Health

Start 2018 off right and take a listen to this week's GREAT TASTE.  The LIVE show at Green Building Supply featured Dr. Dinesh Gyawali who made Ayurvedic kitcheree, and a detox tonic.  Alura Anderson provided vegan chili.  Steve McLaskey explained the significant differences between sprouts and microgreens, and Dan Gorman of Bubbling Brine Brothers lit up our mouths with his homemade probiotic hot sauces.

Lots of tips for a healthy 2018 in this week's broadcast.  Happy New Year and Healthy Eating!

LIVE Great Taste-1-2-2018

Thanks to Green Building Supply, Julie Stumo, Fairfield Media Center and Jason Strong, Everybody's Whole Foods, and all our listeners.

 



Cooked Raw-Matthew Kenney

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.  

  • Fri
    Oct 31
    12:00 pm -
    1:00 pm
  • Mon
    Nov 03
    8:00 am -
    9:00 am

The BodyEnergy Longevity Prescription

BodyEnergy LongevityWriters' Voices is pleased to welcome Fairfield therapist and author Michael Morgan, LMT, CST-D this week to talk about his new book, "The BodyEnergy Longevity Prescription: How CranioSacral Therapy Helps Prevent Alzheimer's and Dementia While Improving Your Quality of Life." 

Morgan has been an instructor of CranioSacral Therapy for the Upledger Institute for over 16 years.  Recently he has focused on the application of CranioSacral therapy to dementia and Alzheimer's disease, developing classes for therapists, laypersons and advanced practitioners.  As part of his ongoing research on aging, Morgan specializes in inflammatory processes that affect the body and brain, and the role of the immune system.

Join Monica and Caroline on Writers' Voices as we learn about the latest advances in this area of treatment.

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

 Lukas VolgerLast time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way.  Since that time Lukas has expanded what now is a mini creative empire. 

He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape.  The guy’s taste in music is as classy as his burgers.

 

You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE.  He was kind enough to share the recipe below.  It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.  

CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!

  • Wed
    Jun 04
    6:00 pm -
    7:00 pm
  • Fri
    Jun 06
    6:00 am -
    7:00 am

FRESH--Juice and Bread--on GREAT TASTE

Putting together Great Taste every week always means encountering new people and information.   It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener. 

Robin AsbellRobin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook.  Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).

What was it that stood out above all other aspects when talking Juice It!with Robin about her new book?  It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages.  She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure.  This approach along with added tips makes the book appealing to first-time and habitual juicers.  You can learn more about Robin and follow her blog at http://robinasbell.com/.

Josey Baker BreadAnyone notice the beating bread (wheat) is taking these days?  Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet.  Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in Josey Bakerthe toaster along with a piece of bread.

Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker.  He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.

Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.

Winnie Abramson, who earned a doctorate in naturopathic medicine from Seattle's Bastyr University, wants you to embrace health-enhancing habits, one simple change at a time. Released in January by Chronicle Books, her guidebook One Simple Change: Surprisingly Easy Ways to Transform Your Life advocates tackling one new approach to daily living each week; in it she provides 50 clearly explained and persuasively argued possibilities designed to set you on the path to a healthier lifestyle. Since 2009, Winnie's been the recipe-developer, writer, and photographer of Healthy Green Living, a blog that touts green living, home cooking, and wholistic nutrition. Her work has been featured on many other sites, including Fine  Cooking, food52, The Kitchn, The New York Times, and MindBodyGreen. Her recipes have been included in many cookbooks, too. Winnie lives in upstate New York with her husband, two kids, and many pets, including a flock of chickens.

LIVEJulia Punj AT HY-VEE-Club Room, 7:00 pm

Our most unusual show/food combination ever! 

Chef Julia Punj will demo how to open oysters, and also prepare pan fried oysters with salsa verde, butter baked oysters, and oysters motoyaki style.  Oysters for a holiday party menu sounds great, right?  So what’s so unusDanielle Georgeual?  Well, that brings us to the other part of the show.

Click on READ MORE below.

Danielle George shows us how to make a simple and fun yule log.  Brandon Neil is going to make his fabulous sour cream old-fashioned donuts.  Now you understand?  Pretty strange, but I’m looking forward to it.

I’m counting on Tom Allen to ease the transition from seafood to rich desserts with fun music and his droll sense of humor.

See you in the Hy-Vee Club Room at 7:00 pm on Wednesday!

LIVE AT HY-VEE ON WEDNESDAY, NOVEMBER 27 AT 7:00 PM

The Club Room lights up with a Chanukah celebration featuring music, food, and fun.  Sheila Ross is making chicken soup and latkes. Tom Allen and ladies from Beth Shalom will provide the music, Beverly Merson joins us for her CineBites feature, and who knows what else might happen!  Don't miss this live happening!

ON THE KRUU STREAM-WEDNESDAY AT 7:00 pm and FRIDAY AT 7:00 am

Great Taste show description

 

  • Thu
    Oct 31
    12:00 pm -
    12:00 pm
  • Tue
    Nov 05
    8:00 am -
    8:00 am

Teens Turning Green

Join host, Andrew Tint as he highlights the issues facing Generation Y. Generation whY explores the issues facing Millennials.

This week Generation whY has the privilege of being joined by Teens Turning Green founder Erin Schrode. Erin Schrode is a young ecoRenaissance woman. As the “face of the new green generation,” the co-founder of Teens Turning Green promotes global sustainability, youth leadership, environmental education, and conscious lifestyle choices. Since 2005, her youth-led non-profit has worked to raise public awareness about environmental and social responsibility for individuals, schools, and communities through education and advocacy – inspiring the transition from conventional to conscious living. 

The “sustainability prodigy” has been featured in and tapped as an expert for the New York Times, Vanity Fair, San Francisco Chronicle, New York Post, Seventeen Magazine, Teen Vogue, National Geographic; on ABC, NBC, BBC, CNN, FOX, MTV, PBS, Discovery, E!, CurrentTV, Sundance; on The Huffington Post, AOL, HelloGiggles, GOOD, Slate; in various books, publications, and multimedia outlets. With the White House calling her "a dynamic, passionate and ambitious young woman committed to creating big change everywhere she goes."

Erin just graduated from New York University as a prestigious DEANS Scholar – spending terms abroad in the Middle East, West Africa, South America, and Europe – with a degree in Social and Cultural Analysis. Having visited over sixty countries, Erin has developed a keen global perspective and hopes to inspire her peers to take action and make the world a more sustainable and just place for future generations.