If you like food, you’ll like his program, Great Taste, on air every Wednesday on KRUU, Fairfield, Iowa. Steve Boss is an excellent host and entertainer. Food has always been more than a passion for him. He will tell us about Guerzoni products and his approach to food, offering an unique prospective about organic and biodynamic. What do you like most about Guerzoni products? These are tough questions because I like each product for what it is, and its unique application in the kitchen and for the table.  The most important element to me with all of Guerzoni’s products is the commitment the family has to its biodynamic production system, and the sense of family purpose that imbues every aspect of the business whether the activity is related to the grapes or the packaging of the products. Which is your favorite one and how do you  use it? I have to pick one?  This is too difficult.  OK.  I will do it, but I have to repeat that it is not possible for me to pick a favorite.  One really unique product is Saba.  I love its consistency and color.  It’s perfect on waffles or pancakes-not too sweet with a very distinctive, deep grape flavor. Why today is important to talk about organic and biodynamic? The real important issue is not organic or biodynamic.  They are elements, of course, that are critical to nourishing and replenishing the soil that in so many countries has been mistreated.  We must remember that good soil is made up of living organisms, and its health is the key to whether we produce food that nourishes us as human beings.  Cultivating the soil organically, biodynamically, though is the process through which a caring and dedicated farmer expresses a subtle understanding of his or her role as a steward of the land.  The farmers then are the key to transforming our agriculture.  Producing food that enriches and respects the soil’s organisms will directly lead to more harmony in society. Your favorite recipe with Aceto Balsamico Guerzoni I am drawn to a more simple approach to food.  My favorite dishes are those where you can taste each food’s contribution distinctly.  Also, where the tastes provide an experience of wonder. Traditional applications like a little drop of aceto balsamico tradizionale on a small chunk of parmigiano reggiano, vanilla ice cream with aceto, ripe strawberries with a twist of black pepper and a little aceto-these are my favorites.  A bowl of lentil soup finished with aceto balsamico Guerzoni is a must.  But, the most amazing recipe of all is preparing these taste treats and watching others experience these amazing combinations for the first time. In your recent live show you talked about pizza. Tell us more how the aceto balsamico can be used in a pizza I think using aceto balsamico on pizza is something I need to spend more time researching (because it sounds like a lot of fun).  When I make my next batch of dough, and think about toppings, aceto will be on my mind.  I’ll have to let you know what I discover, but my favorite way to use it is a little drizzle with figs, caramelized onions, and gorgonzola.