FROM THIS EPISODE
Jobim Zeichner is a twelve-year-old who authored the poem The World is Awesome. He developed his poetry skills at Downbeat 720, an open-mic organization for high schoolers. He decided to become a vegetarian at the age of three, and talks about how he reached his decision at such an early age.
Music: "Cool, Not Cold"
Karen Hussar, a psychology professor at Cape Cod Community College, tells us about her research into children's moral reasoning. She specifically did a study on why some children decide to stop eating meat.
We're familiar with chefs who seek out wild edibles in the hillsides of Los Angeles, but Ava Chin, former 'Urban Forager' columnist at the New York Times, tells us about her experience hunting for mushrooms and wild greens in the parks of New York City. Chin is the author of Eating Wildly: Foraging for Life, Love and the Perfect Meal.
Dan Barber is the executive chef of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley. He's the man for whom the words "farm to table" were invented. Yet, in his new book, The Third Plate: Field Notes on the Future of Food he critiques how the farm to table movement is playing out. He recently wrote an op-ed for the New York Times on the same topic.
Music: "Start Up a Family"
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews République, chef Walter Manzke's bistro in the former Campanile space. Jonathan says the french fries will "knock you backwards."
Jonathan recommends tempura green beans, "chips and dip," Alsatian tart with bacon, bread with pan drippings, English pea agnolotti, steak and fries, Harry's Berries with mascarpone sabayon and sorbet.
624 S La Brea Ave
Los Angeles, CA 90036
Find all of Jonathan Gold's suggestions on the
All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.
Music: "Wheelz of Steel"
David Karp has been writing about farmers markets and produce for 25 years, and now he's putting his journalism career on hold to grow stone fruit with Andy Mariani, whom David calls the "patron saint of apricots."
Laura Avery interviews Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook about what she's making with apricots. Find her recipe for apricot and Greek yogurt tart on the Good Food blog.
Music: "Stroker Ace"