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FROM THIS EPISODE

LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.

Producers:
Gillian Ferguson
Laryl Garcia

Product of Mexico 11 MIN, 52 SEC

Richard Marosi is an investigative reporter for the Los Angeles Times. His four part series, "Product of Mexico," uncovers labor abuses on Mexican mega-farms.

Music: "Intro" by The XX

Whole Foods and Social Responsibility 6 MIN, 52 SEC

Matt Rogers is an Associate Global Produce Coordinator at Whole Foods. The grocery chain was implicated in Richard Marosi's story Product of Mexico. We discuss the company's social responsibility promise with Rogers who says 85% of the Mexican produce that Whole Foods sells is certified Fair Trade.

Why Did the Chicken Cross the World? 8 MIN, 22 SEC

Andrew Lawler is the author of Why Did the Chicken Cross the World? The Epic Saga of the Bird that Powers Civilization.

Music: "Twilight" by Cut Copy 

Market Report 4 MIN, 55 SEC

David Karp is a pomologist with UC Riverside. He also covers farmers' market news for the LA Times. This week he talks to Andrea Crawford of Kenter Canyon Farms about her newest product: locally grown organic Espelette pepper.

Music: "Academia" by Sia

Hungarian Food Meets California Cuisine 9 MIN, 34 SEC

Nicolaus Balla and Cortney Burns are the chefs at Bar Tartine in San Francisco. Their new book is Bar Tartine: Techniques and Recipes.

Find a recipe from the book on the Good Food blog.

Music: "Penguin Prison"

Bar Tartine

Cortney Burns

Great Cocktails and Solid Italian Fare at Scopa Italian Roots 6 MIN, 6 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week on Good Food he reviews Scopa Italian Roots, a fairly new addition to Venice that he describes as "part Italian restaurant and part cocktail lounge." He recommends the roasted romanesco, fried calamari, arancini and veal chop Milanese. The cocktail menu is also a must.

Scopa Italian Roots
2905 Washington Blvd
Venice, CA 90292
310-821-1100

Find all of Jonathan's restaurant recommendations on the Good Food restaurant map.

Music: "Oooh" by De La Soul

Is a Burrito a Wrap? 7 MIN, 59 SEC

Dan Pashman is the host of the Sporkful podcast from WNYC. His new book is Eat More Better: How to Make Every Bite More Delicious. In this interview we tackle important questions such as, “is a burrito a wrap?”

Music: "Go Bang"

Eat More Better

Dan Pashman

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