GMO

 

Steven Druker author of Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public.

RisottoWe're cooking in some very familiar territory during Wednesday night's broadcast of Great Taste live from Hy-Vee.  Comfort food and Italian cuisine always are at the top of my list of food favorites, so the menu includes two different dishes, both using the same cooking technique.  The specific geographical home for these specialties is Northern and a bit of Central Italy, where classic risotto (cooked rice), and farrotto (cooked farro) dishes are found.

Risotti are made primarily with the arborio, vialone nano, or carnaroli varieties of rice.  Farrotti feature the  small, brown, unhybridized grain, sometimes known as emmer, which is a progenitor of the modern wheat family.

Robyn ObrienWriters’ Voices welcomes Robyn O'Brien, who is being called "The Erin Brockovich of Food". A conservative Texan with an MBA, Robyn used to roll her eyes when finicky parents talked about their children's food allergies and special diets. When her own children started having severe allergy problems, she was catapulted into a research project that changed her life. In her book, The Unhealthy Truth, she lets us in on the secrets of GMO foods, the revolving door between the FDA and the food industry, and much more.