FROM THIS EPISODE
Restaurateur Jen Agg is the restaurateur behind the Black Hoof, Rhum Corner and Cocktail Bar in Toronto. She addresses the rampant spread of "bro-y" culture in restaurant kitchens.
Music: "It's a Man's World" by James Brown
Big Gay Ice Cream is the brainchild of Doug Quint and Bryan Petroff who decided in the summer of 2009 that it would be fun to have an ice cream truck. After two successful Big Gay Ice Cream pop-ups in Los Angeles, they are opening a brick and mortar in Downtown LA. Their debut cookbook is Big Gay Ice Cream: Saucy Stories and Frozen Treats: Going All the Way with Ice Cream.
Find a recipe for their Whiskey Walnuts on the Good Food blog.
Music: "Solomon Jones" by RJD2
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Odys + Penelope, a modern American churrasco and grill from Karen and Quinn Hatfield. He recommends the fried wild mushrooms, creamy cauliflower and millet, dry-aged sirloin cap, bacon wrapped chicken thighs and chocolate pie.
Odys & Penelope
127 S La Brea Ave
Los Angeles, CA 90036
Music: "American Boy" by Estelle
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks with Bren Madina of Kincaid Farms about his handpicked youngberries and blackberries. She also talks with Akasha Richmond of Akasha who is shopping for heirloom tomatoes, curry leaves, malabar spinach and red amaranth for her forthcoming Indian inspired restaurant Sambar.
The Colorado River supplies almost forty million people and six million acres of agriculture, and like other water resources in the west - demand outstrips supply. David Owen is a staff writer for the New Yorker. He chronicles the river’s past and present in the story, "Where the River Runs Dry."
Want to know more? Listen to Owen's recent discussion with To the Point's Warren Olney.
Music: "California Sunset" by Poolside