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