Category Archives: Tune In

Sat., Dec. 14, 9-9:30AM CT – Deep Roots Radio – getting spiced

Whole & ground spices

It was time: This morning, I hopped onto a stool and reached into the back recesses of my highest spice cupboard. I pulled out several dusty bags and jars, spices I hadn’t visited in ages. (The big downside of keeping things in out-of-easy-reach spaces.)

Out went a jar of 2016 sage.I tossed a quarter cup of dusty oregano, half a jar of tasteless ground turmeric, some fennel from I don’t know when, and star anise that looked good but didn’t have a hint of fragrance. They were old and tired out. Their fragrances, and, therefore, their flavoring power was gone, gone gone.

Out went that big jar of ground ginger. It had seemed like such a bargain three years ago, but today it would pack just a fraction of its original punch. It’s essence had evaporated. An initial reaction to faded spices is to double or triple the amount used in any recipe. Guess what, it usually doesn’t work!

Favorite spice tools

So how do we keep spices in fighting shape for great flavor and good value? I mean, why buy terrific vegetables and fruit, or pasture-raised beef, lamb, pork or poultry and then diminish them with dusty pepper, paprika, cumin or allspice?  Fresh spices will enhance the work you’re doing to put great and sustainably-raised food on your table. Spices also bring a wide world of flavor to local food, no matter where you live. (Our own grass-fed-grass-finished beef can be infused with the tastes of Korea on day, Mexico the next, or carry the fragrances of India next week. And what about the great Upper Midwest aroma or cadamom in cookies and coffee cake.

Here are a few spice blends (PDF) that can bring a world of flavor and wonderful aromas. SpiceBlends

 

Tune in to Deep Roots Radio Saturday, Dec. 14, 9-9:30AM Central Time.

Tune in!

If you’re in and around Amery, Wisconsin, you can tune your dial to WPCA Radio 93.1FM. Everybody else in the world can listen live at www.wpcaradio.org.

See you on the radio!

Sylvia

 

March 28, 2018 honey pastry chef challenge spotlights threats to bees, impact on ag and food supply, and delicious solutions

Deep Roots Radio
Deep Roots Radio
March 28, 2018 honey pastry chef challenge spotlights threats to bees, impact on ag and food supply, and delicious solutions
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I can’t wait: on March 28th, 2018, I’ll be one of several people confronting a tough assignment. We’ll have the enviable job of judging honey-based pastries created by some of the top women chefs in the Minneapolis/St. Paul, MN metro area and nearby Wisconsin.

You’re invited to savor the dozens of sweet and savory foods featured at the 5th Annual Dandelion Honey Pastry Chef Challenge, and event created to train a spotlight on the critical role bees and other pollinators play in American agriculture. (Details)

Unfortunately, honey bees, along with the more than 400 native Minnesota bee species and many types of flies, are suffering shrinking numbers due to pesticides and herbicides used on farms and gardens, disappearing habitat, and disease. Without them, dozens and dozens of food crops wouldn’t be pollinated, and we couldn’t enjoy almonds and other nuts, apples and pears, watermelon and squash, strawberries, cotton and tomatoes, just to name a few.

I hope you’ll enjoy this Deep Roots Radio conversation with Kristy Allen, founder/CEO of Beez Kneez Delivery LLC, the Minneapolis-based organization that created and runs this event, and offers beekeeping classes, equipment and local honey.

See you on March 28th!
Sylvia

Beth Dooley, live, Sat. Jan. 30 – local winter recipes in the land of ice and snow

In last Saturday’s (Jan 13, 2016) Deep Roots Radio interview, chef/author/journalist Beth Dooley described how she came to live in the chilly Upper Midwest, and how it’s not only possible, but delicious to cook with local ingredients in snow-covered Minnesota. This history and grounding is at the heart of her new book, In Winter’s Kitchen.

This Saturday, Jan. 30, Beth will take us to the next step and describe actual recipes – ingredients and spices – for winter cooking. Join us!
What: Deep Roots Radio conversation with Beth Dooley on winter cooking in the land of ice and snow
When: Saturday, January 30, 9:00-9:30AM CT
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM, www.wpcaradio.org

Here’s a sample recipe for Curry Potato Salad from Beth’s website, Beth Dooley’s Kitchen,Curry Potato Salad Beth Dooley So many others can be found in her cookbook, The Northern Heartland Kitchen.
Beth’s other cookbooks include: Minnesota’s Bounty: The Farmer’s Market Cookbook; Savoring the Seasons of the Northern Heartland (with Lucia Watson); with Tracy Singleton and Marshall Paulsen, The Birchwood Cafe Cookbook); Meat and Potatoes; and, The Heartland: New American Cooking.

Sat., Dec. 5, 9-9:30AM CT, GMO labeling – why the fight

What: Live conversation with Tracy Singleton, owner of the Birchwood Cafe (Minneapolis, MN) and good-food activist about consumer demand for – and Congress resistance to – clear and truthful labeling of GMO (genetically-modified) foods.
When: Saturday, Dec. 5, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org
More and more consumers are demanding good foods – local, grown organically, high in nutrition, humanely raised, grown to restore soil and protect water. At the same time, there are legislatives moves to keep consumers in the dark about everything that’s in our food. For example, just this past Thursday (Dec. 3), the Federal Drug Administration approved GMO salmon for human consumption. And as of right now, this new salmon will not be identified in any way. Unless you own a pocket DNA tester, you’ll have no way of knowing if that frozen salmon fillet is something you want, or don’t want, to serve to the children at your table.
Tracy, co-host Dave Corbett and I will take a look at conditions in Minnesota and nationwide.
For more information, and to contact your elected officials, go to Just Label It. Let your senators and representatives know that you want – demand – to know what’s in your food. You can’t make a choice, if you don’t know our choices.salmon-clipart-nTEboryTA
Sylvia

Sat., Aug. 15, 9-9:30AM CT, Deep Roots Radio – the health & eco-benefits of bison

What: Deep Roots Radio chat with Mary Graese of North Star Bison about the environmental and human health benefits of bison.
When: Saturday, Aug. 15, 2015, 9:00-9:30AM Central
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org
Why: Millions of bison roamed America, grazing as they moved. Their grass-only diet, combined with the weight and hoof action of the huge herds, helped create the deep and fertile top-soil that was, once upon a time, six feet deep across significant portions of our continent. Today, many ranchers are capitalizing on the best qualities of bison to restore grasslands while producing excellent meat products.
Join us tomorrow morning, as co-host Dave Corbett and I chat with Mary Graese about the Wisconsin-based bison ranch she runs with her husband Lee and family.
I hope you’ll tune in.
Sylvia
About-Us-Bison-History

Connecting the dots between what we eat and how its grown

Connecting the dots between what we eat and how its grown

July 11, 9-9:30AM CT. The power of the Hungry Turtle (Institute) to re-invigorate local food culture.

What: Deep Roots Radio interview with Kristen Lee-Charlson, new Executive Director of Hungry Turtle Institute in Amery, Wisconsin.
When: Saturday, July 11, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and worldwide at www.wpcaradio.org.
Why: Consumer demand for local, sustainably-produced food continues to climb. Food lovers are also searching for information about the farms, nutrition, taste and preparation of the delicious and nutrient-packed veggies, fruits, and pastured meats. Ah, that’s were the Hungry Turtle Institute (HTI) comes in.
In its second year, HTI is a nonprofit dedicated to connecting food lovers and food growers to practical info and experiences, lively discussions, and other useful and fun resources. An example is the Hungry Turtle Weekend coming up July 18th.

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Deep Roots Radio, 91.3FM and www.wpcaradio.org

How to find your local farmer – July 4, 9-9:30AM CT, Deep Roots Radio

What: Deep Roots Radio interview with Julien Roberge, co-founder of Agrilliance, a website that quickly helps consumers find their local, sustainable farmers.

When: Saturday, July 4th, 9:00-9:30AM Central Time

Where: WPCA Radio, 93.1FM and streamed live at www.wpcaradio.org

Why: The demand for high-quality, sustainably-grown foods continues to grow in the US and worldwide. Consumers are concerned about herbicides, pesticides, GMOs, sugar, salts, and processing chemicals in their foods. Food lovers are also increasingly interested in the systems behind their foods: the environmental impacts, use of energy, antibiotics used in industrial livestock operations, and fair wages on the farm.
Agrilliance also sees these local markets as strong and viable ways to meet the needs of a growing world population, the challenges of climate change, and the political pressures felt around the globe.
Agrilliance is a new effort, web-based, to make it easier for thoughtful farmers and consumers to find their local markets. The idea is to build local connections in every community – worldwide.
I hope you’ll tune in.
Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

June 27, 9-9:30AM CT, live w Wedge & Wheel cheese shop. Why a public radio guy now promotes local, artisan, farmstead cheese.

What: Deep Roots Radio interview with Chris Cahtz, owner/proprietor of Stillwater, Minnesota’s Wedge & Wheel cheese shop and bistro. Nineteen months into this venture, the assortment and menu is growing with demand.
When: Saturday, June 27, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org
Why: Why would a public radio exec move from broadcast to cheese mongering? And why in Stillwater, Minnesota? Tune in and meet Chris Cahtz: hear his story and why he’s fostering the growth of local, farmstead cheeses. I think you’ll discover that it makes all the sense in the world to make tracks for the Wedge & Wheel.
I hope you’ll tune in.
Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

About spring-time farming. Deep Roots Radio, May 17, 9-9:30AM Central. Calf video.

Calving began yesterday with the arrival of two red and white BueLingos. Just one day old, they’re walking around on firm legs and nursing heartily. This means spring chores have zoomed forward to include tagging and, in the case of bull calves, castrations. Yup, that’s how you get the steers that’ll graze for 24-30 months and reach 1,100-1,300 lbs.

BueLingo heifer born May 15, 2015

BueLingo heifer born May 15, 2015

Red and white BueLingo born May 15, 2015

Red and white BueLingo born May 15, 2015

We’re also brooding several dozen Freedom Ranger chicks. That means that we’re caring for them in a warm and controlled environment until they’re ready to be put on pastures. That’ll happen this week.
And, of course, there’s lots of fence to build and repair. And maybe start sketching out a larger chicken coop??
Tune in to Deep Roots Radio Saturday 9:00-9:30AM Central,as Dave Corbett and I chat about spring-time farming. We’re on WPCA Radio, 93.1FM and www.wpcaradio.org.
See you on the radio!
Sylvia

May 9, 9:00-9:30AM CT live w grass-fed rancher/author Cody Holmes.

Well known for his development and workshops around management intensive rotational grazing, rancher Cody Holmes is also the author of Ranching Full Time on 3 Hours a Day. In the last few years, he’s expanded into multi-species grazing, delivery and farmers markets. Now he’s working to build a local food hub based on real foods.
book_cover_small_ranchingJoin me for this conversation with Cody Holmes.

What: Deep Roots Radio live conversation with Cody Holmes.
When: May 9, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM and www.wpcaradio.org

I hope you’ll tune in.

Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown