Good Food
Delicacies from Under the Sea: Sea Cucumbers, Uni and Caviar
We explore why sea cucumbers are considered a delicacy, hear about Santa Barbara uni diving and find out about the current state of caviar.
By Evan Kleiman • • 57m ListenWe 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
In this episode
8 storiesSea Cucumbers: The Polarizing Ocean Delicacy
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
Read the story7 minDiving for Uni in Santa Barbara
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.
Read the story8 minThe Abalone King of Monterey
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
Read the story7 minA Revival of Artisanal Oyster Knives
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
Read the story4 minA Boat a Whale and a Walrus
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 .
Read the story7 minAquaculture
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
Read the story8 minThe Current State of Caviar
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.
Read the story8 minJonathan Gold Reviews The Gadarene Swine
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.
Read the story7 min
