In-Vitro Beef; Sichuan Peppercorns; Mr. Breakfast; Bucato
Listen to/Watch entire show:
Chef Evan Funke muses on his love of pasta fatto a mano, or handmade pasta, and Jonathan Gold enjoys the numbing sensation of Sichuan peppercorns at Chengdu Taste in Alhambra. Eddy Chavey - aka Mr. Breakfast - schools us on making homemade pancakes while James Oseland and David LeFevre share their personal pie stories. Journalist Frederick Kaufman spells out how food became a commodity. Plus, producer Gillian Ferguson reports on the vegetarian response to the first ever in-vitro hamburger. At the market, Laura Avery talks to chef Sandy Gendel and farmer Mike Roberts about fresh shell beans.
Banner image: Mr. Breakfast
Market Report ()
Mike Roberts is a farmer with McGrath Family Farm. He explains that legumes, like fresh shelling beans, are essential for organic farmers because of their nitrogen fixing qualities.
Food Commodities and How They Affect World Hunger ()
Frederick Kaufman's latest book is Bet the Farm: How Food Stopped Being Food. On Tuesday, August 13th at 7:30pm, Kaufman will join Wenonah Hauter for a Hammer Forum on The Corporatization and Commodification of Food. Find out more details on the panel and hear an uncut version of Kaufman's Good Food interview here.
Chengdu Taste Delivers Sichuan Peppercorns by the Boatload ()
This week, Jonathan Gold reviews Chengdu Taste, a new restaurant in Alhambra that specializes in the Sichuan cooking of Chengdu, a region defined by its unrestrained use of Sichuan peppercorns. He recommends the boiled fish with green pepper sauce, numb-taste wonton, cold diced rabbit with younger sister’s secret recipe, couple sliced beef in chili sauce, dan dan mian, tofu pudding, rice-flour steamed pork and the ice powder for dessert.
828 W Valley Blvd
Alhambra, CA 91803
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
Pasta Fatto a Mano: The Art of Handmade Pasta ()
Evan Funke is the chef and owner of Bucato, a new temple to handmade pasta in Culver City. Funke fell in love with the art of making handmade pasta while studying under a pasta master in Bologna. At Bucato, all the pastas are made by hand in a climate-controlled pasta lab that teeters above the kitchen.
In-Vitro Meat Presents a Moral, Linguistic Dilemma to Vegetarians ()
This week scientists in Europe debuted in-vitro or "test-tube" beef in the form of a hamburger. The protein is also being called "cultured beef." High profile vegetarians, such as moral philosopher Peter Singer and PETA President Ingrid Newkirk are rallying behind the lab-grown meat. Find out why vegetarians are promoting this animal product.
Setting the Scene at an Oklahoma Pie Contest ()
James Oseland is the editor of Saveur magazine. The August issue includes a feature story on pie and an excerpt about Oseland's experience judging a pie contest on an Oklahoma ranch.
Food and Memory: Is Grandma Really the Best Pie Baker? ()
David LeFevre is the chef and owner of MB Post and Fishing with Dynamite in Manhattan Beach. When he opened Fishing with Dynamite, he called his sister for their grandmother's key lime pie recipe. What she sent back was a photo of Jell-O key lime instant pudding!
Mr. Breakfast Eats Pancakes Eight Times a Week ()
Engage & Discuss
BROUGHT TO YOU BY