Steve Boss's blog

Vegetable dahl with paneerFor over 30 years, Dominick Mason has been learning, teaching and cooking food utilizing the Ayurvedic system that comes from India and has its roots in an oral tradition stretching back thousands of years.
Ayurvedic cooking takes into account the physiological state of those at the table, the seasonal influences, a balance of six different tastes, and many other factors.  Sounds complicated, but Dominick has plenty of practical ideas for the home cook to assist in easily putting these principles to work in daily food preparation.  His objective is to simply help you cook in a more healthy manner.
In the studio we'll prepare a dahl (soup) plus cook some fresh spiced (not hot) cheese, and a cooling drink to help beat the heat.
Join Dominick, Kathy, and me in the KRUU studio or catch us in cyberspace at  If you miss Wednesday's show, the rebroadcast is Friday morning at 7:00 CDT.

Beth Howard, fresh from her stint as judge of 22 pie contests at the State Fair will be in town this Wednesday. We are very excited to have her as our "live" in-studio guest. She promised to come teach us how to make great piecrust and that's just what she is going to do. Founder of The World Needs More Pie, she's toting in all her pie-making equipment plus her special crust-rolling tablecloth. Kathy's got the flour, sugar and fruit. I'm bringing the butter and the toaster oven. We'll be making two pies--one apple and the other yet to be decided. This is definitely going to be a GREAT TASTE standout food moment. We're even going to try and stream video live so check us out at:"> Come by and learn how to make a terrific piecrust from the "pie baker to the stars." It's Beth, Kathy, and Steve Boss in the KRUU studio at 7:00 PM CDT or catch us in cyberspace at

  • Wed
    Aug 18
    7:00 pm -
    8:00 pm
  • Fri
    Aug 20
    7:00 am -
    8:00 am

Culinary School Finals Week on GREAT TASTE

Tomato soup w/croutonsWhat tastes better than luscious, ripe summer tomatoes made into a cool tomato soup with crusty croutons?  That was a rhetorical question.  The better question is what does that soup have to do with this week's edition of GREAT TASTE?  Nothing, except one of our guests, Charlie Schiller, is bringing in some heirloom beauties from his garden.

Charlie and David van Riet, both culinary students at Indian Hills will give us a peek into the stress of the current quarterly finals week.  Also, we'll discuss what it's like to look for culinary internships, the movement to put farms and schools together so our kids not only eat well, but understand where their food comes from, and a restaurant report from my latest trip to Las Vegas.  Of course, we'll fire up the burners in the KRUU studio kitchen and have something fresh to serve you when you drop by.

Beth HowardKathy's Peach Pie

To write that Beth Howard loves pie is not telling the true story.  As we see it, she is a pie fanatic and that's good because Beth views pie as a means to making the world a more peaceful place.  She says, "Pie represents comfort, purity and simplicity, it's the perfect antidote to today's highly stressed-out world."

Beth is an Iowa native coming back to the state to judge 22 categories of pie-making beginning August 13 at the Iowa State Fair.  Whether it's apple pie, French silk, savory or oh-my it's peach pie, Beth will eat her way through hundreds of entries during the Fair's 10-day run.

Born in Ottumwa, Beth got her start baking pies in a most unlikely fashion.  Also, her pie fixation has helped her through some trying times.  Join us on this week's episode of Great Taste to hear about Beth's pie journey and how it's lead her back to the state of her birth.

Farmers Market haulJoin us to celebrate National Farmers Market Week with several of our local growers and market administrators. 

Click here to listen to the show archive.

Kathy will cook up a FM summer risotto during the show so stop by for a taste.  We'd love to see you.

Listen from 7-8 PM on Wednesday or catch the stream at  If you miss us, the rebroadcast is Friday at 7:00 am.

We're KRUU's GREAT TASTE, your weekly intimate hour with great food and fascinating food people.  Next show, August 11, our special guest will be Beth Howard, 'Pie Maker to the Stars" and the judge for the Iowa State Fair's pie contest.

Robin AbrahamsNOTE:  GREAT TASTE this week features a past show.  Steve Boss has been in Chicago conducting food research for upcoming GREAT TASTE broadcasts.  You can follow his eating adventures by checking out his recent tweets-@stevenboss on Twitter.

Can a restaurant these days be so fancy that you cannot request a doggie bag with dignity?

What’s a nice vegetarian to do if Gypsies give her bread smeared with lard?

Don't miss this hour of GREAT TASTE as Robin "Miss Conduct" Abrahams will answer these mystifying questions of food etiquette, and help set your "friends" straight on tipping, splitting checks, what to bring to a party, and many other food conundrums.

From her website: Robin Abrahams writes the popular “Miss Conduct” social advice column for the Boston Globe Sunday magazine. “Miss Conduct’s Mind Over Manners” (or “MCMom”) is her first book. She blogs six days a week here and at, and conducts online chats twice a month on

A Cambridge resident with a PhD. in research psychology from Boston University, Robin also works as a research associate at Harvard Business School.

Indian Hills Culinary StudentsA new chapter gets underway this week in the weekly culinary adventures on GREAT TASTE.  We're going to highlight Ottumwa's best kept secret, the students attending Indian Hills Community College's Culinary program.  Starting this week and continuing the third Wednesday of each month students in the program will cook "live" in the studio and share their culinary knowledge and passion with us.

Every time I hang out with these kids I come away from the experience elated and energized.  Their enthusiasm fills the air plus I always learn many things listening to their discussions.  Oh yes, the food they make is really delicious.

Dr. Christoph StreicherCilia HairsWhen we think of our fondest food memories what triggers the satisfaction?  Is it the memory of taste or smell?  It's probably a combination of both sensations plus texture and sight, but when we walk into a kitchen though, the smell of our favorite food cooking definitely hits us first.  Jacques Pepin, one of the most famous modern chefs said, "It's much more powerful when the memory of an event comes through the senses, particularly smell."

 Scientists who study these senses have concluded that when we eat 70%-90% of our "taste" experience is really an "aroma" experience.  Though the mouth has over a million cells designated to analyze tastes and send the information to our brains we really perceive only five distinct tastes-sour, salty, bitter, sweet, and umami.   The sense of smell is more primal and seemingly more complicated.

Mexcian chocolateChocolate  Chip cookies

On two recent trips to India, chocolate and candy maker Paul Poole has been fortunate to catch an intimate glimpse into the lives of some Indian families.  The key was the sharing of food, but not only meals.  Paul taught his Indian friends how to make various types of chocolates and they shared the knowledge of local sweets.  GREAT TASTE listeners will not only hear about Paul's adventures, but learn the recipes involved in this cross-cultural exchange.

Fairfield, IA craftsman Paul Poole began making chocolates, toffee, and other sweets in the late 70's in San Francisco.  At times he actually sold his creations, but for the greater part of three decades you might have received some as a gift if he made a custom kitchen cabinet for you.  Even now you have to be lucky.  If you aren't on his holiday list, then the "right place" (KRUU's studio) is your best shot.

Elif BatumanMusa Dagdeviren/TurkeyGREAT TASTE will journey all over the world on our next show. 

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