Minimax, The Graham Kerr Show, and Graham Kerr's Kitchen After his wife Treena's stroke, then heart attack in 1986, Kerr was prompted to create a new style of cooking that he dubbed "Minimax". This new method of food preparation minimized ("Mini-") fat and cholesterol while it maximized ("-max") aroma, colour, texture, and taste. Minimax led to The Graham Kerr Show, originally produced at KING-TV in Seattle and later syndicated to local stations during the 1990–91 season, followed by a run on the Discovery Channel. From 1992 to 1995, Kerr starred on the PBS show Graham Kerr's Kitchen, which again embraced the low-fat, "minimax" approach. Minimax also led to three successful cookbooks: Graham Kerr's Smart Cooking, Graham Kerr's Minimax Cookbook, and Graham Kerr's Creative Choices (A Minimax Book) along with corresponding series on public television: Graham Kerr's Kitchen, Graham Kerr's Swifty Seasoned, and The Best of Graham Kerr. Graham Kerr is currently distributed by MTM Enterprises. Career since 1995 In 1995, he appeared in Cooking in Concert: Julia Child & Graham Kerr, a PBS TV special with Julia Child. In 1996, Kerr, in his book of that year called Swiftly Seasoned, created the concept of a "Moulded Ethnic Vegetable," a baked combination of starches and vegetables seasoned with flavours characteristic of different ethnic cuisines. The "MEV," as he referred to it in recipes, was intended to remedy what he perceived as a lack of focus in vegetarian meals; according to Kerr, while omnivorous cuisine generally has a central focus in a meat dish, vegetarian plates are often little more than collections of side dishes, and the MEV was an attempt to provide a central focus for such meals. The MEV was not a widely successful concept, and a business venture to manufacture and sell a muffin tin–like MEV baking pan was not successful. (While it was generally intended to be vegetarian, Kerr did incorporate meats into some MEV recipes in later books.) From 1996 to 2000, Kerr was also the editor-at-large for Cooking Light magazine. Since the late 1990s, Graham Kerr appeared in a series of radio and television features for the 5 A Day programme of the National Cancer Institute, called Do Yourself a Flavor, emphasizing the use of fruits and vegetables in recipes. Kerr's earlier series, including The Galloping Gourmet, has aired in the US on Food Network and Cooking Channel. He has worked with Bastyr University and many