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FROM THIS EPISODE

Author Trevor Corson draws us into the fascinating world of lobsters unveiling sex, violence and romance underwater, and food scholar Andrew F. Smith walks us through the history of American tuna. Chef Michael Cimarusti discusses the challenge of sourcing wild seafood and the thrill of catching your own dinner. Independent producer Whitney Henry-Lester captures the inspiring story of pie baker Teeny Lamothe. Jonathan Gold declares he's found his platonic ideal of a potato chip, and beloved TV personality and chef Sara Moulton gives us a rundown in how to shop efficiently at the farmers’ market. Plus, Chuck Kallal offers tips on cooking fresh garbanzo beans, and Megan Shanley recommends garnishing your next seafood dinner with some finger lime citrus caviar.

Banner image courtesy of Whitney Henry-Lester

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells

Guest Interview Chicken of the Sea 8 MIN, 18 SEC

gf120908tuna.jpgAndrew F. Smith is an author and food scholar. His latest book is American Tuna: The Rise and Fall of an Improbable Food. Find an old fashioned tuna recipe for Tuna Baked in Shells on the Good Food blog.

American Tuna

Andrew F. Smith

Guest Interview Teeny Pies: A Success Story 5 MIN, 22 SEC

Independent producer Whitney Henry-Lester captures the story of Teeny Lamothe, an aspiring baker who quit her job and set out on a US "tour of pie" to follow her dream.

whitney.jpg

Music: "Tin Roof Blues" by Roy Eldridge, "Hold It" by Bill Dogget and "Crazy Rhythm" by Roger King Mozian

 

Guest Interview Consider the Lobster 12 MIN, 2 SEC

gf120908lobsters.jpg Trevor Corson is the author of The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean.

Guest Interview The Platonic Ideal of a Potato Chip 6 MIN, 45 SEC

sycamore.jpgJonathan Gold reviews Sycamore Kitchen, the new casual breakfast and lunch concept from Quinn and Karen Hatfield in mid-city. He raves about their Double B-LTA sandwich, the roasted turkey sandwich, ricotta toast, Mediterranean chicken salad, potato chips and their pumpkin walnut galette.

 

Sycamore Kitchen
143 S La Brea Ave
Los Angeles, CA 90036
323-939-0151

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview Michael Cimarusti on Sourcing Seafood 10 MIN, 13 SEC

Michael Cimarusti is the chef and co-owner of Providence. He discusses how sourcing wild seafood has changed in the seven years since Providence has been open.

Guest Interview Market Report 6 MIN, 56 SEC

Chuck Kallal is a chef who also works at Jimenez Family Farm stand. Right now he's selling a lot of fresh garbanzo beans. The beans are sold on the grassy stalks. Only the tips of the greens are edible. Kallal suggests searing the garbanzos, still in the pod, in hot oil with garlic and finishing them with a sprinkle of smoked sea salt. They can be enjoyed like edamame.

Megan Shanley and her family own Shanley Farms. They're back at the market with their popular finger limes. They are one of the few growers in the US and have a planting of over one thousand finger lime trees. When you cut the finger limes in half and squeeze the outside, tiny "citrus caviar" comes out. They're a wonderful garnish for oysters.

Music: "My Melancholy Baby" by Django Reinhardt

Guest Interview Sara Moulton Show Us How to Shop at the Farmers' Market 7 MIN, 46 SEC

Sara Moulton is a chef, food TV personality and cookbook author. Her latest show on PBS is Sara's Weeknight Meals. Her new app is Sara's Kitchen. She joins Evan Kleiman at the farmers' market to explain how she shops for a week's worth of family meals.

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