Maite Gomez-Rejón combines cooking lessons with art history, while Toby Cecchini highlights drinking vinegars. Cathy Nesbitt raises worms for composting kitchen waste, Eddie Lin goes crazy for hot wings and chicken knees; and Martin Fisher creates a revolutionary water pump as a means to solving rural poverty. Plus, chef Vicente del Rio celebrates Dia de los Reyes Magos, Dana Harris talks about a Swiss restaurant’s plan to use breast milk as ingredient and Laura Avery serves up a fresh Market Report.
ArtBites; MoneyMaker Water Pump; Drink Vinegar; Chicken Knees
From this Episode:
Hot Wings and Chicken Knees
Deep End Dining blogger Eddie Lin goes crazy for hot wings and chicken knees. He samples the extremely hot Atomic chicken wings at Alondra Hot Wings in Paramount. He eats...
7 min, 31 sec
MoneyMaker Water Pump
Social entrepreneur Martin Fisher developed the MoneyMaker pump as a mean to solve rural poverty by accessing fresh water.
8 min, 12 sec
Dia de los Reyes Magos
Vicente del Rio, chef-owner of Frida restaurant in Beverly Hills, celebrates El día de los reyes magos by baking rosca de reyes cake. The crown-shaped bread is decorated...
6 min, 30 sec
Serving Breast Milk
Dana Harris shares her thoughts on Swiss Storchen restaurant's plan to use human breast milk as an ingredient. Dana writes Variety ’s food blog, The Knife . Hotel...
6 min, 59 sec
Maite Gomez-Rejón combines cooking lessons with art history as part of her program, ArtBites : Cooking Art History. Both a culinary and art historian, Gomez-Rejón has...
7 min, 2 sec
The Market Report
Laura Avery talks with Mark Peel, who loves to cook Brussels sprouts this time of year. The chef-owner of Campanile restaurant sautés them quickly in olive oil until they...
6 min, 20 sec
Bartender-writer Toby Cecchini talks about drinking vinegars and making "shrub" out of fresh fruit. Shrub is the American version of drinking vinegar and it's still popular...
7 min, 7 sec