32 yolks, taco bowls, cherries and tips from a master forager

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Chef Eric Ripert discusses his new memoir 32 Yolks, and KCRW host Gustavo Arellano weighs in on Trump and taco bowls. We taste cherries at the farmers market and forager extraordinaire Pascal Baudar walks us through the found ingredients in his book, The New Wildcrafted Cuisine. Plus, Jonathan Gold goes to town with the affogato-style soft serve topped with cotton candy at CottonHi in Koreatown.

Photo: Quinn Dombrowski

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone