Sassan Rostamian is the chef/owner of Sauce on Hampton (259B Hampton Dr., Venice, CA, (310) 399-5400). He is using blood oranges, with olive oil, apple cider vinegar, and cara cara oranges for a vinaigrette. Find the recipe here.
Marcie Jimenez of Jimenez Family Farms sells sustainably raised lamb, goat and rabbit at the Wednesday Santa Monica Farmers Market. She also sells pork at the Saturday Pico market and at the Sunday Hollywood Farmers Market. Pictures of her stall are here.
Pomologist David Karp, who also writes the Market Watch column for the LA Times, has been researching the Dekopon for years. It's a Japanese citrus variety that is just now available in Southern California. The fruit is being marketed in the US under the name Sumo. It's a cross between an orange and a satsuma mandarin. Read David's full account of the Dekopon in the LA Times.
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She has written numerous books including Food Politics and What to Eat. Her blog is Food Politics. This week on Good Food she comments on the new USDA Dietary Guidelines. Read Marion's thoughts on her blog.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he is taking us to the South Gate-area for Sinaloan cuisine. Sinaloa is a Mexican state on the Pacific Coast. He likes chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that’s grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park. He also recommends Cenaduria Gumacus Sinaloa Grill in South Gate, where he samples smoky marlin quesadillas, machaca and cheese-stuffed enchiladas a la Sinaloense.
7601 State St
Huntington Park, CA 90255
Cenaduria Gumacus Sinaloa Grill
8646 State St
South Gate, CA 90280
All of Jonathan's restaurant recommendations are on the Good Food Restaurant Map.
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More