WBEZ | miracle berry http://www.wbez.org/tags/miracle-berry Latest from WBEZ Chicago Public Radio en Eat this, drink that: Miracle berries, Epiphany, and more http://www.wbez.org/blogs/louisa-chu/2013-01/eat-drink-miracle-berries-epiphany-and-more-104691 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8345667053/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/roscacarniceriaricardo.jpg" style="height: 413px; width: 620px;" title="Rosca des reyes at Carniceria Ricardo in Chicago (WBEZ/Louisa Chu)" /></a></p><p><strong>Friday, January 4</strong></p><p>WBEZ blogger alum <a href="http://www.markbazer.com/">Mark Bazer</a> hosts the <a href="http://www.theinterviewshowchicago.com/december/">first Interview Show of the new year</a> with very special guest, Moto and iNG chef/owner <a href="https://twitter.com/Homarocantu">Homaro Cantu</a>,&nbsp;at <a href="http://www.hideoutchicago.com/event/200597-interview-show-hosted-by-mark-chicago/">the Hideout</a>. Cantu&#39;s book, <a href="http://www.amazon.com/gp/product/1451625588?ie=UTF8&amp;tag=lklchu-20&amp;creativeASIN=1451625588"><em>The Miracle Berry Diet Cookbook</em></a>, has just been released, a project nearly a decade in the making. The so-called miracle berry grows wild in West Africa and transforms flavors, most notably, sour to sweet. Cantu will offer a miracle berry tasting at the show. He&#39;s also teaching a miracle berry cooking class, with a six course &quot;flavor tripping&quot; tasting menu at iNG until Jan. 12, which includes a copy of the book. Admission $8 to the Interview Show; $100 for the miracle berry class.</p><p><strong>Sunday, January 6</strong></p><p>Celebrate Epiphany, also known as <em>Día de Reyes</em>, with a <a href="http://www.wbez.org/blog/louisa-chu/2012-01-03/week-food-events-galettes-roscas-and-more-95225">French <em>galette des rois</em> or Mexican <em>rosca de reyes</em></a> from bakeries across Chicagoland, including <a href="https://www.facebook.com/photo.php?fbid=10151322722656773&amp;set=a.96655771772.91017.64314031772&amp;type=1">Floriole Cafe &amp; Bakery</a> and all <a href="http://chicagobestcakes.com/locations/">four Bombon locations</a>. Remember to look for the favor inside.</p><p><strong>Monday, January 7</strong></p><p>Slow Food Chicago presents the <a href="http://www.brownpapertickets.com/event/302750">Quarterly Canning Workshop, featuring sparkling wine and lavender jelly</a>, at <a href="http://www.kendall.edu/">Kendall College</a>. <a href="https://www.facebook.com/pages/Scratch-Homemade/168715663219447">Scratch Homemade</a> founder Lis David will teach the small-batch hands-on class using regionally-produced sparkling wine and locally-grown lavender. You&#39;ll leave with the knowledge and confidence needed to can at home and a few jars of jelly. Admission $45.</p><p><strong>Wednesday, January 9</strong></p><p><a href="http://soupandbread.net/">Soup &amp; Bread</a>&nbsp;presents this week&#39;s theme &mdash; the&nbsp;<a href="http://www.hideoutchicago.com/event/192059-soup-bread-chicago/">Four Cs: Cumin, coriander, cardamom, cilantro</a>&nbsp;&mdash;&nbsp;at&nbsp;the Hideout, this week benefitting <a href="http://www.inspirationcorp.org/">Inspiration Corporation</a>. Publican Quality Meats donates bread throughout the season, plus gluten-free loaves courtesy of Rae Lynn Hill,&nbsp;<a href="https://www.facebook.com/thesweetpurveyor">The Sweet Purveyor</a>. Admission FREE, donate what you can and remember <a href="http://www.flickr.com/photos/louisachu/7071326897/">Everyone LOVES the Generous</a>.</p></p> Fri, 04 Jan 2013 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2013-01/eat-drink-miracle-berries-epiphany-and-more-104691 Clever Apes: Flavor tripping http://www.wbez.org/blog/clever-apes/2012-03-29/clever-apes-flavor-tripping-97704 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2012-March/2012-03-28/WEB Moto_Vertical_Garden_4.png" alt="" /><p><p style="text-align: center;"><img alt="Vertical aeroponic garden at Moto restaurant (Courtesy of Mike Silberman, A Sust" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-March/2012-03-28/WEB Moto_Vertical_Garden_4.png" style="width: 600px; height: 338px;" title="Vertical aeroponic garden at Moto restaurant (Courtesy of Mike Silberman, A Sustainable Reality Productions)"></p><p>We’ve seen and heard some pretty sweet stuff while producing Clever Apes, but in our latest excursion, we got to <em>taste</em> something very sweet. We recently visited the kitchen-laboratories of Chef Homaro Cantu.&nbsp; You may know him from his many appearances on <a href="http://planetgreen.discovery.com/tv/future-food/">television</a>, on the <a href="http://www.ted.com/talks/homaro_cantu_ben_roche_cooking_as_alchemy.html">web</a>, or eaten at his restaurants <a href="http://www.motorestaurant.com/">Moto</a> and <a href="http://www.ingrestaurant.com/">iNG</a>.</p><p><img alt="Chef Homaru Cantu in his restaurant iNG (WBEZ/Michael De Bonis)" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-March/2012-03-28/rsz_homaru_cantu.jpg" style="margin-left: 10px; margin-right: 10px; margin-top: 10px; margin-bottom: 10px; float: right; width: 200px; height: 184px; " title="Chef Homaru Cantu in his restaurant iNG (WBEZ/Michael De Bonis)">Our tour began in a recently converted former office in the basement of Moto. Cantu has transformed the space into an indoor aeroponic garden. The system works by spraying plant roots with nutrient enriched water. In this case, kitchen scraps are put in a worm composting bin. The nutritious byproduct is then mixed with water and sprayed on the plant roots from the inside of the spinning cylindrical garden.</p><p>Cantu’s restaurants are filled with hi-tech gadgets and other innovations, and he has big ideas about how some of this technology might mean revolutionary changes for the world beyond high end fine dining. The point of the aeroponic garden is not only to provide fresher veggies in the kitchen but to also cut down on the <a href="http://www.pbs.org/e2/teachers/teacher_309.html">“food miles”</a> associated with the food he serves.&nbsp; According to Cantu, his garden is a testing ground that will hopefully prove that this idea is cost-effective and scalable in a way that will get fresher, more eco-friendly food to anyone who wants it.</p><p><img alt="Miracle berry (Flickr/Ola Waagen)" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-March/2012-03-28/6920711891_6238ce481f_z.jpg" style="margin-left: 10px; margin-right: 10px; margin-top: 10px; margin-bottom: 10px; float: left; width: 200px; height: 133px; " title="Miracle berry (Flickr/Ola Waagen)">Another idea Cantu is excited about and is perhaps best known for is the use of <a href="http://www.nytimes.com/2011/02/11/us/11cncberry.html?_r=1">miracle berries</a>.&nbsp; These small red berries have the “flavor tripping” property of turning sour tasting foods sweet. &nbsp;A glycoprotein called <a href="http://blogs.discovermagazine.com/notrocketscience/2011/09/26/how-the-miracle-fruit-changes-sour-into-sweet/">Miraculin</a> is the source of the berries’ superpowers and researchers have recently learned a bit more about how it <a href="http://www.pnas.org/content/early/2011/09/16/1016644108">binds to receptors on the tongue</a> to create that sweetness.</p><p>Cantu uses the berry in his iNG restaurant to create sweet treats without sugar or artificial sweeteners.&nbsp; As you’ll hear in our taste test, lemons taste like lemonade.&nbsp; What does a spoon full of fat free sour cream with lemon zest taste like?&nbsp; Listen to the full podcast to find out.</p><p style="text-align: center;"><img alt="This edible paper contains flavor tripping miracle berry (WBEZ/Michael De bonis)" class="caption" src="http://www.wbez.org/sites/default/files/blog/insert-image/2012-March/2012-03-28/WEB%20%5Dplat%20with%20sugar.jpg" title="This edible paper contains flavor tripping miracle berry (WBEZ/Michael De bonis)" height="400" width="600"></p></p> Thu, 29 Mar 2012 11:25:00 -0500 http://www.wbez.org/blog/clever-apes/2012-03-29/clever-apes-flavor-tripping-97704