FROM Nancy Silverton
A Conversation with Chef Nancy Silverton, James Beard Winner LA’s Nancy Silverton won the culinary world’s highest honor this week: the James Beard “Outstanding Chef” award. It had been 16 years since an Angeleno won that accolade. Silverton co-owns Pizzeria Mozza and Osteria Mozza with fellow chef Mario Batali. She joined Madeleine in the studio to talk about her latest award and her career, which she began as a pastry chef and baker more than 20 years ago.
Will New Food Safety Rules Take the Artistry Out of Cooking? In the interests of food safety, the state legislature has unanimously passed a law requiring cooks -- including the finest chefs -- to use disposable gloves whenever they touch ready-to-eat raw food. LA County will start enforcing it by next year. Citing the CDC, Director of Environmental Health Angelo Bellomo says that each year food-borne illness affects one out of every six Americans. Of those 50 million, 128,000 are hospitalized and 300 die. Katie Kildow, bartender at the Verdugo Bar in Glassell Park, finds the new law a nightmare. "Gloves are really hard to put on when your hands are wet, so you've got to find a good way of drying them... I think it's going to look unsightly to the customer, taking gloves on and off. It'd going to look very hospital-like."
Lucia Micarelli: An Evening with Lucia Micarelli Violinist and actress Lucia Micarelli visits The Treatment to discuss her emotive performances as she prepares for PBS' An Evening with Lucia Micarelli.
Morgan Parker: There Are More Beautiful Things than Beyoncé Morgan Parker says that the poems in her book There Are Things More Beautiful than Beyoncé take a stand against the clichés of the dominant culture.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.