Beste Donnalonna Kitchen Show podcasts (2024)

1
Bird Flu, Night Sky 54:07

2d ago54:07

54:07

Very small things and very big things. The KHOI Science Bytes guys, Mike Meetz and Sam Wormley join us to talk about microbes, pandemics, food safety, asteriods, the moons of Jupiter, comets, and daylight saving time.Door DonnaLonna Kitchen Show

1
Potatoes and Onions 55:02

2d ago55:02

55:02

We talk about the many joys of potatoes and onions. Varieties and recipes. We talk about cooking fat, an Onion Rabbit recipe, Leek and Apple Salad, Onion jam, and Sauerkraut Tart.Door DonnaLonna Kitchen Show

1
The Business of Lockwood Cafe 52:06

3d ago52:06

52:06

Lockwood Cafe is a local treasure on the northwest edge of Ames, Iowa - located in a repurposed grain elevator. We talk to Sharon Stewart about the Cafe's startup, how she keeps it running and the application of kindness, courtesy, and patience as a successful business model.Door DonnaLonna Kitchen Show

1
Farming with Nick Wallace 53:00

3d ago53:00

53:00

We talk with farmer Nick Wallace about making the most out of a small acreage. Beef, honey and more.Door DonnaLonna Kitchen Show

1
115: Michael Perry 55:01

28d ago55:01

55:01

Michael Perry is an accidental New York Times bestselling author, humorist, musician and amateur snowplow driver from New Auburn, Wisconsin. His work includes Population 485, Truck: A Love Story, Coop, Montaigne in Barn Boots, and The Jesus Cow. We talk with Michael about community, food, regional humor, French philosophy and blaze orange hunting c…

1
114: Cinnamon and More Food 49:55

1M ago49:55

49:55

Lead found in cinnamon. Donna talks about the latest news. And we talk about apples, an applesauce poem by Ted Kooser, we consider the many kitchen variations on fruit jam, pumpkin peel research, an apple limerick, and five reasons to consider paying more for your food.Door DonnaLonna Kitchen Show

1
113: Culinary School 50:38

1M ago50:38

50:38

Jacob Travesette shares his food adventures from growing up in Ames, Iowa to attending the Hoffman Institute - a highly acclaimed, Michelin starred culinary school in Barcelona, Spain. Donna and Jacob compare notes about knives, professional kitchens, Spanish ice cream flavors, shopping, and plums.Door DonnaLonna Kitchen Show

1
112: Work, Okra delights, Mastication, Bitters 43:53

2M ago43:53

43:53

Donna shares thoughts of work and household chores. Lonna makes a strange but tasty recipe: Okra Marshmallow Delights. How do we chew, taste, and digest our food? We explore mastication and the wide world of bitters.Door DonnaLonna Kitchen Show

1
111: Beans and Steve Cannon 51:32

2M ago51:32

51:32

All things beans with Steven Cannon, geneticist and researcher for USDA and Associate Professor in the ISU department of Agronomy. Steven talks about the wide range of plants in the legume family and shares the joy of gardening and cooking with beans.Door DonnaLonna Kitchen Show

1
110: Fresh Okra, Book review, Lovage Sauce 47:30

3M ago47:30

47:30

Celebrate summer and fresh food. Donna and Lonna talk about farmer's markets, ice cream, tomatillos, eggplant. okra and lovage. Donna talks about Dicamba on our farm fields. Lonna reviews a good book: The Whole Okra by Chris Smith. And a good lovage sauce recipe to go with all your summer veggies.Door DonnaLonna Kitchen Show

1
109: Tomatoes and More Garden 51:03

3M ago51:03

51:03

We taste a homemade Nocino (a black walnut liqueur). Tomatoes: so much to celebrate, so many varieties... seed saving, growing, harvesting, eating and processing for later. We talk about oven-candied tomatoes, gazpacho, green beans and an easy pickle recipe. Donna shares some news about PFA's. And we have fun with the list of new foods coming up at…

1
108: Drinks, Carrots, Recipes and Elderberries 48:49

3M ago48:49

48:49

Hydrate! Donna talks about herbal drinks, watermelon, infusions, syrups, and mocktails. Lonna talks about carrot cake and the history of the carrot and the color orange. And we consider the elderberry.Door DonnaLonna Kitchen Show

1
107: Iowa's Water Quality and Quantity 50:58

4M ago50:58

50:58

Who is taking care of our water? Carolyn Raffensperger joins us to talk about the quality, quantity, and the speed with which water moves through our state. Nitrate levels are at an all time high in our rivers. Agriculture and industry are putting extreme demands on our water resources. Is anyone keeping track of the common good?…

1
106: Chickens with Cynthia McClure 50:42

4M ago50:42

50:42

We take a light hearted look at backyard poultry with Cynthia McClure. Cynthia reports on her visit to the first ever Murray McMurray Chicken Festival, held in Webster City, Iowa. We talk about chickens, ducks, guinea hens and eggs. Cynthia shares her recipe for salt-preserved egg yolks.Door DonnaLonna Kitchen Show

1
105: Blueberries with Kim Anderson 50:15

4M ago50:15

50:15

Kim Anderson has a way with blueberries. We talk about growing, managing and marketing at the organic, U-pick - Blueberry Bottom Farm in Brighton, Iowa. Kim talks about the challenges of local wildlife, her enthusiastic customers and the growing demand for her berries. We also talk about recipes and her PFI field day in July.…

1
103: Healthy Iowa Food Systems with Kamyar Enshayan 51:17

4M ago51:17

51:17

Knowing what to eat is a tricky business. How do we learn to eat healthy food? Donna and Lonna are joined by Kamyar Enshayan, Director of the Center for Energy & Environmental Education at University of Northern Iowa. We explore the latest cancer study data for Iowa. We discuss Ultra Processed Food and health consequences of being able to access go…

1
102: Recipe Review, Banjos, Kismet Recipe Book, Garden, Lime Pie, Wild Greens 44:42

5M ago44:42

44:42

A review of a Rhubarb Upsidedown Cake recipe, thoughts on banjos, groundhogs, gardens and Lime Pie. Donna reviews Kismet, a new recipe book... and we explore edible wild spring greens.Door DonnaLonna Kitchen Show

1
101: Fire in the Kitchen, a History with Nick Land 52:00

5M ago52:00

52:00

How did humans figure out how to cook with fire? We talk to historian and grass fed meat marketer, Nick Land about the evolution of cooking, human development, the open hearth, the invention of matches, Henry Ford and charcoal briquets. And Nick talks about grilling techniques for grass fed meat.Door DonnaLonna Kitchen Show

1
100: Garlic, Garage Sales, Good Brownies 45:44

5M ago45:44

45:44

A celebration of summer: garlic and other good things from the allium family, some thoughts on garage sales, and a good brownie recipe. Donna also reviews a cookbook for kids.Door DonnaLonna Kitchen Show

1
099: Reliable Street, Growing a Community 55:03

5M ago55:03

55:03

Donna and Lonna talk to Willa Colville and Maegan Bird about the Reliable Street Farmers Market in Ames, Iowa. Reliable Street is the site of many exciting community building activities: Lockwood coffee shop, a community garden, a thrift store, a community refrigerator, green space and playground. The new Farmers Market will host vendors and a free…

1
098: No Mow May, Basil, Mint, Mushrooms, Nettle Soup 48:29

5M ago48:29

48:29

We talk about spring lawn care, basil, and mint. Donna gives us the history of switchel. Lonna talks about harvesting and drying golden oyster mushrooms and we explore nettle soup recipes from Alan Bergo's book Flora.Door DonnaLonna Kitchen Show

1
097: Out in the Field with PFI 2024 49:27

6M ago49:27

49:27

We start the show with Lonna's review of food and festivities at the 33rd Annual Central Iowa Scottish Spring Ball: kilts, tartans, haggis and Scotch Eggs. Jacqueline Venner Senske joins Donna and Lonna to talk about Practical Farmers of Iowa and horticultural highlights of the upcoming Field Day season.…

1
096: GMO Update, Rhubarb Time 55:01

6M ago55:01

55:01

Lonna talks about her visit to the Ames Repair Cafe and Ames Seed Library. Donna gives us an update on GMO corn, our health, the farm economy and our trade relationship with Mexico. We celebrate rhubarb season with growing and harvesting tips, and recipes: rhubarb orange jam, custard pie, rhubarb beet soup, chutney, syrups, and shrubs. We end with …

1
095: Consolidation, Monopolies, Big Money in our Food System 46:20

6M ago46:20

46:20

The cost of producing our food affects all of us. Farmers are at the front line of price increases as big corporations take over the production of agricultural inputs. Donna and Lonna report on a Federal Trade Commission Listening Session event held in Nevada, Iowa where FTC chair, Lina Khan heard concerns from midwest farmers about the take over o…

1
094: Wild Green Things, Brown Bread 45:07

7M ago45:07

45:07

Celebrating foraging and the first green things of spring: Donna and Lonna talk about motherwort, bluebells, nettles, ground ivy, linden flowers, the alder tree and dandelions. Lonna bakes some yeast brown bread from the classic cookbook by Darian Allen. We learn about how to make comfrey tea plant fertilizer. Donna talks about ramps and ramp farmi…

1
092: Spring Recipes, Gingerbread, Garden, Water News 47:16

7M ago47:16

47:16

Falling down a rabbit hole, a salute to snakes, Donna talks about eggs, Lonna talks about gingerbread, we talk about the fish kill on the Nishnabotna River in Iowa. Lonna shares some spring suggestions for the garden and a reads a poem by Mary Oliver about a bear waking up after a long winter.Door DonnaLonna Kitchen Show

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091: Workers that feed us - why we need immigrants 50:06

7M ago50:06

50:06

Dr. Jan Flora joins us at the DonnaLonna Kitchen table to talk about immigrant workers. Dr. Flora is professor emeritus at Iowa State University in the College of Agriculture. His recent opinion piece is entitled "Immigrants Serve the Common Good, Including in Iowa: Those are the Facts". We also talk about planting onions.…

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090: Iowa Eats Food & Drink Festival 47:21

7M ago47:21

47:21

DonnaLonna Kitchen talks to Cara Miller and Jay Goodvin from the Silos and Smokestacks organization about the upcoming Iowa Eats Food and Drink Festival. This is the second year for the event. It will be held April 6, 2024 in Waterloo. Cara Miller talks about vendors, cooking demonstrations, and a pork cook-off. Jay Goodvin shares reviews of Iowa f…

1
089: Community service and good food at Mustard Seed Farm 51:01

8M ago51:01

51:01

Good things have been happening at Mustard Seed Farm since it began in 2008. We talk with Alice McGary and Ami Adams about the MSF's commitment to community service, educational outreach and the growing of good food. Mustard Seed Farm provides food for a local medical clinic, Food at First and Romero House, in Ames. They thrive with support from vo…

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088: Donna's Food and Farm Report From New Zealand 48:36

8M ago48:36

48:36

Donna returns from a month in New Zealand with her report on food and farming. Sometimes it's nice to see how things are going in other places besides Iowa. Lonna welcomes Donna back into the studio and hears about New Zealand's dairy and beef production, water quality, the price of groceries, rich farmers, raw milk, a visit to a cider maker and a …

1
087: Talking about the elephant with Ruth McCabe 48:41

9M ago48:41

48:41

Conservation is often the "elephant in the room" that doesn't get talked about very much. Conservation agronomist Ruth McCabe shares her insights about the state of agriculture around the globe. Ruth studied farming systems in Australia, Canada, the Chesapeake Bay, Brazil and other locations as part of an international Nuffield Scholarship. She wor…

1
086: Breakfast 49:39

9M ago49:39

49:39

Much depends on breakfast. Donna and Lonna explore pancakes and biscuits and gravy at a local Ames restaurant. We talk about the history of breakfast cereals, buckwheat crepes, waffles, brioche and French toast with a small detour into Donna's love affair with pudding.Door DonnaLonna Kitchen Show

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085: Pesticide Action Network, Rob Faux 55:01

10M ago55:01

55:01

Pesticides and herbicides are all over Iowa. These things have consequences. Donna and Lonna talk to farmer, Rob Faux about the lasting effects of pesticide drift on his farm and his work with the Pesticide Action Network to address the problem.Door DonnaLonna Kitchen Show

1
084: Healing Foods, Taking Care of Yourself 50:39

10M ago50:39

50:39

Donna refuses to use the word "resolution," but we talk about good food, good habits and thoughts that are good to heal the excesses of the holidays and set the pace for a good new year. We talk about soups, collagen, miso, kefir, kitchen remedies for the common cold and a broader look at hopeful actions for earth care and people care.…

1
083: Holiday Stories 49:19

11M ago49:19

49:19

We explore tastes and memories of many holidays past with Mike Murphy and Mike Meetz (friends from our community radio family). The discussion includes: Christmas music, the lemony taste of Yuzu, eggnog, cat ice, big snow and wet wool snowsuits, Donna's mother's oyster casserole, Lonna's winter chicken maintenance, opossum teeth, Mike Meetz's memor…

1
082: Antarctica and Other Kitchens 50:21

11M ago50:21

50:21

Donna and Lonna talk to special guest, Monika Tucker about her experiences working in Antarctica. We consider (very) southern food and culture at the bottom of the world. Monika shares recipes from her German heritage: Rouladen, Rot Kohl, German Cheesecake and memories of her time spent working in a German Bakery. Monika also talks about her kitche…

1
081: Kitchen Arabic, Joe Geha 55:01

11M ago55:01

55:01

Author Joseph Geha joins us to talk about his new book: Kitchen Arabic, How My Family Came to America and the Recipes We Brought With Us. The book is a story of family, food and the story of the Geha family immigration to America from Lebanon. Delightful stories and many recipes make this a fun read and a labor of love. Joe's wife Fern Kupfer, also…

1
080: Cookies and Company 50:51

11M ago50:51

50:51

Donna talks about make-ahead holiday ingredients: candied citrus peel, sugared cranberries and the ins and outs of her famous fudge. We explore the development of organic Christmas sprinkles. Donna gives much good advice on liquors and flavorings for cakes, candies, and traditional plum pudding. And we end with a poem about summer peaches.…

1
079: Holiday Sides, Holiday Pies 45:25

11M ago45:25

45:25

Side dishes and pie thoughts for the holiday table. Donna and Lonna talk about fun and fancy things to do with potatoes: brown butter/sage and spiralized baked potatoes. Donna gives her recipe for candied fresh cranberries and pumpkin cobbler. Lonna talks about pie crust and reads a poem about being thankful for locally baked bread.…

1
078: Talking Turkey with Rob Faux 50:05

12M ago50:05

50:05

We talk turkey with farmer, Rob Faux from Genuine Faux Farm. Donna has the opportunity to show off her turkey calling skills while Rob teaches us about the ins and outs of turkeys. We talk about raising, marketing and cooking the holiday bird and learn about jakes, jennys, free range birds, and how to get turkeys into a pickup truck.…

1
077: Sorghum, Gingerbread, Taffy 55:01

12M ago55:01

55:01

Donna and Lonna celebrate fall and Halloween with thoughts of sweet things. Ben Hoksch joins us to tell us about his experience making sorghum. Ben enjoys working with sweet things. He is a botanist, a beekeeper and local maker of maple syrup. Donna talks about gingerbread and taffy. Lonna shares a poem by Alice Walker for the old women, wise women…

1
076: Farmers, Food and the Farm Bill 55:01

1y ago55:01

55:01

The Farm Bill sets priorities for our nation's farms, food systems, environment and communities. donna and Lonna talk with Aaron Lehman from the Iowa Farmers Union. The IFU has been advocating for farms and rural communities since 1915 and is a voice for conservation, education, research, and sustainable farm policy that affect us all.…

1
075: Squash, Fall Flavors, Recipes 55:02

1y ago55:02

55:02

Squash, pumpkins and the tastes of fall! Donna moves way beyond pumpkin spice mix with an exploration of cinnamons, ginger, anise and a wide variety of tasty spice mixtures. These spices are not just for pumpkin pie. Use them for cakes, cookies, stews, coffee and more. Lonna shares a poem about Weiners and a recipe for Spicy Paprika Tomato Jam. We …

1
074: Local Nuts, Cider Press 55:02

1y ago55:02

55:02

Donna and Lonna get to know some local nuts with Joe Lynch, farmer, forager, and long time partner with Lonna at Onion Creek Farm. We celebrate the joy of tree crops: black walnuts, butternuts, hickory nuts and acorns. Donna talks about her long time love of chestnuts. Joe also talks about his homemade version of an apple cider press using a garbag…

1
073: Sense of Smell 48:30

1y ago48:30

48:30

Explore what the nose knows. Donna and Lonna discuss the book Nose Dive: A Field Guide to the World's Smells by Harold McGee. We find out about the chemistry, anthropology and environmental factors that influence how we experience our world. We talk about the importance of smell in the kitchen, herbs, wine tasting and the science behind it all.…

1
072: Good Frosting, Granny Smith, Jam and Jelly 52:41

1y ago52:41

52:41

A birthday cake for Lonna and a good frosting recipe from Donna. Barry McDonald joins us at the kitchen table to talk about his life in Australia. We talk about frogs, colorful language, kangaroo meat and the history of the Granny Smith apple. It's jam and jelly season. Tips and tricks including preparing fruit, jelly bags, pectin, the joy of using…

1
071: Salt! An important part of our lives 50:55

1y ago50:55

50:55

Salt! An important part of our lives. Donna and Lonna talk about the book The Miracle of Salt by Naomi Duguid. We talk about weight, density and what constitutes 'saltiness'. We share salt harvesting stories and recipes. Also we talk about the book All the Presidents' Pastries: Twenty-Five Years in the White House by master pastry chef Roland Mesni…

1
070: Food literacy: What have we learned? 50:34

1y ago50:34

50:34

What do we know about food? We talk to Kate Gilbert from the Iowa State University Food Science department about the current state of food literacy in academia and on our plates. Kate talks about her family farm, her career and her passion for good, local food. We also explore the Iowa Food Systems Coalition, Iowa food hubs, a Local Food celebratio…

1
069: Wendy Johnson, Kernza, Joia Farm 49:00

1y ago49:00

49:00

Wendy Johnson joins us at the kitchen table to talk about her farm (Joia Food Farm) her farm journey and her joy of growing local food. We explore Kernza, the new, perennial grain that Wendy is trialing on her farm and helping to introduce to the market. Donna gives a history of perennial grain breeding at the Land Institute by Wes Jackson and her …

1
068: Pork, Preserving, Potluck, Curry 49:37

1y ago49:37

49:37

A potpourri of food topics! Donna talks about attending the annual Niman Ranch Farmer Appreciation Dinner. Tips for preserving the summer harvest, Lonna visits a local food potluck/picnic and shares a recipe for fermenting hot peppers and raw okra salad. Writer, cook and world traveller Gheeta Iyer joins Lonna at the DonnaLonna Kitchen table. She s…

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