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.
FROM THIS EPISODE
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.
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
Find all of Jonathan's restaurant recommendations on the Good Food restaurant map.
Music: "Oooh" by De La Soul
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