FROM THIS EPISODE
Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak, pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.
Richard H. Turner
Every year, we include a thematic pie contest category inspired by our venue. Erica Jones, assistant curator of African Art at UCLA's Fowler Museum invites contestants this year to submit their "World Pies" that explore global arts and cultures.
For lattice crust inspiration, she suggests the "eye-dazzler" textiles in the museum's current exhibition, Treasured Textiles from the American Southwest: The Durango Collection. Or a forthcoming exhibit on ancient Columbian ceramics could also be a jumping off point for World Pies.