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FROM THIS EPISODE

Is it ethical to eat meat? Jay Bost recently won a New York Times essay contest for his reasoning for the ethical carnivore, but novelist Jonathan Saffron Foer (who was a judge of the essay contest) believes that ethics distract from the real issue, which is animal cruelty on factory farms. Noted LA chef Suzanne Goin is fighting against the overuse of antibiotics in food animal production which consumes 70 percent of the antibiotics on the market. Chef Chris Cosentino is an ardent carnivore and noted "pork-a-vore." He serves raw pork sashimi at Umamicatessen in Downtown LA. chef Micah Wexler of Mezze details how to make his near-famous pastrami at home. Jonathan Gold enjoys Welsh rarebit at The Pikey in Hollywood and food writer Hank Shaw goes foraging for wild berries to put in his summer pies. Plus, Laura Avery is on special assignment reporting live from farmer Ruben Mkrtchyan's melon farm near Onyx, California. She also interviews author and fruit expert Steve Facciola who is growing melons with Mkrtchyan as part of a trial run.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells

Guest Interview Pastrami at Home 9 MIN, 6 SEC

Micah Wexler is the chef-partner at Mezze in West Hollywood. His house-made pastrami (only available on Sundays at Mezze) has garnered him quite a bit of attention. We were inspired to talk to him about his process and find out how to make it at home. Hear outtakes from this conversation on the Good Food Blog.

gf120804pastrami.jpg

Guest Interview Is It Ethical to Eat Meat? 7 MIN, 54 SEC

In March of 2012 the New York Times held an essay contest asking readers to respond to the statement , "Why it's ethical to eat meat." Jay Bost, a teacher at Warren Wilson College in North Carolina, won the contest with this essay.

Guest Interview Supermoms against Superbugs 6 MIN, 1 SEC

Suzanne Goin is a noted LA chef. Along with her partner Caroline Styne she owns Lucques, AOC and Tavern. Goin was invited to Washington, DC earlier this year as part of the Pew Charitable Trust's Supermoms Against Superbugs initiative.

Guest Interview Foraging for Pie 8 MIN, 19 SEC

gf120804hunt_gather.jpg Hank Shaw is the author of Hunt, Gather, Cook and the blogger behind Hunter, Angler, Gardener, Cook. He explains how to forage for wild elderberries which are ripe this time of year in California. If you are patient enough to collect enough berries, you can make his recipe for a Wild Elderberry Mini Pies.

Hunt, Gather, Cook

Hank Shaw

Guest Interview Special Farm Report 7 MIN, 4 SEC

This week the Market Report goes on the road to Canebreak Valley near Onyx, California. Laura Avery visits Ruben Mkrtchyan, an Armenian farmer who has been seduced by the unique Uzbek melons. He has 30 acres in an otherwise unfarmed valley in the high desert where he grows a variety of Uzbek melons that only four farmers in the US are growing right now. You can find him at the Wednesday Santa Monica Farmers' Market.

gf120804cornucopia.jpgSteve Facciola is the author of Cornucopia II: A Source Book of Edible Plants. He and Mkrtchyan visited Armenia recently where it's common to make syrups and confections with melons. Together they have planted a trial run of unique Uzbek melons on Mkrtchyan's farm.

Music Bed: "Soul Car" by P-A Dahan / S. Pezin

Cornucopia II

Stephen Facciola

Guest Interview An Argument against Eating Animals 3 MIN, 34 SEC

gf120804eating_animals.JPGIn 2010 Evan interviewed Jonathan Safran Foer about his book Eating Animals and his decision to become a vegetarian. For Foer, it was never an issue of ethics but one of treating animals humanely. The full interview from 2010 can be heard here.

Music Bed: "Slidy" by Project Trio

Eating Animals

Jonathan Safran Foer

Guest Interview Welsh Rarebit on Sunset Blvd 6 MIN, 44 SEC

gf120804pikey.jpgJonathan Gold reviews The Pikey on Sunset Boulevard. He says of all the gastro-pubs to open this year, this one feels the most British. Perhaps it's because they are serving the British classic Welsh rarebit. He also recommends the chicken liver, burrata and English pea bruschetta, kale salad with fried pigs ears, sea bass, lamb and the raspberry fool for dessert.

The Pikey
7617 W Sunset Blvd
Los Angeles, CA 90046
323-850-5400

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview The King of Pig 8 MIN, 29 SEC

gf120804beginnings.jpgChris Cosentino is the chef-partner at Incanto in San Francisco, where he was one of the first chefs in the US to highlight offal and pork. He's also the chef behind Pigg at Umamicatessen in Downtown Los Angeles. His new book is Beginnings: My Way to Start a Meal. It's full of vegetables and Evan calls it "the freshest take on anti-pasti" that she's seen in years.

Music Bed: "Cumbia Clash" by Quantic

Beginnings

Chris Cosentino

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