(Photo: Gina Ferazzi / Los Angeles Times)
(Photo: Gina Ferazzi / Los Angeles Times)
David Karp is a pomologist and a contributor to the Los Angeles Times. At one point in his career, he wrote for Chile Pepper magazine. On the Market Report, he describes the Bhut Jolokia, which until recently was considered the hottest chile in the world. Farmer Phil McGrath will have the pepper at his farmers market stand for the next couple of weeks. The Bhut Jolokia was the hottest pepper in the world, according to the Guinness Book of World Records. As of March, 2010, That title belongs to the Infinity chile, grown in England. On the Scoville scale, which measures the "heat" of a chile, a jalapeño is about 2,500. The Bhut Jolokia is over a million. Serious Eats has some ideas for how to eat the Bhut Jolokia here.
Josiah Citrin of Melisse restaurant (1104 Wilshire Blvd. in Santa Monica) is buying cardoons from Coleman Farms. Cardoons are long, thistle-like plants in the artichoke family. Josiah removes the strings and then cooks it in acidulated water (either vinegar, wine or lemon juice).
Back in April of 2009, Evan Kleiman spoke with writer Barry Estabrook about the slavery-like conditions for tomato harvesters in Immokalee, Florida (listen to the interview here). The Coalition of Immokalee Workers is working to improve conditions and raise wages. Tom Philpott, a food and agriculture writer for Grist, gives us an update on their fight. They've succeeded by raising tomato prices by a penny per pound, charged to most fast food companies. The next fight is for Publix and Wal-Mart to pay the price increase. Since 2009, that penny per pound has been held in escrow by the growers. In November, that money was released to the workers. Read about the landmark deal here.
Russ Parsons is the editor of the LA Times' food section. In their test kitchen, they made clam chowder. Here's a recipe. Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork. In today's clam chowder, you'll inevitably find clams, cream and potatoes.
In late December, 2010, the food world was abuzz when LA Times critic Irene Virbila was photographed and then kicked out of the restaurant Red Medicine. Read critic Jonathan Gold's response here. LA Times food section editor Russ Parsons explains the paper's reviewing policy. Ernie Whalley is a restaurant critic in Ireland, where he says the country's size makes anonymity virtually impossible. Ernie thinks that objectivity is more important than anonymity. He's got a discussion forum on his website, ForknCork.com.
Harold McGee is the author of numerous books on food and the science of cooking and he has a column in the New York Times. His latest book is Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. On today's show, he answers questions for Good Food listeners. More of his answers are on the Good Food Blog.
Gustavo Arellano is the food editor for the OC Weekly and he frequently shares his restaurant reviews on Good Food. Today, he takes us to Jax Donuts in Anaheim, where a group of men who emmigrated from the same area of Mexico (rancho Jomulquillo in Jerez).
Doug Walters is Senior Environmental Engineer for LA City’s Bureau of Sanitation Waste Water Engineering Division. Instructions for how to dispose of fats, oils and grease are here.
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More