AWARD-WINNING AUTHOR OF ELDON PIE LADY FAME BETH HOWARD
I never get tired of seeing someone make pie. I watched Julia Child prepare a French pie crust last night, and longed to taste the end result-an apple pie with sliced apples on top and a thick apple sauce filling.
If you come to Green Building Supply on Tuesday evening you can watch Beth Howard create a sensual chocolate pudding pie, and taste it, too.
Also, Beth and I will talk about her recent "World Piece" trip. That voyage took her all over the world including stops in India, Lebanon, Greece, Australia, New Zealand and Germany. At each stop, Beth did demos where she made American-style pies and learned how to prepare baked goods from her hosts. If you cannot make it to GBS for the show Fairfield Media Center will stream it live here.
You can purchase Beth's latest book, Ms. American Pie here.The At Home Store will have more copies of the book on Wednesday.
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“What’s it like to play in the same leagues as the big boys,” you might ask? Or you might wonder, “What the heck is he talking about?”
Well, get your head out of the sand. Donald Trump hosted Saturday night live on November 7, and NBC has granted “equal time” requests to four other GOP candidates. No, they won’t be hosting SNL, but they will get prime time access to air their messages to voters.
On KRUU’S Great Taste we provided a platform for Democratic senatorial candidate Tom Fiegen to communicate his views on family farms, GMO’s, climate change, and sustainable agriculture, and Rob Hogg, another Democrat running in the spring primary asked and presented his thoughts on the same issues. This week, Iowa Senator Charles Grassley also weighs in on the same topics.
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“Sax is great company, a writer of real and lasting charm.”—New York Times
Pomegranate juice is out. Kale is in. Greek yogurt is here to stay. Food trends are all around us—and they’re much more influential than we think. James Beard Award-winning writer David Sax is the author of The Tastemakers, a new book that examines how food trends have the power to change our culture—and the economy, marketing, business, and health—at a revolutionary pace.
“The most successful food trends reflect what’s going on in society at a given time. The cupcake trend reflected a desire for comfort and childhood simplicity in the years after 9/11. The fondue trend took off at a time when Americans were moving out to the suburbs and wanted something a little more sophisticated than, say, a Jell-O salad,” says David Sax, a food and business writer with an eye for the bigger picture. Food trends are not only a collection of photos on Instagram. They have an everlasting effect on our culture, workforce, economy, health, and day-to-day lives. Coffee, pizza, bacon: these are all former trends that sparked massive change in global trade, the food industry, and how we eat together as a family. This is the subject of Sax’s new book The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue: “a romp” through the food industry that will “leave readers wondering about how susceptible we are to the charms of any new food” (The New York Times).
Sax is also the author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. His writing appears regularly in the The New York Times, Bloomberg, Businessweek, and Saveur. His next book, The Revenge of Analog, will examine the ways in which analog goods, ideas, and experiences are seeing growth and success in the so-called digital era.
Excecutive Sushi Chef at Morimoto in NYC, Robby Cook, is my guest on GREAT TASTE tonight at 7:00 pm CT with a replay on Friday, November 13 at 7:00 am CT.
Robby is an Iowa native, and actually worked at New Pioneer in Iowa City before he started his culinary career. Amazing!
Robby's new book (cover left) is a perfect instruction manual for the sushi/sashimi beginner or a more advanced
Also, Aaron Hall, pizzaiolo at Lincoln Wine Bar in Mount Vernon talks pizza in the second half of the show. And does he ever know how to make pizza. Worth at least a couple of hours drive, maybe more, depending on whether great pizza is available where you live. craftsperson.
Enjoy the show!
On the KRUU airwaves and streaming Wednesday, July 8 at 7 pm I talk with ISU's Priyanka Jayashankar, co-author of the paper, "Slow Money in an Age of Fiduciary Capitalism." We'll discuss the nature of the slow money model, and how its investment principles are driven not only by traditional monetary goals, but the potential environmental and social benefits of the specific opportunity. Can "slow money" spearhead the transformation of commercial agriculture to a more sustainable model? Find out what Priyanka discovered, and its application to local and global food economies.
Our monthly live show at Green Building Supply took place Tuesday, July 7 with Pete DeCicco, presenting his own mash-up of ethnic cuisine-Italian mixed with a bit of ayurvedic seasonal influences-in a self-described abstract art experience full of spontaneity, chaos, and fun.
Harnessing his Italian DNA, Pete found some early local tomatoes for his summer tomato sauce-a gravy brimming with fresh garlic, basil, rosemary, oregano, fennel, the highly-prized fennel pollen, and other fresh ingredients, along with a unique addition of coriander seed. Also, on the menu was a vegetarian stew with cannelini beans and mixed greens followed by a just-harvested combination of tender salad greens dressed with a tasty mix of olive oil, rice vinegar, dijon mustard, and nutritional yeast.
Listen in to learn what drives Pete's cooking passion (you really missed tasting the love if you weren't there for the live show). Also, a big thanks to Everybody's Whole Foods for the terrific ingredients we use on every live show.
PART 1-THE COLOR OF FOOD WITH NATASHA BOWENS
PART 2-FOOD TALK-JOIN HOST STEVE BOSS LIVE
CALL IN WITH QUESTIONS-641-209-1082 (after 7:30 pm) OR COME BY THE STUDIO TO TALK FOOD
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THIS WEEK'S SHOW
James Beard Award Winner Mindy Segal
Ms. American Pie Beth Howard
2012 James Beard Pastry Award Winner, Molly Segal, owner of Hot Chocolate in Chicago, kicks off the show. We're going to talk about her new book. You can see it to the left, and it has a recipe for my absolute favorite store-bought-cookie-of-my-youth, Pepperidge Farm's Milanos. Can't wait to try it. Make Hot Chocolate a destination if you are going to Chicago.
>Next up one of my favorite individuals in the entire universe, Beth Howard. Beth, the author of Making Piece and Ms. American Pie, is dropping by before starting out on her WORLD PIECE tour, where she will be making pie around the world to highlight goodness, community-building, and promote cultural tolerance.
During a 12-week tour she'll visit and make American-style pies in 10 different countries, and learn what "pie" is like in those countries from her hosts. Check out this article about Beth and other culinary folks working to make the world a brighter spot.
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On the KRUU airwaves and streaming Wednesday, May 13 at 7 pm I chat with restaurateur/author Joanne Chang about her new book, Baking with Less Sugar followed by a discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB). This show will be rebroadcast Friday, May 15 at 7 am.
The Soil Food Web was created by Dr. Elaine Ingham, who was my guest on last week's show. If you missed the broadcast, I'll put a link to it in the next post. It's critical that everyone understands the need to respect the soil on this planet.
Hole in the Wall in Des Moines (1501 Grand) is one of my favorite spots anywhere to enjoy a meal full of unexpected tastes and varied textures. It was fun to talk last week with the genius behind the always-changing menu, Zach Gutweiler, and savor every bite of his beer can quail, two kinds of Chinese buns, asparagus, brussels sprouts with vegan chorizo, and his take on the classic fudgsicle. Plan your trip to coincide with when he opens at 6:30 pm. He's even enhanced the Hole in the Wall dining experience by adding TV trays to go along with the plastic chairs!
THURSDAY MAY 13th at 7:00 PM
with special thanks to Everybody's
GREAT TASTE host Steve Boss Presents
The Basics of Vegetable Fermentation
and its relevance in today's pastuerized, homogenized, artificially preserved food system.
Learn how to pickle at home using a "LIVE" fermentation methodand a variety of vegetables.
The whole community is warmly welcomed to enjoy this free, fun, informative, live taping
Patricia 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/.