(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.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More