Tonight-Dr. Suhas Kshirsagar, Author of The Hot Belly Diet and Quiche with Astred Griffin

  • Wed
    Jan 07
    8:00 pm -
    9:00 pm
  • Fri
    Jan 09
    8:00 am -
    9:00 am

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.

Dr. Suhas KshirsagarAstred will be on during the the second half of the KRUU Great Taste broadcast in our "Iowa Cooks" segment.  At the top of the show we are very excited to welcome back Dr. Suhas G. Kshirsagar.  We'll discuss his new bestselling book, The Hot Belly Diet.  You can find out more about the book HERE.

A Note from Astred  

Food is my way of growth; constantly evolving and learning from each

recipe I make. From the time I started the Culinary Arts program at

Indian Hills Community College, to my time cooking in Italy and

France, to the time spent learning about herbs, each property an herb

has in relation to your body and how to heal your body with food to

starting my garden chocked full of fresh, organic delight, each

experience has brought further growth and knowledge about food that I

apply into each dish I make.

It is very important to me that food brings people together. I spend

every moment I have learning about how to satisfy every belly I could

encounter in the most sustainable means I can, whether I am serving a

carnivore, a vegan, a paleo, a gluten-free foodie, or someone who has

a specific allergy. This constant curiosity drives me to never settle

with "the same old pub food", but expand myself and create food that

has nostalgic resonance for everyone while supporting local farmers,

organic produce and a sustainable future.