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Photo: Pierre Thiam's Chicken Thighs with Red Palm Coconut Rice (Evan Sung)

Producers:
Gillian Ferguson
Laryl Garcia
Camellia Tse

Mark Bittman Says Farewell to the New York Times 7 MIN, 39 SEC

Respected food journalist, best-selling author and food activist Mark Bittman explains his decision to leave the New York Times. You can read his final article here.

Music: "Make Her Mine" by Mayer Hawthorne

The Color of Food 9 MIN, 15 SEC

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

The Color of Food

Natasha Bowens

Jonathan Gold Reviews Garlic & Chives by Kristin 7 MIN, 20 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he reviews Garlic & Chives by Kristin, a tasty addition to the Orange County food scene.

Garlic & Chives by Kristin
9892 Westminster Ave
Garden Grove, CA 92844
714-591-5196

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.

Read Jonathan's LA Times review and find all of his restaurant recommendations on the Good Food blog.

Music: "Boom Clap" by Charli XCX

Belcampo Meat Company, from Ranch-to-Table 8 MIN, 32 SEC

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.

Inside the Butcher Shop 1 MIN, 11 SEC

SoundsLA, KCRW's series of stories about the sounds we hear everyday, visits butcher Michael Puglisi's Electric City Butcher Shop in Santa Ana.

The Many Flavors of Senegal 8 MIN, 22 SEC

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

Senegal

Pierre Thiam

Market Report 7 MIN, 3 SEC

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

Eric Greenspan's Jewsagna 4 MIN, 35 SEC

Eric Greenspan is chef/owner of Greenspan's Grilled Cheese and Mare. He shares with us the recipe for “Jewsagna,” his version of a smoked salmon lasagna that he serves to break the fast the morning after Yom Kippur.

Find his recipe here on the Good Food blog.

Music: "Birthday Song" by Katy Perry

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