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.
Over 3,400 organic farmers, educators, producers, and journalists attended the 25th MOSES (Midwest Organic Farming and Sustainable Education Service) Organic Farming Conference in La Crosse, Wisconsin, February 27-March 1, 2014. Steve McLaskey, Directory of the MUM Sustainable Living CSA and Brandon Neil, a graduate of the Sustainable Living Program at MUM and farmer attended the conference. They joined me in the studio along with Danielle George, who has a background in organic farming.
In addition to discussing some of the conference highlights, we dug into several of the critical issues facing us as residents and consumers on Planet Earth. I hope you find the conversation inspiring. I left the studio even more optimistic about the changes taking place in our food culture.
We would love to hear what you, our listeners, think. Please send your comments on this show and any other Great Taste programs to firstname.lastname@example.org.
Chef/owner Sam Auen is not a conventional character, and Tacopacalypse is not a conventional "Mexcican" restaurant. If you are looking for "Mexican" food replete with tons of beans, cheese, and bad salsa, the good news is plenty of those spots abound in almost any USA town. If you are drawn to good food loaded with creativity and fun, then there are only two places in Iowa where it comes in the form of tacos and burritos laden with asian influences-the original Tacopacalypse now located in Des Moines' East Village, and the new branch in Fairfield at The Orpheum.
During our hour-long conversation Sam and I hip-hopped our way in and around many topics including how his approach to food developed, his daily schedule, upcoming projects, music, and cycling. Listen close and you'll hear the soul of a person who is an outspoken straight shooter with a huge heart.
Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book, Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls. Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish. You can find it at the end of the post.
If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines. Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March. Both stores will have the seasonal special St. Pat cheese the first part of March.
Enjoying the winter weather? Need a little something that will satisfy and fortify while the winds blow? There's nothing that hits the flavor spot better in the throes of a deep freeze than a hearty soup. We've serving up two different soups in the studio this week and another over the phone.
I have to digress because all this talk of soup reminds me of a funny soup story. I was at an excellent Italian spot in New York, Pepolino, a number of years ago. A friend at the table, Stan, was talking about how he only ate soup if it was steaming hot. When the waiter took our orders Stan made certain to tell him that the soup had to be HOT. I took a good look at that cup of soup when it was brought to the table. The steam was pouring off of it. Stan sent it back saying it wasn't hot enough. I'm not certain what they did to it in the kitchen to get it any hotter, but the second try satisfied. That might have been one of those "you had to have been there" stories, but, trust me, it was hilarious.
We are so fortunate to have the opportunity to meet amazing people regularly because of the Great Taste radio program. Through solar-powered KRUU we get to bring those folks into your home or car or wherever you may happen to pick up the stream.
Right from the beginning of our conversation with our guest this week, Lucy Lean, Kathy and I felt like we had met a kindred spirit on many levels. Lucy is a mother, wife, farmer's daughter, former editor of edible Los Angeles, blogger, photographer, a food judge for the Gordon Ramsay Fox hit TV show Masterchef, and the author of Made in America: Our Best Chefs Reinvent Comfort Food. The book features 100 recipes from chefs located all over the country and with varying cultural backgrounds. The diversity of personalities and Lucy's vision of adapting 20th century regional comfort food recipes to today's ingredients and techniques makes for an engaging read and amazing recipes.