Good Food
Fruitcake, Mislabeled Seafood, Cooking on the Hearth
Fruitcake makes a comeback. Cooking on the open fire doesn't necessarily require a grill. Plus, learn how not to get duped next time your at the fish counter...
By Evan Kleiman • • 57m ListenWould you know the difference between Mahi Mahi and Yellowtail if it were presented to you at a sushi restaurant? Michael Hirshfield explains that the seafood at your fish counter may not be what you think it is. The holidays are approaching and that means fruitcake. Molly Young says her love of the intensely polarizing holiday dessert is an adaptive advantage, allowing her more dessert during the holidays. Robert Lambert describes the various flavor combinations he uses when creating his white and dark artisanal cakes. Oakland chef Russ Moore discusses cooking over an open flame. Ned Mogannam and his son, Sam, reminisce about their family-owned grocery, Bi-Rite Market, a neighborhood institution in San Francisco's Mission District. Stephanie Hopkinson talks about the growing trend of micro-canneries in the Pacific Northwest. Plus, Jonathan Gold takes us to an unlikely neighborhood for Thai Street Food.
Banner image: Frank Deras
In this episode
8 storiesMarket Report
Jeremy Grossman is the executive chef at Sonoma Wine Garden , located on the top floor of Santa Monica Place. He's inspired by the winter squash at the market. Clemence Gosset runs The Gourmandise School of Sweets and Savories at The Market at Santa Monica Place.
Read the story7 minFruitcake versus Pie
Molly Young is a Good Food listener who emailed us about her love of fruitcake. She says that as one of three children, and the only girl, she had an adaptive advantage at the dessert table because she was the only one who liked fruitcake.
Read the story6 minA California Inspired Fruitcake
Robert Lambert is the maker of artisan condiments and beautiful fruitcakes. You can order his preserves, syrups and, of course, his fruitcakes, here . Photo: Frank Deras
Read the story7 minBi-Rite Market, Then and Now
Ned Mogannam purchased Bi-Rite Market with his brother, Jack, in 1964. In 1998 his son Sam Mogannam took over the family business. Sam's recent book is Eat Good Food : A Grocer’s Guide to Shopping, Cooking & Creating Community through Food.
Read the story7 minCooking on the Hearth
Russ Moore is the chef and owner at Camino in Oakland. He worked at Alice Waters' Chez Panisse for over 20 years before he opened Camino in 2008. Chef Moore prefers to cook on the hearth over a fire as opposed to cooking in an oven or atop a stove.
Read the story8 minMislabeled Seafood
Michael Hirshfield is Senior Vice President for North America and the chief scientist for Oceana, a Washington, DC-based nonprofit. He says seafood is mislabeled more often than we might think. Here is a list of commonly mislabeled fish.
Read the story7 minWest Coast Albacore
Stephanie Hopkinson is a second-generation albacore fisherman. Her family owns Wild Pacific Seafood in Bellingham, Washington and is part of a growing trend of micro-canneries in the Pacific Northwest.
Read the story8 minAn Unlikely Ice Cream Sandwich
Jonathan Gold visits Night + Market , a restaurant featuring Thai street food. His favorite dishes were the pig's ear with chili and garlic, issan sour sausage, fried pig's tails and, for dessert, the ice cream sandwich.
Read the story7 min
