Good Food
Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat
This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signature take on the flavors of his homeland from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl.
By Evan Kleiman • • 57m ListenPhoto: Pierre Thiam's Chicken Thighs with Red Palm Coconut Rice (Evan Sung)
In this episode
8 storiesMark Bittman Says Farewell to the New York Times
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
Read the story8 minThe Color of Food
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
Read the story9 minJonathan Gold Reviews Garlic & Chives by Kristin
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.
Read the story7 minBelcampo Meat Company, from Ranch-to-Table
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.
Read the story9 minInside the Butcher Shop
SoundsLA , KCRW's series of stories about the sounds we hear everyday, visits butcher Michael Puglisi's Electric City Butcher Shop in Santa Ana.
Read the story1 minThe Many Flavors of Senegal
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
Read the story8 minMarket Report
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 .
Read the story7 minEric Greenspan's Jewsagna
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
Read the story5 min
