Steve Boss's Audio

- Great Taste - 20130131 - Great taste

60:05 minutes (55.01 MB) Stereo 44kHz 128Kbps (CBR)

Major thanks to tonight’s guest, Jeffrey Smith, for stepping in when Mother Nature modified the guest lineup. Our change in programming was a natural result of the snowy weather, but what are the consequences in our food system when scientists modify the genetic code of plants?  According to well-known author and scientist Candace Pert, Jeffrey is equipped to answer that question.  Pert described him as “the leading world expert in the understanding and communication of the health issues surrounding genetically modified foods.”

- 20130116 - Great Taste - Frank Lotz

59:51 minutes (54.8 MB) Stereo 44kHz 128Kbps (CBR)

For almost three decades, Frank Lotz has been cooking and teaching people how to integrate the ancient knowledge of Ayurveda into their daily lifestyle.  In his book, Heavenly Cooking with Ayurveda, Lotz combines many simple recipes that the home cook can easily use with detailed explanations of spices, Vedic principles of health, ayurvedic food supplements, eating in harmony with the season, ideal Vedic daily routine, and tidbits of wisdom from his Grandma Minna.

Lotz's main body of ayurvedic knowledge comes from having studied with Maharishi Mahesh Yogi for many years and learning ayurvedic cooking under a master chef in Seelisberg, Switzerland.  In addition, he has a unique way of relating this very different approach to eating and lifestyle, moreso than any other person I've met.

When you listen to the discussion Kathy DuBois and Steve Boss held with Frank, pay attention to how he relates the ayurvedic body-type principles to different types of cars.  His approach to the entire subject is also very simple.  According to Frank, if your food experience brings happiness, it's ayurveda.

Catch the stream at www.kruufm.com on Wednesday at 7 pm CT with the replay Friday morning at 7 am CT.

- Great Taste - 20130109- Great Taste

59:48 minutes (54.75 MB) Stereo 44kHz 128Kbps (CBR)

Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers:  Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics).  Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader.  Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.

59:57 minutes (54.89 MB) Stereo 44kHz 128Kbps (CBR)

- Great Taste - 20121226 - Great Taste

61:52 minutes (56.64 MB) Stereo 44kHz 128Kbps (CBR)
60:00 minutes (54.93 MB) Stereo 44kHz 128Kbps (CBR)

I cannot keep my weigIsha Kingerht from creeping back up every holiday season.  You don't think it has anything to do with Egg Nog, do you?  I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving?  Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated.  Luckily, they stop stocking it just after Christmas (if I survive that long).

I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic.  If you want to create along with Isha during the show, she has kindly supplied the ingredients needed for two sweet treats.  (I wonder how the Nut Nog compares to the Egg Nog?)

Click "Read more" below for the nut nog recipe & more...

59:20 minutes (54.33 MB) Stereo 44kHz 128Kbps (CBR)

Livio FellugaPairing wines with foods is a topic that is fascinating and mysterious to me.  For some reason, I don't have the type of mind that can easily assess how to put the two components together and create a synergistic experience.   Fortunately, I'm lucky to know some people who have that gift, and my taste buds are alive enough to perceive the magic result.  And it really is a magical experience if the pairing is right.

I never "got" wine.  All I knew was Manishewitz from our yearly celebrations of Passover.  Later when I started traveling to New York City for work, I had the good fortune and pleasure to enjoy fine meals with, what I was told, were excellent wines.  Still, I didn't understand what all the fuss was about. 

My "awakening" came after becoming friends with Jeff Benjamin, who along with his partner, Marc Vetri, owns four outstanding restaurants in Philadelphia*.  Over a period of years, Jeff would introduce me to many different wines (and beers) from a host of countries.  The wines were always accompanied by a plate of food, and he would encourage me to first experience the wine on its own, and then after a bite of food.  What did that 2004 Grüner Veltliner do to a fisherman's dish from Liguria-corzetti pasta with potato, haricots verts, pine nuts, and pesto?  Did the flavor memory of a bite of black truffle risotto linger on the palate even longer, and enter a new dimension after a sip of a Boscarelli 1999 Super Tuscan?

- Great Taste - 20121115 - Gisella Isidori

60:17 minutes (55.19 MB) Stereo 44kHz 128Kbps (CBR)

The amazing Gisella Isidori is our special guest on a bonus GREAT TASTE show live from Hy-Vee on Thursday evening.  Fresh from surviving Hurricane Sandy, Gisella blew into Fairfield last weekend and proceeded to capture the hearts of local food lovers and Italophiles.  On Sunday, she taught a hands-on class at the At Home Store with 20 people.  In a little over two hours they made 12 different dishes including polenta, sauces, and dessert.  On Monday, a group of middle school students at MSAE learned how to make pasta and two sauces with her.  Tuesday at Indian Hills she interacted with 30 culinary students, and they turned out an array of 12 plates featuring classic Italian dishes such as risotto Milanese.

Wednesday evening she told the Great Taste audience at Hy-Vee about how she and her husband got started making gourmet pastas in New York over 30 years ago.  They were the first to introduce pastas made from quinoa, amaranth, oat bran, and other widely unknown grains.  She even made fresh buckwheat pasta in 1990 at Le Madri, a Manhattan restaurant Bryan Miller, then the New York Times critic, called the hot spot where you find ''the hugs-and-kisses-I-love-your-hat-Ciao-baby crowd.'' [Click on pic to read Gisella's post-Sandy story in the Iowa Source.]

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

The holidays are in sight so over the next few shows we're going to ratchet things up to help you prepare.  This week we even have two "live" shows for your listening or, if you are a local, viewing pleasure.

Chili Cook-OffOur first guest is author and editor, Gina Hyams.  Gina came up with a very fun concept-hosting cooking contests at home.  She's packaged the idea, so far, into three "in a box" products-Pie Contest in a Box, Chili Cook-Off in a Box, and her newest release, Christmas Cookie Contest in a Box.  Each kit includes everything you need as the fun party host-judge badges, prize ribbons, scorecards, and more.  We'll cook up some chili and talk with Gina about how to throw a different and exciting holiday party, plus we'll give away one of each of the "in a box" items.  If you bring some chili, a pie or Christmas cookies to share with the audience, you'll get first chance at the prizes.

Click to play 54:24 minutes (49.81 MB) Mono 48kHz 128Kbps (CBR)

Afield coverWe have so much coming up on Great Taste in the next week so take a look at this blog post for all the particulars.  First, this week LIVE at Hy-Vee our guest via the phone from Austin is Chef Jesse Griffiths, author of the just-published book Afield:  A Chef's Guide to Preparing and Cooking Wild Game and Fish.  Jesse is an expert on sourcing and utilizing local foods, preserving items and following the "food" seasons, how to utilize wild game, foraged items, and fish, and something that has piqued my attention-using the internet to forage.

He and his life partner, Tamara Mayfield, have a supper club called Dai Due that pops up in various locations in and around Austin, a butcher shop selling items at Farmer's Markets, and the New School of Traditional Cookery where Jesse offers workshops on hunting and fishing. 

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