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FROM THIS EPISODE

Jonathan Gold samples spicy Thai food, while Good Food producer Thea Chaloner and host Evan Kleiman get their fill of Jewish noodle pudding at the kugel cook-off. Journalist Charles Haviland discovers a bakery on Mt. Everest, Elizabeth Royte chronicles the bottled water phenomenon and Stephanie Klein recounts her issues with weight and fat camp experience. Plus, Rowan Jacobsen gives us an update on honeybees, Michael Cigliano discusses seasonal seafood and Laura Avery has a fresh Market Report.

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

Guest Interview Honeybee Update 7 MIN, 36 SEC

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Writer Rowan Jacobsen updates us on the plight of the honeybee and Colony Collapse Disorder. His book, Fruitless Fall: The Collapse of the Honeybee and the Coming Agricultural Crisis, is due out this September.

Music break: A Hard Day's Night by 101 Strings

Fruitless Fall

Rowan Jacobsen

Guest Interview Bottled Water 8 MIN, 38 SEC

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Writer Elizabeth Royte discusses drinking water's commercialization, tap water and the environmental impact of plastic water bottles in Bottlemania: How Water Went on Sale and Why We Bought It. To find information on water testing, filters, and groups fighting to protect municipal water supplies, visit Elizabeth's water links.

Music break: Honest James by Thurston Moore

Bottlemania

Elizabeth Royte

Guest Interview Seasonal Seafood 7 MIN, 29 SEC
 
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Santa Monica Seafood owner Michael Cigliano discuses fresh and tasty seasonal seafood. His family has operated Santa Monica Seafood since 1939 and have stores in Costa Mesa and Santa Monica. Their 10th Street Cafe will be the location for their retail space, which is scheduled to open fall 2008.

Michael recommends the following fish:

Red fish - can take a lot of spice and is good broiled; it's a dense flesh and needs strong flavors.

Alaskan halibut

Wild salmon

Hiromasa - a fish from Australia

Japanese Kingfish - similar to Japanese yellowtail

Swordfish - Michael's current favorite right; broiled with herb butter.

Costa Mesa Store
154 E 17th St
Costa Mesa, CA 92627
949-574-2685

Santa Monica Store   
1205 Colorado Ave
Santa Monica, CA 90404
310-393-5244

10th Street Café
1000 Wilshire Blvd
Santa Monica, CA 90401
310-255-0000

Guest Interview Mt. Everest Bakery 7 MIN, 37 SEC
 
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BBC reporter Charles Haviland traveled to the base camp in Mt. Everest to find the world's highest bakery. Haviland is stationed in the Himalayas and recently wrote about this bakery in a BBC News article.

Music break: High-Heel Sneakers by Wynder K Frog

Guest Interview The Market Report 7 MIN, 2 SEC
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Ron Cornelson is a neighbor of Art Lang of Honey Crisp Farms in Reedley, California. They both grow the highly sought-after Snow Queen nectarines. These white-fleshed nectarines are so packed with sugars that the skin literally bursts open in cracks.  Look for fruit with the cracks to get the sweetest flavors.

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Laura Avery also chats with Russ Parsons of the LA Times and author of How to Pick a Peach: The Search for Flavor from Farm to Table. A compulsive jam maker, he has a technique for making fresh jam in small batches that you simply refrigerate. You can also can these, but by making jams in small 2-cup batches you can save the fresh fruit flavor. Simply combine 2 cups of fresh fruit and 3/4 cup sugar. Let the mixture sit overnight in the refrigerator.  The next day, put two cups of the fruit into a high-walled saute pan over high heat, stirring occasionally. After 10 minutes the fruit will thickening. Remove from heat and let it cool. When completely cooled, store in a Ziploc or plastic container and eat fresh. Russ shares the following recipe.

Strawberry Preserves
By preparing preserves in small batches, the jam will cook quickly enough that the fruit retains its fresh taste. This recipe works best with weights. (How would you know if you were a few strawberries short of a pint?) Use equal amounts of fruit and sugar. We've listed approximate volume measures if you don't have a scale. Two pints of strawberries weigh about two pounds.

  • 2 lbs strawberries, washed and hulled and cut into bite-size pieces (about 8 cups)
  • 2 lbs sugar (about 4 cups)
  • Juice of 1 lemon or orange

 

  1. Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear, about 5 minutes. Remove from the heat and stir in the lemon juice, then cover loosely and let stand for a couple of hours or overnight.
  2. The next day, get everything ready for canning: Bring a large pot of water to a boil and sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.
  3. Heat 2 cups of the strawberries and juice in a 10-inch nonstick skillet over medium-high heat. When the strawberries start to simmer, cook, stirring often, until the preserves test done, 3 to 5 minutes.
  4. Ladle the jam into the sterilized jars, filling to within 1/4 inch of the rim. Cover with the lid and fasten the ring tight. Set aside and repeat with the remaining strawberries and juice.
  5. To complete the seal, bring the large pot of water back to a boil, place the covered jars in a pasta insert and place them in the pot. Make sure the boiling water covers the jars. Cook 5 minutes.
  6. Remove the jars from the pan and set aside to cool. After 30 minutes, check the lids to make sure they've sealed tightly. Gently press down in the center of the lid; if it does not spring back, you have a tight seal.
  7. Repeat the canning process with any jars that have not sealed tightly.

 

Music break: Guitar Tango by The Shadows

How to Pick a Peach

Russ Parsons

Guest Interview Kugel Cook-Off 5 MIN, 45 SEC



Good Food producer Thea Chaloner documented Yiddishkayt's kugel cook-off, in which host Evan Kleiman and Jonathan Gold judged over 30 entries. The winning entry was Carol Abrams' "Apple Matzo Charlotte" kugel. The Yiddishkayt festival is set for September 20 at the California Plaza.

Music break: Hi Fidelity by The Hi-Fly Orchestra

Guest Interview Renu Nakorn 6 MIN, 8 SEC
 
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LA Weekly
food writer and Pulitzer Prize-winning critic Jonathan Gold revisits spicy Thai food favorite, Renu Nakorn in Norwalk. He recommends nam kao tod (crispy rice salad,) nam prik oom (green chile dip,) charbroiled catfish salad, as well as sai oua (grilled sausage) and kang hung lay (sweet pork curry.)

Renu Nakorn
13019 E Rosecrans Ave
Norwalk, CA 90650
562-921-2124

Music break: Heavy Rock by Sound Dimension

Guest Interview Fat Camp 7 MIN, 7 SEC

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Writer Stephanie Klein recounts her childhood weight issues in Moose: A Memoir of Fat Camp.

Music break: Horse's Collar by The Peddlers

Moose

Stephanie Klein

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