Beer Brewers Test A Taboo, Recyling Water After It Was Used In Homes
A beer made from recycled water, prompts at least one headline to ask: “Would You Drink It?“
A beer made from recycled water, prompts at least one headline to ask: “Would You Drink It?“
While everyone is on the pursuit for the freshest foods, others are finding their way with decay. From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good? On this weeks show, Rick and Steve talk fermentation. What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.
While everyone is on the pursuit for the freshest foods, others are finding their way with decay. From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good? On this weeks show, Rick and Steve talk fermentation. What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.
Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune’s food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith’s newly opened Table 52 in Chicago’s Gold Coast, focusing on seasonal ingredients. More recently, they re-conceived the restaurant – turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante. Chef Rey accepted Rick’s Ingredient Challenge this week, making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.
Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune’s food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith’s newly opened Table 52 in Chicago’s Gold Coast, focusing on seasonal ingredients. More recently, they re-conceived the restaurant - turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante. Chef Rey accepted Rick’s Ingredient Challenge this week, making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.
Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds.
A pair of longtime pals are trying to cheer up the flavorless Passover staple with hopes of jumping right into the market aisle with all of the other cool crackers.
The Good Food Festival, a conference promoting local foods, comes back to Chicago next week. So Rick and Steve talk with Jim Slama, the President of FamilyFarmed and Producer of the Conference; Dr. Geeta Maker-Clarke, a board-certified family physician, specializing in Integrative Medicine. She’s participating in the Good Food is Good Medicine Panel; Alex DeSorbo-Quinn, the Executive Director of Pilot Light talks about bringing Food and Nutrition Education into schools; Meg Barnhart is the founder and co-creator of Zen of Slow Cooking started the company in 2006, as a way to ease her mom-guilt and get a healthy dinner on the table, while employing individuals with learning challenges and Jordan Buckner is the co-founder of TeaSquares, a tea-infused energy snack made with small-batch organic tea, pepitas and puffed millet. It’s mission is to fuel economic development in urban centers.
The Good Food Festival, a conference promoting local foods, comes back to Chicago next week. So Rick and Steve talk with Jim Slama, the President of FamilyFarmed and Producer of the Conference; Dr. Geeta Maker-Clarke, a board-certified family physician, specializing in Integrative Medicine. She’s participating in the Good Food is Good Medicine Panel; Alex DeSorbo-Quinn, the Executive Director of Pilot Light talks about bringing Food and Nutrition Education into schools; Meg Barnhart is the founder and co-creator of Zen of Slow Cooking started the company in 2006, as a way to ease her mom-guilt and get a healthy dinner on the table, while employing individuals with learning challenges and Jordan Buckner is the co-founder of TeaSquares, a tea-infused energy snack made with small-batch organic tea, pepitas and puffed millet. It’s mission is to fuel economic development in urban centers.
WBEZ’s Monica Eng went out in search of the Chicago dog’s origin and discovered a tale of immigrants and the American melting pot.