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FROM THIS EPISODE

Today on the show, the best of Good Food from 2009.  Jon Reiner is the man who couldn't eat.  The treatment for his Crohn's disease forced him to stop drinking or eating anything for several months.  Rachael Sheridan of Cube Marketplace on La Brea muses about her love of pie.  Good Food listener Mars Berman is living and Poland and continues to be amazed at some of their food customs.  She describes the concept of the Polish second breakfast.  We take trip to the Lower East Side of New York City and Russ and Daughters' Appetizing Store.  Nikki Federman is a fourth generation Russ and runs the store with her cousin.  Novella Carpenter is farming on a dead end street in the middle of the Oakland ghetto.  What it means to be vegan before 6 pm.  Mark Bittman of the New York Times explains.  Amy Stewart reveals the deadly nature of some plants.  Scott Gold, the Shameless Carnivore eats the Peruvian delicacy of cuy, or guinea pig.  And Laura Avery has a rhubarb margarita at the Santa Monica Farmers Market.

My Bread

Jim Lahey

Producers:
Jennifer Ferro
Harriet Ells

Guest Interview The Man Who Couldn't Eat 8 MIN

Jon Reiner

Jon Reiner suffers from Chron's disease, which causes inflammation of the lining of the digestive tract.  Symptoms include diarrhea, abdominal pain, ulcers and weight loss.  

Complications from the disease caused a fistula to form in Jon's small intestine.  The treatment was for Jon to not eat or drink anything until the fistula healed.  Instead of food, he had a steady intake of TPN (Total Parenteral Nutrition) taken intravenously.  

Read his story in the September '09 issue of Esquire.

Guest Interview Ghost Town Farm 7 MIN

Novella Carpenter

Turkeys

Novella's Goat

Novella Carpenter is the author of Farm City: The Education of an Urban Farmer.  She owns an urban farm in Oakland where she raises turkeys, chickens, pigs, goats, rabbits and bees.

See more pictures of Novella's urban farm.

 

Music BreakWild Cat Blues by Chris Barber's Jazz Band

Farm City

Novella Carpenter

Guest Interview Vegan Before Six 7 MIN

Mark Bittman is the food writer for the New York Times.  His most recent book is Food Matters: A Guide to Conscious Eating with More Than 75 Recipes.  He has written numerous cookbooks including How to Cook Everything.

Celery and Fennel Salad

Fennel and Celery Salad

2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 Tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 tsp black pepper, more to taste
Freshly shaved Parmesan cheese.

Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.

Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.

Bittman Flatbread 

Easy Whole Grain Flatbread 

1 cup whole wheat flour or cornmeal, or chickpea flour (also called besan; sold in Middle Eastern, Indian, and health food stores)
1 tsp salt
4 Tablespoons olive oil (see the headnote)
1/2 large onion, thinly sliced (optional)
1 Tablespoon fresh rosemary leaves (optional)

 

1. Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.

2. When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.

Food Matters

Mark Bittman

Guest Interview Wicked Plants 7 MIN

Deadly Nightshade

Deadly Nightshade

Amy Stewart is the author of Wicked Plants: The Weed that Killed Lincoln's Mother and Other Botanical Atrocities.  Her book was part of an exhibit at the Brooklyn Botanic Gardens earlier this summer.  

 

Music Break: Whole Lotta Love by CCS

Wicked Plants

Amy Stewart

Guest Interview Pie-a-Day 5 MIN

Rachael Sheridan is the buyer for Cube Cafe and Marketplace on La Brea.  Read about Evan Kleiman's Pie-a-Day Project.  FInd the recipe for Barbara Treves winning apple pie from Good Food's pie contest.

Cube Café’s Grape Pie
Recipe courtesy of Jun Tan
8 or 9-inch pie pan

Pie Crust
6 1/4 oz all-purpose flour
2 Tablespoons sugar
1/4 tsp salt
4 oz butter, cold, cut into 1/2 inch cubes
4 oz cream cheese, cold, cut into 1/2 inch cubes
1 1/2 Tablespoons fresh lemon juice 

Grape filling
8 cups champagne or concord grapes
*Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl.  Keep them in the refrigerator overnight to drain out the juices.
1 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
2 tsp fresh lemon juice

To make the crust:
Using a food processor, combine the flour, sugar and salt.  Add butter and cream cheese, pulse until it resembles pea size crumbs.  Add lemon juice; pulse until it forms a ball.  Do not over-mix!

Flatten the dough to about an inch thick and wrap with plastic wrap.  Refrigerate for about 30 minutes.

Cut the dough in half, roll the first half to fit the entire pan with about 1/4 inch extra overhang from the edge of the pan.  Roll out the second half big enough to cover the top, set aside.

To make the pie filling:

Combine all ingredients (minus the extra juice drained out of the grapes) in a bowl and mix well.

Pour filling in prepared crust.  Brush the edge of the dough with egg wash and cover with the top portion of rolled out dough.  Pinch the two edges together and twist the edges to seal.

Brush the top with egg wash and sprinkle with sugar.  Cut a small slit in the middle of the pie.

Bake for 30-45 minutes in a 425 degree oven until golden brown and bubbly.
Let the pie rest for 30 minutes before serving.  

Serve with ice cream or fresh cream.

 

Music Break:  You Are My Sunshine by Travis Wammack 

Guest Interview Guinea Pig 7 MIN

Guinea Pigs

Cuy

Scott Gold is the Shameless Carnivore.  He has a blog and a book by the same name. Guinea pig, cuy in Spanish, is a source of protein and a staple in Ecuador and Peru. Scott atecuy at Coco Roco in the Park Slope neighborhood of Brooklyn.

Guest Interview Eating in Poland 4 MIN

Mars Berman

Pierogis

Mars Berman teaches at a Montessori school in Warsaw, Poland.  At 10:30, children eat a second breakfast, which includes meat, cheese, bread, pickles, and fruits.  Mars loves pierogis and kopytka, which she says is like an Italian gnocchi only better.

 

Music Break Zelda's Theme by Perez Pardo

Guest Interview The Temple of Smoked Fish 9 MIN

The Russ Family

Josh and Niki

Niki Federman runs Russ and Daughters, an appetizing store on the Lower East Side of New York.  In the Jewish tradition, an appetizing store sells fish and dairy.  Meat, which has to be bought separately, was purchased at a delicatessen.  

Joel Russ started the business with a pushcart, selling Polish mushrooms and smoked fish to the Jewish immigrant community.  In 1914 he opened a shop on Houston Street in Manhattan.  Ninety-five years later the shop is still selling smoked fish, along with herring, caviar and other imported goods.  In 1933 Joel Russ changed the name to Russ & Daughters.  It's the first business to have "& Daughters" in the title.  Niki Federman and Josh Russ are the fourth generation of the Russ family and they run the store today.

Read more about Russ & Daughters on their blog, Lox Populi.

Matjes Herring

Matjes Herring

 

Music Break: You'll Disappear by The Phenomenal Handclap Band

Guest Interview Market Report 4 MIN

Rhubarb

Jean Francois Meteigner of La Cachette Bistro is buying rhubarb at the Santa Monica Farmers Market.  Only a few farmers grow rhubarb and Jean Francois is buying it for his bartender who is making a rhubarb cilantro margarita.  He makes a rhubarb simple syrup by boiling chopped rhubarb with sugar and water.  Blend it and then strain it.  Use the rhubarb pulp to make a pie.  Add fresh cilantro leaves and crush them in the glass.   

 

Music Break: Mercury by Los Straitjackets 

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