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FROM THIS EPISODE

What role should the FDA have in regulating the safety of our food supply?  Dr. David Kessler, the former head of the FDA shares his thoughts.  Plus, Jonathan Gold stops by with a restaurant suggestion.  This time it’s molecular gastronomy served at a bakery.  And, enjoy some of our incredible premiums while supporting KCRW and Good Food.  Sommelier Stacie Hunt designed two special wine flights of hard-to-come-by bottles for KCRW subscribers.  She has the details.  And, Laura Avery tells us whats fresh at the Farmers Market.

Producers:
Bob Carlson
Jennifer Ferro
Candace Moyer
Connie Alvarez
Holly Tarson
Harriet Ells
Gillian Ferguson

Guest Interview Keeping Our Food Safe 9 MIN, 2 SEC

Dr. David Kessler headed up the FDA from 1990-1997, where he fought for better food labels.  He also was largely responsible for putting the tobacco companies under federal regulation.  He also fought for better food labeling, specifically targeting the word "fresh."  His latest book is The End of Overeating: Taking Control of the Insatiable American Appetite

Dr. Kessler, MD is currently Professor of Pediatrics and Epidemiology and Biostatistics at the School of Medicine, University of California, San Francisco.

 

Congress just passed an extensive food safety bill giving the FDA the authority to issue recalls.  The FDA has also been charged with developing a better system to trace food borne illnesses.  Read the full text of H.R. 2749, the Food Safety Enhancement Act of 2009.

The End of Overeating

David Kessler

Guest Interview Good Food Wine Flights 7 MIN, 42 SEC

Sommelier Stacie Hunt has put together two wine flights for KCRW subscribers.  The first is a two-bottle package featuring an '07 Fattoria San Francesco Ciro' from Basilicata, Italy and an '07 Reuilly from the Loire Valley in France.

The four-bottle wine flight includes:

'07 Malat Steinbuhel Reisling - Palt, Austria
'03 Aglianico Del Vulture Riserva, Allegretti Barile Vecchio - Calabria, Italy
'07 Treana - Paso Robles, California
'06 Cavas Valmar Tempranillo - Baja California, Mexico

A special thanks to Stacie, Splash Productions, Du Vin Wine & Spirits and the producers of these incredible wines.

Guest Interview Ludo Bites 7 MIN, 58 SEC

Ludobites Meat

Ludobites Fish

Photos Courtesy Wesley Wong of TwoHungryPandas.com


Jonathan Gold is the Pulitzer Prize winning food critic for the L.A. Weekly.  This week he reviews Ludo Bites at Breadbar.  Chef Ludovic Lefebvre's $39 prix-fixe dinner was one of Jonathan's favorite meals so far this year.   Ludo Bites at Breadbar runs through August 22. 

Ludo Bites at Breadbar
8718 W. Third St., L.A.
(310) 205-0124

Guest Interview Market Report 6 MIN, 37 SEC

Neelam Batra

Neelam Batra is the James Beard Award winning author of 1,000 Indian Recipes. She lives in Santa Monica and frequents the farmers market. Today she's shopping for fresh peaches to turn into a delicious-sounding chicken and peach dish.

Farmers Market Chicken with Fresh Peaches
Serves 4 to 6

One 3 to 3 1/2 pounds chicken
4 to 6 fresh tree ripe peaches
3 Tablespoons olive oil
1 tsp cumin seeds
1 1/2 cups finely chopped onion
3 large cloves fresh garlic, peeled and minced
2 Tablespoons peeled and minced fresh ginger
1 to 3 serrano peppers, minced (optional)
1 Tablespoon ground coriander
1 tsp garam masala
1/2 tsp ground cumin
1 tsp salt, or to taste
1/2 tsp freshly ground pepper, or to taste (plus more for garnish)
1/4 cup fresh lemon juice
1 cup lightly packed, finely chopped cilantro, with stems

Remove the skin from the chicken and cut it into bite (or serving) size pieces. Cut the peaches with their skin into small pieces and puree in a food processor. (You should have about 2 cups of puree).

Heat the oil in a large wok or saucepan over medium-high heat and add the cumin seeds (they should sizzle upon contact with the hot oil). Quickly, before they start to burn, add the onion and cook stirring until it turns medium brown 5 to 7 minutes. Add the garlic, ginger and serrano peppers (if using) and continue to cook for another 1 minute. Mix in the coriander, cumin, salt, and pepper and then add the chicken pieces and stir them until golden, 5 to 7 minutes.

Add the pureed peaches and bring to a boil over high heat. Then cover the pan and cook, stirring occasionally, first on medium-high heat for 5 to 7 minutes and then on low heat until the chicken becomes tender and most of the peach juices dry up, 20 to 30 minutes.

Uncover the pan add the lemon juice and cilantro, increase the heat to medium-high and cook, stirring occasionally until all the remaining juices dry up and the sauce clings to the chicken pieces, 5 to 7 minutes.

Transfer to a serving dish, garnish with pepper and serve.

Tutti Frutti Farms is certified organic and bringing in two different types of winter squash. Winter squash are often grown in the summer but, due to their thicker skin, can be stored through the winter. The Delicata variety (oblong) and Sweet Dumpling squash are very sweet and can be roasted whole or sliced.

Sweet Dumpling Squash

Sweet Dumpling Winter Squash

Delicata Winter Squash

Delicata Winter Squash

1,000 Indian Recipes

Neelam Batra

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