Other than spending time with family members, the most fulfilling moments for me are when I get to cook, talk, and eat with friends. I hope you enjoy listening in on the GREAT TASTE conversation this week with Sabitha Sawhney, assistant professor of business at Maharishi University of Management, and proprietor/chef of Sabi's Cafe, and Sonia Vera, a courtroom interpreter who helped us learn some basic Columbian dishes.
Sabitha and Sonia's food and philosophies of cooking are both dear to my heart and stomach. Thanks to Dori Rector and my wife, too for helping out in the kitchen. Dori's Colombian bean soup was extraordinary. The link to the basic recipe is below, but she added a bit more garlic and salt, a leek, and substituted three whole chipotle chilis for the ham hocks.
It was so much fun discussing food in films with Caroline M. Grant. Caroline and her collaborator, Lisa Catherine Harper, are the editors of The Cassoulet Saved Our Marriage, a fascinating book of diverse essays focussed on "true tales of food, family, and how we learn to eat."
Caroline is an avid movie lover so we spent the hour talking about some of our favorite films where food plays a role like Ang Lee's Eat Drink Man Woman and its Westernized counterpart, Tortilla Soup. Dinner Rush, The Big Night, Moonstruck, and others were part of the banter before time ran out. We had many other films on our list, but I'm curious how the ones we ended up talking about fit in with your favorites. Let me know. Send your comments to firstname.lastname@example.org.
Interview with Susan Rubis, who visited Colombia a few weeks ago. We talk about travel, food, people, things to do, etc.
We throw around a lot of the same jargon each Wednesday evening on Great Taste. There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food. We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics. What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods.
Over 3,400 organic farmers, educators, producers, and journalists attended the 25th MOSES (Midwest Organic Farming and Sustainable Education Service) Organic Farming Conference in La Crosse, Wisconsin, February 27-March 1, 2014. Steve McLaskey, Directory of the MUM Sustainable Living CSA and Brandon Neil, a graduate of the Sustainable Living Program at MUM and farmer attended the conference. They joined me in the studio along with Danielle George, who has a background in organic farming.
In addition to discussing some of the conference highlights, we dug into several of the critical issues facing us as residents and consumers on Planet Earth. I hope you find the conversation inspiring. I left the studio even more optimistic about the changes taking place in our food culture.
We would love to hear what you, our listeners, think. Please send your comments on this show and any other Great Taste programs to email@example.com.
Chef/owner Sam Auen is not a conventional character, and Tacopacalypse is not a conventional "Mexcican" restaurant. If you are looking for "Mexican" food replete with tons of beans, cheese, and bad salsa, the good news is plenty of those spots abound in almost any USA town. If you are drawn to good food loaded with creativity and fun, then there are only two places in Iowa where it comes in the form of tacos and burritos laden with asian influences-the original Tacopacalypse now located in Des Moines' East Village, and the new branch in Fairfield at The Orpheum.
During our hour-long conversation Sam and I hip-hopped our way in and around many topics including how his approach to food developed, his daily schedule, upcoming projects, music, and cycling. Listen close and you'll hear the soul of a person who is an outspoken straight shooter with a huge heart.
Eat at Chocolate, Lose Weight is a game-changing look at the world’s most surprising (and luscious) health food: chocolate.
Based on new groundbreaking research and the amazing results of his clients, who have lost more than 100 pounds, nutritionist and neuroscientist Dr. Will Clower dispels the myth that chocolate is just a "junk food" by revealing how this succulent food contains healthy antioxidants that can actually help you lose weight.
All you have to do is take the Chocolate Challenge: an 8-week plan that reveals which type of chocolate is the healthiest and exactly how you should be eating it to maximize all of its surprising health benefits, including:
With Eat Chocolate, Lose Weight, Dr. Clower is finally bringing his incredibly successful—and delicious—plan to chocolate lovers everywhere!
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.
I 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.
Candy Calderon: Holistic Health Coach and Creator of Ñami by Candy
Candy comes from a business background and worked for several years with international corporations traveling the world developing their business, but always felt in her heart that health & wellness were her true calling. After her mother was diagnosed with breast cancer, she took it upon herself to learn everything needed to help her heal faster and naturally. That’s when she learned about the benefits and healing qualities of a plant-based diet, eventually switching to that lifestyle and her journey as a holistic health coach began. She now coaches people on how to achieve and maintain a healthy lifestyle; she’s an avid plant-based nutrition advocate and educator, chef, plus a yoga & meditation lover. She’s passionate about transmitting her message to everyone in need, but especially to her Latin community both Spanish and English speaking.
You can find her:
· FB: www.facebook.com/NamiByCandy
· Instagram: @candy_nami
· Twitter: @namibycandy
· Email: firstname.lastname@example.org
Click "Read More" to see one of Candy's favorite recipes.
This week Fairfield’s own Shaktea Kombucha, run by the Dowd family, was awarded a $250,000 grant as part of Chase and Google’s Mission Main Street grant program. Though this interview is from a couple of years ago, it’s the appropriate show to run on Great Taste along with our congratulations to the Dowds and best wishes for their upcoming expansion.
"Kombucha flavored soda alternatives pose threat to Coca-Cola and Pepsi." Well, I think this story is only in an early phase of development, but if you sometimes have a craving for a bubbly beverage that goes well with popcorn, look no further than Shaktea Kombucha. For the most part, I have my soda (or pop depending on where you grew up) attachment licked, but I have to admit that last year I went on a Mexican Coke binge for several weeks. A number of pounds later (that exact number will remain confidential), and well-caffeinated, I broke off the relationship. Now, with Shaktea in my life I have no need to rekindle it.
It might even be good for you? That's way crazy. All I know is kombucha is a fermented tea with roots in Russia, China, and Japan. The local product is a delicious drink that comes in five flavors, has USDA Organic Certification, and contains naturally occurring pro-biotic enzymes. The rest of the story we'll leave to the Dowd family, local brewers, who have refined their process over a 10-year period. Deb (Mom), Jack and Meghan (brother and sister) will share the story of how their micro Kombucha brewery began and has evolved.