“What’s it like to play in the same leagues as the big boys,” you might ask? Or you might wonder, “What the heck is he talking about?”
Well, get your head out of the sand. Donald Trump hosted Saturday night live on November 7, and NBC has granted “equal time” requests to four other GOP candidates. No, they won’t be hosting SNL, but they will get prime time access to air their messages to voters.
On KRUU’S Great Taste we provided a platform for Democratic senatorial candidate Tom Fiegen to communicate his views on family farms, GMO’s, climate change, and sustainable agriculture, and Rob Hogg, another Democrat running in the spring primary asked and presented his thoughts on the same issues. This week, Iowa Senator Charles Grassley also weighs in on the same topics.
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On the KRUU airwaves and streaming Wednesday, July 8 at 7 pm I talk with ISU's Priyanka Jayashankar, co-author of the paper, "Slow Money in an Age of Fiduciary Capitalism." We'll discuss the nature of the slow money model, and how its investment principles are driven not only by traditional monetary goals, but the potential environmental and social benefits of the specific opportunity. Can "slow money" spearhead the transformation of commercial agriculture to a more sustainable model? Find out what Priyanka discovered, and its application to local and global food economies.
Our monthly live show at Green Building Supply took place Tuesday, July 7 with Pete DeCicco, presenting his own mash-up of ethnic cuisine-Italian mixed with a bit of ayurvedic seasonal influences-in a self-described abstract art experience full of spontaneity, chaos, and fun.
Harnessing his Italian DNA, Pete found some early local tomatoes for his summer tomato sauce-a gravy brimming with fresh garlic, basil, rosemary, oregano, fennel, the highly-prized fennel pollen, and other fresh ingredients, along with a unique addition of coriander seed. Also, on the menu was a vegetarian stew with cannelini beans and mixed greens followed by a just-harvested combination of tender salad greens dressed with a tasty mix of olive oil, rice vinegar, dijon mustard, and nutritional yeast.
Listen in to learn what drives Pete's cooking passion (you really missed tasting the love if you weren't there for the live show). Also, a big thanks to Everybody's Whole Foods for the terrific ingredients we use on every live show.
PART 1-THE COLOR OF FOOD WITH NATASHA BOWENS
PART 2-FOOD TALK-JOIN HOST STEVE BOSS LIVE
CALL IN WITH QUESTIONS-641-209-1082 (after 7:30 pm) OR COME BY THE STUDIO TO TALK FOOD
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On the KRUU airwaves and streaming Wednesday, May 13 at 7 pm I chat with restaurateur/author Joanne Chang about her new book, Baking with Less Sugar followed by a discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB). This show will be rebroadcast Friday, May 15 at 7 am.
The Soil Food Web was created by Dr. Elaine Ingham, who was my guest on last week's show. If you missed the broadcast, I'll put a link to it in the next post. It's critical that everyone understands the need to respect the soil on this planet.
Hole in the Wall in Des Moines (1501 Grand) is one of my favorite spots anywhere to enjoy a meal full of unexpected tastes and varied textures. It was fun to talk last week with the genius behind the always-changing menu, Zach Gutweiler, and savor every bite of his beer can quail, two kinds of Chinese buns, asparagus, brussels sprouts with vegan chorizo, and his take on the classic fudgsicle. Plan your trip to coincide with when he opens at 6:30 pm. He's even enhanced the Hole in the Wall dining experience by adding TV trays to go along with the plastic chairs!
This week's GREAT TASTE is packed with ethnic food. The hour begins with my discussion with Leah Koenig, author of the new book Modern Jewish Cooking-Recipes and Custom's for Today's Kitchen.
Just as it sounds, the book is Leah's take on updating the culinary traditions that make up the wide variety of foods associated with Jewish cooking. I had some important questions to ask her like does cinammon belong in a chocolate babka recipe?
This interview could change your life (or perceptions anyway). Check out her blog here.
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THIS WEEK: A PROSECCO DISCUSSION WITH ALAN TARDI
RESCHEDULED TO APRIL 1: ALICE RANDALL, BESTSELLING NOVELIST AND COUNTRY MUSIC SONGWRITER
It was my good fortune to speak recently with Caroline Randall Williams and her mother, Alice Randall. They are the co-authors of Soul Food Love-Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. I hope you will make the time to listen, buy the book, read their amazing story, and use the many creative recipes while creating your own kitchen legacy.
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Great show at Green Building Supply last night with Eric and Denyce Rusch of Breadtopia. We consumed terrific red fife bread and cookies. Thanks to both of them, and our sponsors GBS and Everybody's Whole Foods. You can hear part of the discussion in the second half of the show on our "Iowa Cooks" segment.
The first half of the show features Alice Medritch, author of the new and highly-acclaimed book, Flavor Flours. Join us. Here is what Alice wrote to me about her book:
"The book is about new ingredients and a whole new approach to what people insist on calling Gluten Free, and I want to discuss why that is so, and what the advantage is of not thinking about these flours as merely substitutes. This book is about broadening horizons and new tastes and textures. The recipes are mostly quite easy, of course I have advice about how to best to succeed with the recipes, but there is not rocket science involved." This is going to be a fascinating look into what up, until now, would be considered baking outside the box.
This Wednesday I welcome back to the show Matthew Kenney. I have great admiration for Matthew. In the 90's he was in the top tier of chefs as a chef/owner of Matthew's and other restaurants in New York City. But, much to the dismay, confusion, and derision of many of his colleagues he changed course in the new century to become an untiring champion of the plant-based, raw food lifestyle. He has applied his extensive classical training, modernist techniques, and experience to elevate raw food cuisine to a level that wows people at his restaurants, his culinary academy, and through numerous books. Despite numerous overwhelming personal and business challenges, his commitment to educating the public about the benefits of a plant-based diet and lifestyle is unwavering.
After two weeks on the road, I am more convinced than ever that ChefsFeed is the one go-to app to have on your smart phone if you want the best restaurant recommendations. The content on the site is chef-driven, and top name chefs, too.
The app is clearly focussed on presenting you concise information on where the best chefs like to eat, and what their favorite dishes are on the menu. Jared Rivera, co-founder of ChefsFeed is my guest on the first half of the show. Did you know that people can still get gout? Listen in and find out how Jared and gout had two encounters.