Last time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way. Since that time Lukas has expanded what now is a mini creative empire.
He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape. The guy’s taste in music is as classy as his burgers.
You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE. He was kind enough to share the recipe below. It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.
CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!
Putting together Great Taste every week always means encountering new people and information. It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener.
Robin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook. Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).
What was it that stood out above all other aspects when talking with Robin about her new book? It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages. She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure. This approach along with added tips makes the book appealing to first-time and habitual juicers. You can learn more about Robin and follow her blog at http://robinasbell.com/.
Anyone notice the beating bread (wheat) is taking these days? Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet. Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in the toaster along with a piece of bread.
Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker. He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.
Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.
Growing up in our beauty obsessed society, Jolene Hart had to deal with her own share of body image issues. She chose an interesting path becoming a health coach and the beauty editor for numerous publications including InStyle, People, and Prevention. You will definitely enjoy her simple, seasonal approach to using common herbs and vegetables as the basis of "Beauty Nutrition."
From Chronicle Books: Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living. Charts and lists, plus nearly 20 recipes, make for a delicious and infinitely useful package—in the kitchen, at the grocer, and on the go.
Have you ever purchased packaged and fresh organic greens in a natural or conventional grocery store? If so, you are probably familiar with our second author, Myra Goodman. The company she founded in 1984, along with her husband Drew, is Earthbound Farm, the largest organic produce producer in North America.
I was thrilled to have the opportunity to speak with Myra because Earthbound Farm was one of the pioneering companies that helped make organic produce readily available to shoppers. We had a good time talking, and I think you'll enjoy the different insights and tips she shared.
From Chronicle Books: Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you’ll also learn about the practical and personal reasons to go vegan.
“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.”
― Chitra Banerjee Divakaruni, The Mistress of Spices
Claire Cheney shares her love of spices with GREAT TASTE listeners in the first part of this week's show. Claire recently returned from another journey to Asia where she engaged in numerous intimate exchanges of information with sustainable spice growers. Our visit with Claire will spice up your cooking adding new layers of flavor to favorites like guacamole and enhance your knowledge of cinnammon, saffron, star anise, and other exotic spices.
Her blog, Aromatum, is beautifully written, enchanting and transporting the reader to exotic locales perfumed with the essence of each particular spot.
It's outdoor Farmers' Market season and the Fairfield version is open from 3:00 pm-6:00 pm Wednesdays, and 8:00 am-1:00 pm on Saturdays at the corner of Court and Grimes in Howard Park. Distinctive personalities and an amazing variety of food products abound there. I chatted with a few folks, including 90 years young Ernie Hinkle, but there are plenty more farmers and artisans for you to enjoy.
Sustainable Farms' Dean Goodale told me, "All the growers here are really excited to see so many spring items springing out of the soil. I really encourage everyone who shops at the market to get to know all their farmers, ask questions, and tell us how you are using the different types of produce or other items."
For the Farmer's Market near you check out the Local Harvest site.
This is a special rebroadcast of one of our listeners' favorite shows.
A few Salt Lake City update tidbits: Amano is still one of my favorite chocolates. Pago, where Chef Phelix Gardner oversees the food, won best SLC restaurant 2014 from Salt Lake Magazine. Tony Caputo's has a terrific website and it's easy to order from them.
Next week: Claire Cheney on spices and a slice of the Fairfield Farmer's Market.
ONE MORE NOTE: Showing at The Orpheum starting this Friday-The Lunch Box. Thanks to Kristian Day for bringing this film to town!
It was a delicious experience being in Salt Lake City last week. I had excellent meals at the Copper Onion and Pago. More about those meals on the show.
I love chocolate so it was a treat to enjoy in SLC a brief Chocolate 101 session at Tony Caputo's Market and Deli. This "must" destination fine food shop downtown has its own cheese cave, an in-house salame maker, and a overwhelming number (more than 300) of cacao bean products including three types of rich chocolate drinks that should come with some type of government warning label.
The devil lurking behind these temptations is one of this week's guests, Matt Caputo. Here's how one website described him. "Matt Caputo is one of the world's most discerning connoisseur of fine chocolate bars. The award winning chocolate tasting classes he teaches at Tony Caputo's Market & Deli are highly recommended by many media outlets, chefs and even numerous international chocolate experts. His in-depth research is not limited to books and the internet, he has traveled the globe to meet and learn from the most respected chocolate makers in the world."
First up-Ken Roseboro, editor/publisher of The Organic and Non-GMO Report, offers a look at the current political climate in the USA regarding labeling of GMO's, plus he provides a look at the global perspective on this issue. Ken's publication is recognized as one of the leading sources of information to help consumers and food industry professionals understand the critical issues for creating a more sustainable and healthy food system.
Check out the following opinon piece from Mark Bittman (click on the link) published in the New York Times for another perspective on the GMO labeling controversy. Click "Read More" for information on the second half of the show.
Great Taste this week is an encore broadcast featuring Matt Steigerwald. Matt is one of the most talented chefs I know, and it's a gift to have him on the Iowa food scene. He closed the Lincoln Cafe in December, but the Lincoln Wine Bar in Mount Vernon is open and serves some of the best pizza anywhere. Last Saturday night I saw at least 15 folks from Fairfield there. Enjoy the broadcast.
Next week a visit with Heli Claire Witherspoon who works at Tartine in San Francisco. Put Tartine on your “must eat there" list if you are in the Bay Area.
This Wednesday our show features Chef Matt Steigerwald of the Lincoln Cafe in Mt. Vernon, Iowa. Many folks believe Matt has the best restaurant in the state. I would not miss this one-in the Club Room at Hy-Vee, 7:00 pm sharp.
Claudia Mueller, publisher of The Iowa Source, will be there, along with Nina Benjamin, who wrote an article about Matt for the Source's March issue.
Kicking off the show is Emily Rose Shaw presenting part 2 of her "Ode to Spring Greens." I almost forgot to mention that Matt's making Harissa cauliflower with local greens, as a nod to Emily's presentation, and a Charred eggplant falafel with goat cheese lemon yoghurt.
Winnie Abramson, the author of One Simple Change, has a message that appeals to many of us-it's not that difficult to improve your health if you work at it systematically by taking little steps that add up. Too many people set themselves up for failure by attempting to radically change their lifestyle. Give a listen to some of the practical principles Winnie has found that really work. Her approach to living well is refreshing, and, I'm happyy to write, free of the dogma espoused by many others in her field.
The second half of the show is the host waxing about many different topics, including some of the favorite places he's eaten at recently, articles he's read, and on and on.
It was so much fun discussing food in films with Caroline M. Grant. Caroline and her collaborator, Lisa Catherine Harper, are the editors of The Cassoulet Saved Our Marriage, a fascinating book of diverse essays focussed on "true tales of food, family, and how we learn to eat."
Caroline is an avid movie lover so we spent the hour talking about some of our favorite films where food plays a role like Ang Lee's Eat Drink Man Woman and its Westernized counterpart, Tortilla Soup. Dinner Rush, The Big Night, Moonstruck, and others were part of the banter before time ran out. We had many other films on our list, but I'm curious how the ones we ended up talking about fit in with your favorites. Let me know. Send your comments to email@example.com.
We throw around a lot of the same jargon each Wednesday evening on Great Taste. There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food. We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics. What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods.