Grunion Run; Cheese in China; Eggs for Dinner
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This week on Good Food, host Evan Kleiman chats with the Los Angeles Times' Russ Parsons about eating eggs for dinner. Russ offers his foolproof technique for creamy scrambled eggs. We'll eat pizza and vegan food with Lesley Bargar Suter of Los Angeles Magazine. Dennis Rosen explains why some Haitian women aren't breast feeding. We'll eat stinky cheese in China with Fuschia Dunlop. Catherine Wright Donnelly tells us all about raw cheese. We'll eat Hidalgo's version of Haggis with Gustavo Arellano. Plus, Eddie Lin goes running with the California grunion. And, DJ Olsen shares a recipe for morels and porcini mushrooms.
Market Report ()
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.
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.
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
Cafe Gratitude for Vegan food
639 North Larchmont Boulevard
Los Angeles, CA
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.
Cheese in China ()
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.
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.Anaheim, CA 92804
Huntington Beach, CA 92647
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.
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