Steve Boss's blog

Opening Segment of the show-How to Restore the Body's Natural Balance with Dr. Suhas G. Kshirsagar

And our second segment-"Iowa Cooks"-Astred Griffin Wants YOU to Eat Her Quiche!

Astred GriffinOur LIVE show at Green Building Supply Tuesday night featured the creative mind and cooking skills of Astred Griffin.  On the menu: quiche in both veggie and vegan versions and both iterations were organic and gluten-free. Vegan quiche is something I had never tried, but Astred's version was  great.  Click READ MORE now!

Tune in to the video stream of the hour we spent at Green Building Supply on the Fairfield Media Center site or listen to the show on KRUU, Wednesday,January 7th at 7 pm, rebroadcast Friday, January 9 at 7 am.  A special "THANKS" to Jason Strong for engineering the event.  Also, a salute to Everybody's Whole Foods for contributing the terrific ingredients our cooks use to create the great tastes in the GBS kitchen.

  • Wed
    Dec 31
    8:00 pm -
    9:00 pm
  • Fri
    Jan 02
    8:00 am -
    9:00 am

A GREAT TASTE ARCHIVED PRODUCTION-NOURISH YOUR BRAIN IN THE NEW YEAR!

NEXT WEEK GREAT TASTE IS "LIVE" ON TUESDAY, JANUARY 6 AT GREEN BUILDING SUPPLY-7:00 PM

 

What's for dinner?GREAT TASTE gets a bit scientific this week as we explore the role food plays in feeding the brain.  It seems funny that little attention is paid to this particularly important part of the physiology in the course of general food discussions.  We're always talking about how a particular food affects the functioning of other organs or usually conversing about the sensory titillations we experience when eating.  But, our brain serves as the central hub for everything that happens to us processing information through as many as 1 quadrillion synaptic connections.

 

Cowgirl Creamery CooksSue 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.

  • Wed
    Dec 10
    8:00 pm -
    9:00 pm
  • Fri
    Dec 12
    8:00 am -
    9:00 am

The Bread Exchange and Sabita Sawhney this Week on GREAT TASTE

ALERT:  DO NOThe Bread ExchangeT MISS THIS WEEK'S GREAT TASTE RADIO PROGRAM!

Kicking off the show is my visit with fashion model and author, Malin Elmlid.  Malin's new book is The Bread Exchange-tales and recipes from a journey of baking and bartering.  

I am not going to talk about Malin's story in the post other than to ask you to listen to her and feel the power of her passion and love for bread and humanity.

Her journey is not only compelling, but she encourages each of us to think about what we have to share, and find a way to do that with our fellow sojourners on this planet. 

Sabita Sawhney assisted by Bob BlankenshipOn "Iowa Cooks" we visit with Sabita Sawhney, the owner of Sabi's Cafe in the Golden Gate Building.  The show was part of our monthly "LIVE" series recorded on Tuesday, December 9 before a hungry group at Green Building Supply.  Everybody's Whole Foods provided the ingredients and Sabita taught us how to make parathas. Everyone ate plain, spinach, potato, and paneer parathas until the dough ran out.  You can see the video of the show and watch her make these savory breakfast delicacies at the following URL-http://new.livestream.com/FairfieldMediaCenter/events/3469155-, and thanks to Fairfield Media Center for producing the live stream.

Our next live show at Green Building Supply is Tuesday, January 6 with local cook and musician, Astred Griffin.  The fun starts at 7:00, as Astred teaches us how to make quiche in a wide variety of ways, including a vegan version.  Mark your calendar!

Stephanie WestlundStephanie 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.

Great Taste at Green Building Supply


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

Timbale or roasted vegetables

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 halfCrepe Escape Pastries 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.


  • Wed
    Oct 22
    7:00 pm -
    8:00 pm
  • Fri
    Oct 24
    7:00 am -
    8:00 am

Quinoa and Kansas City on GREAT TASTE this Week

Lisa M. Hamilton 

Ami Freeberg

 

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.]

Sabita Sawhney

Noah and friendsYou'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!!

  • Wed
    Oct 01
    7:00 pm -
    8:00 pm
  • Fri
    Oct 03
    7:00 am -
    8:00 am

The Tastemakers author, David Sax and A Vegetarian Food Journey

The Tastemakers coverAfter 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?

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

Beth Howard, author of Ms. American Pie on Great Taste this Week!

Beth Howard/photo credit-Kathryn Gamble

 

 

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.

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