It was a delicious experience being in Salt Lake City. I had excellent meals at the Copper Onion and Pago. More about those meals on the show.
I love chocolate so it was a treat to enjoy in SLC a brief Chocolate 101 session at Tony Caputo's Market and Deli. This "must" destination fine food shop downtown has its own cheese cave, an in-house salame maker, and a overwhelming number (more than 300) of cacao bean products including three types of rich chocolate drinks that should come with some type of government warning label.
The devil lurking behind these temptations is one of this week's guests, Matt Caputo. Here's how one website described him. "Matt Caputo is one of the world's most discerning connoisseur of fine chocolate bars. The award winning chocolate tasting classes he teaches at Tony Caputo's Market & Deli are highly recommended by many media outlets, chefs and even numerous international chocolate experts. His in-depth research is not limited to books and the internet, he has traveled the globe to meet and learn from the most respected chocolate makers in the world."
"It is, I feel, our apparent reluctance to recognize the interrelated nature of the problems and therefore the solutions, that lies at the heart of our predicament and certainly on our ability to determine the future of food."
— HRH Prince Charles, The Prince of Wales
The highlight address at "The Future of Food" conference on May 4, 2011 at Georgetown University was given by HRH the Prince of Wales. Among food activists Prince Charles is a well-known organic farmer who has advocated sustainable practices for many years. His address, which challenged the belief that industrial agriculture and large agribusiness are necessary to feed the world's ever-growing population, was published last week by Rodale Press. The Prince's Speech: On the Future of Food is a rallying call to not only advocates of sustainability, but also presents a vision that recognizes "the wider and important social and economic parameters-how we can feed a global population approaching 9 billion people and still safeguard public health, keep jobs, and protect our environment."
Our guest, Robert P. Martin, Senior Policy Advisor-Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, was one of the "Future of Food" event organizers. He has been a key player in getting The Prince's Speech published so its ideas can be shared with the general public. Please join us on Great Taste for a discussion of the critical food issues that effect every single one of us now and future generations. You can view some excerpts from the Georgetown conference here.
GREAT TASTE is firing up the burnes in the Hy-Vee Club Room Wednesday. We'll have terrific food, music, and a special guest chef from Spain, Chef Fátima Pérez Andres.
Chef Fátima is the owner of Restaurante Fatima and one of Spain's top mycologists. Her work with Madrid Fusion, and local mushroom producers and groups including El Congreso Zoria Gastronomica has brought great recognition to the area of Castilla y Leon, where her restaurant is located.
She is currently participating in an educational and cultural exchange program at Indian Hills, working with the students in the Culinary Arts program. The Director of the program, Chef Gordon Rader, will join her in our studio kitchen along with several students.
LATE CHANGE BECAUSE OF THE SNOW-Chef Fátima Pérez Andres will join us next week live in the Club Room.
Major thanks to tonight’s guest, Jeffrey Smith, for stepping in when Mother Nature modified the guest lineup. Our change in programming was a natural result of the snowy weather, but what are the consequences in our food system when scientists modify the genetic code of plants? According to well-known author and scientist Candace Pert, Jeffrey is equipped to answer that question. Pert described him as “the leading world expert in the understanding and communication of the health issues surrounding genetically modified foods.”
Enthusiastic and adventurous cook and eater, Keith Dixon, had to make some changes in his kitchen habits after the birth of daughter, Gracie. Keith's culinary and parenting odyssey is chronicled in Cooking for Gracie: The Making of a Parent from Scratch. There are plenty of trying and triumphant moments in this memoir of the evolution of a couple from when Gracie makes her first appearance five weeks premature to the end of her first year, plus scattered throughout Keith shares recipes, including the one found at the end of this blog post. We'll talk with Keith, a New York Times writer and novelist, about some of the memories that he chronicles in the book. Also, we'll find out how life (and cooking) have changed since the addition of another child.
Molly Aronica, Restaurant Editor for The Daily Meal joins us in the second half of the show. Molly and the staff of the popular internet site have their pulse on the food world. I'm very excited to announce that she has agreed to do a regular monthly stint on Great Taste, and bring our listeners the top culinary news and trends from around the globe. Check out the following links for some of the stories we're going to feature on the show:
Celebrity activist, dancer, author Africa Engo is an inspiration on many levels. She used to weigh 250 lbs. Not any longer. After vowing in 2007 to lose 100 lbs. she did that and more. After her successful weight loss effort she ran from New York to Chicago and completed two other ultra-marathons on three continents to raise AIDS awareness. The NYU grad organized the New York AIDs film festival for 8 years and is the subject of an MTV documentary you can view here-- http://act.mtv.com/Iloveafrica.
As a vegan chef, she helps people take charge of their lives and reclaim their physical health. Africa will join us in the Hy-Vee Club Room to talk food, politics, and prepare two dishes from her book, "Let Them Eat Kale!"
You can read more about her at the following link-http://Newallamericanvegan.com, but meeting Africa in person is an entirely different experience. Don't miss her!
For almost three decades, Frank Lotz has been cooking and teaching people how to integrate the ancient knowledge of Ayurveda into their daily lifestyle. In his book, Heavenly Cooking with Ayurveda, Lotz combines many simple recipes that the home cook can easily use with detailed explanations of spices, Vedic principles of health, ayurvedic food supplements, eating in harmony with the season, ideal Vedic daily routine, and tidbits of wisdom from his Grandma Minna.
Lotz's main body of ayurvedic knowledge comes from having studied with Maharishi Mahesh Yogi for many years and learning ayurvedic cooking under a master chef in Seelisberg, Switzerland. In addition, he has a unique way of relating this very different approach to eating and lifestyle, moreso than any other person I've met.
When you listen to the discussion Kathy DuBois and Steve Boss held with Frank, pay attention to how he relates the ayurvedic body-type principles to different types of cars. His approach to the entire subject is also very simple. According to Frank, if your food experience brings happiness, it's ayurveda.
Catch the stream at www.kruufm.com on Wednesday at 7 pm CT with the replay Friday morning at 7 am CT.
During our live broadcast from Hy-Vee, GREAT TASTE has a local/regional focus this week. Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers: Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics). Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader. Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.
We'll take some time out of our serious round table to talk about and sample local cheeses from Milton Creamery, Reichert's Dairy Air, Maytag, and more, plus we'll enjoy the cheeses with several different wine selections. Chef Rader sent along the attached chart to help everyone simplify the wine and cheese pairing process.
We're on the air at 7:00 pm CT. Join us at Hy-Vee where you can enjoy live radio, a lively discussion, and enliven your taste buds. Over the stream, you can still be part of the most delicious 60 minutes on radio-http://www.kruufm.com/.
Archives of Great Taste programs are located at-http://www.kruufm.com/station/archives/6080 and recent programs are also available for viewing at the Fairfield Media Center's website-http://fairfieldmediacenter.com/.
Happy New Year to everyone! I'm looking forward to a tasty one.
We're going to set the stage for Great Taste's programming in 2013 with a treat that celebrates tradition, family, and baking. Al Davis' father started baking rugelach commercially in 1939. The crescent-shaped pastry's origin is unclear, but it definitely is part of the Ashkenazic or Eastern European Jewish kitchen culture. The word "rugala" is Yiddish, probably derived from a Polish word meaning horn or corner. Its food heritage may come from a Romanian pastry.
Wherever or whenever it came from, the little bites of dough, butter, cream cheese, and various fillings are delightful and addicting. Al's bringing some just-baked rugelach to the Hy-Vee Club Room, plus he'll teach us how to prepare the pastry in our home kitchens.
The 20th anniversary edition of John Martin Taylor's highly acclaimed first book, Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain, was published this month by the University of North Carolina Press. When the book first hit stores twenty years ago it was called "a stunner" by the New York Times. It brought a revival of interest in the culinary traditions of of the South by providing not only 250 updated recipes for dishes including shrimp and grits, she-crab soup, Chicken Country Captain, pimento cheese, cheese pigs (straws), and benne crackers, but making the history of these and other dishes come alive.
For me and my family the book struck a close personal note. My wife spent most of her very early years in Charleston where her mother's family lived. She continued to visit her great-grandmother, grandparents, aunts, uncles, and cousins every summer, and after we were married we carried on that annual pilgrimage. Once the kids arrived on the scene we became one of those normal families packing up the car for the summer vacation for a couple of weeks on the beach traveling from St. Louis and later Fairfield to Charleston.