Photo: Santa Barbara spot prawn (Camellia Tse)
FROM THIS EPISODE
Shrimp is the most popular seafood eaten in the US. Americans consume 1.3 billion pounds of it each year, which amounts to roughly four pounds per person. But very little shrimp eaten here comes from local waters: Thailand dominates the market and half of the country's shrimp exports end up on American tables.
Two years ago, a team of Associated Press reporters discovered forced labor and human trafficking in the supply chain. The AP has been publishing the findings since then in a remarkable multimedia series called "Seafood from slaves." The project was awarded a Pulitzer Prize earlier this year.
Martha Mendoza, a national writer for the AP, takes us back to the moment when she and her colleagues decided to focus their collective investigative reporting lens on the Thai shrimp industry. Tune into our show in the weeks ahead to get the scoop on her next big exposé in the series, to be published later this month.
Music: "Cañamo Medico" by EarthRise Sound System and "Green Arrow" by Yo La Tengo
The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown sustainably and locally, what are our options? We get some answers from Paul Greenberg, a journalist who can make a book on seafood as engaging as any mystery novel. He wrote the James Beard Award-winning book Four Fish: The Future of the Last Wild Food and American Catch: The Fight for Our Local Seafood.
While we're on the subject of sustainable seafood, head to the Good Food blog to see what's for sale at Cape Seafood and Provisions. Michael Cimarusti, the chef and co-owner at Providence and Connie & Ted's, opened Cape Seafood in West Hollywood with his team in March. We're still thinking about the Santa Barbara spot prawns cooked in piles of 500-degree kosher salt and rosemary that culinary director Brandon Gray cooked for us at the shop. Outstanding.
Music: "Bus Stop Boxer" by The Eels
Live leeches, cow brains and dried manure. Matthew Biancaniello ate them all before finding his way to LA's craft cocktail movement. Now he forages and scours farmers markets to source 15-ingredient Bloody Marys and concoctions that feature uni and emu eggs. Biancaniello's favorite recipes are compiled in his book, Eat Your Drink. Find a recipe for his “Lost in Laos” cocktail on the Good Food blog.
Music: "I Mean You" by Thelonious Monk and "The Message" by Grandmaster Flash and the Furious Five
Nothing says Labor Day like BBQ. Kansas City, the Carolinas and Memphis have all got their own styles. Then there's Texas. The Lone Star State has at least four kinds of 'Q all by itself, says Robb Walsh, three-time James Beard Award-winner and member of Foodways Texas. He breaks down the styles for us, clues us into why BBQ is eaten on Juneteenth and on how Upton Sinclair's The Jungle changed the lives of pit masters everywhere. A second edition of his Legends of Texas Barbecue bible is available wherever books are sold.
Music: "Texas Flood" by Stevie Ray Vaughn
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More