Good Food
Dinner in the Sky; Face Food; Whale Meat; Wood Aged Beers
We eat dinner in the sky, sample Japanese bento box art and learn the appeal of lacto-fermented foods. Plus, we serve wood aged beers, go on a quest for whale meat, dish up the 75 best restaurants in Los Angeles and explore the world of competitive cooking.
By Evan Kleiman • • 1h 0m ListenDavid Ghysels holds dinner in the sky, while Christopher Saylers gets creative with Japanese bento box art. Steven Fineberg explains the appeal of lacto-fermented foods, Sang Yoon pours wood aged beers and visual artist Jonathan Harris goes on a quest for whale meat. Plus, writer Lesley Bargar dishes up the 75 best restaurants in Los Angeles, Ellie Mathews recounts her competitive cooking adventures and Laura Avery finds what’s fresh in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with Tina of Maggie's Farm, who sells fresh herbs and salad mixes. In season now is tarragon, the thin, long-leafed herb essential in French cooking. Also in season is chervil with soft, fern-like leaves. Try arugula flowers. They have the nuttiness of arugula but without the spicy heat.
Read the story7 minDinner in the Sky
Dinner in the Sky co-partner David Ghysels hosts a unique dining experience while suspended 150 feet in the air. The table comes with place settings, wine glasses, a chef, waiter or entertainer. Ghysels is located in Brussels, but these events can be held anywhere in the world. Agent Duble-0-Soul by John Schroe
Read the story7 minFace Food
Japanese pop culture enthusiast Christopher Salyers documents charaben, the cute and creative characters made from food for Japanese children's bento lunch boxes, in his book, Face Food : The Visual Creativity of Japanese Bento Boxes. He talks about the ingredients, tools, the appeal of making charaben and the charaben-child connection.
Read the story8 minLacto-fermented Foods
Local Forage co-editor Steven Fineberg explains the appeal of lacto-fermented foods and its health properties. Lacto-fermentation is the process of submerging vegetables or fruits in water with a little salt and allow it to ferment. You can read the Local Forage article on lacto-fermented foods for more information.
Read the story7 minWood-Aged Beers
Sang Yoon, owner of Father's Office in Santa Monica, pours wood aged beers. He talks about the new trend in brewing that involves aging beer in oak barrels. Father's Office bar is opening a second location in the Helms Bakery building in Culver City.
Read the story9 minThe Whale Hunt
Visual artist Jonathan Harris goes on an incredible quest to document an Alaskan tribal whale hunt. He discusses how a group of men slay a 40 ton whale with a handheld harpoon and how whale meat sustains the Inupiat Eskimos for a year. Harris details his Alaskan experience on his website, The Whale Hunt .
Read the story9 minThe 75 Best Restaurants in Los Angeles
Los Angeles Magazine dining editor Lesley Bargar dishes up the 75 best restaurant in Los Angeles. She talks about some of the top celebrated and lesser known dining establishments and why they made the list. The 75 Best Restaurants issue is currently available at newsstands.
Read the story6 minThe World of Competitive Cooking
Ellie Mathews won $1 million in the mother of all cooking competitions, the Pillsbury Bake-Off Contest, in 1998. She talks about the world of competitive cooking and creating prize-winning dishes over the past 15 years. She recounts her culinary adventures in her book, The Ungarnished Truth : A Cooking Contest Memoir.
Read the story8 min
