Grunion Run; Cheese in China; Eggs for Dinner

Guest Interview

Market Report ()

Chef DJ Olsen is buying fresh morels and porcini mushrooms from David West at the Farmers Market.  At Lou Wine Bar, DJ is making a morel rice dish and serving it with guinea fowl.  The recipe is here.  

Logan Williams and his father, Jimmy, sell all kinds of edible plants at the Santa Monica and Hollywood Farmers Market. Right now, Logan has about 10 varieties of basil.  Hear more of his advice on growing basil here. 

Guest Interview

Eggs for Dinner ()

Russ Parsons is the editor of the Los Angeles Times' food section.  He frequently has eggs for dinner.  Get his foolproof method for making restauran-style scrambled eggs here.  He also likes fried eggs, which he cooks on a bed of toasted breadcrumbs.  His instructions for making hard boiled eggs is here.  

Guest Interview

Where to Eat ()

Lesley Bargar Suter is the Dine Editor for Los Angeles Magazine.  She recommends 2 places this week:

Mother Dough for Neapolitan Pizza
4648 Hollywood Blvd
Los Angeles, CA 90027
(323) 644-2885

Cafe Gratitude for Vegan food
639 North Larchmont Boulevard
Los Angeles, CA
(323) 580-6383 ‎

Guest Interview

Breastfeeding in Haiti ()

Dr. Dennis Rosen is a pediatric pulmonologist and sleep specialist at Children's Hospital Boston and Harvard Medical School.  He traveled to earthquake-stricken Haiti where he learned about the myth of "bad" breastmilk, which was putting many infants in peril.  

Guest Interview

Cheese in China ()

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper.  She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.  

Guest Interview

Raw Cheese ()

Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses.  She wants more education for cheesemakers about food safety and contamination.  She also advocates for small, artisan cheesemakers as an alternative to mass produced cheese.  She is associate director of the Northeast Center for Food Entrepreneurship and the co-director of the Vermont Institute for Artisan Cheese.

Guest Interview

Tacos Don Victor ()

Gustavo Arellano is the Managing Editor of the OC Weekly, where he reviews restaurants and writes the Ask a Mexican column.  This week, he recommends Tacos Don Victor, which has two branches in Orange County.  They serve Mexican food in the Hidalgo-style, which includes barbacoa.  Most special is the Barbacoa de borrego, which is lamb slow-cooked in a pit with maguey leaves.  They also serve pancita de borrego, which is like a Hidalgo-style Haggis - offal cooked in the lamb's stomach, but without oatmeal.  

Tacos Don Victor 

1225 S. Euclid St.

Guest Interview

Grunion Run ()

Eddie Lin writes the blog Deep End Dining and he is a frequent contributor to Good Food.  Between March and September the grunion "run" on Southern California beaches.  Thousands of tiny fish come ashore to spawn.  Read more about this silvery fish and their unique spawning habits here.  Recipes for grunion are here.