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?
Architectural Ice Cream, Pigs Blood, American Catch
From this Episode:
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...
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...
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...
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...
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...
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...