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FROM THIS EPISODE

Michael Pollan has changed the way people talk and think about food.  This week, he shares his food rules.  Sommelier Stacie Hunt created a wine club available only to Good Food subscribers.  She shares all the details.  And Evan Kleiman heads to Burbank for a haggis Burns Supper with deep end diner, Eddie Lin.  And, this is your chance to support Good Food during KCRW's winter subscription drive.  Call 800-600-KCRW or join online to listen as a subscriber.

My Bread

Jim Lahey

Producers:
Jennifer Ferro
Harriet Ells

Guest Interview Haggis Night 7 MIN, 42 SEC

Eddie Lin Eats Haggis

Ploughboys

 

Every year, Scots around the world mark poet Robert Burns' birthday with a traditional haggis feast.  This year, Eddie Lin and Evan Kleiman traveled to The Buchanan Arms in Burbank to celebrate.  

Haggis is the sheep's heart, liver and lungs, stewed with onion, suet and oatmeal.  Traditionally it's cooked inside of a sheep's stomach, however that method is not permitted in the United States.  The Buchanan Arms uses sausage casing.  The haggis is served with mashed potatoes and "neeps" or mashed parsnips.  

The evening is punctuated by the reading of Address to a Haggis, written by Robert Burns in 1787.  

Eddie Lin writes the blog DeepEndDining.com.

 

Burns, Baby, Burns! from Eddie Lin on Vimeo.

Guest Interview Good Food Wine Club 7 MIN, 1 SEC

Stacie Hunt is a Sommelier with Du Vin Wine and Spirits and Splash Productions. She's put together two wine flights for Good Food subscribers - a two-bottle package and a four-bottle package.  These are available only by calling Good Food at 800-600-KCRW during our winter subscription drive.

2-Bottle Package
’06 Sella & Mosca Cannonau, Sardinia (Italy)
’08 Domaine Astruc, Viognier, Vin de Pays d’Oc (Languedoc, France)

4-Bottle Package
’08 Les Pouches Saumur, Loire Valley (France)
’06 Scassino, Tuscany (Italy)
’04 Belle-Vue, Haut Medoc (Bordeaux, France)
’08 Carchello, Jumilla (Spain)

Guest Interview Rules to Eat by 7 MIN, 20 SEC
Food Rules
Michael Pollan's latest book is Food Rules, where he sets out to provide readers with concise rules to eat by.  Some of his rules include "Avoid food products that contain ingredients that a third-grader cannot pronounce" and "Avoid foods you see advertised on television."  Michael's other books include In Defense of Food and The Omnivore's Dilemma.

 

Some people have said that the organic-only movement cannot adequately feed the world.  Evan asked Michael how he feels about this issue that's come up in global food politics.  Hear his answer here

One of Michael's food rules asks people to eat food from plants, not food made in a plant. Hear what he thinks here.

Food Rules

Michael Pollan

Guest Interview Market Report 7 MIN, 45 SEC

Shingiku

Red Frill

Farmer Bill Coleman has a wide array of greens at the market right now.  They are great for soups, salads or sandwiches.  He uses red frill mustard greens, arugula and sorrel in salads and sandwichies.  Green and red mizuna is great in soup as is shungiku, an edible chrysanthemum, which is used in hot pots.

 

Amelia Saltsman is making a winter salad with ingredients from the farmers market.  She uses a mandolin to shave watermelon radish, apples, and fennel into your bowl.  Add a handful of wild arugula and tangerine segments.  Toss with walnut oil and a few squeezes of meyer lemon juice.  Amelia is the author of The Santa Monica Farmers Market Cookbook.

Amelia Saltsman’s Favorite Winter Salad of 2010
Serves 4-6

1 watermelon radish
2 medium fennel bulbs
1 pink lady or other sweet-tart apple
3 mandarins, peeled and pulled into segments
2 large handfuls arugula, preferably wild
1 to 2 Tablespoons walnut oil
1 meyer lemon
Salt and pepper

Peel radish and cut into quarters stem to taproot. Using a mandolin, shave radish into crosswise slices. I like to rest the mandolin right in the bowl I’ll be using for the salad. Discard tough outer layers of fennel bulb. Cut in half top to bottom, rinse clean, and dry. Shave fennel into bowl. Core and cut apple into quarters and shave into bowl. Add mandarin segments and arugula to bowl. Drizzle with 1 to 2 tablespoons oil, juice of 1/2 lemon, and season with salt and pepper. Taste and adjust seasoning as desired. 

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