Vegetable Literacy

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.