FROM THIS EPISODE
Natasha Bowens is author of The Color of Food: Stories of Race, Resilience and Farming, in which she takes a probing look at the seemingly forgotten history and current issues that still face farmers of color.
Music: "Rocket Science 2" by RJD2
Garlic & Chives by Kristin
9892 Westminster Ave
Garden Grove, CA 92844
You can't go wrong at this Vietnamese small-plates restaurant, but be sure to order the toothpick lamb, pomelo salad, sticky rice and garlicky deep-fried crab.
Music: "Boom Clap" by Charli XCX
Anya Fernald is the co-founder and CEO of the California-based Belcampo Meat Company, the first vertically integrated meat company to oversee the raising, hand processing and distribution of their products from ranch to store to table.
Here in Southern California, you can find Belcampo at Grand Central Market, in Santa Monica and now in West Hollywood.
Pierre Thiam is a chef, restaurateur and cookbook author. His new book, Senegal: Modern Senegalese Recipes from the Source to the Bowl, showcases his signature take on the flavors of his native homeland.
Check out Thiam's recipe for Chicken Thighs with Red Palm Coconut Rice.
Music: "Take It All Away" by Valerius
This week Santa Monica Farmers' Market manager Laura Avery talks with Sarah Rathbone, founder of Community Seafood. This West Coast dock-to-dish organization operates like a community supported fishery and is championed by Michael Cimarusti of Providence.
Providence chef de cuisine Tristan Aitchison talks to us about this exciting new partnership, and what it's like upping the ante and cooking with new species like whelk. Question: what do you do with 60 pounds of whelks? Answer: Whelk fritters served in a delicious whelk liver sauce.
Music: "This Much We Know" by Eros