Meredith McCartyThe healing power of food is the focus of this week's show.  Our special guest is Parsons College 2012 Wall of Honor Inductee, Meredith McCarty.  The live show orginates from the Hy-Vee Club Room/Kitchen Lab at 7:00 pm.

Meredith has been teaching for over 30 years about the amazing power food has to heal our bodies and minds.  We'll discuss her own personal journey, including her studies with the most famous exponents of macrobiotics, and delve into the dynamics of a vegan lifestyle.  Of course, Meredith will cook up something special, an heirloom bean and vegetable soup.

Meredith is the author of three books, including the award-winning Sweet and Natural-More than 120 Sugar-Free and Dairy-Free Desserts.  She is a former associate editor of East West/Natural Health magazine, and has worked in educational programs with Drs. Benjamin Spock, Dean Ornish, John McDougall, and Neal Barnard.

Join Kathy DuBois, Meredith and me at Hy-Vee or catch the stream at  Reminder-if you miss the Wednesday broadcast you can listen on Friday at 7:00 am.

For more information on Meredith McCarty check out her Click on "Read more" for this week's featured recipe.

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    Jul 27
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  • Fri
    Jul 29
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Red Beet RavioliIt's been a very interesting two weeks for me as I started the Challenge a little earlier than our Great Taste listeners.  Those of you who tuned in for the introductory show a couple of weeks back know how skeptical I was.  Several times I said there was no way I could stand drinking my breakfast (smoothies) every morning.  I needed something substantial that I could chew.  OK, I don't.  What a revelation.  I love the smoothies.  They make me feel alert.  My need to snack has been tamed.  I can happily say I was wrong.  Now, does that mean I've been converted to vegan/raw foods?  No, but I do plan to continue integrating a lot more raw food into my daily diet.   For my physiology, it seems to work.  That's all I can really say plus I like the clean flavors (and I've lost some weight). 

I would be very interested to hear from all our Vegan/Raw Challenge participants.  What did you do, learn, experience?  Let us know by sending an email to:

Gastronomic Creation12 Indian Hills Culinary students along with the director of the program, Chef Gordon Rader, returned this week from two weeks in Spain.  They spent the mornings learning Spanish, cooked all afternoon and enjoyed excursions to wineries, restaurants, and farms while basking in an atmosphere overflowing with the red carpet treatment.  They are all going to crowd into the studio and give us the chance for some vicarious thrills while relating some of the trip's significant happenings on this week's GREAT TASTE.

The program they participated in is part of a larger cultural and educational exchange created by Rader and his Spanish counterpart, Fernando Perez of Escuela do la Cocina International in conjunction with the Univ. of Valladolid, University of Salamanca and the Royal Academy of Gastronomy of Spain.  One objective of the program is to have year-round classes for high school and college students, farmers, producers, and anyone involved in the world of food.   These classes would be held in both Spain and the states.

Thanks for joining us on the Vegan/Raw Challenge.  Here's your info for the first week.  We'll be sending out more during the week so check back frequently, and listen in this Wednesday during Great Taste for an additional dose.

If you have any questions, send them to and our group of experts will be happy to answer them.

UPDATE:  July 25

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    Jul 13
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  • Fri
    Jul 15
    6:00 am -
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Vegan/Raw Food Challenge on the Next GREAT TASTE

Raw LasagnaWe've been talking about doing a two week vegan/raw food challenge for months, and now it's time.  We've assembled a great team to help those of us who are going to need a lot of hand-holding (#1 on that list is your show host), otherwise we'll be reaching for the cheese among other foods .  Check out their credentials below, and join us on Wednesday for all the details of how you can participate in this great Great Taste event.

By the way, it's going to be easy and fun.  No stress.  The first week will consist of a vegan diet transitioning to a raw diet in the second week of the challenge.  Many menus and recipes will be provided, but you will need a few things:

Food Processor
Your own copy or borrow from a friend the following books:
Ani's Raw Food Essentials by Ani Phyo
Veganamicon by Moskowitz and Romero
Both books are available in electronic editions

Kathy's cooking from Vegan Soul Kitchen, and Bryant Terry, its author will spend the hour with us on this week's GREAT TASTE.








Bryant makes Oakland his home, but he spends a great amount of time on the road promoting his healthy style of cooking which is an amalgam of African, Caribbean, and Southern traditions reinterpreted without animal products, and emphasizing local, seasonal, and sustainably-grown food. You can follow him on Twitter @bryantterry. Check out a recent video with him from a Mother Jones interview on You Tube.