Good Food
Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food
Discover a culinary school that teaches how to harvest an animal into meat and learn about the life of a swordfish. Get tips on holiday baking, meet an oyster-shucking champ and cook fast-food at home with Jacques Pépin. Plus, find out what Jonathan Gold ate while in Korea, what the pet food recall means for human consumption and get a fresh Market Report with Evan Kleiman.
By Evan Kleiman • • 1h 0m ListenChef-instructor Adam Dulye Harvests animals into meat, and biologist Yonat Swimmer recounts the life of a swordfish. Cindy Mushet shares tips on baking for the holidays, oyster-shucker champion William "Chopper" Young shares shucking techniques, and television chef Jacques Pépin cooks fast-food at home. Plus, Jonathan Gold takes a culinary trip to Korea, Marion Nestle relates the pet-food recall's connection to food safety for humans; and Evan Kleiman has a fresh Market Report.
In this episode
8 storiesThe Market Report
Evan Kleiman, who takes over for Laura Avery who is on holiday in France, shops for shallots and cipollini onions, which are both in their full flavor this time of year. Evan likes to braise them both, whole, in orange juice or balsamic vinegar.
Read the story6 minCulinary School Slaughter
Chef-instructor Adam Dulye teaches students how to harvest lamb at the Culinary School of the Rockies in Denver, Colorado. During the two-week "Farm to Table" externship, students get to slaughter, skin and prepare a lamb. For more information about this innovative culinary school, check out its curriculum .
Read the story6 minLife of a Swordfish
Yonat Swimmer talks about the life of big fish, such as swordfish and tuna, before their lives get interrupted by the fishing line. She is a research fisheries biologist at the National Oceanic and Atmospheric Administration . Music break: Laia Ladaia by Les Baxter
Read the story8 minHoliday Baking
Baking expert Cindy Mushet, author of The Art and Soul of Baking , shares baking tips for the holiday season. She talks about freezing doughs, batters and how to properly store them. Feta, Roasted Pepper & Basil Muffins Who says muffins have to be sweet?
Read the story7 minOyster Shucker
World oyster-shucking champion William "Chopper" Young discusses shucking technique. He won the Guinness World Oyster Opening Championship in Galway, Ireland in September. For tips on shucking oysters, visit the Wellfleet Oyster Festival website. Photo: Necee Regis Music break: Le Chemin by Jessica Fichot
Read the story7 minJacques Pépin
Jacques Pépin serves up fast food at home in Jacques Pépin More Fast Food My Way . The beloved television chef and cookbook author has published 25 cookbooks and hosted nine acclaimed public television cooking series. You can see More Fast Food My Way each Saturday at 2:30pm on KCET in Los Angeles and on PBS stations around the country.
Read the story7 minJonathan Gold in Korea
Pulitzer Prize-winning food writer Jonathan Gold hits the streets of Korea in search of new culinary treats. In Los Angeles, he recommends bossam (steamed pork belly) served with sliced picked turnips at Kobawoo in Koreatown. Jonathan's gastronomic ruminations can be found each week in the LA Weekly .
Read the story7 minPet Food
Food activist Marion Nestle talks about the pet food recall and its connection to food safety for humans in her book, Pet Food Politics : The Chihuahua in the Coal Mine.
Read the story8 min
