A Vegan Strip Club, Shucking Oysters with Liquid Nitrogen
Listen to/Watch entire show:
This week, we bring you a special edition of Good Food from the Pacific Northwest. In Portland, Oregon we visit with ice cream entrepreneurs Kim and Tyler Malek and interview Chef Jenn Louis about her chef's collaboration with the Malek;s ice cream shop, Salt & Straw. Gabriel Rucker dishes on his love of mustard and why he nicknamed his Portland restaurant The Dirty Bird. Plus, producer Gillian Ferguson describes our field trip to the world's only vegan strip club. We drive north to the Skagit Valley where Dr. Stephen Jones explains why he decided to leave the commodity wheat business, Jack Jenkins demos his exercise bike turned grain mill and Kiko Denzer tells Evan Kleiman how she can build a clay oven in her backyard. We record the market report from the road in Mount Vernon, Washington, where local farmer Kai Otteson is growing row crops and cabbage seeds and Beverly Lenning is cultivating some of the best berries we've ever tasted. We finish the trip in Seattle where "Oyster Bill" Whitbeck describes the history of shellfish farming in the Pacific Northwest and Anjana Shanker, a research and development chef for Nathan Myhrvold's Modernist Cuisine lab, teaches us how to shuck oysters with liquid nitrogen.
A Visit to The World’s Only Vegan Strip Club ()
Casa Diablo, the world’s first and only vegan strip club in Portland, Oregon, was thrust into the national spotlight this week when Newark Mayor Cory Booker was caught sending flirtatious tweets to one of the resident strippers.
Good Food Producer Gillian Ferguson visited Casa Diablo with Evan Kleiman and Sherry Yard while the trio were in Portland earlier this month. She hears from owner Johnny Diablo and a pastry chef-turned-dancer who goes by the alias Dollface.
Sea Urchin Ice Cream and More Chef Collaborations at Salt & Straw ()
Kim and Tyler Malek opened Salt & Straw as a small-batch ice cream cart in 2011 and it has grown to three brick and mortar locations. The ice cream company partners with local artisans, producers and farmers to create unique flavors.
You can find Salt & Straw’s ice cream at Joan’s on Third in West Hollywood. This holiday season expect flavors like figgy pudding, bourbon pecan pie and a turkey caramel with turkey cracklin’ brittle.
Le Pigeon - Gabriel Rucker Talks About the Dirty Bird ()
Find what he calls an “F-You recipe” for Smoked Rabbit Pie with Mustard Ice Cream on the Good Food Blog.
Do You Know Where Your Flour Come From? ()
Dr. Stephen Jones is the director of the Department of Crop and Soil Sciences at WSU Research and Extension Center in Mount Vernon, Washington. He worked in the commodity wheat business for twenty years before he began to breed heritage wheats based on flavor, nutritional content and baking performance. He says he is bringing back character to wheat which, in the commodity business, is bred to have as little character as possible.
Introducing an Exercise Bike that Doubles as a Grain Mill ()
Jack Jenkins is the founder and owner of Country Living Productions. At the Kneading Conference West he showed off his Country Living Grain Mill attached to a stationary exercise bike. Watch a video of the Good Food team on the exercise bike-turned-grain mill on the Good Food Blog.
Tips for Building Your Own Backyard Oven ()
A Special Market Report from Washington’s Skagit Valley ()
We record the market report from the road in Mount Vernon, Washington where local farmer Kai Otteson (Hedlin Family Farms) is growing row crops and cabbage seeds and farmer Beverly Lenning (Lenning Farms) is cultivating some of the best berries you’ve ever tasted.
See photos from the Mount Vernon market on the Good Food Blog.
Farming Geoduck in the Pacific Northwest ()
Oyster Bill Whitbeck is the Seattle area restaurant sales manager for Taylor Shellfish Farms - the largest producer of farmed shellfish in the United States. He believes oyster farmers were the first true environmentalists because without clean water they can’t have a good product. He also explains how geoduck are farmed.
Cryo-Shucking Oysters with Liquid Nitrogen ()
Anjana Shanker is a research and development chef at Nathan Myhrvold's Modernist Cuisine lab in Bellevue, Washington. She shows us how to shuck oysters with liquid nitrogen - watch a video of the process on the Good Food Blog.
Engage & Discuss
BROUGHT TO YOU BY