- Great Taste - 20100407 - Great Taste

Linda Watson


Want to improve your locavore score?  Listen to Cook for Good's Linda Watson as she explains how easy and inexpensive it is to cook from scratch at home if you have a PLAN.  She's on a mission to make certain home cooks have all the information they need to eat healthy, local and green while making efficient use of their time and money.  Linda says it's possible to cook "green" at home for less than the food stamp allowance/meal in North Carolina where she lives (based on a family of four).  That information should prove to be an eye-opener.  Practical tips, some recipes, and an intro to organizing your kitchen life, all that in the first part of our show. 

Linda is coming to Fairfield on April 15 to conduct a two hour class at the AT HOME store where she'll cook Noodles in Spicy Peanut Sauce with Spring Vegetables, Double Asparagus Pasta, Poached Pears in Yogurt Sauce, and more. You'll gain the skills needed to take the Cook for Good Challenge this summer: can you cook everything from scratch for a week? (Hint: yes you can!)  Take home a cooking plan and recipes to use right away and to up your locavore score. 

Class:  Thursday, April 15th, from 6:30 - 8:30 pm 
Cost: $25 per person. 10% of all class fees and other Cook for Good product sales will go to Fairfield's Community Radio Station, 100.1FM, KRUU.

Recently, we went to the International Housewares show in Chicago and got the inside look at some new products.  We'll share that info, our new favorite food magazines plus there's something cooking in the KRUU studio.  Stop on by if you're in the neighborhood.

Can't come by or not local, then listen at kruufm.com by clicking on the words "Listen Live" on the top left and right of the home page.  Also, follow us on Twitterwhere you can peek in on what we're eating, thinking and reading.  One more plug-sign up as a fan of Great Taste on Facebook.  We want you!

About Linda Watson (from her website)  I'm the cook and researcher that started Cook for Good in the summer of 2007. I'm a home cook with a well-developed sense of curiosity, but I'm not a nutritionist or chef. I may be the only person in the world who is a member of both the International Association of Culinary Professionals and the Project Management Institute. My background in project management and procedures writing helps me write and test recipes and optimize the shopping lists and cooking plans.

I teach classes at Whole Foods Market, give cooking demonstrations, and speak to groups who are interested in losing weight, cooking great food, raising healthy children, controlling their expenses, and helping reduce their impact on the planet.

I first became interested in the moral and health aspects of eating when I was sixteen. I became a vegetarian then and remained one for the next ten years. Too many boring, low-protein vegetable plates at corporate functions turned me back to meat for several years, until in 2002 I read The Food Revolution: How Your Diet Can Help Save Your Life and Our World by John Robbins and Dean Ornish. They're right: your diet CAN help save your life and our world.