Photo Courtesy: David Karp
Photo Courtesy: David Karp
Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. While she waits for the fava beans to come into season, she is buying fava tendrils, which are like shoots. She sautés them in olive oil with a little salt and adds English peas. Amelia's recipe is here.
David Karp is a pomologist with UC Riverside and a freelance writer for The Los Angeles Times' food section, where he writes the Market Watch column. This week he spotlights Pixie Tangerines which are grown primarily in Ojai.
Allison Costa, food writer, restaurant critic, and writer of the blog Ventura Food Happenings. She recommends the following places to eat in Ventura:
The Garden Market
449 North 10th Street, Santa Paula
The Local Cafe
1751 East Main Street, Ventura
Petite Reve Cafe
1124 So Seaward, Ste A, Ventura
Hip Vegan Cafe
928 E Ojai Ave., Ojai
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he reviews Beijing Duck House in San Gabriel. It's the one of the only restaurants in the Southland serving duck cooked in the authentic Beijing style. The other dishes on the menu are of the Shandong style. Read his full review here. Jonathan recommends the duck, the sea intestine (haichang), the sliced beef in chile oil, the tofu and the green onion pie.
Beijing Duck House
6420 Rosemead Blvd.
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Bill Rosendahl is the City Councilman for LA's 11th district. He raises chickens in the backyard of his Mar Vista home. Read about his garden in LAist.
David Valdes Greenwood is the author of The Rhinestone Sisterhood: A Journey Through Small Town America One Tiara at a Time. More about the festivals and the royalty David talks about on his website.
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More