Archive of Great Taste

- Great Taste - 20170504 - Jeff Roberts

43:48 minutes (40.11 MB) Stereo 44kHz 128Kbps (CBR)

Salted and Cured cover

Jeffrey Roberts teaches the history and culture of food, and is the president of Cow Creek Creative Ventures, a company working to address the need for more sustainable agricultural solutions.  In his new book, Salted & Cured, he recounts the stories of chefs, entrepreneurs, craftspeople, immigrant butchers, and others who have and continue to develop the culture of meat preservation.  It's a fascinating read, full of history and colorful characters, who are participating in culinary practices that originated thousands of years ago.

CLICK READ MORE

- Great Taste - 20101103 - Dianne Hales

60:00 minutes (54.93 MB) Stereo 44kHz 128Kbps (CBR)

La Bella Lingua book cover shotpasta with zucchini, cherry tomatoes, rosemary & basilWhat a perfect combination-discussing the Italian language with noted author, Dianne Hales, and preparing Italian food in the studio.  Dianne's book, La Bella Lingua, published in 2009,  is a great read full of history about how the language developed, populated with insights into colorful characters like Petrarch, Julius Caesar, Boccaccio, St. Francis of Assisi, Lorenzo de Medici, and Brunelleschi and, the author's own  journey as she navigated the complexities of the language and culture. 

Since our show is Great Taste, we'll focus on the language as it relates to different styles of cooking, work our way through some typical food terminology found on Italian menus, and share a simple recipe for pasta with marinara sauce as it was made every Sunday by Kathy's Grandma Gulla. 

- Great Taste - 20160427 - Anna Thomas

29:56 minutes (27.41 MB) Stereo 44kHz 128Kbps (CBR)

Vegan Vegetarian Omnivore

One of my favorite cooks this week on Great Taste: Anna Thomas.

Anna Thomas started a cookbook revolution in 1973 when her now classic, The Vegetarian Epicure, was published.  Her newest book, Vegan Vegetarian Omnivore:  Dinner for Everyone at the Table, is a paradigm-shifting volume filled with over 200 recipes.  The book is about hospitality. "Start with the foods that everyone eats," she writes, "design a meal that works, then expand it, make it flexible..."  Personally, I think she may have hit on a real solution for world peace.

Don't forget GREAT TASTE is LIVE at Green Building Supply next week, Tuesday, May 3 with asparagus whisperer, Michael Havelka.  See you there at 7:00 pm for the show and free tasting of my favorite spring vegetable.

- Great Taste - 20140604 - Robin Asbell and Josey Baker

58:53 minutes (80.86 MB) Stereo 44kHz 192Kbps (CBR)

Putting together Great Taste every week always means encountering new people and information.   It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener. 

Robin AsbellRobin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook.  Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).

What was it that stood out above all other aspects when talking Juice It!with Robin about her new book?  It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages.  She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure.  This approach along with added tips makes the book appealing to first-time and habitual juicers.  You can learn more about Robin and follow her blog at http://robinasbell.com/.

Josey Baker BreadAnyone notice the beating bread (wheat) is taking these days?  Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet.  Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in Josey Bakerthe toaster along with a piece of bread.

Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker.  He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.

Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.

- Great Taste - 20150513 - Francis Thicke

31:36 minutes (28.93 MB) Stereo 44kHz 128Kbps (CBR)

A discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB).

- Great Taste - 20150513 - Deborah Madison

32:38 minutes (29.89 MB) Stereo 44kHz 128Kbps (CBR)

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.  

- Great Taste - 20150429-Dan Barber

17:39 minutes (16.17 MB) Stereo 44kHz 128Kbps (CBR)

- Great Taste - 20150325 - Alice Randall

32:35 minutes (29.84 MB) Stereo 44kHz 128Kbps (CBR)

It was my good fortune to speak recently with Caroline Randall Williams and her mother, Alice Randall. They are the co-authors of Soul Food Love-Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. I hope you will make the time to listen, buy the book, read their amazing story, and use the many creative recipes while creating your own kitchen legacy.  

The book has two distinct parts-a narraSoul Food Lovetive written by Alice that tells the story of three generations of cooks in her family who each weighed more than 200 pounds, and the fourth generation's different story penned by Caroline, who refused to succumb to the same weight issues.   Caroline developed the recipes that make up the second part of the book.

This week, Alice discusses over 100 years of cooking in her family, stories of both the men and women.  She describes the historical reality of the kitchen from an insecure, scary place, to a spot filled with warmth and community, and how that positive change in the kitchen’s personality along with the rise of industrialization resulted in the current health issues affecting the African American community.

The message of Soul Food Love is powerful and inspiring.  Though it ostensibly deals with one African American family, the stories and recipes are tools that anyone can use.

Alice Randall is the bestselling author of four novels, and the writer of one of my all-time favorite country songs, "XXX's and OOO's (An American Girl)," sung by Trisha Yearwood.  For more information on Alice, who teaches at Vanderbilt University, check our her website.

- Great Taste - 20141126-Hyvee

60:39 minutes (55.54 MB) Stereo 44kHz 128Kbps (CBR)

Stephanie WestlundStephanie Westlund has been conducting research with veterans for five years, and her book, Field Exercises:  How veterans are healing themselves through farming and outdoor activities integrates empirical evidence along with intimate portraits of numerous veterans.  Stephanie is continually inspired by these men and women who strive to maintain their drive to serve society, and use their difficult experiences in the armed services as a springboard to transform themselves and others through a commitment to sustainable agriculture and other endeavors.

Stephanie holds a PhD in Peace and Conflict Studies. You can find her blog about the human-nature relationship at www.ourcommonnature.blogspot.com.

Sip, Slurp, Swish, and Taste are four critical elements when tasting wine.  Corey Morrow of Earth & Water explains why the world of wine is his latest passion.  Give a listen to what he says during our "Iowa Cooks" show segment, especially if the topic of wine is new to you or seems intimidating.  His aim is to make you comfortable.  Make a reservation for one of his weekly wine tastings, and relax into the experience.  I guarantee you some surprising things will happen.  My key tasting was really an aroma moment as an umami-like perfume from wine #4 captivated my senses.  Was it Worcestershire sauce or A-1?  Still not sure, but the experience was great fun.

- Great Taste - 20141117

29:19 minutes (26.85 MB) Stereo 44kHz 128Kbps (CBR)

- Great Taste - 20141113-Stephanie Westland

30:16 minutes (27.72 MB) Stereo 44kHz 128Kbps (CBR)

- Great Taste - 20141112

59:09 minutes (54.15 MB) Stereo 44kHz 128Kbps (CBR)

- Great Taste - 2014

59:58 minutes (54.9 MB) Stereo 44kHz 128Kbps (CBR)

The Tastemakers coverAfter 25 years in the toy and novelty business I still scratch my head thinking about the items that capture the arms, hands, feet, and minds of kids and the wallets of parents.  Some goofy products like pogs enjoyed a brief, but meteoric rise in popularity before vanishing.  Beanie Babies were the rage for awhile, and sports cards had their moment.  Other franchises-Lego, Barbie, Pokemon, Pooh, Star Wars-made an indelible imprint on the culture, and continue to find avid consumers despite the changes in technology and lifestyle that have occurred in our society. 

Why did Cabbage Patch dolls become so popular?  How do collectible card games like Magic:  The Gathering, Pokemon, and Yu-Gi-Oh! entrance enough players that Wal-Mart devotes 18 feet of shelf space to them?

- Great Taste - Green Building Supply

59:38 minutes (81.9 MB) Stereo 44kHz 192Kbps (CBR)

Jack Fruit BunGREAT TASTE is “LIVE”  this week, Wednesday, September 10 at 7:00 pm, as we launch a new “Join the Chef” monthly series from the kitchen at Green Building Supply.  Kicking off the series is a young chef, Zach Gutweiler, who creates amazing tastes in a 25 square foot space called Hole in the Wall in Des Moines.  To find out what he is preparing each week check out Hole in the Wall at Gas Lamp on Facebook.

Click "READ MORE" to learn more about the live show at Green Building Supply.

Zach, along with his sous chef, Bruce Bales, will do some shopping at the Wednesday Fairfield Farmers Market prior to the show.  His style combines classic French technique with the daredevil attitude he polished during his professional in-line skating career.  At “the Wall” Zach features as much organic and local produce and meats as possible from numerous farmers around the Capital city.

- Great Taste - Daniel Shumski

59:54 minutes (82.27 MB) Stereo 44kHz 192Kbps (CBR)

Will It WaffleWe're going to break some food boundaries on this week's GREAT TASTE.  My first guest is Daniel Shumski, author of the just-published book, Will it Waffle from Workman Press.  Waffles are one of the weekly favorites at our house, but I guarantee you have never thought of the many creative ways Dan came up with to use a kitchen tool that in most houses ends up collecting dust on a shelf.

In the studio I'll heat up a waffle iron to make one of the recipes from Dan's book. Drop by for a taste of an unorthodox type of waffle.

Winnie MoranvilleOn the "Iowa Cooks" segment of the show I will visit with Wini Moranville from Des Moines, IA.  Wini's new ebook, The French Pasta Cookbook, was just released. She is the author of The Bonne Femme Cookbook, and in her career as a restaurant reviewer has analyzed the fare of over 750 eating spots.

- Great Taste - talk

59:59 minutes (82.38 MB) Stereo 44kHz 192Kbps (CBR)

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

- Great Taste - interveiw

60:01 minutes (82.42 MB) Stereo 44kHz 192Kbps (CBR)

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

- Great Taste - 20140709

59:42 minutes (81.98 MB) Stereo 44kHz 192Kbps (CBR)

Raw Kale SaladRecipes for HealthWe throw around a lot of the same jargon each Wednesday evening on Great Taste.  There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food.  We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics.  What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods. 

- Great Taste - 20140702

60:00 minutes (82.39 MB) Stereo 44kHz 192Kbps (CBR)

Done.-front coverI admit to feeling a bit intimidated before I picked up the studio phone to call James Peterson.  The first of his fifteen books, Sauces, has a permanent spot on the bookshelf in my office.  He's won seven James Beard awards-the highest official honor for food professionals in North America; tying him with Jacques Pépin for top honors in awards earned.  And I had to tell him the interview wouldn't start on time because someone was still in the studio with the red "Recording" light ablaze.

His warm voice and reply of "That's ok," to my predicament melted my nervousness. We finished recording 35 minutes later, but it took me several hours to come down from the thrill of that discussion.  I hope you enjoy our talk, and it inspires you to cook at home a bit more.

Click "Read More" for additional information on my interview with James Peterson.

 

Great Taste-20140625-Dr. Dinesh Gyawali and Vegan Treats

59:31 minutes (81.74 MB) Stereo 44kHz 192Kbps (CBR)

Dr. Dinesh GyawaliDr. Dinesh Gyawali is an ayurvedic physician trained at Tribhuvan University in Kathmandu, Nepal.  He earned a post graduate degree at the same university specializing in medical anthropology.  Currently he is working on his PhD in Human Physiology at MUM studying the effects of ayurvedic herbs on coronary heart disorders. He's kindly agreed to keep the discussion simpler on this week's GREAT TASTE, talking about common procedures that can be used at home for minor ailments.  Also, he'll share the many ways herbs and spices can be used in our daily meals to enhance health. We'll explore cumin, turmeric, tulsi and other culinary botanic delights.

Click READ MORE for information on the second half of the show.

 

60:00 minutes (82.39 MB) Stereo 44kHz 192Kbps (CBR)

Iron Chef WinnersSeveral weeks ago I had the honor of being one of the judges at the final of the Iron Chef competition for upper school students enrolled in an advanced culinary course at the Maharishi School for the Age of Enlightenment (MSAE).  The three winners-Overall Victor-Mickey DeAngelis, Most Creative-Brandon Pratherhuff, and Best Presentation-Davin Titus will join me at KRUU along with their teacher, Laurie Baumann. 

The plan is for the competition to go an extra round as each student will bring a dish to the studio.  Really, I am just looking for more to eat from these talented individuals.  True confession-I wasn't expecting to be blown away by the dishes these guys created during the competition, but it happened.  I'll let them share the details about the ingredients they were given, the rules, and what transpired in the heat of our local kitchen stadium.

As their prize for winning, we went to the Lincoln Wine Bar in Mount Vernon, Iowa, and the boys enjoyed the terrific pizzas turned out by owner Matt Steigerwald and his crew.  As an added bonus, Matt and his wife, Michelle, ate dinner with us, and afterwards he took the budding cooks behind the counter to show them the pizza oven.

Click on READ MORE (below right) for information on the second half of the show.

- Great Taste - 20140611

59:53 minutes (82.24 MB) Stereo 44kHz 192Kbps (CBR)

 Lukas VolgerLast time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way.  Since that time Lukas has expanded what now is a mini creative empire. 

He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape.  The guy’s taste in music is as classy as his burgers.

 

You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE.  He was kind enough to share the recipe below.  It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.  

CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!

- Greate Taste - 20140521

60:00 minutes (82.39 MB) Stereo 44kHz 192Kbps (CBR)

 Lukas VolgerLast time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way.  Since that time Lukas has expanded what now is a mini creative empire. 

He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape.  The guy’s taste in music is as classy as his burgers.

 

You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE.  He was kind enough to share the recipe below.  It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.  

CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!

- Great Taste - 20140604

58:53 minutes (80.86 MB) Stereo 44kHz 192Kbps (CBR)

Putting together Great Taste every week always means encountering new people and information.   It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener. 

Robin AsbellRobin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook.  Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).

What was it that stood out above all other aspects when talking Juice It!with Robin about her new book?  It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages.  She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure.  This approach along with added tips makes the book appealing to first-time and habitual juicers.  You can learn more about Robin and follow her blog at http://robinasbell.com/.

Josey Baker BreadAnyone notice the beating bread (wheat) is taking these days?  Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet.  Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in Josey Bakerthe toaster along with a piece of bread.

Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker.  He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.

Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.

- Great Taste - 20140528

59:57 minutes (82.33 MB) Stereo 44kHz 192Kbps (CBR)

Eat Pretty coverGrowing up in our beauty obsessed society, Jolene Hart had to deal with her own share of body image issues.  She chose an interesting path becoming a health coach and the beauty editor for numerous publications including InStyle, People, and Prevention.  You will definitely enjoy her simple, seasonal approach to using common herbs and vegetables as the basis of "Beauty Nutrition." 

From Chronicle Books:  Eat Pretty simplifies the latest science Jolene Hartand presents a user-friendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balancStraight from the Earth covere, and mindful living. Charts and lists, plus nearly 20 recipes, make for a delicious and infinitely useful package—in the kitchen, at the grocer, and on the go.

 Have you ever purchased packaged and fresh organic greens in a natural or conventional grocery store?  If so, you are probably familiar with our second author, Myra Goodman.  The company she founded in 1984, along with her husband Drew, is Earthbound Farm, the largest organic produce producer in North America.

I was thrilled to have the opportunity to speak with Myra because Earthbound Farm was one of the pioneering companies that helped make organic produce readily available to shoppers.  We had a good time talking, and I think you'll enjoy the different insights and tips she shared.

From Chronicle Books:  Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you’ll also learn about the practical and personal reasons to go vegan.

Ken Roseboro and Kuei Mei Liang

59:33 minutes (81.78 MB) Stereo 44kHz 192Kbps (CBR)

Ken RoseboroFirst up-Ken Roseboro, editor/publisher of The Organic and Non-GMO Report, offers a look at the current political climate in the USA regarding labeling of GMO's, plus he provides a look at the global perspective on this issue.  Ken's publication is recognized as one of the leading sources of information to help consumers and food industry professionals understand the critical issues for creating a more sustainable and healthy food system.

Check out the following opinon piece from Mark Bittman (click on the link) published in the New York Times for another perspective on the GMO labeling controversy. Click "Read More" for information on the second half of the show.

59:34 minutes (54.53 MB) Stereo 44kHz 128Kbps (CBR)

Food Lover's Guide to ParisPatricia Wells, James Beard award-winning author, spoke with me this week from Provence, where spring came early this year.  Our first local asparagus poked its way through the now thawed ground only this week, but she has been enjoying that amazingly tasty flowering perennial since January.  Don't miss her tip on the simplest way to prepare this spring treat.  You'll have to listen to the show for the recipe.

Ms. Wells' completely revised 5th edition of The Food Lover's Guide to Paris is available in bookstores and online, and the app for IOS is on the iTunes Store as a free download to try out, or for $4.99 you can get the complete app with over 350 recommendations for enjoying the culinary delights in the City of Light.

You can learn more about Patricia, her cooking classes and books at-http://patriciawells.com/.

- Great Taste - 20140416 - Winnie Abramson

59:54 minutes (82.27 MB) Stereo 44kHz 192Kbps (CBR)

One Simple ChangeWinnie Abramson, the author of One Simple Change, has a message that appeals to many of us-it's not that difficult to improve your health if you work at it systematically by taking little steps that add up.  Too many people set themselves up for failure by attempting to radically change their lifestyle.  Give a listen to some of the practical principles Winnie has found that really work.  Her approach to living well is refreshing, and, I'm happyy to write, free of the dogma espoused by many others in her field.

The second half of the show is the host waxing about many different topics, including some of the favorite places he's eaten at recently, articles he's read, and on and on.

59:39 minutes (81.93 MB) Stereo 44kHz 192Kbps (CBR)

Sabi's CafeOther than spending time with family members, the most fulfilling moments for me are when I get to cook, talk, and eat with friends.  I hope you enjoy listening in on the GREAT TASTE conversation this week with Sabitha Sawhney, assistant professor of business at Maharishi University of Management, and proprietor/chef of Sabi's Cafe, and Sonia Vera, a courtroom interpreter who helped us learn some basic Columbian dishes. 

Columbian repastSabitha and Sonia's food and philosophies of cooking are both dear to my heart and stomach.  Thanks to Dori Rector and my wife, too for helping out in the kitchen 

 

Dori's Columbian bean soup was extraordinary.  The link to the basic recipe is below, but she added a bit more garlic and salt, a leek, and substituted three whole chipotle chilis for the ham hocks.

- Great Taste - 20140403

57:22 minutes (78.79 MB) Stereo 44kHz 192Kbps (CBR)

Join Steve Boss as he holds a panel of deliciousness!

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