Cherries; Brain Food; Backyard Bounty Feeds the Hungry

Guest Interview

Market Report ()

Akasha Richmond is the chef/owner of Akasha in Culver City.  She is using cherries from the farmers market at her bar.  She cooks them in a simple syrup with spices for a cocktail garnish.  Her recipe is here. 

Christophe Happillon comes to several farmers markets with Carlsbad Aquafarm.  Christophe says that the notion that you can't eat oysters in months without the letter "R," is an old wives tale. In August they spawn, which means that they'll be somewhat milky.  However, they are safe to eat.  

Guest Interview

Brain Food ()

Dr. Andrew Weil is a pioneer in the field of integrative medicine.  For brain health, he recommends eating 2-3 servings of fish high in omega-3 fatty acids (like salmon and sardines).  He's focused some of his work on anti-inflammatory diet.   

The menu at True Food Kitchen, now open in Santa Monica (at Santa Monica Place), is based on Dr. Weil's food pyramid.

Guest Interview

Jonathan Gold on Sotto ()

Guest Interview

El Bulli ()

Lisa Abend's book is The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's El Bulli.  El Bulli, the legendary restaurant of Chef Ferran Adria, will close at the end of July.  

Guest Interview

America's Expanding Waistlines Mean New Rules for the Coast Guard ()

Earlier this year, the US Coast Guard issued new rules regulating the allowable weight for commercial vessels.  They re-calculated the average person's individual weight based on the CDC's National Health and Nutrition Examination Survey.  According to the survey, the average weight is 185 pounds, up from 160 back in 1960.  Bill Peters is a Naval Architect who wrote the rule.  

Guest Interview

Backyard Bounty Feeds the Hungry ()

Rick Nahmias runs Food Forward, which organizes groups of people to glean fruit trees in Southern California.  The fruit is then donated to area food pantries.  They are organizing a series of food preservation workshops called Can It!

Guest Interview

The Father of California Cuisine ()

Jonathan Waxman is the the chef/owner of Barbuto restaurant in NYC, a cookbook author (Italian, My Way) and a former contestant on Top Chef Masters.  Waxman is perhaps best known for his roast chicken (recipe here).  

Guest Interview

Assyrian Cuisine ()

Eddie Lin writes the blog Deep End Dining.  Last week he visited the Assyrian Food Fesival in Tarzana.  Pictures from the event are on the Good Food Blog.