(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.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
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