FROM THIS EPISODE
Last month, we devoted an entire hour to the challenges of keeping a restaurant open and thriving in Los Angeles. Ari Taymor, the wunderkind behind Alma restaurant, recently wrote a piece that took a long, hard look at the industry’s impact on chefs. Taymor clues us into why he gracefully turned down an opportunity many chefs would kill for.
Spicy Crab with Watermelon Juice at Hip Hot (Photo by Monika Scott)
Hip Hot: 500 North Atlantic Boulevard, No. 149, Monterey Park, CA 91754 | (626) 758-7711
We talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on plans for a future brick-and-mortar restaurant and his cookbook in the works, “The Sioux Chef’s Indigenous Kitchen.”
Next we travel to Colorado to talk cheese. Americans eat roughly 37 pounds of it every year. The American Cheese Society, which represents cheese and butter makers, retailers and distributors in the U.S., recently held its annual meeting in Denver. Our roving reporter, Simran Sethi, was there and filed this field report from the conference for the Good Food blog. Simran hosts the chocolate podcast The Slow Melt, which just won a Saveur blog award nomination in the Best Food Podcast category.
LATEST BLOG POSTS
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
Coming to the table at Slow Food Nations Contributor Simran Sethi reports on the inaugural Slow Foods Nations, a festival “to taste and explore the world of good, clean and fair food for all” that took place this year in Denver, Colorado. Read More