Dr. A. Thimmaiah, associate professor of Sustainable Living, joins me in the show's first segment to discuss the new 10-month certificate program at MUM to train future farmers.
The program has three phases-classroom work, a practicum where each student will be given a quarter acre of land, and focus on an agricultural project, and concludes with a month long internship working with farmers in the USA, Bhutan, India, Italy, and other spots.
The certificate will feature the very first university course in the United States offered on Biodynamic farming methodology. That part of the curriculumn will be taught by the co-exectutive director of Demeter Association Inc. (the organization established to represent Demeter International and entrusted with upholding the principles of Biodynamic practices and principles), Jim Fullmer.
A groundbreaking ceremony will be held Friday, October 21 at 3:00 pm. for the new Ag Center. The location will serve as the classroom and laboratory for the new initiative, and is located just north of Reiff Grain and Feed on Highway 1.
PLEASE CLICK ON "READ MORE" for information on the second half of the show!
Interviews either click or they don't. Luckily, most of the time, they flow smoothly. Some times they flow like they could go on forever.
It was a real pleasure talking with Julia Turshen, and I actually discovered the "why" near the end of our discussion. Sorry, I can't give the revelation away, but I hope you'll listen and find out for yourself.
Julia has co-authored cookbooks, many for top-notch chefs and cooks like Mario Batali and Dana Cowin, and even the actor, Gwyneth Paltrow. She even hosted her own radio show for a time, Radio Cherry Bombe, on the Heritage Radio Network. Small Victories is her first cookbook, and it is an intimately personal tome full of stories that accompany each recipe.
Kris Johnson's greenhouse provided some fun fall surprises at this week's LIVE Great Taste show. Kris grew and harvested mixed greens and strawberries (that's correct strawberries the first week of October). Sheila Higgins, baker/cook extraordinaire, added the creative element, turning out sorrel soup, a tangy dressing for the greens, and some showstopping quinoa mini cupcakes.
Have you noticed that vegetarian burgers are one of the "in" foods of 2016? Ever since the opening of Brooks Headley's
Superiority Burger in 2015 (and Pete Wells, New York Times critic, awarding it two stars), it seems like the meatless patty's profile has been growing exponentially. Many star chefs have jumped on the trend, as noted in The Veggie Burger's Ascent, a recent article written by Erik Piepenburg.
During last week's road trip I opted for the version offered by the standout burger chain, Five Guys. It's called a Cheese Veggie Sandwich with a note on the menu that "Veggie Sandwiches do not contain veggie burger patties." It was actually pretty good for road food-grilled mushrooms, jalapenos, and onions, cheese, pickles, tomato, lettuce, and all the condiments.
LIVE AT GREEN BUILDING SUPPLY |
TUESDAY, SEPTEMBER 6
WITH SABITA SAWHNEY | 7:00 PM
JAKE GRATZON OF OLD CAPITOL FOOD COMPANY, JENNIFER KNOX OF SALTLICKERS, and Mary Adam, astounding local cook were guests on Tuesday's LIVE Great Taste at Green Building Supply!
Listen to the show on KRUU at 7:00 PM Wednesday or 7:00 AM on Friday.
Rosie Witherspoon from the At Home Store joined me Tuesday night at Green Building Supply for our montly GREAT TASTE LIVE show. We talked and cooked together, and Tom Allen surprised us by dropping by, joining in on the fun, and singing a song about the Boston Tea Party.
We built the show around a few critical utensils that will help you cook more effectively and easily. We featured silicone spatulas from GIR, Gefu's spiralizer, cheese grater, and mandoline, plus a cool jar lid that makes pickling in small batches a breeze.
Steve Katz is a renaissance man, cook, writer, recipe developer, attorney, musician, and a deep thinker concerning the role of men in the kitchen. Rosie Witherspoon, owner of the At Home Store, met Steve at the International Housewares Show this past March, wrote an article about him for the Iowa Source, and joined me this week in a discussion with Steve about gender and location specific (men in the kitchen) behavioral characteristics. Men (and women) get ready. You will be nodding in agreement with each observation Steve makes.
Click READ MORE for more information on this week's show.
Deborah Madison is one of my food heroes, and this week's show starts with an interview I did with her about Spring/Summer foods last year. Good timing. For all her fans, she's working on a new book, and we'll get the details when she is a guest on Great Taste next month.
In GT's second half, Kathy DuBois is in town for a couple of weeks, and she will reprise her long time co-host role this week, and at our live Green Building Supply show next Tuesday. We have been cooking almost nonstop together since she got off the plane, and, as always, it's a load of fun not only to hang out in the kitchen, but eat and enjoy the results.
We'll talk some food philosophy, and I have some of my latest travel eats to share, including an inspiring dinner at Moxie Kitchen in Jacksonville, Florida.
Next Tuesday is our monthoy live show at Green Building Supply. Put it on your calendar. The fun and eats start at 7:00 pm. Kathy will cook up a dish yet-to-be-determined, and Chiraj El will make his famous vegan pizza plus a hasselback apple dessert. Will Love is coming, too, so there is probably another dish in store if you show up to enjoy the show. We'll have a tasting of Jack's Root Beer from our amazing local company Shaktea Kombucha, and door prizes, too!
As soon as the weather starts to warm up, I bet many of you think about breaking out the grill. I certainly do.
Robb Walsh has been writing about barbeque for decades. His latest book is an updated version of Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pitmasters. The photos make every story he tells come alive, and, even more than the recipes, I became engrossed in the history and cultural facets of the book. In the interview, he discusses some of the different ethnic groups who continue to play a role in the evolving landscape of Texas barbeque. I bet there are a lot of Texas barbeque lovers who will be surprised when they hear what Robb has to say.