Plant-Based Recipes and Feeding the Resistance on this Week's Great Taste

The Plant CollectiveTwo terrific cookbooks share the spotlight on this week's show, and they are both integral parts of the culinary world's social conscience.  First up is The Plant Collective, 50 plant-based holiday recipes curated by Fairfield's own Emily Rose Shaw.  The ebook will be available beginning December 1, and proceeds will benefit The Edible Schoolyard Project established more than 20 years ago by the iconic chef Alice Waters.  

I am very excited as Emily has chosen KRUU and Great Taste as the spot to publicly unveil the cover of the book and discuss the details of the project.  As soon as the URL for the book is live I'll add it to this post so you can order copies for holiday gifts.

Feed the ResistanceMy second guest is making a return to our airwaves.  I talked with Julia Turshen previously about her extraordinary cookbook Small Victories.  Her new book, Feed the Resistance:  Recipes + Ideas for Getting Involved after she "...realized that the work I was doing in my own community could be exponential if I put some of it down on paper and shared it with you so that you can better feed your own resistance, whatever that looks like, and hopefully share it with those around you.

Julia's passion for positive social change and that of her contributors fills each page of this book with hope.  Proceeds from Feed the Resistance will be donated to the American Civil Liberties Union.

Next week, Tuesday, December 5 at 7:00 pm, Great Taste is LIVE at Green Building Supply with an Italian holiday theme.  Don't miss the return to the GBS kitchen of the dynamic team of Pete DeCicco and Ed Malloy.