in Santa Monica (1147 Third Street) and in New York. The restaurant is hosting monthly Market Meet-ups where you can shop at the market with Michael's staff, then sip wine and taste their market creation. November’s ingredient is Parsnips from Weiser Farms. Michael's chefs will prepare: Seared Nantucket Bay Scallops with Parsnip Puree, Bloomsdale Spinach, Mangalitsa Pork Belly Lardons, and Chives.
Jeff Regier from Penryn Orchard Specialties brings three different kinds of persimmons to the farmers market. The tsurunoko
persimmon is also known as the "chocolate" persimmon for it's color.
David Karp is a pomologist who writes the Market Watch column for The Los Angeles Times. Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. She is also on the board of the California Certified Farmers Market Advisory Committee.
They are responding to Joel Grover's expose on NBC where he revealed fraud at several Southern California farmers markets.
Music Break: Soul Sauce (Wachi Wara) by Xavier Cigat & His Orchestra
Good Food producer Harriet Ells recently traveled to Bogota, Colombia. Read about what she ate and see pictures here.
Amelia Posada and Erika Nakamura are Lindy & Grundy, butchers who are opening a shop on Melrose and Fairfax. Their emphasis will be on sustainable meats.
Music Break: Summertime (instrumental version) by Josh Rouse
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More