Photo courtesy of UK's Tripe Marketing Board
FROM THIS EPISODE
Micro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley's Farm. She taught how to humanely kill, de-feather, and process a chicken cleanly and efficiently. Freelance reporter Shara Morris attended the workshop and shadowed attendees Kieran and Kamila Smith. The event was coordinated by Slow Food LA. Their mission is to reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food.
We have photos of the workshop on the Good Food blog.
Music: "Infinite Reflection" by Kaleidescope Jukebox
Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats, where he learned the art of whole animal butchery. He professes his love of rabbit kidneys and insists that sweetbreads can taste like a better version of McDonald's chicken nuggets.
Music: "A Small Escape" by Fly" by Pony
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He admits that even critics and food lovers have certain dislikes. He divulges the foods that make him say, "Yuck!" and they just might surprise you. If you want to hear about something Jonathan does like, you can listen to his review of Burritos La Palma on the Good Food blog.
After an unfortunate culinary encounter with sea snails, Good Food producer Gillian Ferguson returns to the scene of the incident to confront the gastropods once again. Chef Lisa Giffen of Maison Premiere in Brooklyn guides her through the experience explaining the joys of cooking and eating sea-dwelling gastropods.
Music: "3 Days" by Rhye
Abbie Fentress Swanson is an independent radio reporter covering agriculture, food production, science, health and the environment. She recently started writing a book on the environmental impacts of meat production as part of a 2014-2015 Knight-Wallace fellowship.
In this story she travels to Northern California where dairy farmers are using methane digesters to convert creamery waste and cow manure into energy.
Bugs are high in nutritional value and require little food or water. Plus, a low-carbon footprint makes them very attractive here in drought stricken California. But are Americans ready to eat bugs? The owners behind LA's first cricket farm hope the answer is yes. KCRW's Avishay Artsy reports.
This week market manager Laura Avery talks with Sara Kramer, chef and co-owner of Madcapra in the Grand Central Market. Karmer is shopping for Chinese and Japanese eggplant varieties, which she favors for their sweet taste and minimal bitterness. She seasons and grills them with olive oil and salt for her eggplant and plum salad.
Farmer Scott Peacock of Peacock Family Farms is back at the market with his prized eggplants. This season he planted sixteen varieties including the Chinese and Japanese varieties Sara Kramer uses at Madcapra.
Music: "Oooh" by De La Soul
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More