soup

I think you could make a case that Biodynamic farming has been around in one form or another since man began cultivating plants.  It was formalized in the 1920's as a part of the anthroposophical philosophy founded by the Austrian philosopher, writer, and esotericist Rudolf Steiner.   

The biodynamic approach continues to grow in popularity, and, for example, this week the 1,033 acre King Estate Winery in Eugene, Oregon, announced it will soon become the largest biodynamic vineyard in the United States.

Robert KarpRobert Karp is the Co-Director of the Biodynamic Association, and a long-time food activist.  He was one of the cofounders of the Ames Farmers Market, and a former executive director of Practical Farmers of Iowa.  Our discussion assisted me in gaining a better understanding of the holistic nature of biodynamics, and I know you will find his insights stimulating.

 

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

GREAT TASTE with the Crew of Organic Matters

Organic Matters Crew Live on GREAT TASTE

 

On this week's Great Taste Live show, half of the Organic Matters crew discussed their new venture, Organic Matters Cafe, opening in Everybody's on January 12.  If you missed the live show you can catch all their plans for the restaurant on  KRUU Wednesday evening and again on Friday morning.  Also, look for the video available soon at www.fairfieldmediacenter.com.

  • Wed
    Feb 02
    8:00 pm -
    9:00 pm
  • Fri
    Feb 04
    8:00 am -
    9:00 am

Satisfying Soups to Blunt the Winter Chill on the next GREAT TASTE

Enjoying the winter weather?  Need a little something that will satisfy and fortify while the winds blow?  There's nothing that hits the flavor spot better in the throes of a deep freeze than a hearty soup.  We've serving up two different soups in the studio this week and another over the phone.

Love SoupI have to digress because all this talk of soup reminds me of a funny soup story.  I was at an excellent Italian spot in New York, Pepolino, a number of years ago.  A friend at the table, Stan, was talking about how he only ate soup if it was steaming hot.  When the waiter took our orders Stan made certain to tell him that the soup had to be HOT.  I took a good look at that cup of soup when it was brought to the table.  The steam was pouring off of it.  Stan sent it back saying it wasn't hot enough.  I'm not certain what they did to it in the kitchen to get it any hotter, but the second try satisfied.  That might have been one of those "you had to have been there" stories, but, trust me, it was hilarious.