collective knowledge of Italian culture and cuisine, pouring it out during every encounter in a never-ending flow in exchanges always full of surprises. And she did surprise me several times. 

Gisella/Kelli/SavannahDuring the show Gisella was assisted by Indian Hills Culinary Arts students Savannah Strode and Kellie Kuenzler.  She had nothing but praise for their perfect rendering of her recipes into food reality-Halloween panini, pumpkin soup, grape mostarda, roasted chestnuts, and pollo schiachiatta.

(A few recipes are at the end of the post.) 

Also, Emily Rose Shaw, our health coach, gave us an inside look at the Blue Zone initiative, and Tom Allen provided the musical entertainment.

- Great Taste - 20131031- Seth Kugel and Judith Choate

59:40 minutes (54.63 MB) Stereo 44kHz 128Kbps (CBR)

Seth Kugel“The Frugal Traveler” for The New York Times, Seth Kugel, is our guest during the first half of this week’s show.    After graduating from Yale and Harvard and doing public service work, Seth began writing pieces for The New York Times in 1998.  In addition to the Times, Seth has written for O, the Oprah Magazine, Conde Nast Traveler, Food and Wine and numerous other publications. 

In June, 2010, he took over the “Frugal Traveler” blog for the Travel section of The New York Times.  His first “road trip” lasted 13-weeks as he made his way mostly by bus from São Paulo,Brazil to New York City.  Seth is on the road about 50% of the time, and I'm certain you'll discover his insights fascinating and useful next time the road beckons.  You can find Seth's articles at www.nytimes.com/frugaltraveler.

I try to keep up with Seth's coming and goings and over the summer he embarked on a trip to explore the USA “Heartland.”  His August 14 column, “Eating in Iowa:  Farm-Fresh, Fried and Frugal,” not only drew me in immediately, but numerous listeners to Great Taste sent me the link attached to a “Can you believe he was in Iowa” email.  Reading the article I admit feeling a bit of a pleasant shock when I came across this paragraph:

“Back to lean and green: Fairfield, home to the Maharishi University of Management, which calls itself a “home of consciousness-based education,” has more than its share of vegetarian cafeterias and restaurants. I went to the Golden Dome Market and Cafe, near (but alas, not in) the campus’s two golden domes. The vegetarian buffet ($7.50 a pound) yielded some saag paneer, a bean taco loaded with vegetables, some tasty artichoke lasagna and a piece of fresh peach blueberry pie.”

- Great Taste - 20131106- Karin Haurin

58:39 minutes (80.54 MB) Stereo 44kHz 192Kbps (CBR)

3+

THIS WEEK ON GREAT TASTE

LIVE AT HY-VEE, WEDNESDAY, NOVEMBER 6, 7:00 PM

Karin HauringJoin us in the Club Room where we’ll explore the holiday food of Germany with Karin Hauring.  Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country.  Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France. 

I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria.  She’ll teach us how to make it, and prepare another dish-red cabbage and apples-that was and still is a standard in her home.  Finally, she’ll make a pumpkin cheese cake, which I think is an influence from her adopted country.  It’s crustless so it’s an easy addition for a holiday menu.

Click READ MORE for complete details on the Live show and THE KRUU STREAM this Wednesday and Friday featuring Liam Scheff.

- Great Taste - 20131113- Karin Hauring

58:53 minutes (80.86 MB) Stereo 44kHz 192Kbps (CBR)

THIS WEEK ON GREAT TASTE


Karin HauringJoin us in the Club Room where we’ll explore the holiday food of Germany with Karin Hauring.  Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country.  Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France. 

I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria.  She’ll teach us how to make it, and prepare another dish-red cabbage and apples-that was and still is a standard in her home.  Finally, she’ll make a pumpkin cheese cake, which I think is an influence from her adopted country.  It’s crustless so it’s an easy addition for a holiday menu.

Click READ MORE for complete details on the Live show and THE KRUU STREAM this Wednesday and Friday featuring Liam Scheff.

- Great Taste - 20131219- Julia Punj

60:04 minutes (82.5 MB) Stereo 44kHz 192Kbps (CBR)

LIVEJulia Punj AT HY-VEE-Club Room, 7:00 pm

Our most unusual show/food combination ever! 

Chef Julia Punj will demo how to open oysters, and also prepare pan fried oysters with salsa verde, butter baked oysters, and oysters motoyaki style.  Oysters for a holiday party menu sounds great, right?  So what’s so unusDanielle Georgeual?  Well, that brings us to the other part of the show.

Click on READ MORE below.

Danielle George shows us how to make a simple and fun yule log.  Brandon Neil is going to make his fabulous sour cream old-fashioned donuts.  Now you understand?  Pretty strange, but I’m looking forward to it.

I’m counting on Tom Allen to ease the transition from seafood to rich desserts with fun music and his droll sense of humor.

See you in the Hy-Vee Club Room at 7:00 pm on Wednesday!

- 20131225- Indian Hills - Great Taste

60:12 minutes (82.68 MB) Stereo 44kHz 192Kbps (CBR)

Julia Punj LAST LIVE GREAT TASTE OF THE YEAR!

HY-VEE CLUB ROOM AT 7PM

It's the Indian Hills Culinary crew along with musician Tom Allen tonight for 60 minutes of delicious radio.  Join us for a menu of holiday fare-turkey and turkey dressing, roasted potatoes, cabbage rolls, Christmas mice(?), and maybe an apple tart.

 

- Great Taste - 20140129 - Lolis Eric Elie and Joanne Chang

61:18 minutes (84.19 MB) Stereo 44kHz 192Kbps (CBR)

Many people have the mistaken idea that traveling for work to different places is a blast.  It can be, but working trade shows is usually more exhausting than exhilarating.  After almost three weeks on the road and three trade shows, I am thrilled to be home for a few weeks before leaving for two more trade shows in February.

The good news is I did enjoy some terrific meals-good food and great company are perfect for recharging my system after 8-10 hours of standing and talking.  More details perhaps next week, but the standout spots included Tartine, the bakery where Heli Claire Witherspoon works in San Francisco, a surprising meal at The Barrymore in Las Vegas, Nielsens Frozen Custard’s Vegas branch (not Ted Drewes, a St. Louis landmark, but very good), and two other favorite places in Vegas-Otto at The Venetian, and Chada Thai in a nondescript strip mall on the outskirts of Vegas’ Chinatown (not what you might expect-just one strip mall after another filled with restaurants and foot massage parlors).

Lolis Eric ElieOn the show this week I talk with two engaging authors about two terrific new books.  First up is Treme:  Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie.  This book was inspired by the HBO series Treme, that concluded its four-year run in December 2013.  The book is a tribute to the culinary spirit and heritage of New Orleans, and Lolis is an amazing ambassador for the city.

 

 

Joanne ChangFlour, Too:  Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories is a gift from Joanne Chang.  Mouthwatering may be a commonly used word to describe recipes, but I can’t think of a better way to characterize the amazing variety of cakes, soups, sandwiches, and other goodies that Joanne has included in this follow-up to her first cookbook-Flour.  She was so much fun to talk with, and shed some interesting light on both her cultural background and her chosen profession.

Don't miss GREAT TASTE this week on KRUU at 7:00 pm CT Wednesday and 7:00 am CT on Friday.

 

- Great Taste - 20140205 - Peter and Susie Swan

53:45 minutes (73.81 MB) Stereo 44kHz 192Kbps (CBR)

Baker Creek CatalogThe GREAT TASTE interview this week is with two of the world's foremost experts on Maharishi Vedic Organic Agriculture (MVOC), Peter and Susie Swan.  They have a unique perspective on the global food system, and many practical suggestions designed to rebalance the struture of that system leading to a healthier planet and more vital individuals.

Peter began his research on MVOC in 2003, and since 2008 has been teaching courses on the subject all over the world.  Last year he and Susie began offering a new course on MVOC and gardening.

Susie was born and rasied on a farm in Zambia.  She had a highly successful Ayurvedic restaurant and taught cooking classes at the Transcendental Meditation Centre in Johannesburg, South Africa.  She is a passionate gardener and garden designer.

The time I spent with the Swans went by way too quickly.  Don't miss this thought-provoking hour.  I hope it inspires you to order seeds for the warmer weather coming soon (I hope).

62:37 minutes (86 MB) Stereo 44kHz 192Kbps (CBR)

Classic Mac and Cheese

Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book, Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls.  Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish.  You can find it at the end of the post.

If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines.  Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March.  Both stores will have the seasonal special St. Pat cheese the first part of March.

- Great Taste - 20140307 - Sam Auen of Tacopacalypse

59:01 minutes (81.06 MB) Stereo 44kHz 192Kbps (CBR)

Sam AuenChef/owner Sam Auen is not a conventional character, and Tacopacalypse is not a conventional "Mexcican" restaurant. If you are looking for "Mexican" food replete with tons of beans, cheese, and bad salsa, the good news is plenty of those spots abound in almost any USA town.  If you are drawn to good food loaded with creativity and fun, then there are only two places in Iowa where it comes in the form of tacos and burritos laden with asian influences-the original Tacopacalypse now located in Des Moines' East Village, and the new branch in Fairfield at The Orpheum.

During our hour-long conversation Sam and I hip-hopped our way in and around many topics including how his approach to food developed, his daily schedule, upcoming projects, music, and cycling.  Listen close and you'll hear the soul of a person who is an outspoken straight shooter with a huge heart. 

59:41 minutes (54.64 MB) Stereo 44kHz 128Kbps (CBR)

Brandon Neil, Danielle George, Steve McLaskeyOver 3,400 organic farmers, educators, producers, and journalists attended the 25th MOSES (Midwest Organic Farming and Sustainable Education Service) Organic Farming Conference in La Crosse, Wisconsin, February 27-March 1, 2014.  Steve McLaskey, Directory of the MUM Sustainable Living CSA and Brandon Neil, a graduate of the Sustainable Living Program at MUM and farmer attended the conference.  They joined me in the studio along with Danielle George, who has a background in organic farming.

In addition to discussing some of the conference highlights, we dug into several of the critical issues facing us as residents and consumers on Planet Earth.  I hope you find the conversation inspiring.  I left the studio even more optimistic about the changes taking place in our food culture. 

We would love to hear what you, our listeners, think.  Please send your comments on this show and any other Great Taste programs to greattaste@kruufm.com.

58:05 minutes (106.34 MB) Stereo 44kHz 256Kbps (CBR)

Join host, Andrew Tint as he highlights the issues facing Generation Y.

This week Generation whY answers the first question in Human History, "can Milk Duds be made healthy"? Two weeks ago I challenged Fitness Superhero Miss Barbella, aka Tanell Pretorius, that she could not make God's chosen food, Milk Duds, healthy. Since Andrew Tint isn't the end all be all of judging chocolate, we luckily got a man who was, Noah Lion, of Noah's Rockin Raw ChocolateTune in live to find out if Milk Duds are going to be replaced.

Originally from South Africa, Tanell Pretorius moved to London, in the United Kingdom, at the age of 19 to pursue a career in modeling. She worked as a fashion and sports model for seven years and had agents in London, Milan, Hamburg and Cape Town. She was featured in numerous TV commercials from Sony Playstation to Veet Wax. In 2011 she moved to Fairfield, Iowa, to complete an undergraduate degree in Media and Communications at Maharishi University of Management. She has since moved her focus to writing, personal training, and Ayurvedic consultant practice. Her passions are self-development and sharing her knowledge and experience of health and wellness with others. She also writes currently for IOWA SOURCE.

Noah Lion is the Founder and Creative Director of Noah's Rock'n Raw Chocolates! Noah started making Chocolate at the age of 8, and spent his childhood building eco-friendly houses before becoming a full time Raw Chocolatier. When Noah realized how terrible processed sugar is he began making his own raw desserts, quickly founding that after adding all his favorite ingredients together everyone seemed to love his chocolate almost more than he did. From there he started serving chocolate at local markets, stores, and created the online store NoahsRocknRawChocolates.com Noah now lives in Manhattan where he provide Raw Chocolate for thousands of chocolate lovers across the nation.

Generation whY explores the issues facing Millennials. The concerns confronting the millennial generation affect more than just a select few- the entire nation is deeply impacted by the tribulations of Generation Y as they come of age. Join Andrew as he discusses a wide range of topics that include; student loan debt, internships, social media, and more. His guests will include OURTIME.org co-founder Matt Segal, The host of the David Pakman show David Pakman, and more.

Questions, comments, concerns? Feel free to let Andrew know on twitter (@AndrewTint), leave a comment below, or shoot him an email, andrewtint@gmail.com. Like Generation whY on Facebook, and visit Generation whY's blog.

- Great Taste - 20140403

57:22 minutes (78.79 MB) Stereo 44kHz 192Kbps (CBR)

Join Steve Boss as he holds a panel of deliciousness!

59:39 minutes (81.93 MB) Stereo 44kHz 192Kbps (CBR)

Sabi's CafeOther than spending time with family members, the most fulfilling moments for me are when I get to cook, talk, and eat with friends.  I hope you enjoy listening in on the GREAT TASTE conversation this week with Sabitha Sawhney, assistant professor of business at Maharishi University of Management, and proprietor/chef of Sabi's Cafe, and Sonia Vera, a courtroom interpreter who helped us learn some basic Columbian dishes. 

Columbian repastSabitha and Sonia's food and philosophies of cooking are both dear to my heart and stomach.  Thanks to Dori Rector and my wife, too for helping out in the kitchen 

 

Dori's Columbian bean soup was extraordinary.  The link to the basic recipe is below, but she added a bit more garlic and salt, a leek, and substituted three whole chipotle chilis for the ham hocks.

59:34 minutes (54.53 MB) Stereo 44kHz 128Kbps (CBR)

Food Lover's Guide to ParisPatricia Wells, James Beard award-winning author, spoke with me this week from Provence, where spring came early this year.  Our first local asparagus poked its way through the now thawed ground only this week, but she has been enjoying that amazingly tasty flowering perennial since January.  Don't miss her tip on the simplest way to prepare this spring treat.  You'll have to listen to the show for the recipe.

Ms. Wells' completely revised 5th edition of The Food Lover's Guide to Paris is available in bookstores and online, and the app for IOS is on the iTunes Store as a free download to try out, or for $4.99 you can get the complete app with over 350 recommendations for enjoying the culinary delights in the City of Light.

You can learn more about Patricia, her cooking classes and books at-http://patriciawells.com/.

Ken Roseboro and Kuei Mei Liang

59:33 minutes (81.78 MB) Stereo 44kHz 192Kbps (CBR)

Ken RoseboroFirst up-Ken Roseboro, editor/publisher of The Organic and Non-GMO Report, offers a look at the current political climate in the USA regarding labeling of GMO's, plus he provides a look at the global perspective on this issue.  Ken's publication is recognized as one of the leading sources of information to help consumers and food industry professionals understand the critical issues for creating a more sustainable and healthy food system.

Check out the following opinon piece from Mark Bittman (click on the link) published in the New York Times for another perspective on the GMO labeling controversy. Click "Read More" for information on the second half of the show.

- Great Taste - 20140604 - Robin Asbell and Josey Baker

58:53 minutes (80.86 MB) Stereo 44kHz 192Kbps (CBR)

Putting together Great Taste every week always means encountering new people and information.   It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener. 

Robin AsbellRobin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook.  Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).

What was it that stood out above all other aspects when talking Juice It!with Robin about her new book?  It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages.  She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure.  This approach along with added tips makes the book appealing to first-time and habitual juicers.  You can learn more about Robin and follow her blog at http://robinasbell.com/.

Josey Baker BreadAnyone notice the beating bread (wheat) is taking these days?  Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet.  Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in Josey Bakerthe toaster along with a piece of bread.

Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker.  He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.

Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.