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.
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More
Coming to the table at Slow Food Nations Contributor Simran Sethi reports on the inaugural Slow Foods Nations, a festival “to taste and explore the world of good, clean and fair food for all” that took place this year in Denver, Colorado. Read More