Good Food
Food policy under Trump and legalized street vending
We take a look at the food and ag policies under review on Trump's desk, get a history lesson on street vending in LA and find out where to stock up on sausages for Super Bowl Sunday. Plus, where to eat a juicy vegan burger with Jonathan Gold, and recipes for zhajiang mian from Little Fatty and diversidad de maíz from Central.
By Evan Kleiman • • 56m ListenPhoto by Rob Sinclair
In this episode
6 storiesFood and ag policy under President Trump
Since his inauguration, President Trump has hit the ground running. We've been wondering whether food and farm policies are next on the chopping block, so we tapped Politico Pro's senior food and ag reporter Helena Bottemiller Evich to weigh in. Music: "Eat Alone Die Alone"
Read the story12 min'Food, health and culture in Latino L.A.'
The L.A. City Council voted to legalize street vending this week. Though it's been against the law for decades, many Angelenos have turned a blind-eye as thousands of undocumented immigrants have been risking deportation to sell bacon-wrapped hot dogs, fresh produce and, of course, tacos all over Los Angeles.
Read the story12 minSausages for Super Bowl Sunday
Chips and dips are typically the first to arrive and the last to leave any Super Bowl gathering. But Los Angeles Magazine restaurant critic Patric Kuh believes there is no better way to emulate the defensive line than with a healthy selection of sausages. Ahead of Super Bowl Sunday, Kuh throws out a dozen spots in LA where you can stock up.
Read the story11 minJonathan Gold goes vegan at Erven in Santa Monica
It's not every day Jonathan Gold says a beer-battered tofu burger tastes “meaty” and drips like beef. Take a bite at chef Nick Erven's new vegan restaurant in Santa Monica, along with some fried date date pickles and sunchokes with ketchup-romesco sauce. You won't be disappointed. Read Jonathan's full review of Erven on the LA Times website .
Read the story6 minThe market report: Carrots
At the Santa Monica Farmers' Market, Laura Avery talks to Paul Thurston of McGrath Family Farm about his organic French knot, purple haze and Yellowstone carrot varieties. Thurston likes his roasted in olive oil and butter with rutabagas, beets, potatoes and garlic.
Read the story7 minCentral
Chef Virgilio Martinez's restaurant, Central , has been voted one of the best places to eat in the world by the British magazine, Restaurant. The menu is an exploration of Peru's many altitudes and ecosystems and of foraged native ingredients. "I live in Lima by the sea. Then we have the Andes. Then we have the Amazon.
Read the story9 min
