Nutraloaf; Fallen Fruit; Clementine Paddleford Tribute
Listen to/Watch entire show:
Arin Greenwood prepares the prison dish, known as “nutraloaf,” while Mark Thornton discusses the impact of prohibition and fast food bans. Matias Viegener and David Burns advocate harvesting and eating public fruit, Jonathan Gold discovers the puffy taco and Kelly Alexander pays tribute to long-forgotten food writer, Clementine Paddleford. Plus, Victoria Coulter creates household cleaning products from food items, Deborah Tull talks tips for creating a sustainable kitchen and Laura Avery has a fresh Market Report.
Banner image "in private holdings"
The Market Report ()
Laura Avery chats with Campanile chef Mark Peel, who been cooking with sand dabs lately. These small, thin sole can be cooked with the bone in. Lightly dust with flour and saute in a hot pan with butter and garlic for 30 seconds each side. Garnish with parsley. Serve two fish per person since they are so small.
Dairy owner Mark McAfee with one of his helpers at the market.
Raw milk legislation is moving through the California legislature and is about ready to be signed by the Governor. The raw-milk dairy Organic Pastures has been instrumental in writing and lobbying for this important bill which could potentially be a model for other states. More info at www.organicpastures.com. You can visit the Organic Pastures stand at the Wednesday and Saturday Santa Monica farmers markets and also Sunday, Hollywood market.
Music break: Tempo Danger by Michel Magne
Writer Arin Greenwood samples "nutraloaf," the prison dish that's served as punishment and talks about its numerous lawsuits. She is a freelance writer who wrote about the nutraloaf for Slate Magazine.
- 2 oz ground beef
- 4 oz canned chopped spinach
- 4 oz canned carrots, diced
- 4 oz vegetarian beans
- 4 oz applesauce
- 1 oz tomato paste
- 1/2 cup potato flakes
- 1 cup bread crumbs
- 2 oz dry milk powder
- 1 tsp garlic powder or flakes
Brown ground beef.
Open and drain all vegetables well.
Combine beef and vegetables. Gradually blend in remaining ingredients until well combined. Mixture should be stiff but moist enough to spread. Each loaf should weigh 1 1/2 pounds precooked weight and be scaled to insure proper weight. Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper.
Each loaf should bake at 300°F in convection/steam oven for approximately 40 minutes or until the loaf reaches 155° internal temperature.
Music break: Ten Swingin' Bottles by Pete Chester and the Consulates
Prohibition and Fast-Food Bans ()
The Los Angeles City Council recently banned the opening of new fast-food restaurants in South Los Angeles. Mark Thornton, author of The Economics of Prohibition, talks about the effects of prohibition and the fast food ban. The Los Angeles Times recently featured an article about the ban, which way proposed by City Councilwoman Jan Perry.
Music break: The Blue Bird by David Ede and the Rabin Rock
Fallen Fruit ()
Matias Viegener and David Burns, along with Austin Young, lead the Fallen Fruit movement to harvest and eat public fruit in Los Angeles and cities around the world.
Fallen Fruit mission statement:
Using fruit as our lens, Fallen Fruit investigates urban space, ideas of neighborhood and new forms of located citizenship and community. From protests to proposals for new urban green spaces, we aim to reconfigure the relation between those who have resources and those who do not, to examine the nature of & in the city, and to investigate new, shared forms of land use and property. Fallen Fruit is an art collaboration that began with creating maps of public fruit: the fruit trees growing on or over public property in Los Angeles.
Music break: The Ghoul Friend by the Ravens Rock Group
Arturo's Puffy Taco ()
LA Weekly writer and Pulitzer Prize-winning critic Jonathan Gold discovers the sublime puffy taco at Arturo's Puffy Taco in Whittier. The puffy taco is made up of a round fried dough that's filled with grilled steak, carnitas, shredded chicken or picadillo ( finely ground, seasoned beef).
Arturo's Puffy Taco
15693 Leffingwell Rd
Whittier, CA 90604
Music break: The Ladie Bath I'd Like to Go on by Sakada Koich
Clementine Paddleford Tribute ()
Writer Kelly Alexander pays tribute to journalist Clementine Paddleford in Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Paddleford documented regional American food while she worked for the New York Hearld Tribune and commanded a readership of 12 million people a week. Housed at The Hale Library at Kansas State University, the Clementine Paddleford Papers (1920 - 1967) is a collection that includes menus, diaries, photographs, 25 scrapbooks, and more than 100 boxes of clippings as well as other memorabilia.
Photo credit: Kansas State University Archives
Yields: 6 servings
- 1 cup sifted all-purpose flour
- 2 tsps baking powder
- ¼ tsp salt
- 2 eggs
- 1/3 cup light cream
- 2 cups boiling water
- 3 medium apples, peeled, cored, and cut into 12 slices each (about 6 cups sliced apples)
- ¼ cup butter
- ½ cup sugar
- 1 tsp lemon juice
Into a medium bowl, sift flour, baking powder, and salt together. Beat eggs and light cream together; add flour mixture. Whisk together.
In a shallow saucepan 10 to 12 inches in diameter, combine water, apples, butter, sugar, and lemon juice; bringing to a boil and allow sugar to dissolve. Allow apples to cook 2 to 3 minutes more, or until slightly softened.
Form dumplings with 2 spoons using about ¾ tablespoon batter for each, yielding about 18 dumplings. As each dumpling is formed, drop it into sauce in between the apples. Cover pan. Cook over low heat for about 5 minutes. Remove from heat and let sit for 5 to 10 minutes to absorb most of the remaining liquid. Serve just warm and still juicy with plain cream, whipped cream, or lemon sauce.
Music break: Thousand Galaxies by Jean Jacques Robert
Cleaning with Food ()
Real Cooking contributor Victoria Coulter makes household cleaning products from ordinary food items. She is also involved with the Weston A. Price Foundation, an organization devoted to heritage processes and authentic foodways.
- All-purpose cleaner: mix a solution of 1 part water to 1 part vinegar (white distilled vinegar is best). Not recommended on marble surfaces.
- As a fabric softener or disinfectant: breaks down soap scum; use 1/3 cup lemon juice, 2/3 cup vinegar and 1 cup water. You can add 5 - 6 drops of lavender oil or grapefruit seed extract to disinfect. Lavender is a natural disinfectant.
- Slow or clogged drain: pour 1 cup baking soda into the drain, add 1 cup of vinegar, then follow this with 1 kettle full of boiling water.
- Copper or brass polisher: Cut lemon in half, sprinkle with baking soda or salt and rub it all over.
- Stain remover: use baking soda and water to create a paste and rub on stains on sink
- To clean silver: use salt and lemon, rub silver item, then rinse with hot soapy water and
- To clean stainless steel or oven - use lemon or vinegar and baking soda, spray water and scrape.
Music break: Three Old Maids by the Peter Chester Group
Sustainable Kitchens ()
Deborah Tull shares tips for creating a sustainable kitchen. She has been engaged in sustainable living and environmental education for 15 years and runs Creative Green Sustainability Coaching.
Tip #1: Consider the types of food you will buy.
Tip #2 - Always store foods in ceramic, glass containers and stainless steel/aluminum containers.
Tip #3 - Pay attention to ways that you can conserve energy in cooking.
Tip #4 - A sustainable kitchen has the potential to create zero waste.
Tip #5 - Grow your own herbs and vegetable.
Tip #6 - Bring awareness and compassion to our relationship with food.
Tip#7 - Prepare yourself to be more sustainably "on the road" by carrying an "urban eco-pack."
Most Good Food recipes are available online by clicking on the [Full Details] link. Sign up for the free weekly newsletter. Sign up online. Click on About in the above navigation and then select E-Newsletters.
GOOD FOOD THANKS ITS UNDERWRITERS:
Du Vin Wine & Spirits: In business for more than two decades at San Vicente in West Hollywood, Du Vin offers more than 10,000 bottles of hand-picked wine, with staff specialists in the wines of France, Italy, Latin America and California.
Engage & Discuss
BROUGHT TO YOU BY