We're thinking spring and Adrian is out of town so we revisit a broadcast with Becky Kempers on this edition of Food For Thought. Kempers provides us with an overview of what the market is, where its been and what www.farmersmarketsiouxcity.com hopes to achieve this summer.
Adrian welcomes Jennifer Hart, Development Director of the Food Bank of Siouxland,
Adrian talks food insecurity today with Jennifer Hart of the Food Bank of Siouxland. She reveals that the Food Bank distributed 2.3 million lbs of good food to people in need in last year and how a dollar can buy 13 lbs of food.
Brad Lepper of Stone Bru is the guest. We had planned to have Brad come out in November to talk about the new store at the Dunes, then Food for Thought got a new host (Adrian) and then that new host started working for Stone Bru. Steve Smith steps into the guest host chair for this week. Along the way we find that Stone Bru is opening a new Singing Hills Location! We also get deep into coffee talk, and espresso talk, and latte art we get a lot covered.
We're talking marinated meats, tacos, burritos and other taqueria stuff this time on FD4T as Adrian welcomes Kristian Ramirez of La Guadalupana. The Jalisco-style restaurant and grocery has expanded recently and Adrian and Kristian discuss that as well as the challenges and rewards of running a family-owned business.
Adrian talks donuts and roasted nuts and other delicious things with Aaron Sailor from Sprinkles Donut and Coffee Shop
We're talking about the deep fried decadence of the donut today with Aaron Sailor of Sprinkles Donut and Coffee Shop a new downtown business located next to The Sugar Shack Bakery. Sailor talks about all the donut toppings including the best-selling maple and bacon. Also he talks roasted nuts and how he and his family travel to renaissance festivals with his side business, EATA Buncha Nuts.
Guest Dave Winslow from Jackson St. Brewing stops by to talk with guest-host Steve Smith about his nearly 3 year old business, the brewing process, casks, whiskey barrels, IPA's, stouts, sours, and....Hamms, of course.
Adrian talks with Tyler Reiter, event coordinator with Steins and Vines which will be at the Sioux City Convention Center February 17th. The event features wines and beers in sample sizes so you don't have to commit to an entire bottle of wine or 6 pack of beer. Brad Lepper of Stone Bru will be providing coffee and he talks about his role and an exhibitor.
Adrian sits down on a live edition of Food For Thought with Chef Joe Sepulveda, the Cordon Bleu trained chef who oversees the kitchen at 1008 Key Club (former 21st Amendment) on Historic 4th Street. They talk about what has changed and stayed the same on the menu as well as re-branding and food philosophy for being a chef in the Midwest.
Sara Gotch's idea to blend spices with plain Greek yogurt to make a healthy but tasty alternative to traditional dips and condiments won her the Innovation Market award last year. Now she's spreading her Gnarly Pepper brand from coast to coast and Adrian Kolbo asks her how that's going.