FROM THIS EPISODE
Phillip Vowles has been growing vegetables in Wales for more than 30 years. But these aren't your average veg. His ginormous zucchini, known as marrow in those parts, are armchair-sized monsters that regularly top 100 pounds. We reached Vowles in the Vale of Glamorgan to find out how he grows his behemoths.
Music: (top) Music: "Hwyl Fawr I Pawb" by Gorky's Zygotic Mynci and (bottom) "Moons Beats Yellow" by Gorky's Zygotic Mynci
Fungi are among the oldest living things on Earth. Mycologist Paul Stamets believes they can be used to clean polluted soil, create insecticides and even treat smallpox and flu viruses. Christian Schwarz is one of the authors of the new field guide Mushrooms of the Redwood Coast. He gives us a primer on California fungi.
Music: "Hobo Strut"
This time of year, our farmers markets are full of red, purple, yellow and orange tomatoes — from pint-sized Sungolds to heirlooms to other more robust varieties for sauces. Since this summer's bounty will only be around for a few more weeks, you'd better stock your pantry now. At the Santa Monica Farmers' Market, Holly Jivin, the chef de cuisine at The Bazaar in Hollywood, explains what makes her a tomato purist, and farmer Pernille Carpenter, of Coastal Organics in Santa Paula, tells us about the love, blood, sweat and tears that he sows into each year's crop. Find more tomato talk on the Good Food blog.
Music: "I Travestiti"
Last month, the Chicago Tribune began to publish the findings of a nine-month deep dive into the Illinois pork industry. In recent years, hundreds of new industrial hog operations have popped up across Illinois, which is the fourth largest pork-producing state in the nation. Pulitzer Prize-winning reporter David Jackson headed up the Tribune's investigation, "The Price of Pork." Spoiler alert: Do not listen to this segment over a meal! We guarantee you will lose your appetite.
Music: (top) "Maybe I Know (Cover)" and (bottom) "So Voce e Eu"
Imagine warm, hand-shaped triangles of rice sprinkled or filled with salted salmon or Japanese pickled vegetables that are wrapped in roasted nori. These are onigiri or, as they are also called, omusubi. They're popular, easy-to-make Japanese snacks that Sonoko Sakai says are convenience store darlings and every mom's answer to bento-style sushi. In her new book Rice Craft, Sakai gives step-by-step instructions for how to make them at home. Find a recipe for her bacon and scrambled egg onigiri on the Good Food blog.
Jonathan Gold closes out this week's show with the scoop on where to find the best Asian fried chicken in Los Angeles. "There are so many chicken frying traditions all over Asia," says Jonathan, "every country has its own or many, many different kinds and we're lucky to have a lot of them." KCRW's Abbie Fentress Swanson and Camellia Tse made the rounds, drumstick by drumstick and wing by wing. Check out Jonathan Gold's world of Asian fried chicken in LA, mapped, on the Good Food blog.
Music: "Rusty Dusty Blues" by BB King