Good Food
Mark Bittman; Domestic Truffles; the Legacy of Cesar Chavez
How California truffle foragers use squirrels to help them find the prized mushrooms. Mark Bittman visits the Central Valley. Plus, the legacy of Cesar Chavez.
By Evan Kleiman • • 58m ListenDo you prefer pizza from Naples or Rome? Chefs Steve Samson and Zach Pollack distinguish between northern and southern style pies. Brooklyn chef Peter Entner is taking a distinctly American approach to pizza by adding Cheez-Its as a topping. Food & Wine's Dana Cowen forecasts the food trends of 2013 and Lesley Barger Suter of Los Angeles Magazine outlines the top ten LA restaurants of the year. New York Times journalist Mark Bittman is dumbstruck by a trip to California's Central Valley. Plus, author Matt Garcia uncovers the rise and fall of Cesar Chavez and the United Farm Worker movement. Jonathan Gold is moved by a new downtown restaurant where the menu is unlike any other in town. At the market Laura Avery talks to chef Sal Marino about the versatility of fennel and David West describes how California truffle foragers use squirrels to help them spot the prized mushrooms.
Banner image: © Cesar Chavez Foundation
In this episode
8 storiesMarket Report
Sal Marino is the chef and owner of Il Grano , which celebrates its 15th anniversary this year. During the winter months he turns to fennel in dishes both raw and cooked. Find a recipe from chef Marino on the Good Food blog .
Read the story9 minSouthern versus Northern Italian Pizza
Steve Samson and Zach Pollack are the chefs at Sotto , where they serve a traditional Neapolitan style pie. They talk to Evan about the distinction between southern and northern Italian styles of pizza.
Read the story7 minPutting Cheez-Its on Pizza
Peter Entner is the chef at Pete Zaaz in Brooklyn, New York. In lieu of the ubiquitous Parmesan cheese and red pepper shakers, at Pete Zaaz Entner fills his shakers with a combination of crumbled Cheez-Its , dehydrated pickled jalapenos and herbs. He says it packs the perfect cheesy, salty bite on top of pizza.
Read the story3 minFood Trends for 2013
Dana Cowen is Editor-in-Chief of Food and Wine magazine. Her food trend predictions for 2013 include popped grains, blue curaçao, sea foraging and charred food. A recipe for sweet potatoes with curried puffed grains is on the Good Food blog .
Read the story7 minLos Angeles Magazine's Best Restaurants of 2013
Lesley Barger Suter is Dine Editor for Los Angeles magazine. She shares the magazine's selections for the best restaurants of 2013.
Read the story7 minMark Bittman Visits California's Central Valley
Last year New York Times writer Mark Bittman visited California's Central Valley. He wrote about what he found in this article for the New York Times Magazine .
Read the story8 minA Fresh Look at Cesar Chavez and United Farm Workers
Matt Garcia is the author of From the Jaws of Victory : The Triumph and Tragedy of Cesar Chavez and the Farm Worker Movement.
Read the story9 minGenius at Alma in Downtown LA
Jonathan Gold says his review of Alma is his first "hat's off" review since he returned to the Los Angeles Times. Unlike the myriad gastropubs around town, he describes Alma as a very personal restaurant. The menu changes daily, but be sure to start with a seaweed and tofu beignet and the toast with jam and liver.
Read the story7 min
