sustainable

FarroBreadsWinter CSA

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

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.