Matzoh Ball Gumbo, Kosher Prison Food, Copyrighting Recipes
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Can you copyright a recipe? Kal Raustiala says the answer is no, yet creativity in the kitchen remains. Jonathan Gold visits an extraordinary Japanese restaurant in a quirky locale and cookbook author Andrea Nguyen walks us through the many forms of Asian tofu. Rosh Hashanah begins this week. Professor and author Marcie Cohen Ferris balances her Jewish heritage with her Southern roots when she cooks for the Jewish New Year. Rae Bernamoff explains the difference between Montreal- and New York-style Jewish delicatessens. Rabbi Menachem Katz tells us that a growing number of non-Jewish inmates are requesting Kosher meals in prisons. Plus, Chef Nyesha Arrington and farmer Mike Cirone are exuberant with the bounty that remains at the Santa Monica Farmers' Market.
Banner image: White tofu, sesame and vegetable salad. Photo from Andrea Nguyen's Asian Tofu
Guest Interview
Market Report ()
Nyesha Arrington is the Executive Chef at Wilshire. She shares some vegetarian recipes with us as part of Santa Monica's Sustainability Month.
Mike Cirone has returned to the market with his See Canyon apples. He has roughly 18 varieties of apples, some of which are heirloom, at the market each week. He says this year is a big crop and that he will be at the markets through Thanksgiving and hopefully through Christmas.
Music: "Walk Tall" by Howard Roberts
Guest Interview
Is a Recipe Copyrightable? ()
Kal Raustiala is a law professor at UCLA where he teaches courses in international law, international relations, and intellectual property. He co-authored The Knockoff Economy: How Imitation Sparks Innovation with Christopher Sprigman.
Guest Interview
The Next Step in the Evolution of the Sushi Bar ()
Jonathan Gold reviews Shunji, a new sushi bar in West LA housed in humble digs (the facade looks like a giant chile bowl). The roughly 40-seat restaurant is unlike other sushi bars in that it doesn't focus on sushi. Jonathan suggests the omakase menu. Highlights include a concentrated cube of compressed fresh tomatoes, squid with truffles, monkfish liver, purple potato wrapped around blue cheese, simmered abalone and the sardines.
Shuji
12244 W Pico Blvd
West Los Angeles, CA 90064
310-826-4737
You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.
Music: "Tema in HiFi" by Modern Sounds from Italy
Guest Interview
The Beauty and Versatility of Tofu ()
Andrea Nguyen is the author of Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. A recipe from the book is on the Good Food blog.
Guest Interview
Southern Jewish Cooking: When Tradition and Culture Collide ()
Marcie Cohen Ferris is the author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South. A Rosh Hashanah recipe for her Honey Chicken and Black Eyed Peas is on the Good Food blog.
Guest Interview
A Montreal Style Deli in New York ()
Rae Bernamoff opened Mile End Delicatessen with her husband, Noah, in 2010. Their new cookbook is The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen. A recipe for their Smoked Whitefish Salad is on the Good Food blog.
Guest Interview
Kosher Prison Food ()
Menachem Katz is the director of prison and military outreach at the Aleph Institute. He says more and more non-Jewish inmates are requesting Kosher meals in prisons.
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