Good Food
Loaves, Fish and Wine; Commercial Kitchen Confidential
We learn of the challenges of opening a commercial kitchen in Los Angeles, get foodie gift ideas for the holidays and live a year biblically by eating fish and loaves. We celebrate the importance of people through grains of rice and use science to create innovative dishes. Plus, we cook legumes for winter and bake vegan holiday desserts.
By Evan Kleiman • • 1h 0m ListenCandy maker Christine Moore shares the challenges of opening a commercial kitchen in Los Angeles, while writer Leslie Brenner has foodie gift ideas for the holidays and Esquire editor A.J. Jacobs lives a year biblically by eating fish and loaves. Theatre director James Yarker celebrates the importance of people through grains of rice and chef Wylie Dufresne uses science to create innovative dishes. Plus, food writer Mark Bittman cooks legumes for winter, the Hot Knives bake vegan holiday desserts and Laura Avery serves up a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery talks with Fred Eric of Tiara Cafe and Liberty Grill in downtown Los Angeles, who was at the market with Octavio Becerra, founding chef of the Patina Group.
Read the story7 minLittle Flower Candy Co.
Candy maker Christine Moore shares the challenges of opening a commercial kitchen in Los Angeles. She is the owner of Little Flower Candy Co. in Pasadena, which specializes in sea salt, lemon and vanilla caramels as well as freshly made coffee, chocolate and cinnamon-flavored marshmallows.
Read the story7 minFoodie Gifts for the Holidays
LA Times food editor Leslie Brenner has foodie gift ideas for the holidays, most of which can only be found online. Hadley Fruit Orchards : Medjool dates, taste like marrons glaces (French candied chestnuts); 5-pound box costs $35.95 plus shipping.
Read the story7 minLiving Biblically
Esquire editor A.J. Jacobs chronicles his quest to follow the Bible literally by eating fish, loaves and wine, among other things in his book, The Year of Living Biblically . He grew a beard for his year-long project, kept the Sabbath, wore white, and even cast some stones.
Read the story7 minThe Art of Rice: Of All the People in All the World
James Yarker, theatre director of Stan's Cafe , celebrates the importance of people through grains of rice in his performance-art exhibit, Of All the People in All the World: The Americas . James uses piles of rice to represent statistical data based on human populations: one grain of rice represents one person.
Read the story7 minThe Science of Cooking
Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes.
Read the story7 minLegumes
New York Times columnist Mark Bittman loves cooking legumes for winter. He cooks them with dried or fresh beans. Mark's favorite flavorings for legumes are garlic, butter, olive oil, butter, soy sauce, chiles, mushrooms, cheese, and greens.
Read the story7 minVegan Holiday Dessert
Hot Knives bloggers Alex Brown and Evan George share a holiday dessert for vegans. One tasty, aromatic idea they created is apples roasted in apple beer and cloves, topped with a coriander pastry. The two former line cooks enjoy the challenge of making delicious food without any meat.
Read the story7 min
