Andre Ethier; School Lunch; Milk; Pie Contest

Guest Interview

Market Report ()

Sam Baxter is the sous chef at Providence (5955 Melrose Ave., Los Angeles).  He is making a grated tomato salad to accompany grilled salmon.  Cut a black brandywine tomato in half and discard the seeds and excess juices.  Grate using a box grater, holding the skin side of the tomato.  Reserve the pulp in a cheese cloth and strain.  Reduce the liquid and add yuzu and white soy for a vinaigrette.  Serve the tomato pulp as a salad with grilled salmon.  Dress with the vinaigrette.

David Karp is a pomologist with UC Riverside. He writes the Market Watch column for The Los Angeles Times.  Today he is finding quince at the market.  Quince is an apple-like fruit that is usually inedible when raw.  There are some varieties, however, that can be eaten raw.  It is commonly served as a jellied fruit or paste.  Quince has a high pectin content, which makes it popular in making jams and jellies.

Guest Interview

KCRW's 2nd Annual Good Food Pie Contest ()

Photos: Bryony Shearmur

won in the savory category, and Best in Show, for his meat pie. 

.

Guest Interview

Andre Ethier - Dodger Outfielder and Foodie ()

Andre Ethier is an outfielder for the Los Angeles Dodgers.  He is a food lover who often uses Yelp when he's on the road.  In L.A., he likes Tofu Ya on Sawtelle, Sweet Chili in West Hollywood and a falafel place on Fairfax.

Tofu Ya
2021 Sawtelle Boulevard
Los Angeles, CA 90025-6229
(310) 473-2627

Sweet Chili Thai
8276 Santa Monica Boulevard
West Hollywood, CA 90046-5915
(323) 654-2892

Music Break: Tears by Rocky Gresset

Guest Interview

School Lunch: AVI Systems ()

Greg Enslen is Executive Chef at Granville, Ohio School District and at AVI Fresh.  He is working with local farmers to supplement the school lunch offerings.  The costs have gone up slightly, but they're seeing much healthier options now available to students.  Read about Greg's efforts in The Columbus Dispatch.

Guest Interview

No Junk Food School ()

Dr. Nanci Aiken is founder and Executive Director of the Children’s Success Academy, a K-5 public charter school in Tucson, AZ.  She has instituted a no junk food rule in the school.  They've banned processed cheese, white bread, soda, potato chips and other processed food.  Parents are not allowed to send their children to school with any of the items on the "no" list.

Guest Interview

A Choice for Lunch ()

Justin Gagnon is one of the founders of ChoiceLunch, a company that serves school lunches featuring locally-sourced and organic, ingredients to nearly 200 schools in California.  Parents order the lunches online and the children pick them up at the school cafeteria.

Music Break: The Brush Off by Dick Schory's Percussion Pops Orchestra

Guest Interview

School Lunch in L.A. ()

Lindsay William Ross is the co-editor at LAist.com.  LA has the second largest school district in the nation with 900 schools.  Last year they served about 69 million lunches.  There is a very low participation rate among LA high schoolers.  Only about 20-30 percent participate in the school lunch program.  The food is processed at the centralized Newman Nutrition Center, which produces 80,000 pre-plated meals a day.

Guest Interview

Milk ()

Lessley Anderson is a senior editor at Chow.com.  She and Roxanne Weber traveled to San Francisco, Los Angeles and New York to see what was new and innovative.  They found that chefs are using milk in really interesting ways.  The restaurants she spotlights include Eleven Madison Park, WD50, and Momofuku/Milk Bar.

Music Break: The Cat by Lalo Schifrin

Guest Interview

Test Kitchen ()

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, he introduces us to Test Kitchen, an experimental new restaurant on Pico in West LA.  They feature different chefs and mixologists each week, trying out new menu items.

Test Kitchen
9575 West Pico Boulevard
Los Angeles 90035

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.