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.
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.
We're going to break some food boundaries on this week's GREAT TASTE. My first guest is Daniel Shumski, author of the just-published book, Will it Waffle from Workman Press. Waffles are one of the weekly favorites at our house, but I guarantee you have never thought of the many creative ways Dan came up with to use a kitchen tool that in most houses ends up collecting dust on a shelf.
In the studio I'll heat up a waffle iron to make one of the recipes from Dan's book. Drop by for a taste of an unorthodox type of waffle.
On the "Iowa Cooks" segment of the show I will visit with Wini Moranville from Des Moines, IA. Wini's new ebook, The French Pasta Cookbook, was just released. She is the author of The Bonne Femme Cookbook, and in her career as a restaurant reviewer has analyzed the fare of over 750 eating spots.
Great Taste is live at the KRUU studio on Wednesday at 7 central and replays at 7 in the morning on Friday.
I’m about to let you in on what is not known to most lovers of asparagus: you probably could be eating a late harvest of locally grown asparagus right now. I am. Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy. It may be too late for this year, but now you can plan ahead.
More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show. You can learn more about Domenica by clicking here. I hope you try the pasta recipe featuring cherry tomatoes from her book. You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.