Suzanne Griswold is one half of Chicks with Knives. They are hosting a pop up pickle shop called Perishable on Thursday, December 2 from 7:30-9 pm at 8500 Melrose Ave. Los Angeles, CA. A recipe for pickled crab apples is here.
Alex of Adam's Olive Ranch has fresh olives for sale at the Santa Monica Farmers Market.
Dawn Gates Allen is a third generation cranberry farmer in Cape Cod, MA. Southeastern Massachusetts has over 14,000 acres of cranberry bogs. The fruit is harvested in two ways: dry and wet harvest. Only ten percent of cranberries are dry harvested. The wet method is better for cranberry products like juice, dried cranberries and sauce. Fresh berries are dry harvested.
In the wet harvest method, the field is flooded. Every acre needs about 10 feet of water. Flooding the cranberry plants is a way of protecting the bogs from winter cold and wind. It's also done to prevent pests.
Music Break: Last Tango In Turrell by Impala
A songwriter and DJ, Moby has been a vegan for over 20 years. His new book, which he edited with Minyun Park, is Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat).
Music Break: Taxman by Bozo Allegro
Ernie currently likes Semillon. He writes that Semillon "doesn't have the anaemic quality of Pinot Grigio, nor the acid-in-your-face attack of Sauvignon Blanc. It's delicate yet it has loads of flavour - lime, lemon, apple, a hint of white peach." He likes Mount Horrocks Semillon from Clare Valley.
Portugal also excites Ernie for their reds. He likes Luis Pato's wine, specifically the "Baga" variety.
Music Break: The Brush Off by Dick Schory's Percussion Pops Orchestra
Helena Echlin writes the Table Manners column for Chow.com. She sometimes brings her own food into movie theaters, but argues that it's important to pay attention to the noise and aromas. Too much of both can turn off the audience.
Music Break: This Is The Thing by Fink
LA Weekly columnist and Pulitzer Prize-winning food critic Jonathan Gold samples the best hot dogs in South Los Angeles at Earlez Grill. He recommends the beef jumbo dog and beef-chili thriller, as well as Earlez banana pudding.
3630 Crenshaw Blvd
Los Angeles, CA 90016
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Music break: Another Peter Gunn by Hirose Kenjiro
Stacy Perman is the author of In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules.
The first In-N-Out Burger was opened in Baldwin Park in 1948 by Harry and Esther Snyder. It was the first restaurant to use a two-way speaker box so that customers could order from their cars. In-N-Out is still run by the Snyder family and they have no plans to take the company public.
The "official" secret (or not-so-secret) menu can be found here.
This unofficial menu includes Animal Style Fries, a Neopolitan Shake and the Flying Dutchman.
Music Break: Work Song by Alan Randall
Georg Riedel, who creates glassware that enhances the experience of drinking wine and other fine spirits, stresses the importance of glass shape and decanters. He is a 10th generation producer of the Riedel glass dynasty, which originated in Austria.
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More