organic

  • Wed
    Dec 31
    8:00 pm -
    9:00 pm
  • Fri
    Jan 02
    8:00 am -
    9:00 am

A GREAT TASTE ARCHIVED PRODUCTION-NOURISH YOUR BRAIN IN THE NEW YEAR!

NEXT WEEK GREAT TASTE IS "LIVE" ON TUESDAY, JANUARY 6 AT GREEN BUILDING SUPPLY-7:00 PM

 

What's for dinner?GREAT TASTE gets a bit scientific this week as we explore the role food plays in feeding the brain.  It seems funny that little attention is paid to this particularly important part of the physiology in the course of general food discussions.  We're always talking about how a particular food affects the functioning of other organs or usually conversing about the sensory titillations we experience when eating.  But, our brain serves as the central hub for everything that happens to us processing information through as many as 1 quadrillion synaptic connections.

 

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.

Moises Velasquez-ManoffPopping vitamins has never been my thing, but I have plenty of friends who load up every single day and have followed that regime for years.  In talking with them about their supplement intake I’ve never been convinced they really notice tangible results, but, instead, rely on the simple rationalization that “more is better” when it comes to filling the body with “super foods.”  OK, maybe I could buy that, but in the form of a pill?

Click on READ MORE below.

Deborah MadisonDeborah Madison’s cookbooks have occupied treasured spots on my bookshelves since 1987 when she wrote The Greens Cook Book along with Edward Espe Brown.  Fast forward 27 years, three James Beard Awards plus many other accolades, and Madison, though not a vegetarian, continues her love affair with vegetables.  

The New Vegetarian Cooking for Everyone came out this past spring, an update to her classic Vegetarian Cooking for Everyone published in 1997.  Last year’s Vegetable Literacy  went far beyond a recipe book as Madison drew on her insights over several decades of cooking, including stints in professional kitchens, and as a gardener, enlightening readers with the interconnected web of relationships within the same botanical family.

Click on "Read More" for recipes from Vegetable Literacy.

  • Wed
    Jun 04
    7:00 pm -
    8:00 pm
  • Fri
    Jun 06
    7:00 am -
    8:00 am

FRESH--Juice and Bread--on GREAT TASTE

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.

“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.”
Chitra Banerjee Divakaruni, The Mistress of Spices

Claire CheneyClaire Cheney shares her love of spices wPeppercorns/Sri Lankaith GREAT TASTE listeners in the first part of this week's show.  Claire recently returned from another journey to Asia where she engaged in numerous intimate exchanges of information with sustainable spice growers.  Our visit with Claire will spice up your cooking adding new layers of flavor to favorites like guacamole and enhance your knowledge of cinnammon, saffron, star anise, and other exotic spices.

Her blog, Aromatum, is beautifully written, enchanting and transporting the reader to exotic locales perfumed with the essence of each particular spot.

Ernie HinkleDean GoodaleIt's outdoor Farmers' Market season and the Fairfield version is open from 3:00 pm-6:00 pm Wednesdays, and 8:00 am-1:00 pm on Saturdays at the corner of Court and Grimes in Howard Park.  Distinctive personalities and an amazing variety of food products abound there.  I chatted with a few folks, including 90 years young Ernie Hinkle, but there are plenty more farmers and artisans for you to enjoy. 

Sustainable Farms' Dean Goodale told me, "All the growers here are really excited to see so many spring items springing out of the soil.  I really encourage everyone who shops at the market to get to know all their farmers, ask questions, and tell us how you are using the different types of produce or other items."

For the Farmer's Market near you check out the Local Harvest site.

  • Wed
    May 07
    7:00 pm -
    8:00 pm
  • Fri
    May 09
    7:00 am -
    8:00 am

Ken Roseboro-Update on GMO's and Biodiversity-A Taiwanese Perspective

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.

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. 

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

GREAT TASTE THIS WEEK!

THIS WEEK ON GREAT TASTE

LIVE AT HY-VEE, WEDNESDAY, NOVEMBER 6, 7:00 PM

Karin HauringJoin us in the Club Room where we’ll explore the holiday food of Germany with Karin Hauring.  Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country.  Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France. 

I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria.  She’ll teach us how to make it, and prepare another dish-red cabbage and apples-that was and still is a standard in her home.  Finally, she’ll make a pumpkin cheese cake, which I think is an influence from her adopted country.  It’s crustless so it’s an easy addition for a holiday menu.

Click READ MORE for complete details on the Live show and THE KRUU STREAM this Wednesday and Friday featuring Liam Scheff.

Get all the latest GREAT TASTE show news, recipes, and more.  Sign up for the GT eletter-wwwgreattasteradio.com

On the LIVE Show-Liam Scheff is the guest chef on Great Taste, 7pm, Wednesday, July 31 in the Hy-Vee Club Room
Liam ScheffLiam began his study of macrobiotics when he was but 21, a few years after becoming a vegetarian. He's working on a short book, out early next year, about food energetics.  His style is simple, based on what's seasonal and available locally, plus he likes to show home cooks how they can easily make the same basic meal more interesting by changing the seasoning.  On the stovetop he'll make indian, (or SE Asian), Mexican and Mediterrannean dishes to show how easily this can all be done very quickly.  All you need are the right ingredients and a little understanding about what goes where, and when...