Laura also spoke with Peacock Farms' Scott Peacock, who has some lovely mid-winter tomatoes, which he grows in hoop houses. Scott explains how his crops are harvested.
Michael Hanttula is the "curator" of the web-based Museum of Food Anomalies or MOFA. Go to the website to see some of his frightening and funny specimens, like the ghoulish face captured in a mutant honeycomb or the Mickey Mouse ears growing on a unsuspecting strawberry.
Rob De Borde is the author of Fish on a First Name Basis, soon to be a Good Food Cookbook Club selection. Rob is a writer for Alton Brown's Good Eats and also the voice of Tako the Octopus on the animated web-show Deep Fried Live.
Veteran actor John Pleshette loves to cook. His latest adventure, however, is the weekly recipes that he has been sending out to an increasingly large readership.
Lissette Gavina of Gavi--a Coffee introduces us to the people who grow the coffee, and explains how relationships are developed between growers and distributors to be beneficial for everyone.
Gordon Jones received an ancient recipe from a mysterious old man for the Shagbark Hickory Syrup he now widely produces from his 64-acre farm in Indiana. He offers two recipes we can try with his syrup.
Crispy Hickory Spareribs
- 3 lbs lean pork spareribs
- 6 fl oz Shagbark Hickory syrup
- 1 Tablespoons chili sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon red wine vinegar
- 1 small onion, finely chopped
- 1/4 tsp dry mustard
- Salt and freshly ground pepper
Hickory Chicken Wings
- 2 1/2 lbs chickens wings
- 4 fl oz Shagbark Hickory Syrup
- 5 Tablespoons chili sauce
- 1 small onion, chopped
- 2 Tablespoons cider vinegar
- 1 Tablespoons mustard
- 1 tsp Worcestershire sauce
Ann Le, author of The Little Saigon Cookbook, recommends the Vietnamese restaurant Pho Tau Bay at 3610 West 1st Street in Santa Ana. She recommends the bahn chau.