The Secret Life of Lobsters; Finger Limes; Perfect Potato Chips
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Author Trevor Corson draws us into the fascinating world of lobsters unveiling sex, violence and romance underwater, and food scholar Andrew F. Smith walks us through the history of American tuna. Chef Michael Cimarusti discusses the challenge of sourcing wild seafood and the thrill of catching your own dinner. Independent producer Whitney Henry-Lester captures the inspiring story of pie baker Teeny Lamothe. Jonathan Gold declares he's found his platonic ideal of a potato chip, and beloved TV personality and chef Sara Moulton gives us a rundown in how to shop efficiently at the farmers’ market. Plus, Chuck Kallal offers tips on cooking fresh garbanzo beans, and Megan Shanley recommends garnishing your next seafood dinner with some finger lime citrus caviar.
Banner image courtesy of Whitney Henry-Lester
Market Report ()
Chuck Kallal is a chef who also works at Jimenez Family Farm stand. Right now he's selling a lot of fresh garbanzo beans. The beans are sold on the grassy stalks. Only the tips of the greens are edible. Kallal suggests searing the garbanzos, still in the pod, in hot oil with garlic and finishing them with a sprinkle of smoked sea salt. They can be enjoyed like edamame.
Megan Shanley and her family own Shanley Farms. They're back at the market with their popular finger limes. They are one of the few growers in the US and have a planting of over one thousand finger lime trees. When you cut the finger limes in half and squeeze the outside, tiny "citrus caviar" comes out. They're a wonderful garnish for oysters.
Music: "My Melancholy Baby" by Django Reinhardt
Sara Moulton Show Us How to Shop at the Farmers' Market ()
Sara Moulton is a chef, food TV personality and cookbook author. Her latest show on PBS is Sara's Weeknight Meals. Her new app is Sara's Kitchen. She joins Evan Kleiman at the farmers' market to explain how she shops for a week's worth of family meals.
Teeny Pies: A Success Story ()
Music: "Tin Roof Blues" by Roy Eldridge, "Hold It" by Bill Dogget and "Crazy Rhythm" by Roger King Mozian
The Platonic Ideal of a Potato Chip ()
Jonathan Gold reviews Sycamore Kitchen, the new casual breakfast and lunch concept from Quinn and Karen Hatfield in mid-city. He raves about their Double B-LTA sandwich, the roasted turkey sandwich, ricotta toast, Mediterranean chicken salad, potato chips and their pumpkin walnut galette.
143 S La Brea Ave
Los Angeles, CA 90036
You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.
Chicken of the Sea ()
Andrew F. Smith is an author and food scholar. His latest book is American Tuna: The Rise and Fall of an Improbable Food. Find an old fashioned tuna recipe for Tuna Baked in Shells on the Good Food blog.
Consider the Lobster ()
Michael Cimarusti on Sourcing Seafood ()
Michael Cimarusti is the chef and co-owner of Providence. He discusses how sourcing wild seafood has changed in the seven years since Providence has been open.
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