Cooking with Jarritos, Foraging for Dinner, Rising Food Prices
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This week, Evan talks to Hank Shaw, author of Hunt, Gather, Cook, about how to forage, fish and hunt for our dinner and with Gawain Kripke of Oxfam America, who describes why food prices have reached staggering highs. Howard Means introduces us to a new side of Johnny Appleseed. We find out how Eric Greenspan uses soda to cook gorditas and chef Peter Smith tells us what to do with gin leftovers. Plus, Jonathan Gold takes us out for huaraches in Highland Park.
Market Report ()
David Karp is a pomologist with UC Riverside and a freelance writer for the Los Angeles Times food section, where he writes the Market Watch column. This week he discusses the rise and fall of the Gravenstein apple. To order a five-pound box of Gravensteins call the Fruit Guys at 877-FRUIT-ME (877-378 4863). They have these short season apples available for Tuesday though Thursday delivery the weeks of August 15 and August 29 only. You can also find them at Windrose Farm at the Santa Monica Farmers' Market.
Akasha Richmond is the chef and owner of Akasha restaurant in Culver City. She's adopted a peach tree at Masumoto Family Farms in Fresno. She is making blueberry and peach hand pies with yellow peaches from Regier Farms.
Foraging for Dinner ()
Hank Shaw is a hunter, angler, gardener and cook. His book, Hunt, Gather, Cook: Finding the Forgotten Feast is an essential DIY guide for home cooks everywhere. A recipe for his prickly pear syrup is on the Good Food blog.
Music break: Source No. 1 (Guido's Pad) by Andre Previn
Rising Food Prices ()
Gawain Kripke is the Director of Policy Research at Oxfam International. He explains how climate change and policy decisions have led to recent spikes in food prices.
Music break: Sundown on Beale by the Bo-Keys
Johnny Appleseed ()
Music break: Gil Angeli del 2000 by Mario Molino
Huaraches in Highland Park ()
Jonathan Gold visits El Huarache Azteca #1. This friendly, neighborhood Mexican restaurant is known for its huaraches – massive slabs of fried masa, piled high with beans and thin pieces of grilled steak or marinated pork, a second layer of shredded lettuce and topped with cheese and Mexican-style sour cream.
El Huarache Azteca #1
5225 York Blvd
Highland Park, CA 90042
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
Music break: Alarm Clock Rock by Gene Bianco
Cooking with Soda ()
Eric Greenspan is the chef/owner of The Foundry on Melrose. He has an unusual method for cooking gorditas – in soda. Greenspan uses Mexican soda giant Jarritos brand sodas to caramelize the chicken in his gorditas.
Music break: The Dock of the Bay by the Soul Messengers
Gin Mash ()
Peter Smith is the chef/owner of PS7's in Washington, DC. He uses the leftovers from the distilling of gin to create unique flavors in the kitchen.
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