Deborah Madison and Fred Kirschenmann Back-to-Back on Great Taste this Week

  • Wed
    Jan 21
    8:00 pm -
    9:00 pm
  • Fri
    Jan 23
    8:00 am -
    9:00 am

Deborah Madison

Inspiring is the one word that comes to mind when I think about this week’s show.  Both of my guests inspire me, and I believe you, the listener, will feel the same way after tuning in.  It’s very easy to become cynical looking at the devastation of our natural resources, and the plundering of the environment that goes on in a world dominated by industrial agriculture in the guise of feeding the ever-growing population of human beings.  I think a little cynicism may have just snuck through in the previous sentence.  BUT…..Deborah Madison and Fred Kirschenmann, through their words and actions, can pull us out of that dark spot where it’s too easy to become enmeshed in futility, and turn our attention to the immense change that is the reality of the present and future cultivation of our planet.  

It’s an honor to welcome Deborah back to the show.  We’re planning to talk seasonally so she can offer insights into what fresh foods  play well with the weather.  Though we have a variety of micro climates in the lowFred Kirschenmanner 48 states there are plenty of foods that are either grown locally or easy to find at the market or store that represent the changing seasons on our plate.  For decades Deborah has championed the use of local/regional produce, and showcased that world in numerous award-winning cookbooks like Vegetarian Cooking for Everyone, and Vegetable Literacy.  In this visit, we’ll focus our discussion on the abundance of delights still available in the autumn, and provide some assistance for home cooks to not only expand their repertoire, but revel in the experience.

During our “Iowa Cooks” segment, Fred Kirschenmann, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, and President of Stone Barns Center for Food and Agriculture in New York, provides a vision of how significant positive change is not only already in motion in the cultivation and production of our food, but why it is inevitable.

As he wrote in the Fall 2014 “Leopold Letter,” “…our path toward a sustainable future should not rely on “optimization” but rather on “adaptation.” How do we design our food and farming systems to adapt to the systemic changes in our future—changes in energy, water, land, climate, etc.—so that we can sustain the food and water resources needed to maintain the health of the biotic community (including humans). As Leopold wrote, “health is the capacity of the land for self-renewal” (Leopold 1949). Enhancing that capacity remains our most important mission.”

In addition to his other posts, as manager of his family's 1,800-acre certified organic farm in South Dakota, Kirschenmann continues to look for ever-evolving methods to demonstrate how farming can and must be a cooperative venture between the farmer and his land to achieve maximum yield along with environmental and economic benefits.


 Next week the show is LIVE on Tuesday evening at Green Building Supply.  Five chefs-in-training from the Indian Hills Culinary Arts Program and their Lead Instructor will be cooking for our audience.  On the menu-a jazzed up mac and cheese featuring Milton Creamery’s local products, and a roasted vegetable and cauliflower purée timbale. 

Great Taste logo-Jason Strong

If you can’t attend the festivities you can tune in to the live video stream at the following URL- 7:00 pm on Tuesday, November 4 or, of course, listen to the show on KRUU, Wednesday, November 5 at 7:00 pm or Friday, November 7 at 7:00 am.  I am very excited that Jason Strong from Fairfield Media Center is going to engineer the live broadcasts emanating from Green Building Supply the first Tuesday of every month.  You can also access the show by heading to the FMC and clicking on the “Live Events” tab, and then select Great Taste.