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FROM THIS EPISODE

We explore why sea cucumbers are considered a delicacy, hear about Santa Barbara uni diving and find out about the current state of caviar. 

Photo: Evan Kleiman

Producers:
Gillian Ferguson
Laryl Garcia
Caroline Chamberlain

Sea Cucumbers: The Polarizing Ocean Delicacy 6 MIN, 55 SEC

LA Times restaurant critic Jonathan Gold, marine biologist Amy West and chef Joshua Skenes of Saison all weigh in on the merits -- and demerits of sea cucumbers.

Music: "The Way You Move" by Outkast

Diving for Uni in Santa Barbara 7 MIN, 51 SEC

Stephanie Mutz, aka Sea Stephanie Fish, is one of just two female urchin divers in the state of California. She talks about the process of diving for sea urchin and the best ways to prepare it.

Join Stephanie Mutz and Evan Kleiman at The Hungry Cat in Santa Barbara, where Stephanie will be cracking open urchins and the team at The Hungry Cat will serve up a delicious brunch. Go to kcrw.com/brunch to buy tickets. 

Music:  "We Have Everything" by Young Galaxy

The Abalone King of Monterey 6 MIN, 51 SEC

Tim Thomas takes us back in time to the turn of the century when abalone was plentiful in the Monterey Bay. His book is The Abalone King of Monterey.

Music: “Progress” by Stars

A Revival of Artisanal Oyster Knives 3 MIN, 46 SEC

Mimi Younkins and her family are the owners of R. Murphy Knives, based in Massachusetts. They sell twelve different types of oyster knives, in addition to scallop and clam knives and shrimp deveiners.

Music: “The World Should Revolve Around Me” by Little Jackie

A Boat a Whale and a Walrus 7 MIN, 19 SEC

Renee Erickson opened her first restaurant at age twenty-five and now the celebrated chef runs four establishments in Seattle. Best known for her approach to seafood, Renee is roasting bone marrow, pickling chanterelles, and whipping up a staple of duck-fried potatoes in her new cookbook, A Boat, a Whale & a Walrus.

Find a recipe for Renee’s boquerones toasts on the Good Food blog.

Aquaculture 8 MIN, 12 SEC

Paula Daniels is the founder of the Los Angeles Food Policy Council. She recently turned her attention to aquaculture with a paper she wrote, "Know Your Fish Farm."

Music: “Let's Get Together” by EarthRise SoundSystem

The Current State of Caviar 7 MIN, 42 SEC

Last week a New York Times article wrote that “caviar has lost its national identity” - and it’s true. Now that beluga is no longer an option, sturgeon roe is being harvested in a variety of places like Sacramento and China. To take a look at how the product has changed in response to sustainability issues and for advice on how to serve caviar like the food it is, we’ve asked the A-team here. Christopher Klapp is the general manager and Giselle Wellman is the chef at Petrossian in West Hollywood.

Jonathan Gold Reviews The Gadarene Swine 7 MIN, 9 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews The Gadarene Swine, a vegan restaurant in Studio City.

The Gadarene Swine
11266 Ventura Blvd
Studio City, CA 91604
818-508-5500

Jonathan recommends the olive-stuffed olives, eggplant chips, hummus with seaweed snacks and vegetables in a box.

All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.

Music: “You Rock My World” by Michael Jackson 


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