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Photo: Zach Brooks

Producers:
Gillian Ferguson
Laryl Garcia

Bro-chef Kitchen Culture 8 MIN, 30 SEC

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

America, Your Food Is So Gay 9 MIN, 57 SEC

John Birdsall won a James Beard Award for his Lucky Peach article, "America, Your Food Is So Gay. " He chronicles how three gay men -- James Beard, Richard Olney, and Craig Claiborne -- were instrumental in crafting our modern food culture.

Music: "Oooooh" by De la Soul

What Exactly Is Big Gay Ice Cream? 9 MIN, 37 SEC

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

Big Gay Ice Cream

Bryan Petroff

Jonathan Gold Reviews Odys & Penelope 6 MIN, 56 SEC

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
323-939-1033

Read Jonathan's LA Times review and find all of his restaurant recommendations on the Good Food restaurant map.

Music: "American Boy" by Estelle

Market Report 5 MIN, 55 SEC

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.

LA's Poke Explosion 6 MIN, 21 SEC

Zach Brooks is the founder of Midtown Lunch LA and host of Food Is the New Rock. He wrote an article for Eater LA mapping out eight new places to find poke, the Hawaiian take on ceviche.

Music: "The Other Woman" by Caro Emerald

California's Past and Future with the Colorado River 8 MIN, 30 SEC

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

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