Steve Boss's blog

WHERE & WHEN:  Saturday, September 17, 7:30 at the Rukmapura Park Hotel.

Dining Theme: The Streets of Taipei

DETAILS & HOW TO BID: Support solar-powered KRUU-FM and enjoy delicious food and fun in a festive dining atmosphere. Only 40 seats available. Snag one or more simply by sending an email to: greattaste@kruufm.com The minimum bid per dinner is $30. Check out the menu by clicking Read More below.

  • Wed
    Aug 24
    7:00 pm -
    8:00 pm
  • Fri
    Aug 26
    7:00 am -
    8:00 am

Get "Blissfully Fit" on the Next GREAT TASTE!

Wild Rice SaladI knew it was a sign that Great Taste is right in tune with what's happening in America when I read an article in the NYT Monday entitled, "Preaching a Healthy Diet in the Deep-Fried Delta."  It seems that the National Baptist Convention is planning to have "health ambassadors" in every member church by September 2012.  Some churches have even established "No Fry" zones in their kitchens.  Frankly, this is great news as it's critical that organizations with influence on family life take an aggressive approach to educating their public about eating well.

Our guest this week, David Lee Sheng Tin, is a health coach and lifestyle consultant. who has developed the Blissfully Fit course.  He asserts that, "Bliss is a state of complete joy and/or happiness.  When you are blissful you feel contentment and serenity.  For Bliss to be maintained 24/7 a state of mental, emotional, physical, and spiritual well-being has to be present."

  • Wed
    Aug 17
    7:00 pm -
    8:00 pm
  • Fri
    Aug 19
    7:00 am -
    8:00 am

Sustainable Farming and a Surprise Dish from an Indian Hills Chef

Melon Salad/AmisKathy and I are back in the studio this week with a "live" show.  I've been on the road enjoying meals in Las Vegas, Chicago, and Philadelphia.  One thing I finally realized is that I would make a very poor food critic.  A food critic does visit a restaurant several times (or should) before putting into print what, in some markets, determines a spot's success or eventual boarding up.  After and between those visits there are numerous other establishments that have to be subjected to the scribe's palate.  It's a never-ending story of moving on and not going back until it's time to do another review. 

  • Wed
    Jul 27
    7:00 pm -
    8:00 pm
  • Fri
    Jul 29
    7:00 am -
    8:00 am

VEGAN/RAW CHALLENGE WRAP UP WITH SPECIAL GUEST Chef Matthew Kenney

Red Beet RavioliIt's been a very interesting two weeks for me as I started the Challenge a little earlier than our Great Taste listeners.  Those of you who tuned in for the introductory show a couple of weeks back know how skeptical I was.  Several times I said there was no way I could stand drinking my breakfast (smoothies) every morning.  I needed something substantial that I could chew.  OK, I don't.  What a revelation.  I love the smoothies.  They make me feel alert.  My need to snack has been tamed.  I can happily say I was wrong.  Now, does that mean I've been converted to vegan/raw foods?  No, but I do plan to continue integrating a lot more raw food into my daily diet.   For my physiology, it seems to work.  That's all I can really say plus I like the clean flavors (and I've lost some weight). 

I would be very interested to hear from all our Vegan/Raw Challenge participants.  What did you do, learn, experience?  Let us know by sending an email to:  greattaste@kruufm.com.

Gastronomic Creation12 Indian Hills Culinary students along with the director of the program, Chef Gordon Rader, returned this week from two weeks in Spain.  They spent the mornings learning Spanish, cooked all afternoon and enjoyed excursions to wineries, restaurants, and farms while basking in an atmosphere overflowing with the red carpet treatment.  They are all going to crowd into the studio and give us the chance for some vicarious thrills while relating some of the trip's significant happenings on this week's GREAT TASTE.

The program they participated in is part of a larger cultural and educational exchange created by Rader and his Spanish counterpart, Fernando Perez of Escuela do la Cocina International in conjunction with the Univ. of Valladolid, University of Salamanca and the Royal Academy of Gastronomy of Spain.  One objective of the program is to have year-round classes for high school and college students, farmers, producers, and anyone involved in the world of food.   These classes would be held in both Spain and the states.

Thanks for joining us on the Vegan/Raw Challenge.  Here's your info for the first week.  We'll be sending out more during the week so check back frequently, and listen in this Wednesday during Great Taste for an additional dose.

If you have any questions, send them to greattaste@kruufm.com and our group of experts will be happy to answer them.

UPDATE:  July 25

  • Wed
    Jul 13
    7:00 pm -
    8:00 pm
  • Fri
    Jul 15
    7:00 am -
    8:00 am

Vegan/Raw Food Challenge on the Next GREAT TASTE

Raw LasagnaWe've been talking about doing a two week vegan/raw food challenge for months, and now it's time.  We've assembled a great team to help those of us who are going to need a lot of hand-holding (#1 on that list is your show host), otherwise we'll be reaching for the cheese among other foods .  Check out their credentials below, and join us on Wednesday for all the details of how you can participate in this great Great Taste event.

By the way, it's going to be easy and fun.  No stress.  The first week will consist of a vegan diet transitioning to a raw diet in the second week of the challenge.  Many menus and recipes will be provided, but you will need a few things:

Blender
Food Processor
Your own copy or borrow from a friend the following books:
Ani's Raw Food Essentials by Ani Phyo
Veganamicon by Moskowitz and Romero
Both books are available in electronic editions

Cosmic MintAnother delicious show is set for this week's version of Great Taste.  Barbara Yeager joins us in the studio.  Normally, she resides in Boulder, Colorado where she's engaged in creating all organic raw cacao bites with names like Heart Throb, Cosmic Mint, and Naked.   Her Life Openings chocolates are made without dairy, soy or gluten and sweetened with a low glycemic agave.

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An Agricultural Testament

"We aspire to advance the cause of people and planet, along the path to sustainability. And we like to think we put our money where our mouth is. Or rather, where our heart is. Because growing organic, healthy foods in a sustainable way is our passion—the cornerstone of our family company. It’s where, and how, it all began."

Wow, that's a powerful statement. You'll find it as part of Nature's Path's Manifesto on their website. This company actually "walks the talk." Years ago I met Arjan Stephens, Executive VP of Sales and Marketing of Nature's Path Organic Foods at an organic food festival outside of Chicago. I was really impressed as he explained his company's mission. It's a brief encounter I never forgot, and I'm pleased that he's our guest on Great Taste. What your going to hear in our conversation is how a broad, responsible corporate vision can be translated into amazing products and deeds.

Sunflower with BeeTaggert Siegel

 

 

We have an amazing show lined up for you this week.  Our first guest Taggart Siegel is the director of Queen of the Sun:  What Are the Bees Telling Us?  Taggart was the acclaimed director behind the recent documentary The Real Dirt on Farmer John which told the true story of John Peterson, a farmer near Chicago who through a series of misfortunes ended up developing a CSA (Community Supported Agriculture) that serves 1200 families.  

The award-winning Queen of the Sun will be shown in Fairfield this week on Thursday, Friday and Saturday at the Arts and Convention Center.  It opened to critical acclaim two weeks ago in New York and had its Los Angeles premier last week.

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