Good Food
Burritos North and South; In-N-Out Secrets; Mobile Slaughterhouses; Biodynamic Wine
Do you drink orange juice out of a carton? There’s more in your glass of OJ than you might know. The secrets behind In-N-Out. Jonathan Gold throws down on San Francisco versus L.A. burritos. And why one winery scaled their business back by $20 million. Plus, Laura Avery talks peaches at the Santa Monica farmers market.
By Evan Kleiman • • 58m ListenThere is more to orange juice than what’s on the carton, says author Alissa Hamilton. LA Times writer Russ Parsons gives us some structure for our next trip to the farmers market. Randall Graham decided to forgo a $20 million dollar business to produce biodynamic wine. A mobile slaughterhouse is how Bruce Dunlop and other farmers in Washington State process their locally raised meat. Robert Danhi tells us where to shop for those hard-to-find Asian ingredients. Jonathan Gold has something to say about the San Francisco versus Los Angeles burrito debate. Stacy Perman reveals the drama of In-N-Out. Plus, Laura Avery and Amelia Saltsman talk peaches at the farmers market.
In this episode
8 storiesMarket Report
Amelia Saltsman shares a brainstorm with Laura Avery to make Peach Brulee. She is going to cut yellow peaches in half or in pieces, add a dollup of creme fraiche on top and then sprinkle brown sugar over the whole thing. Then she'll put this baking sheet of peaches under the broiler for 5 minutes or so, until the sugar is nearly burned. …
Read the story8 minStructure Your Shopping
Russ Parsons is the editor of the LA Times Food section and the author of How to Pick a Peach.
Read the story8 minSqueezed
Alissa Hamilton is the author of Squeezed: What You Don't Know About Orange Juice . Music Break: Autumn Leaves by Cannonball Adderley
Read the story7 minBiodynamic Wine
Bonny Doon Vineyard Randall Graham Randall Graham is the owner of Bonny Doon Vineyards , biodynamic wine producers in Santa Cruz, CA. Biodynamic viticulture comes from principles developed by Rudolf Steiner in the 1920's. It's a holistic approach to agriculture that unites soil, plants and animals in a self-sustaining system.…
Read the story8 minMobile Slaughterhouse
Bruce Dunlop lives and works Washington's Lopez Island where he and his fellow farmers use a mobile slaughterhouse to process their meat. It's the first of its kind to be sanctioned by the USDA. It was developed by the Lopez Community Land Trust and is leased to the Island Grown Farmers Cooperative, that supplies locally grown meat to the…
Read the story7 minAsian Markets
Vietnamese Balm - Photo Courtesy Todd Porter & Diane Cu Robert Danhi is the author of Southeast Asian Flavors: Adventures in cooking the foods of Thailand, Vietnam, Malaysia, and Singapore . He teaches culinary techniques in Los Angeles and leads culinary tours to Asia. Hoa Binh Garden Grove Supermarket - 13922 Brookhurst, (7140…
Read the story6 minBurritos - San Francisco vs. LA
View LA Burritos in a larger map Jonathan Gold is the Pulitzer Prize-winning food critic for the L.A. weekly . Recently, a reader asked him where to take a San Francisco native for a burrito here in Southern California. Jonathan recommends: Lupe's Hot Dog Stand 4642 E 3rd St Los Angeles, CA 90022 (323) 266-6881 Al &…
Read the story7 minIn & Out Burger
Stacy Perman is the author of In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules . The first In-N-Out Burger was opened in Baldwin Park in 1948 by Harry and Esther Snyder. It was the first restaurant to use a two-way speaker box so that customers could order from their cars. In-N-Out is still run…
Read the story7 min
