Good Food
Urban Farming; Pie; Wine Gadgets; A Part-Time Vegan
Say the word farm, and you picture something pastoral and lush. But you can grow food anywhere. Meet a woman who's farming on a dead end street in the middle of the Oakland ghetto. Also, the growing trend of high-alcohol wines. Plus a restaurant serving
By Evan Kleiman • • 58m ListenFarming doesn’t have to mean lush and pastoral land. Novella Carpenter is an urban farmer, growing food and raising livestock on a dead end street in the middle of the Oakland ghetto. Tezo updates us on the South Central Farmers who were evicted from their land in downtown L.A. They’re now farming on 80 acres in Bakersfield. Kajsa Alger of Street tells me all about Tunisian Pie. Mark Bittman of the New York Times explains what it means to be a part-time vegan. High-alcohol wine is popular, especially in California. Peter Langenstein has more on this controversial trend. Can gadgets really make wine taste better? Jordan MacKay of Chow.com has answers. Jonathan Gold stops by with the details on a Mexican restaurant that’s as much about the murals as it is about the food. Plus intrepid eater Eddie Lin dines on raw chicken right here in an L.A. restaurant. And Laura Avery reports from the Santa Monica Farmers Market.
In this episode
9 storiesMarket Report
Chef Jean Francois Meteigner is opening La Cachette Bistro at 1712 Ocean Avenue in Santa Monica across the street from Le Merigot Hotel. It opens on August 10. He's featuring all kinds of handmade sausages including salmon sausage and smoked fish sausage. He also makes a sauerkraut with equal parts finely chopped fennel, cabbage and onion.
Read the story7 minSouth Central Farmers Cooperative
Three years ago the South Central Farmers were in the middle of a controversial and well-publicized fight with the developer that owned the land where they farmed. They lost that fight and were evicted. Tezo is one of the farmers and organizers of the South Central Farmers Cooperative. The story of their fight with the developer and the city…
Read the story7 minTunisian Pie
Kajsa Alger is the Executive Chef and partner with Susan Feniger in Street . Kajsa has been making a Tunisian Pie, or brik, with carrots, chicken and an egg. Music Break: Memphis by George Semper
Read the story4 minGhost Town Farm
Novella Carpenter is the author of Farm City: The Education of an Urban Farmer . She owns an urban farm in Oakland where she raises turkeys, chickens, pigs, goats, rabbits and bees. See more pictures of Novella's urban farm. Music Break: Mercury by Los Straitjacket
Read the story7 minFood Matters
Mark Bittman is the food writer for the New York Times . His most recent book is Food Matters: A Guide to Conscious Eating with More Than 75 Recipes . He has written numerous cookbooks including How to Cook Everything .
Read the story8 minThe Big Red Debate
In the French tradition, wine has 12 to 13 percent alcohol. Today, many California wines have alcohol contents as high as 15 percent. The alcohol comes from the sugar in the grapes. The longer a grape ripens, the higher the alcohol content. Cabernets and Syrahs from Napa Valley have higher alcohol percentages. Read more about high alcohol…
Read the story7 minWine Gadgets
Jordan MacKay writes The Juice , a wine column for Chow.com . Wine Wand works to aerate the wine by "replicating the the natural frequencies of air and oxygen." The Clef du Vin contains metals that, when placed in a glass of wine, ages the wine one year for every second. …
Read the story8 minAy Cabron!
Jonathan Gold is the Pulitzer Prize-winning food critic for the L.A. Weekly . This week he reviews Pal Cabron in Huntington Park. They specialize in Cemitas, Clayudas and colorful murals. Pal Calbron 2560 E.
Read the story4 minRaw Chicken
Eddie Lin writes the blog Deep End Dining . He ate raw chicken with wasabi, or tori wasa, at the Japanese yakitori restaurant Torimatsu . Listen to Eddie's audio podcast about his experience.
Read the story6 min
