If we had to describe this week’s News @5 guests in one word (and there’s really no reason we’d have to), the word would be diverse.
It’s not often we get to talk with an ambassador, but we did yesterday on News @5. Not just any ambassador, either, but European Union Ambassador Joao Vale de Almedia. We talked about the European financial crisis, which he believes will be greatly improved by the fourth quarter of this year.
On quite a different level, we talked earlier in the week with Anthony Field, founder of The Wiggles. If you don’t know who The Wiggles are you likely don’t have young children or grandchildren. Arguably, they are one of the biggest musical acts in the world for pre-schoolers. Anyway, Anthony has written a new book called How I Got My Wiggle Back: A Healing Journey. He also let us know that The Wiggles will be back on tour in North America beginning in July, and for the first time in a long time with Greg Page, the original “Yellow Wiggle.” Anthony also invited me to sing another round of “Tie Me Kangaroo Down, Sport” like we did last year on News @5 when The Wiggles are in Grand Forks next.
Today we chatted with chef Franklin Becker about his Two Reasons One Recipe campaign.
People with Type II diabetes and high cholesterol, family and friends were invited to submit traditional family recipes for chef Becker to “make over” in a healthy manner. Here is Lorin Cook’s winning recipe for Spiced Apple-Rhubarb Toast following Franklin’s make-over of it. Enjoy.
4 slices challah bread, cut ¼ inch thick
3 tbsp. coconut butter
3 tbsp. coconut sugar
½ tsp. pumpkin pie spice
1 tsp. French vanilla extract
¼ tsp. salt
1 cup diced Granny Smith Apple
½ cup diced rhubarb
Preheat oven to 325°F.
Place bread into a coconut buttered 9×13 baking dish.
In a medium bowl, whisk together the coconut sugar, pumpkin spice, vanilla and salt.
Stir in the apples and rhubarb.
Pour over the bread.
Bake for 45 to 50 min. in the preheated oven, or until the fruit is caramelized and tender.