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Heather Davis runs an all-night American diner in Mallorca, while Sam Quinones explains how Michoacan, Mexico makes its mark with ice cream. Monica Bearden describes how chocolate can fight cavities, Dr. Daphne Miller examines why certain populations avoid getting certain diseases, and chef Charles Royal teaches how to use New Zealand’s Maori ingredients in cooking. Plus, writer Anthony Grant rounds up the best ice cream, Jonathan Gold nibbles on the latest dim sum restaurant and Laura Avery has a fresh Market Report.

Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer
Connie Alvarez
Holly Tarson

Guest Interview All-Night Diner in Mallorca 7 MIN, 5 SEC


Ex-pat foodie Heather Davis pursues her dream of running an all-night American diner in the island of Mallorca, Spain. Her restaurant is called American Diner and they go through over six gallons (25 liters) of mayonnaise per week.


Guest Interview Paletas 7 MIN, 56 SEC


 LA Times staff writer Sam Quinones explains how Michoacan, Mexico made its mark with popsicles - paletas. In the town of Tocumbo, located in the state of Michoacan, entrepreneurs used their access to abundant fruits and hard work to improve themselves economically and establish a middle class. He is the author of True Tales from Another Mexico and Antonio's Gun and Delfino's Dream: True Tales of Mexican Migration.

Guest Interview Maori Food 7 MIN, 14 SEC


Chef Charles Royal teaches how to use New Zealand’s Maori ingredients in cooking. He is an expert on Maori foods and his company, Kinaki NZ, supplies indigenous New Zealand herbs to the international market.



Pikopiko - fiddlehead ferns


Hangi - earth oven


Harore - wild bush mushrooms 


Huhu grubs

Guest Interview Ice Cream Round-Up 7 MIN, 9 SEC


Forbes Traveler's senior editor Anthony Grant rounds up the best ice cream in America. He focuses on McConnell's Ice Cream, Toscanini's and and Ciao Bella, which can be found at Whole Foods Market throughout Southern California. He also discusses the current trends in ice cream. The list of the ten best ice creams can be found in this article.

McConnell's Fine Ice Creams
835 E Canon Perdido St
Santa Barbara, CA 93103

Bi-Rite Creamery
3692 18th St (@ Dolores)
San Francisco, CA 94110

Guest Interview Chocolate Fights Cavities 6 MIN, 41 SEC



Registered dietician Monica Bearden talks about the possible health benefits in cacao beans and how eating chocolate can fight cavities. She is the co-author of Chocolate - A Healthy Passion.


Monica Bearden

Guest Interview King Hua 6 MIN, 11 SEC


LA Weekly columnist and Pulitzer Prize-winning critic Jonathan Gold nibbles on the latest dim sum restaurant, King Hua, located in Alhambra. He recommends: steamed shrimp and pea-tip dumplings; steamed rice noodle with chicken and bitter melon; chicken feet with angelica in meat broth; har gao; fried chicken knees with spicy salt; wolfberry gelatin.

King Hua
2000 W Main St
Alhambra, CA 91801

Guest Interview The Jungle Effect 7 MIN, 47 SEC


Dr. Daphne Miller examines why certain populations avoid getting certain diseases and talks about cold spots diets in her book, The Jungle Effect: A Doctor Discovers the Healthiest Diets from Around the World--Why They Work and How to Bring Them Home.

Cold Spots Around the World:

Copper Canyon, Mexico - cold spot for diabetes

Crete, Greece - cold spot for heart disease

Iceland - cold spot for depression

Cameroon, West Africa - cold spot for bowel trouble

Okinawa, Japan - cold spot for breast and prostate cancer

The Jungle Effect

Daphne Miller

Guest Interview The Market Report 7 MIN, 46 SEC

It's heirloom tomato season! Laura Avery chats with chefs Josiah Citron of Melisse and Mark Peel of Campanile, who wax poetic about gazpacho. This delicious, cold, summery tomato-based soup is more than 60% tomato, and 40% everything else - cucumber, onion, bell pepper, garlic. Use acidic heirlooms, or if you can't find them, use a splash of vinegar. Season as you would a salad.  If you want to spice it up, add some marinated shrimp!

Maryanne Carpenter talks about her tomatoes - she's got eight varieties of cherry tomatoes, and her heirloom tomatoes should be ready in a few weeks. They're perfect in a salad or sliced on a sandwich.


  • 10 oz of bread
  • 21 oz of tomato
  • 2 cloves of garlic
  • 2 onions
  • 2 red and green peppers
  • 1 cucumber (optional)
  • 7 Tablespoons of oil
  • 2 Tablespoons of vinegar
  • 1 1/2 Tablespoon of water
  • Cumin (optional)

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.


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