Good Food
Organic Versus Conventional; Small Batch Canning; Eggplant Caviar
Is organic produce is always better? Not always. Russ Parsons thinks that the choice between organic and conventional produce is much more complicated than it seems. Find out how to can and preserve food in small batches. No big commitment or giant kitchen required. Plus, learn about some new wines that you may not have heard of. And Amelia Saltsman shares a recipe for Eggplant Caviar.
By Evan Kleiman • • 28m ListenOrganic produce isn’t always better, argues the Los Angeles Times’ Russ Parsons. The organic versus conventional debate is more complex than it seems. Eugenia Bone teaches us about canning and preserving food in small batches. Plus, sommelier Stacie Hunt tells us about new wines from some very interesting producers. The wines are included in two wine flights Stacie put together for Good Food subscribers. And Amelia Saltsman shares a recipe for Eggplant Caviar.
In this episode
4 storiesMarket Report
Amelia Saltsman is the author of the Santa Monica Farmers Market Cookbook . Eggplant is in season right now and Amelia is making a Roasted Eggplant Caviar. Wrap the caviar in basil leaves for a bite-sized serving.
Read the story8 minOrganic vs. Conventional
Russ Parsons is the food and wine columnist for the Los Angeles Times. He argued in a recent column that "organic" doesn't always mean the best flavor. He even goes as far as saying "I don't believe in organic." Understandably, Russ got a lot of emails from readers. Read his response .
Read the story6 minWine Flights
Sommelier Stacie Hunt has put together two wine flights for KCRW subscribers. The first is a two-bottle package featuring an '07 Fattoria San Francesco Ciro' from Basilicata, Italy and an '07 Reuilly from the Loire Valley in France.
Read the story7 minSmall Batch Preserving
Eugenia Bone is the author or Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods . Well-Preserved is the September selection for the Good Food Cookbook Club. Join KCRW as an Angel and receive a cookbook every other month, chosen by Evan Kleiman.
Read the story7 min
