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FROM THIS EPISODE

We discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.


Banner Image Credit: U.S. Army

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Caroline Chamberlain

Wexler’s Deli 11 MIN, 26 SEC

Micah Wexler is the chef and co-owner along with Michael Kassar at Wexler’s Deli in Grand Central Market.

Join Evan Kleiman on Friday August 22nd at Grand Central Market for music, great food and festivities. KCRW DJ Marion Hodges will spinning for the evening, and many of GCM’s vendors will be open and serving special menu items.

Guests:
Micah Wexler, Wexler's Deli (@MicahWexler)

Missouri Passes Farming Amendment 4 MIN, 52 SEC

Last week, Missouri voters approved an amendment to their state constitution called the Right to Farm Act. The bill was passed by a small margin. Jacob Gersen, a Professor of Law at Harvard Law School, explains what implications this might have on the future of Missouri farming.

Guests:
Jacob Gersen, Harvard Law School

Farm Tech 15 MIN, 35 SEC

The American Farm is in the midst of a tech revolution. We talk to engineer Calden Carroll who is working on a nitrate sensor that would alert farmers when and when not to fertilize their fields. Next we hear from 66 year old farmer Gary Niemeyer who has turned to “precision agriculture” equipment to plant and harvest his corn and soybean fields. Plus, we hear from award winning journalist Vince Beiser. He wrote a piece for Pacific Standard magazine about the ways Big Data is changing how Americans grow food, and whether farmers should be concerned.

The Science Behind the Army’s Ready-to-Eat Meals 12 MIN, 49 SEC

David Acetta is a retired Lieutenant Colonel in the US Military. He is now the Chief of Public Affairs for the U.S. Army Natick Soldier Research, Development and Engineering Center. He shares his memories of eating MREs (Meals Ready to Eat) during his 25 years of service from 1983 to 2008.

Mary Scerra, a food technologist at the same center where David works in Natick, talks about the challenge in creating a pizza MRE where the bread, the sauce and the cheese all have different water contents.

Learn more about pizza MREs here.

Jonathan Gold Reviews Aqui es Texcoco 5 MIN, 6 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Aqui es Texcoco in the City of Commerce. It’s the first LA branch of this popular Mexican restaurant that specializes in lamb barbacoa.

Jonathan recommends the Lamb barbacoa, rabbit mixiotes and the plato Azteca.

Aqui es Texcoco
5850 S Eastern Ave
Commerce
(323) 725-1429

All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.

Guests:
Jonathan Gold, Host of 'Good Food on the Road' (@thejgold)

Market Report 5 MIN, 29 SEC

Laura Avery talks to Amelia Saltsman, author of the Santa Monica Farmers’ Market Cookbook, about what she’s making with Bahri Dates.

Find a recipe for Amelia Saltsman’s Barhi Date Salad on the Good Food Blog.

Alvaro Bautista is the owner of Bautista Family Organic Date Ranch in Mecca, California.

Guests:
Laura Avery, Santa Monica Farmers' Market

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