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FROM THIS EPISODE

Farmer Catherine Friend talks about ways to be a compassionate meat-eater, while Catherine Hamm celebrates the Gilroy Garlic Festival. Jessica Mortarotti makes delicious ice cream out of the season’s best, Good Food producer Connie Alvarez visits Dodger Stadium for an all-you-can-eat feast and UCLA's David Stokes brings together 12 strangers for dinner. Plus, Tricia Thompson explains the gluten-free diet connection to Celiac disease, Jonathan Gold dishes up Korean budae jjigae and Laura Avery has a fresh Market Report.

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer
Connie Alvarez
Holly Tarson

Guest Interview Gilroy Garlic Festival 7 MIN, 1 SEC

gilroy_garlic_fest.jpg

LA Times travel editor Catherine Hamm celebrates the Gilroy Garlic Festival and the agricultural diversity of California's Central Coast. Gilroy is located 30 miles south of San Jose off Highway 101 and the festival is always held on the last full weekend in July.

Gilroy Garlic Festival

Friday - Sunday, July 25 - 27, 10am-7pm
Christmas Hill Park
7050 Miller Ave
Gilroy, CA 95020
 

gilroy_map.jpg
Click on map to enlarge
 

Music break: After You've Gone by The Checkmates

Guest Interview The Market Report 7 MIN, 23 SEC

 

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Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm, will do a cooking demonstration from 10am to 1pm Wednesday, July 23 at the Market tent on 3rd St and Arizona.  She'll be grilling some seasonal fruit (peaches and figs) in a main dish salad with some delicious Italian sausage.

Laura Avery talks with Amelia about shelling beans, mature beans that are fresh, not dried.  They come in multiple colors, flavors and shapes, and make great salads.  Here's a summer twist she recommends on the classic Italian recipe of sausages and beans:

Summer Shelling Beans and Italian Sausages
Makes 4 to 6 servings

  • 2 lbs fresh shell beans in shell (yield 4 cups beans)
  • 1 Tablespoon extra-virgin olive oil
  • 1 lb hot or sweet Italian sausage links
  • 1 large sweet onion
  • 2 garlic cloves, peeled
  • Fresh bay leaf
  • Kosher or sea salt and freshly ground black pepper


Shell beans, cover with water bring to boil, reduce heat, simmer partly covered until tender about 40 minutes. Add salt to taste and allow to cool in cooking liquid. May be made 1 to 2 days ahead and stored in refrigerator.

Using a kitchen scissors, cut raw sausages into 1- to 2-inch pieces. Brown them in a large skillet with a bit of the olive oil over medium heat. When the sausages are partially cooked, add sliced onion, garlic, and bay leaf and continue cooking until the onions are tender and golden and sausage cooked all the way through. Drain the beans reserving their cooking liquid. Add the beans and a little cooking liquid to the sausages. Cook on low heat until flavors are blended, at least 10 minutes, or longer, adding bean liquid, water, or chicken stock, if you have it, as needed.

Laura also chats with farmer Greg Nauda, who brings in grass-fed and grass-finished, free-range pork and beef.  He also owns Rocky Canyon Produce, famous for delicious melons.  Amelia will be using his ham in her cooking demo next week!  The ham is cured in a light salt, and smoked for 24 hours.  The flavor is much more rich and distinct than what you'd find in a supermarket--once you've had it you'll never go back to regular bacon.

Music break: Fascinating Babies by Hirose Kenjiro

Guest Interview Compassionate Carnivore 7 MIN, 26 SEC

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Conscious eater Catherine Friend raises animals but grapples with the guilt of eating meat in her book, The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old MacDonald's Farm, Reduce Your Hoofprint, and Still Eat Meat. Catherine is a sheep farmer at Rising Moon Farm in Minnesota.

Music break: Afrikaan Beat by Bert Kaempfert

Guest Interview Dinner for 12 Strangers 5 MIN, 36 SEC

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UCLA Alumni's project manager David Stokes brings together the Bruin community through its Dinner for 12 Strangers program. Local alumni have been hosting dinners at their homes for students, faculty and fellow alumni since 1968.

Music break: Anilda Morais by Luis Morais and Voz de Cabo Verde

Guest Interview Season's Best Ice Cream 5 MIN, 48 SEC

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Carmela Ice Cream's Jessica Mortarotti uses seasonally fresh ingredients and shares tips on making delicious ice cream and sorbet.Her ice cream can be found at the following locations:

Farmers' markets:

South Pasadena: Meridian Ave & Mission St, Thur 4-8pm

Hollywood: Ivar & Selma Ave, Sun, 8am-1pm
Arts District/Little Tokyo: City Hall - South Lawn, 1st St between Main & Spring, Thur 10am-2pm


Restaurants:
Bar on 4: Neiman Marcus
9700 Wilshire Blvd
Beverly Hills, CA 90212
310-550-5900

Tasca Wine Bar
8108 W Third St
Los Angeles, CA 90048
323-951-9890

Vinoteque
4437 Sepulveda Blvd
Culver City, CA 90230
310-482-3490

Auntie Em's Kitchen (Coming soon!)
4616 Eagle Rock Blvd
Los Angeles, CA 90041
323-255-8068


Stores:
Little Flower Candy Company
1424 W Colorado Blvd
Pasadena, CA 91105
626-304-4800

 
Lemon Basil Sorbet
Serves 4-6

  • 4 cups purified water
  • 3 cups sugar
  • Zest of 4 lemons (Meyers work great!)
  • 1 cup lightly packed fresh basil leaves
  • 1 ½ cups fresh squeezed lemon juice


Combine water and sugar in medium saucepan, and stir over medium heat until sugar dissolves. Increase the heat and bring to a boil.

Reduce heat to medium, and add the lemon zest and basil. Simmer 3 minutes. Strain and transfer syrup to bowl and chill thoroughly. 

Meanwhile, squeeze lemons for juice. Strain juice and reserve in a bowl. 

Once lemon syrup is cooled, combine with juice. Cool in refrigerator for 4 hours or overnight. 

Freeze in an ice cream machine according to manufacturers instructions.

Music break: Age of the Sun by The Heliocentircs

Guest Interview All-You-Can-Eat Dodger Food 7 MIN, 32 SEC

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gf080719_5_All-You-Can-Eat_Dodg.mp3Good Food producer Connie Alvarez visits Dodger Stadium's ballpark and explores its all-you-can-eat seating.  The menu includes Dodger Dogs, nachos, peanuts, popcorn, Coca-Cola products and water. Tickets are $35 in advance. The all-you-can-eat base-line box seats range in price from $225-$285, and include unlimited complimentary buffet dining.

Music break: Ambush by The Outlaws

Guest Interview Gluten-Free 6 MIN, 13 SEC

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Independent nutrition consultant Tricia Thompson explains the gluten-free diet and its connection to Celiac disease in her book, The Gluten-Free Nutrition Guide.

Music break: Another Peter Gunn by Hirose Kenjiro

Guest Interview Chunju Han-il Kwan 10 MIN, 47 SEC

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Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold savors Korean budae jjigae at Chunju Han-il Kwan in Koreatown. Budae jjigae is a thick soup with chile, sliced Spam and hot dogs, instant ramen noodles, cabbage and green chrysanthemum leaves. Jonathan also recommends the ultra-crisp seafood pancake and dumpling soup.

Chunju Han-il Kwan
3450 W Sixth St
Los Angeles, CA 90020
213-480-1799

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