SABHITA SAWHNEY FEATURED
at Green Bulding Supply
If you missed our "DOSA" show at Green Building Supply on Tuesday, you can listen to the broadcast on Wednesday at 7:00 pm and again on Friday at 7:00 am.
Chef Sabita Sawhney was my special guest chef. She made amazing dosas, sambar, and coconut chutney, plus plain and potato paratha. Make certain to have a pen or pencil nearby when you listen. Sabita does not cook with recipes, but I tried to coax as much information out of her as possible.
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. [Show originally aired 20160226.]
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.
On this week's Great Taste Live show, half of the Organic Matters crew discussed their new venture, Organic Matters Cafe, opening in Everybody's on January 12. If you missed the live show you can catch all their plans for the restaurant on KRUU Wednesday evening and again on Friday morning. Also, look for the video available soon at www.fairfieldmediacenter.com.
Soup and pie, two of my favorite foods, are the topics on this week's GREAT TASTE show. The opening segment features my convesation with well-known cookbook author and photographer, Barbara Abdeni Massad followed by Ms. American Pie, Beth Howard.
Living in Beirut, Lebanon, Barbara Abdeni Massad knows how challenging and stressful daily life is, however, her problems pale compared to the conditions in the Syrian refugee camps less than an hour from her home. Her most recent project, the book, Soup for Syria provided a way for her to help, and allows anyone around the world to participate in the relief effort. The cookbook features soup recipes in collaboration with over 80 chefs, and Barbara's photography, All the profits from sales are donated to the UN Refugee Agency, which provides needed food for the Syrian refugees. You can purchase the bookHERE, and aid the nearly eight million Syrians who have been displaced.
THE LOVELY BETH HOWARD, AWARD-WINNING AUTHOR OF ELDON PIE LADY FAME
I never get tired of seeing someone make pie. I recently watched Julia Child prepare a French pie crust, and longed to taste the end result-an apple pie with sliced apples on top and a thick apple sauce filling.
If you were one of the lucky folks who came to Green Building Supply Tuesday evening you droolingly watched as Beth Howard created a sensual chocolate pudding pie, and, even better, got to taste it fresh out of the oven.
For the radio portion of the show, Beth and I talked about her recent "World Piece" trip. That voyage took her all over the world including stops in India, Lebanon (where she stayed with Barbara), 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.
You can watch the entire hour of the show with Beth courtesy of Fairfield Media Center. Click HERE.
“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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