African-American Food History; USDA Dietary Guidelines; Citrus Intrigue
From this Episode:
Pomologist David Karp, who also writes the Market Watch column for the LA Times, has been researching the Dekopon for years. It's a Japanese citrus variety that is just now...
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week, he is taking us to the South Gate-area for Sinaloan cuisine. Sinaloa is a Mexican...
New USDA Dietary Guidelines
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She has...
Sassan Rostamian is the chef/owner of Sauce on Hampton (259B Hampton Dr., Venice, CA, ( 310) 399-5400 ) . He is using blood oranges, with olive oil, apple cider vinegar,...
Cooking in Hay
Chris Cosentino is the chef at Incanto restaurant in San Francisco. He is using hay to cook pork. He brines the pork for 6 days then places the pork on a bed of hay to...
African-American Food History
Jessica B. Harris is the author of eleven cookbooks documenting the foods and foodways of the African Diaspora. She was recently inducted into the James Beard...