We talk about the bread that’s helped launch the nationwide toast trend and how a newly lifted ban on some Mexican clams will change L.A. menus; plus, is fat our friend after all?
FROM THIS EPISODE
Rabbi Jeffrey Marx of The Santa Monica Synagogue is also a scholar interested in American immigration and food history. He tells us how Philadelphia became the home of cream cheese and how Jewish immigrants came to love the schmear.
Bill Esparza is the blogger behind StreetgourmetLA and he also writes the Vitamin T column for Los Angeles Magazine’s Digest blog and is the tacorazzo behind Tacolandia. He talks about how the end of a prohibition on so-called ‘blood’ and ‘chocolate’ clams from Mexico will transform menus across Los Angeles.
Click here to buy tickets to this year’s Tacolandia on Saturday June 28th.
Jonathan Gold is the Pulitzer Prize-winning food writer of the Los Angeles Times. This week he reviews Awu Delicious Food, a new high-end Henan restaurant in the San Gabriel Valley where they’re serving koi jello, “a chilled concoction of jellied pigskin molded into the shape of a swimming fish.”
558 Las Tunas Dr
Arcadia, CA 91007
Jonathan recommends the Koi jello; steamed, sliced pork with preserved mustard; sautéed clear noodles; mashed eggplant with garlic; scalded spinach; boiled tripe; oxtail with peanuts; garlic smoked lamb chops with cumin; Taichi soup; pan-fried beef buns.
Laura Avery talks to cocktail chef Matthew Biancaniello about Surinam cherries. He muddles them with lime juice, wild honey and bergamot mint for a cocktail at his Wednesday night pop up at Cliff’s Edge in Silver Lake.
Farmer Marguerita Smith of Mud Creek Ranch brings Surinam cherries to the market. At home she is experimenting with Surinam cherry vinegars.
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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