This week’s first guest is Chef Keith Snow, who gives tips on preparing all those heirloom tomatoes that seem to ripen by the hundreds overnight — sometimes overwhelming us.
Sure, canning is a possibility, and we can give some away, but why not try something new this year? (He says the “uglier” the tomato, the “better.”). And what are some quick, easy and new ways to prepare one of nature’s best products? Keith shares his insights.
During the final segment of the show, Bill talks with Bob Whitten about the Heirloom Fall Festival scheduled for Sept. 21st in Thomson, Ill., and the fun events that will take place that day.
In this episode you’ll also learn:
- how eating even all-natural foods can cause chronic inflammation, and how the chef overcame this in his life.
- how the chef got his daughter to avoid sodas and sugary cereals.
- how actions by parents speak loudest when it comes to foods.
- how gardening, harvesting and cooking can help leave a legacy for the next generation.