Photo: Queen Quet, Head-of-State and Chieftess of the Gullah/Geechee Nation, which once occupied Hilton Head and most of the coastal islands that fringe the southeastern United States. (Photo by Richard Ellis)
FROM THIS EPISODE
Last week, violence erupted in Charlottesville, Virginia at a protest organized by white supremacists and hate groups. Three people were killed and many more were injured. Race permeates American culture, and its food. John T. Edge is one of the founders of a nonprofit called the Southern Foodways Alliance, and he’s just published a book that explores, among other things, race through the lens of food in the American South. It’s called “The Potlikker Papers: A Food History of the Modern South.”
John T. Edge
In a recent story for The Nation and the Food & Environment Reporting Network, food policy analyst Leah Douglas exposes an obscure legal loophole through which African-Americans living in rural areas have been systematically economically disadvantaged. Her telling of one South Carolina family’s story sheds light on the ongoing struggle to retain black-owned farmland in the South.
Queen Quet, Head-of-State and Chieftess of the Gullah/Geechee Nation,
which once occupied Hilton Head and most of the coastal islands
that fringe the southeastern United States. (Photo by Richard Ellis)
You may know Jet Tila as Alton Brown’s calmer more measured sidekick on “Cutthroat Kitchen.” But this guy grew up in his family’s famed Bangkok Market in LA. Tila has just published his first cookbook, “101 Asian Dishes You Need to Cook Before You Die.”
A bowl of cornflakes seems pretty straightforward. It’s a fast, easy breakfast right? Think again. This cereal was developed not for convenience but as part of a radical philosophy about digestion. In his book, “A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise,” University of Oklahoma Professor Nicholas Bauch reveals the relationship between the human body, technology and agriculture.
Laura Avery talks to Jason Hall, chef de cuisine at Jane Q in the Kimpton Everly Hotel in Hollywood, and to Scott Peacock, of Peacock Family Farms in Dinuba, about peppers.
Peppers (Photo by Joseph Stone)
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Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
LATEST BLOG POSTS
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More