Steve Boss's Audio

- Great Taste - 2014

59:58 minutes (54.9 MB) Stereo 44kHz 128Kbps (CBR)

The Tastemakers coverAfter 25 years in the toy and novelty business I still scratch my head thinking about the items that capture the arms, hands, feet, and minds of kids and the wallets of parents.  Some goofy products like pogs enjoyed a brief, but meteoric rise in popularity before vanishing.  Beanie Babies were the rage for awhile, and sports cards had their moment.  Other franchises-Lego, Barbie, Pokemon, Pooh, Star Wars-made an indelible imprint on the culture, and continue to find avid consumers despite the changes in technology and lifestyle that have occurred in our society. 

Why did Cabbage Patch dolls become so popular?  How do collectible card games like Magic:  The Gathering, Pokemon, and Yu-Gi-Oh! entrance enough players that Wal-Mart devotes 18 feet of shelf space to them?

- Great Taste - Green Building Supply

59:38 minutes (81.9 MB) Stereo 44kHz 192Kbps (CBR)

Jack Fruit BunGREAT TASTE is “LIVE”  this week, Wednesday, September 10 at 7:00 pm, as we launch a new “Join the Chef” monthly series from the kitchen at Green Building Supply.  Kicking off the series is a young chef, Zach Gutweiler, who creates amazing tastes in a 25 square foot space called Hole in the Wall in Des Moines.  To find out what he is preparing each week check out Hole in the Wall at Gas Lamp on Facebook.

Click "READ MORE" to learn more about the live show at Green Building Supply.

Zach, along with his sous chef, Bruce Bales, will do some shopping at the Wednesday Fairfield Farmers Market prior to the show.  His style combines classic French technique with the daredevil attitude he polished during his professional in-line skating career.  At “the Wall” Zach features as much organic and local produce and meats as possible from numerous farmers around the Capital city.

- Great Taste - Daniel Shumski

59:54 minutes (82.27 MB) Stereo 44kHz 192Kbps (CBR)

Will It WaffleWe're going to break some food boundaries on this week's GREAT TASTE.  My first guest is Daniel Shumski, author of the just-published book, Will it Waffle from Workman Press.  Waffles are one of the weekly favorites at our house, but I guarantee you have never thought of the many creative ways Dan came up with to use a kitchen tool that in most houses ends up collecting dust on a shelf.

In the studio I'll heat up a waffle iron to make one of the recipes from Dan's book. Drop by for a taste of an unorthodox type of waffle.

Winnie MoranvilleOn the "Iowa Cooks" segment of the show I will visit with Wini Moranville from Des Moines, IA.  Wini's new ebook, The French Pasta Cookbook, was just released. She is the author of The Bonne Femme Cookbook, and in her career as a restaurant reviewer has analyzed the fare of over 750 eating spots.

- Great Taste - talk

59:59 minutes (82.38 MB) Stereo 44kHz 192Kbps (CBR)

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

- Great Taste - interveiw

60:01 minutes (82.42 MB) Stereo 44kHz 192Kbps (CBR)

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

- Great Tase - 20101103 - Dianne Hales

60:00 minutes (54.93 MB) Stereo 44kHz 128Kbps (CBR)

La Bella Lingua book cover shotpasta with zucchini, cherry tomatoes, rosemary & basilWhat a perfect combination-discussing the Italian language with noted author, Dianne Hales, and preparing Italian food in the studio.  Dianne's book, La Bella Lingua, published in 2009,  is a great read full of history about how the language developed, populated with insights into colorful characters like Petrarch, Julius Caesar, Boccaccio, St. Francis of Assisi, Lorenzo de Medici, and Brunelleschi and, the author's own  journey as she navigated the complexities of the language and culture. 

Since our show is Great Taste, we'll focus on the language as it relates to different styles of cooking, work our way through some typical food terminology found on Italian menus, and share a simple recipe for pasta with marinara sauce as it was made every Sunday by Kathy's Grandma Gulla. 

- Great Taste - 20140709

59:42 minutes (81.98 MB) Stereo 44kHz 192Kbps (CBR)

Raw Kale SaladRecipes for HealthWe throw around a lot of the same jargon each Wednesday evening on Great Taste.  There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food.  We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics.  What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods. 

- Great Taste - 20140702

60:00 minutes (82.39 MB) Stereo 44kHz 192Kbps (CBR)

Done.-front coverI admit to feeling a bit intimidated before I picked up the studio phone to call James Peterson.  The first of his fifteen books, Sauces, has a permanent spot on the bookshelf in my office.  He's won seven James Beard awards-the highest official honor for food professionals in North America; tying him with Jacques Pépin for top honors in awards earned.  And I had to tell him the interview wouldn't start on time because someone was still in the studio with the red "Recording" light ablaze.

His warm voice and reply of "That's ok," to my predicament melted my nervousness. We finished recording 35 minutes later, but it took me several hours to come down from the thrill of that discussion.  I hope you enjoy our talk, and it inspires you to cook at home a bit more.

Click "Read More" for additional information on my interview with James Peterson.

 

Great Taste-20140625-Dr. Dinesh Gyawali and Vegan Treats

59:31 minutes (81.74 MB) Stereo 44kHz 192Kbps (CBR)

Dr. Dinesh GyawaliDr. Dinesh Gyawali is an ayurvedic physician trained at Tribhuvan University in Kathmandu, Nepal.  He earned a post graduate degree at the same university specializing in medical anthropology.  Currently he is working on his PhD in Human Physiology at MUM studying the effects of ayurvedic herbs on coronary heart disorders. He's kindly agreed to keep the discussion simpler on this week's GREAT TASTE, talking about common procedures that can be used at home for minor ailments.  Also, he'll share the many ways herbs and spices can be used in our daily meals to enhance health. We'll explore cumin, turmeric, tulsi and other culinary botanic delights.

Click READ MORE for information on the second half of the show.

 

60:00 minutes (82.39 MB) Stereo 44kHz 192Kbps (CBR)

Iron Chef WinnersSeveral weeks ago I had the honor of being one of the judges at the final of the Iron Chef competition for upper school students enrolled in an advanced culinary course at the Maharishi School for the Age of Enlightenment (MSAE).  The three winners-Overall Victor-Mickey DeAngelis, Most Creative-Brandon Pratherhuff, and Best Presentation-Davin Titus will join me at KRUU along with their teacher, Laurie Baumann. 

The plan is for the competition to go an extra round as each student will bring a dish to the studio.  Really, I am just looking for more to eat from these talented individuals.  True confession-I wasn't expecting to be blown away by the dishes these guys created during the competition, but it happened.  I'll let them share the details about the ingredients they were given, the rules, and what transpired in the heat of our local kitchen stadium.

As their prize for winning, we went to the Lincoln Wine Bar in Mount Vernon, Iowa, and the boys enjoyed the terrific pizzas turned out by owner Matt Steigerwald and his crew.  As an added bonus, Matt and his wife, Michelle, ate dinner with us, and afterwards he took the budding cooks behind the counter to show them the pizza oven.

Click on READ MORE (below right) for information on the second half of the show.

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