Akasha Richmond is the chef/owner of Akasha in Culver City. She is using cherries from the farmers market at her bar. She cooks them in a simple syrup with spices for a cocktail garnish. Her recipe is here.
Christophe Happillon comes to several farmers markets with Carlsbad Aquafarm. Christophe says that the notion that you can't eat oysters in months without the letter "R," is an old wives tale. In August they spawn, which means that they'll be somewhat milky. However, they are safe to eat.
Dr. Andrew Weil is a pioneer in the field of integrative medicine. For brain health, he recommends eating 2-3 servings of fish high in omega-3 fatty acids (like salmon and sardines). He's focused some of his work on anti-inflammatory diet.
The menu at True Food Kitchen, now open in Santa Monica (at Santa Monica Place), is based on Dr. Weil's food pyramid.
Lisa Abend's book is The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's El Bulli. El Bulli, the legendary restaurant of Chef Ferran Adria, will close at the end of July.
Earlier this year, the US Coast Guard issued new rules regulating the allowable weight for commercial vessels. They re-calculated the average person's individual weight based on the CDC's National Health and Nutrition Examination Survey. According to the survey, the average weight is 185 pounds, up from 160 back in 1960. Bill Peters is a Naval Architect who wrote the rule.
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
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
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More