sustainable

Sustainable Farming and a Surprise Dish from an Indian Hills Chef

Steve Boss — Thu, 18 Aug 2011 17:15:30 -0500

Kathy and I are back in the studio this week with a "live" show. I've been on the road enjoying meals in Las Vegas, Chicago, and Philadelphia. One thing I finally realized is that I would make a very poor food critic. A food critic does visit a restaurant several times (or should) before putting into print what, in some markets, determines a spot's success or eventual boarding up. After and between those visits there are numerous other establishments that have to be subjected to the scribe's palate. It's a never-ending story of moving on and not going back until it's time to do another review.

The Business of Food-Sustainable Models and Local Food Economics Fri at 7am CST

Steve Boss — Fri, 12 Feb 2010 10:32:30 -0600

What are the main challenges facing food-related small businesses that would like to or already integrate the principles of sustainability/organic/bio-dynamic into their models? We'll talk with individuals who operate a broad spectrum of business types-a subscription run greenhouse and wholesale produce operation-Dean Goodale, internet based sales and education-Eric Rusch, a retail artisan baker-Tim Freeberg-Renwick, and local culinary school director-Chef Gordon Rader.

Come by the studio and join in the discussion as we explore how to grow (bad pun) a local food economy. Of course, we'll have some food because what's Great Taste without any great tastes?

Wednesday, 7-8 PM, rebroadcast on Friday 7-8 AM. Follow us on Twitter where we tweet the Daily Dish daily

GREAT TASTE Presents the GREAT TASTES of Summer! 7-8 PM Wednesday

Steve Boss — Tue, 30 Jun 2009 16:40:04 -0500

Wow! It's summer, it's hot, and who wants to cook? So let us help you with some easy ideas to make the kitchen a really cool place to hang out. Kathy will turn the studios into our normal GREAT TASTE festival of food.

Also, Marissa Markowitz will tell us how to throw a "sustainable" party using local foods, "green" plates, sporks, & more.

Plus some kitchen tips you won't want to miss. Have your pencil and paper ready or your digital memo recorder.

We're serving up some GREAT TASTES from 7-8 PM on Wednesday and Friday's rebro beginning at 7 AM.

Become a fan of GREAT TASTE on Facebook. Log in and find us under Great Taste (kruufm.com). One more piece of news we have the Daily Dish on Twitter-@stevenboss.