ALERT: DO NOT MISS THIS WEEK'S GREAT TASTE RADIO PROGRAM!
Kicking off the show is my visit with fashion model and author, Malin Elmlid. Malin's new book is The Bread Exchange-tales and recipes from a journey of baking and bartering.
I am not going to talk about Malin's story in the post other than to ask you to listen to her and feel the power of her passion and love for bread and humanity.
Her journey is not only compelling, but she encourages each of us to think about what we have to share, and find a way to do that with our fellow sojourners on this planet.
On "Iowa Cooks" we visit with Sabita Sawhney, the owner of Sabi's Cafe in the Golden Gate Building. The show was part of our monthly "LIVE" series recorded on Tuesday, December 9 before a hungry group at Green Building Supply. Everybody's Whole Foods provided the ingredients and Sabita taught us how to make parathas. Everyone ate plain, spinach, potato, and paneer parathas until the dough ran out. You can see the video of the show and watch her make these savory breakfast delicacies at the following URL-http://new.livestream.com/FairfieldMediaCenter/events/3469155-, and thanks to Fairfield Media Center for producing the live stream.
Our next live show at Green Building Supply is Tuesday, January 6 with local cook and musician, Astred Griffin. The fun starts at 7:00, as Astred teaches us how to make quiche in a wide variety of ways, including a vegan version. Mark your calendar!
Stephanie Westlund has been conducting research with veterans for five years, and her book, Field Exercises: How veterans are healing themselves through farming and outdoor activities integrates empirical evidence along with intimate portraits of numerous veterans. Stephanie is continually inspired by these men and women who strive to maintain their drive to serve society, and use their difficult experiences in the armed services as a springboard to transform themselves and others through a commitment to sustainable agriculture and other endeavors.
Stephanie holds a PhD in Peace and Conflict Studies. You can find her blog about the human-nature relationship at www.ourcommonnature.blogspot.com.
Sip, Slurp, Swish, and Taste are four critical elements when tasting wine. Corey Morrow of Earth & Water explains why the world of wine is his latest passion. Give a listen to what he says during our "Iowa Cooks" show segment, especially if the topic of wine is new to you or seems intimidating. His aim is to make you comfortable. Make a reservation for one of his weekly wine tastings, and relax into the experience. I guarantee you some surprising things will happen. My key tasting was really an aroma moment as an umami-like perfume from wine #4 captivated my senses. Was it Worcestershire sauce or A-1? Still not sure, but the experience was great fun.
Listen Wednesday and Friday to the show taped LIVE at Green Building Supply on Tuesday, November 4. Indian Hills Culinary Arts students, Raeanna Crile, Michaela Newberry,Noah Burkhart,Set
h Simmons, and their lead instructor Chef Adam Darland,CCC created a vegetarian menu featuring a jazzed up mac and cheese topped with Milton Creamery’s Prairie Rose and a roasted vegetable and cauliflower purée timbale.
During the second half of the broadcast on Wednesday and Friday, "Iowa Cooks" presents a dynamic duo from the Crepe Escape.
Listen and find out why Fridays at 8:45am are special.Thanks to Green Building Supply for hosting and co-sponsoring the show. Great Taste is "LIVE" once a month from GBS.
Our next live show is Tuesday, December 9 with Sabita Sawhney, the owner of Sabi's Cafe, at 7:00 pm.
Another big shout out to Everybody's, the other co-sponsor of the show. They are the reason we have such great ingredients to use.
Inspiring is the one word that comes to mind when I think about this week’s show. Both of my guests inspire me, and I believe you, the listener, will feel the same way after tuning in. It’s very easy to become cynical looking at the devastation of our natural resources, and the plundering of the environment that goes on in a world dominated by industrial agriculture in the guise of feeding the ever-growing population of human beings. I think a little cynicism may have just snuck through in the previous sentence. BUT…..Deborah Madison and Fred Kirschenmann, through their words and actions, can pull us out of that dark spot where it’s too easy to become enmeshed in futility, and turn our attention to the immense change that is the reality of the present and future cultivation of our planet.
It’s an honor to welcome Deborah back to the show. We’re planning to talk seasonally so she can offer insights into what fresh foods play well with the weather. Though we have a variety of micro climates in the lower 48 states there are plenty of foods that are either grown locally or easy to find at the market or store that represent the changing seasons on our plate. For decades Deborah has championed the use of local/regional produce, and showcased that world in numerous award-winning cookbooks like Vegetarian Cooking for Everyone, and Vegetable Literacy. In this visit, we’ll focus our discussion on the abundance of delights still available in the autumn, and provide some assistance for home cooks to not only expand their repertoire, but revel in the experience.
During our “Iowa Cooks” segment, Fred Kirschenmann, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, and President of Stone Barns Center for Food and Agriculture in New York, provides a vision of how significant positive change is not only already in motion in the cultivation and production of our food, but why it is inevitable.
So much to share this week!!
On the show this week I visit with writer Lisa M. Hamilton. After a trip to the Andes in Bolivia and stateside research in Salt Lake City, Lisa wrote an insightful piece for Harper's about quinoa, and you can find it here. There are a myriad of complexities surrounding this protein rich grain and we will explore some of them with Lisa in the first part of the show, plus discuss her article on open-source seed, "Linux for Lettuce." You can follow Lisa on Twitter at-@HamiltonLisaM.
In the "Iowa Cooks" segment I chat with Ami Freeberg. Ami is a native of Fairfield, who currently lives in Kansas City. She works at making the Kansas City area more sustainable, not just as it relates to food, but also community. In her role as Communications and Outreach Manager for Cultivate Kansas City, she is focused on developing and implementing numerous urban agricultural projects. You can read more about Ami and Cultivate Kansas City here.
Click READ MORE!
Great Taste was "live" at Green Building Supply in Fairfield. Sabita Sawhney of Sabi's Cafe joined Kathy DuBois and host Steve Boss for an evening of Indian cooking and tasting. [The show is taped before a live audience at GBS every 2nd Tuesday of the month.]
You're going to love spending some "up close and personal" time with Sabita. She is an absolute delight.
If you can't join us at the "live" recording session, tune in to Great Taste on Wednesday at 7:00 pm or Friday at 7:00 am on KRUU or www.kruufm.com to hear the show.
In the second 1/2 hour you can listen to my recent talk with raw chocoholic and chocolatier Noah Loin of Noah's Raw Chocolate. How sweet it is!!
After 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?
What a treat to have Beth Howard, author of Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House, and Making Piece: A Memoir of Love, Loss and Pie, on the show.
Beth is not only a terrific baker and writer, but has a huge heart.
We are going to catch up during dinner before the show (pasta with trombocino squash and a roasted sweet red pepper and tomato sauce infused with fresh rosemary, shredded brussels sprouts tossed with pecorino romano, olive oil, salt and pepper, and some ice cream sans pie for dessert. I can’t wait to catch up on what’s happening with her.
We'll discuss some of her experiences during the past four years when she resided in one of America's iconic houses and tourist attractions, her most recent book, plans for the future, and a more intimate discussion about the power of a slice of pie.
It’s thrilling to go along for the ride when the driver knows exactly how to reach the destination. Cruising along the culinary highway with Chef Zach Gutweiler and his associate, Bruce Bales last week at Green Building Supply was a trip designed with lovers of food in mind. Every turn featured a different view of the food landscape, each pause in the action for a bit of talk yielded tiny morsels of information easily adapted to the home kitchen, and the different destinations featured surprising flavors coaxed out through the application of creative techniques.
I was already totally sold when Zach said one of his dishes was called “Iowa,” named because its major components are staples of our landscape-corn and corn flour. After those two ingredients the food map stretched as far away as Japan and Italy including a faux dashi broth, miso, kale pesto and trombocino squash before landing locally again with cultivated oyster mushrooms.
Always looking to enhance each element, and employing a “nose to tail” philosophy even with vegetables, Zach smoked the mushrooms and squash by wrapping them in scorched corn husks and baked the little packages in the oven. (Normally Zach would have actually smoked the ingredients, but without a hood to suck up the smoke he had to take a slight detour.) A non-vegetarian version of the dish was made by using bacon as the smoky component.
GREAT 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.