Info

Architectural Ice Cream, Pigs Blood, American Catch

Hosted by Evan Kleiman Jul. 12, 2014 Food and Drink

The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?

From this Episode:

Coolhaus

Natasha Case and Freya Estreller are the women behind Coolhaus, an L.A.-based architecturally-themed ice cream sandwich empire. They join us to talk about how they went from...

8 min, 34 sec

Pigs Blood and Beef Bile at Night + Market Song

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Night + Market Song, the latest outpost from Kris Yenbamroong. While...

8 min, 31 sec

Melisse, 15 Years Later

Josiah Citrin is the chef/owner of the two Michelin-starred restaurant Melisse in Santa Monica. This week is the 15 year anniversary of the restaurant. Citrin reflects on...

8 min, 3 sec

Russ & Daughters

Arriving from Poland, Joel Russ schlepped herring from a pushcart to support his family. One century later, Russ & Daughters is a New York institution, providing shoppers...

9 min, 24 sec

Why Do We Import Our Seafood?

Paul Greenberg is the author of American Catch, a book that uncovers “the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans...

8 min, 2 sec

When Global Warming Kills Your God

It's easy to forget that indigenous people in this country continue to hunt and fish to survive. Twenty-three defendants stood trial in June 2012 in Alaska, where fishing...

7 min, 26 sec

Market Report

Laura Avery talks to Susan Yoon, sous chef at Orsa & Winston, about how she prepares eggplant. Yoon prefers smaller eggplants which she steams for a Japanese take on caponata.

5 min, 47 sec

Credits

Host:
Evan Kleiman

Producers:
Gillian Ferguson, Laryl Garcia, Sarah Rogozen, Caroline Chamberlain

More from Good Food