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