Heirloom Meals: Savoring Yesterday's Traditions Today

Kim Reddin on Heirloom Meals Radio

Kim Reddin is a Colorado native with deep ties to agriculture.  Kim's earliest memory of her mom and cooking was the great asparagus caper.  Her mom, armed with a paring knife and paper bags took Kim along to harvest some wild asparagus on someone else's property.  It was just the beginning of the adventures she would share with her mom in the kitchen.

The food that calls Kim home is her Mom's Taco Soup.It's basically all the taco ingredients with hot V-8 juice.  It's a taco with tomato broth.  Kim takes the corn tortillas, adds the taco fillings such as meat, onions, olives, cheese, and sour cream, then she pours the tomato broth on top and then adds the shredded lettuce on top.  Sounds curiously delicious.

Kim has remained close to her agricultural roots in her position as Director of Public and Industry Relations for the National Onion Association.  Kim has discovered that the 2 most asked questions are: 1. How to cut an onion, and 2.) How to cut an onion without crying?  It is clear that basic cooking techniques are not passed down through the generations as they had been in the past.  The National Onion Association is a great resource. It exists to both educate consumers, and to provide a forum for education and idea exchange for the onion growers.