organic

  • Wed
    Oct 05
    7:00 pm -
    8:00 pm
  • Fri
    Oct 07
    7:00 am -
    8:00 am

LIVE GREAT TASTE-Tuesday at GBS!

Sheila Higgins/Kris JohnsonKris Johnson's greenhouse provided some fun fall surprises at this week's LIVE Great Taste show.  Kris grew and harvested mixed greens and strawberries (that's correct strawberries the first week of October).  Sheila Higgins, baker/cook extraordinaire, added the creative element, turning out sorrel soup, a tangy dressing for the greens, and some showstopping quinoa mini cupcakes.  

  • Fri
    Jun 10
    7:00 am -
    8:00 am

Great Taste-Friday, June 10

Man The KitchenSteve Katz is a renaissance man, cook, writer, recipe developer, attorney, musician, and a deep thinker concerning the role of men in the kitchen.  Rosie Witherspoon, owner of the At Home Store, met Steve at the International Housewares Show this past March, wrote an article about him for the Iowa Source, and joined me this week in a discussion with Steve about gender and location specific (men in the kitchen) behavioral characteristics.  Men (and women) get ready.  You will be nodding in agreement with each observation Steve makes.  

Click READ MORE for more information on this week's show.

I think you could make a case that Biodynamic farming has been around in one form or another since man began cultivating plants.  It was formalized in the 1920's as a part of the anthroposophical philosophy founded by the Austrian philosopher, writer, and esotericist Rudolf Steiner.   

The biodynamic approach continues to grow in popularity, and, for example, this week the 1,033 acre King Estate Winery in Eugene, Oregon, announced it will soon become the largest biodynamic vineyard in the United States.

Robert KarpRobert Karp is the Co-Director of the Biodynamic Association, and a long-time food activist.  He was one of the cofounders of the Ames Farmers Market, and a former executive director of Practical Farmers of Iowa.  Our discussion assisted me in gaining a better understanding of the holistic nature of biodynamics, and I know you will find his insights stimulating.

 

CLICK READ MORE

  • Wed
    Jan 06
    8:00 pm -
    9:00 pm
  • Fri
    Jan 08
    8:00 am -
    9:00 am

GREAT TASTE with the Crew of Organic Matters

Organic Matters Crew Live on GREAT TASTE

 

On this week's Great Taste Live show, half of the Organic Matters crew discussed their new venture, Organic Matters Cafe, opening in Everybody's on January 12.  If you missed the live show you can catch all their plans for the restaurant on  KRUU Wednesday evening and again on Friday morning.  Also, look for the video available soon at www.fairfieldmediacenter.com.

  • Wed
    May 13
    7:00 pm -
    8:00 pm
  • Fri
    May 15
    7:00 am -
    8:00 am

What's Happening on Great Taste?

Francis ThickeOn the KRUU airwaves and streaming Wednesday, May 13 at 7 pm I chat with restaurateur/author  Joanne Chang about her new book, Baking with Baking with Less SugarLess Sugar  followed by a discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB).  This show will be rebroadcast Friday, May 15 at 7 am.

Soil Mode-Elaine InghamThe Soil Food Web was created by Dr. Elaine Ingham, who was my guest on last week's show.  If you missed the broadcast, I'll put a link to it in the next post.  It's critical that everyone understands the need to respect the soil on this planet.

Beer Can Quail-Hole in the WallHole in the Wall dessertHole in the Wall in Des Moines (1501 Grand) is one of my favorite spots anywhere to enjoy a meal full of unexpected tastes and varied textures.  It was fun to talk last week with the genius behind the always-changing menu, Zach Gutweiler, and savor every bite of his beer can quail, two kinds of Chinese buns, asparagus, brussels sprouts with vegan chorizo, and his take on the classic fudgsicle.  Plan your trip to coincide with when he opens at 6:30 pm.  He's even enhanced the Hole in the Wall dining experience by adding TV trays to go along with the plastic chairs!

Great show at GrFlavor Flourseen Building Supply last night with Eric and Denyce Rusch of Breadtopia.  We consumed terrific red fife bread and cookies.  Thanks to both of them, and our sponsors GBS and Everybody's Whole Foods.  You can hear part of the discussion in the second half of the show on our "Iowa Cooks" segment.

The first half of the show features Alice Medritch, author of the new and highly-acclaimed book, Flavor Flours.  Join us.  Here is what Alice wrote to me about her book:

"The book is about new ingredients and a whole new approach to what people insist on calling Gluten Free, and I want to discuss why that is so, and what the advantage is of not thinking about these flours as merely substitutes.  This book is about broadening horizons and new tastes and textures.  The recipes are mostly quite easy, of course I have advice about how to best to succeed with the recipes, but there is not rocket science involved."  This is going to be a fascinating look into what up, until now, would be considered baking outside the box.

  • Wed
    Feb 18
    8:00 pm -
    9:00 pm
  • Fri
    Feb 20
    8:00 am -
    9:00 am

Healthy Mind=Healthy Body with Rebecca Katz and Dr. Alaric Arenander

Moroccan Chickpea Soup"I feel like I talked way too long," said author Rebecca Katz.  "I thought you would interrupt me if you needed to."

When what you have to say is not only fascinating, engaging, and critically important to anyone tuned into the show, why break in and disturb the flow.  That's exactly how I felt listening to Rebecca talk about her new book, The Healthy Mind Cookbook. My hope is you will take the time to listen to her.  I believe her approach to food, nutrition, and cooking can make the kitchen a safe place to experiment and grow in for those who presently are not comfortable there, and also broadens the perspective of seasoned cooks by introducing them to a wide variety of previously unthought of flavor possibilities.

Click READ MORE now!

  • Wed
    Feb 04
    8:00 pm -
    9:00 pm
  • Fri
    Feb 06
    8:00 am -
    9:00 am

Deli Man-The Documentary and LA Chef Nick Trombetta

Nick TrombettaLA personal chef, Nick Trombetta, joined us for a LIVE Great Taste Tuesday night at Green Building Supply.  Nick put his Italian heritage into play showing us how to make rosemary focaccia and a perfect dish for a cold winter night, creamy polenta with three cheeses, shitake mushrooms, and bok choy.  I would be remiss if I didn't state that I'm not certain I have ever tasted and enjoyed a better polenta dish.  All the flavors married together for a sparkling taste experience that highlighted a very light and nuance touch with ingredients that can be extremely heavy.

You can listen to part one of the show with Nick at 7:00 pm Wednesday and the replay is at 7:00 am on Friday.  Part two airs on Wednesday, February 11 at 7:00 pm and again on Friday, February 13 at 7:00 am.  Don't forget:  Great Taste is LIVE and FREE with a cooking demo the first Tuesday of every month brought to you by Everybody's Whole Foods and Green Building Supply.

You can watch the entire show with Nick here, courtesy of Jason Strong and Fairfield Media Center.

Click READ MORE!

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.

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.