We talk about the bread that’s helped launch the nationwide toast trend and how a newly lifted ban on some Mexican clams will change L.A. menus; plus, is fat our friend after all?
Artisanal Toast, Blood Clams, Is Fat our Friend?
From this Episode:
The King of Toast
Josey Baker is a San Francisco-based bread baker whose brick and mortar bakery The Mill is at the fore of the nationwide toast trend. In Baker’s new book Josey Baker...
The Origins of Cream Cheese
Rabbi Jeffrey Marx of The Santa Monica Synagogue is also a scholar interested in American immigration and food history. He tells us how Philadelphia became the home of...
Blood and Chocolate Clams Coming to California
Bill Esparza is the blogger behind StreetgourmetLA and he also writes the Vitamin T column for Los Angeles Magazine’s Digest blog and is the tacorazzo behind...
It’s Fish! It’s Pork! It’s Awu Delicious Food!
Jonathan Gold is the Pulitzer Prize-winning food writer of the Los Angeles Times. This week he reviews Awu Delicious Food, a new high-end Henan restaurant in the San Gabriel...
Is Fat our Friend?
Nina Teicholz’s new book is The Big Fat Surprise : Why Butter, Meat & Cheese Belong in a Healthy Diet.
Back to Butter
Molly Chester co-wrote the book Back to Butter : A Traditional Foods Cookbook with her mother Sandy Schrecengost. We’ve got a recipe for her Creamy Deviled Eggs on our blog.