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FROM THIS EPISODE

Laura Avery talks to Laura Ramirez of JJ's Lone Daughter Ranch about how she likes to eat persimmons and Amelia Posada tells us about heritage breed turkeys. LA Councilman Paul Krekorian gives us an update on the California law that prevents the processing of downer animals for the food supply. George Cosette of Silverlake Wines describes an ancient technique for making wine that is still being used in the Republic of Georgia. Plus, Marsha Johnson defines misophonia and Langdon Cook takes us digging for razor clams in the Pacific Northwest. Paul Stamets is here to explain how mushrooms can save the world. Jonathan Gold visits a highly anticipated ramen restaurant from a Tokyo ramen master and Deep End Diner Eddie Lin gives us a behind the scenes tour of a dumpling factory in Alhambra, California.

Banner image courtesy of Langdon Cook's blog, Fat of the Land.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Candace Moyer
Harriet Ells

Guest Interview Ancient Techniques for Making Wine 6 MIN, 40 SEC

George Cossette comes to us from Silver Lake Wine. He recently traveled to Georgia where he learned about an ancient technique for making wine in qvevri.

Guest Interview Misophonia: The Fear of Smacking and Slurping 7 MIN, 40 SEC

Dr. Marsha Johnson is an audiologist in Portland, Oregon. She explains that the aversion to food sounds such as slurping and smacking can be diagnosed as misophonia. She runs an online forum for people suffering from misophonia.

Guest Interview Searching for Razor Clams 7 MIN, 1 SEC

razors.jpgLangdon Cook is the voice behind the blog, Fat of the Land: Adventures of a 21st Century Forager. He has a book of the same name.gf111112fat-of-the-land.jpg

Fat of the Land

Langdon Cook

Guest Interview How Mushrooms Can Save the World 6 MIN, 35 SEC

gf111112mushrooms.jpgPaul Stamets is an American mycologist and the author of Mycelium Running: How Mushrooms Can Help Save the World. He also owns and operates Fungi Perfecti, an online store selling mushroom cultivation kits and supplies. (Evan will continue her conversation with Stamets about how mushrooms can save the world later this month.)

 

 

Paul Stamets discusses how fungus can help save the world
TED.com, 2008

 

 

Mycelium Running

Paul Stamets

Guest Interview The Latest Hot Spot for Ramen 6 MIN, 3 SEC

Jonathan Gold visits Nidaime Tsujita, the first LA venture from one of Tokyo's most famous ramen masters. The dish to get is the tsukemen ramen, but note that the restaurant only serves ramen at lunchtime.

Nidaime Tsujita
2057 Sawtelle Blvd
Los Angeles, CA 90025

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview Behind the Scenes at a Dumpling Factory 8 MIN, 21 SEC

Deep End Diner Eddie Lin visits Green Chopsticks dumpling factory in Alhambra, California to see how frozen dumplings are made from start to finish.

Guest Interview Market Report 7 MIN, 42 SEC

Laura Ramirez of JJ's Lone Daughter Ranch in Redlands, California is selling Fuyu and Hachiya persimmons at the Wednesday Santa Monica Farmers' Market. She enjoys eating the Hachiyas out of hand or, if she is at home, she will drizzle some lime juice or rum on top for added flavor.

Amelia Posada and Erika Nakamura are the duo behind Lindy & Grundy, a Los Angeles butcher shop with an emphasis on sustainable meats and whole animals. For information on their heritage breed turkeys call 323-951-0804.

Guest Interview Should Downer Animals Be Allowed in the Food Supply? 7 MIN, 7 SEC

In 2008, former Assemblyman Paul Krekorian authored a bill banning the use of downer cattle in beef processing. Krekorian's bill was passed by Governor Schwarzenegger, but now the meat industry is challenging the bill in the Supreme Court. This Los Angeles Times article explains that the issue is largely over instances of "non-ambulatory pigs."

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