FROM THIS EPISODE
During a trip to Puglia, food stylist and culinary producer Nora Singley discovered this recipe for one-pan pasta that defies the rules of traditional Italian cooking. It's unbelievably quick and easy, making it perfect for a weeknight dinner.
Find her recipe for one-pan pasta and photos of Evan Kleiman's own version on the Good Food blog.
Music: "Wax" by Themepark
Seaweed is one of the world's most nutritious and even sustainable crops, with its negative carbon footprint. It has the potential to transform the entire food landscape, but can we figure out how to make it palatable enough for the masses?
Music: "Lentil" by Sia
Brooks Headley left his job as the executive pastry chef at Del Posto to open Superiority Burger, a vegetarian fast food project in the East Village. Brooks discusses his vision to package the quality of fine-dining for a fast-casual environment, one veggie burger at a time.
Music: "Burning Too" by Fugazi
Commercial apple growers have long-favored certain apple varieties for their glossy appeal and longer shelf life. But with consumers now catching onto to these mass-marketed, bland apples, fruit breeders have begun cultivating new hybrids with improved apple flavor that can last on supermarket shelves.
Pomologist David Karp (a.k.a. "the fruit detective") gives us a taste of the most promising apples of the future, like the Cosmic Crisp, a Washington State variety set to hit market shelves in 2019. He first wrote about these new varietals for the New York Times.
Music: "A Place They'll Never Know" by Themepark
A recent trade agreement has opened China's doors to all-American apple varieties for the first time ever. Fruit gifting is a common practice of the Chinese culture, which could mean big business in time for the holidays.
Music: "Do It Again" by Holy Ghost
Laura Avery is the Santa Monica Farmers' Market manager. This week, she talks with farmer Alex Weiser of Weiser Family Farms about his Tehachapi Grain Project. Join their upcoming Heritage Grain Dinner and Indiegogo campaign to support the cultivation of whole grains in California, and experience what LA's best chefs are doing with these different varietals.
Also, pastry chef/co-owner Clemence Gossett of the Gourmandise School of Sweets & Savories, teaches us how to bake a whole-grain pie crust for her rustic Sweet Apple Galette.
Music: "Shark Attack" by Grouplove