Deborah Madison

 

Carrot Soup

Kathy DuBois, GT's former co-host, assumed command in the GBS kitchen during Tuesday evening's LIVE Great Taste show.  On last week's Great Taste I spoke with Deborah Madison, and on the LIVE show Kathy, along with her assistant Christi Welsh, used recipes from several of Deborah's books to make carrot soup with spicy butter, baked ricotta, zucchini with mint and other herbs, and a roasted beet salad.  Many of the ingredients were picked or dug from the Sustainable Living Department's student garden within a few hours of showtime.  

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  • Wed
    Jul 12
    7:00 pm -
    8:00 pm
  • Fri
    Jul 14
    7:00 am -
    8:00 am

DEBORAH MADISON ON GREAT TASTE THIS WEEK!

An Hour with Deborah Madison

Deborah Madison

It's always a great pleasure, honor, and learning experience to visit with Deborah.  On this occasion we'll talk about her new and most personal cookbook, In My Kitchen. The book is a window into how and what she enjoys cooking today, 20 years after the publication of Vegetarian Cooking for Everyone.    It includes 100 recipes, some new, plus updated personal favorites.

In My Kitchen

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Vegetable LiteracyDeborah Madison is one of my food heroes, and this week's show starts with an interview I did with her about Spring/Summer foods last year.  Good timing.  For all her fans, she's working on a new book, and we'll get the details when she is a guest on Great Taste next month.

In GT's second half, Kathy DuBois is in town for a couple of weeks, and she will reprise her long time co-host role this week, and at our live Green Building Supply show next Tuesday.  We have been cooking almost nonstop together since she got off the plane, and, as always, it's a load of fun not only to hang out in the kitchen, but eat and enjoy the results.

We'll talk some food philosophy, and I have some of my latest travel eats to share, including an inspiring dinner at Moxie Kitchen in Jacksonville, Florida.

Next Tuesday is our monthoy live show at Green Building Supply.  Put it on your calendar.  The fun and eats start at 7:00 pm.  Kathy will cook up a dish yet-to-be-determined, and Chiraj El will make his famous vegan pizza plus a hasselback apple dessert.  Will Love is coming, too, so there is probably another dish in store if you show up to enjoy the show.  We'll have a tasting of Jack's Root Beer from our amazing local company Shaktea Kombucha, and door prizes, too!

Deborah Madison

Inspiring is the one word that comes to mind when I think about this week’s show.  Both of my guests inspire me, and I believe you, the listener, will feel the same way after tuning in.  It’s very easy to become cynical looking at the devastation of our natural resources, and the plundering of the environment that goes on in a world dominated by industrial agriculture in the guise of feeding the ever-growing population of human beings.  I think a little cynicism may have just snuck through in the previous sentence.  BUT…..Deborah Madison and Fred Kirschenmann, through their words and actions, can pull us out of that dark spot where it’s too easy to become enmeshed in futility, and turn our attention to the immense change that is the reality of the present and future cultivation of our planet.  

It’s an honor to welcome Deborah back to the show.  We’re planning to talk seasonally so she can offer insights into what fresh foods  play well with the weather.  Though we have a variety of micro climates in the lowFred Kirschenmanner 48 states there are plenty of foods that are either grown locally or easy to find at the market or store that represent the changing seasons on our plate.  For decades Deborah has championed the use of local/regional produce, and showcased that world in numerous award-winning cookbooks like Vegetarian Cooking for Everyone, and Vegetable Literacy.  In this visit, we’ll focus our discussion on the abundance of delights still available in the autumn, and provide some assistance for home cooks to not only expand their repertoire, but revel in the experience.

During our “Iowa Cooks” segment, Fred Kirschenmann, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, and President of Stone Barns Center for Food and Agriculture in New York, provides a vision of how significant positive change is not only already in motion in the cultivation and production of our food, but why it is inevitable.

Deborah MadisonDeborah Madison’s cookbooks have occupied treasured spots on my bookshelves since 1987 when she wrote The Greens Cook Book along with Edward Espe Brown.  Fast forward 27 years, three James Beard Awards plus many other accolades, and Madison, though not a vegetarian, continues her love affair with vegetables.  

The New Vegetarian Cooking for Everyone came out this past spring, an update to her classic Vegetarian Cooking for Everyone published in 1997.  Last year’s Vegetable Literacy  went far beyond a recipe book as Madison drew on her insights over several decades of cooking, including stints in professional kitchens, and as a gardener, enlightening readers with the interconnected web of relationships within the same botanical family.

Click on "Read More" for recipes from Vegetable Literacy.