'A Square Meal,' a kosher slaughter and Ukrainian Easter eggs

Hosted by Evan Kleiman Apr. 15, 2017 Food & Drink

Historian Andrew Coe explains how the Great Depression altered the 1930s food landscape, and contributor Sam Brasch witnesses a kosher slaughter. Artist Sofika Zielyk shows us how to decorate Ukrainian Easter eggs, Sandor Katz discusses his latest fermentation projects, and Dana Cree introduces her new book, “Hello, My Name is Ice Cream.” Plus: Laura Avery finds Swiss chard at the market, and Jonathan Gold dines at Kismet.

Photo courtesy of Lubap

From this Episode:

'A Square Meal'

In the 1930s, the Great Depression gave rise to historic changes that drastically affected the way Americans ate. Andrew Coe and his wife, Jane Ziegelman , have done...

11 min

The Ukrainian art of decorating eggs

This weekend for Easter, tykes will dye their hard-boiled eggs with effervescent-colored tablets. In Ukraine, the art of egg decorating is taken to a whole new level of...

7 min

Jonathan Gold dines at Kismet

This week, our favorite food critic, Jonathan Gold , gets a Middle Eastern-inspired taste of rabbit, freekeh fritters and Turkish breakfast at Kismet in Los Feliz. Read...

6 min

Wild Fermentation 2.0

Thirteen years ago, Sandor Katz published “ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods .” His seminal guide to all things cultured has...

8 min

'Hello, My Name is Ice Cream'

Rising temperatures here in the Southland call for an ice cream report. For that, we turn to Dana Cree . While working as a pastry chef at the Publican in Chicago, she...

9 min

The Market Report: Swiss chard

This week at the Santa Monica Farmers Market, Laura Avery talks with Sydney Hunter III , executive chef at Sawyer and Kettle Black in Silver Lake, about recipes that...

8 min

A kosher slaughter

Even if you eat kosher meat, you probably haven’t seen a kosher animal slaughter first-hand. The Jewish Initiative for Animals organizes public demonstrations of the...

8 min