LIVE at HY-VEE with Liana Werner-Gray, the Indian Hills Culinary Crew, Noah Loin, Emily Rose Shaw, Tom Allen, and Bev Merson!

  • Wed
    Nov 20
    8:00 pm -
    9:00 pm
  • Fri
    Nov 22
    8:00 am -
    9:00 am


Liana Werner-GrayJoin us in the Hy-Vee Club Room for an exciting food-filled hour.  Leading off the show we’ll welcome to Fairfield, Liana Werner-Gray, founder of The Earth Diet.  Liana, along with our health coach, Emily Rose Shaw, will help you set the proper parameters so the holiday season is both delicious and healthy.
Emily Rose Shaw
The stellar Indian Hills Culinary Crew featuring Kelli Kuenzler, Savannah Strode, and Jesse Juran will prepare a Thanksgiving feast of spiced cranberry dip, brussels sprouts, basil garlic green beans, and turkey stir fry.

Noah LoinNoah Loin is bringing lots of his rock’n raw chocolates for us to taste.  His cacao-powered business is really rock’n, and I can’t wait to hear about it.

Tom Allen will play us a tune, and share his rather dry wit.  Beverly Merson is back with Cinebites, providing insight into a food film we should put on our “watch” list, and I really hope that is about it!

A really exciting 60 minutes of radio at Hy-Vee this Wednesday.  Come on by.

Click READ MORE for this week's streaming show on KRUU and recipes!

ON the KRUU Stream-Taiwanese Delights

Joy Salmon and Grace WhiteWe had a terrific time last week talking with Grace and Doug White about Taiwanese food.  Sometimes I’m asked why I like to do Great Taste, well, this show was a perfect example because it hit all the right buttons-good food, learning new types of preparations, and a history/culture lesson.

Thank you Grace and Scallion PancakeDoug, and a nod to Joy Salmon who assisted Grace with all the prep and cooking.  Recipes follow for scallion pancakes, sweet and sour veggies, and green tea mochi.


Avi PogelAlso, on the show I visited with Avi Pogel.  Avi works for Green Planet 21, a company that does industrial recycling. In 2013 he’s worked at plants owned by Campbell’s Soup, Oscar Meyer, Kraft Foods, and other multi-national food corporations, and is helping them implement a new technology to clean plastic contaminated with meat, which otherwise must be thrown away, and through this process can be recycled.  Fascinating-I hope you will check it out.

Check out videos of past Great Taste shows at the following link: Like Great Taste on Facebook-


Equipment Needed:
2 large skillets, 2 pancake turners, 2 pastry circles to roll out dough, 2 rolling pins, 5 serving platters, 1 medium skillet, 1 wooden spoon, 1 tongs, at least 4 medium prep bowls, 2 flexible chopping boards, 2 chopping knives

1:  Scallion Pancakes
2 1/2 cups all purpose white flour
hot water (at 60-70 C)
2 bunches of scallions
1 tbsp toasted sesame seed oil
1 tbsp salt and a bit of white pepper
coconut oil

(A) Heat water
(B) Chop scallions, mix in toasted sesame seed oil, salt and white pepper
(C) 2 1/2 cups all purpose white flour, 1 1/2 cup hot water, mix and knead into a loaf.
(D) Cut into 3-4 pieces, roll out each piece into long rectangle
(E) Spoon scallion mix onto dough, roll lengthwise, roll into spiral shape, flatten into a      8-9 inch diameter pancake
(F) Heat skillet, add coconut oil and fry each pancake about 3 minutes, until golden     brown

2:  Sweet and Sour Veggies
coconut oil
1 sweet onion
1 garlic
1 medium eggplant
5 medium tomatoes (very red and ripe!)
rice vinegar (1 Eden Selected 5 oz bottle)
toasted sesame seed oil (1 Eden Selected 5 oz bottle)
coconut sugar (1 cup)
1 tspn salt
(A) Chop and steam eggplant
(B) Sweet and sour sauce: 2 teaspoons rice vinegar, 2 teaspoons sugar, 1 teaspoon     toasted sesame seed oil, adjust to taste
(C) Dice 5 medium tomatoes and soak them in sweet and sour sauce.
(D) Heat skillet first, then add coconut oil
(E) Fry 1 cup chopped onion and mashed garlic in coconut oil
(F) Add tomatoes, then add steamed eggplant and add salt
(G) Serve garnished with fresh basil
3:  Green Tea Mochi
Ingredients and Instructions:
(A) 1 cup taro root, chopped
    steam taro and mash with sugar to taste
(B) 1/2 cup sweet (sticky) rice flour
    1 teaspoon potato flour
    2 teaspoon green tea powder ground fine
    2 tablespoon coconut sugar
    Stir all together
(C) Add 1/3 cup coconut milk, stirring it in
(D) Knead into a ball
(E) Separate into 2 rolls, cut into 24 pieces (each roll 12 pieces)
(F) Pat out each piece, put in taro filling, fold up edges into ball.
(G) Put parchment paper in plate, put on mochi pieces and put into steamer .
    Steam 10 to 15 minutes on low heat.
(H) Turn off heat, leave lid on for 5 minutes more.
    They are done when a toothpick comes out easy.
(I) Sprinkle with shredded coconut (about 1/3 cup should be enough for 12 balls).