There is more to orange juice than what’s on the carton, says author Alissa Hamilton. LA Times writer Russ Parsons gives us some structure for our next trip to the farmers market. Randall Graham decided to forgo a $20 million dollar business to produce biodynamic wine. A mobile slaughterhouse is how Bruce Dunlop and other farmers in Washington State process their locally raised meat. Robert Danhi tells us where to shop for those hard-to-find Asian ingredients. Jonathan Gold has something to say about the San Francisco versus Los Angeles burrito debate. Stacy Perman reveals the drama of In-N-Out. Plus, Laura Avery and Amelia Saltsman talk peaches at the farmers market.
Burritos North and South; In-N-Out Secrets; Mobile Slaughterhouses; Biodynamic Wine
From this Episode:
Amelia Saltsman shares a brainstorm with Laura Avery to make Peach Brulee. She is going to cut yellow peaches in half or in pieces, add a dollup of creme fraiche on top and...
Burritos - San Francisco vs. LA
View LA Burritos in a larger map Jonathan Gold is the Pulitzer Prize-winning food critic for the L.A. weekly . Recently, a reader asked him where to...
Bonny Doon Vineyard Randall Graham Randall Graham is the owner of Bonny Doon Vineyards , biodynamic wine producers in Santa Cruz, CA. Biodynamic...
Vietnamese Balm - Photo Courtesy Todd Porter & Diane Cu Robert Danhi is the author of Southeast Asian Flavors: Adventures in cooking the foods of Thailand, Vietnam,...
Bruce Dunlop lives and works Washington's Lopez Island where he and his fellow farmers use a mobile slaughterhouse to process their meat. It's the first of its kind to be...
Alissa Hamilton is the author of Squeezed: What You Don't Know About Orange Juice . Music Break: Autumn Leaves by Cannonball Adderley
Structure Your Shopping
Russ Parsons is the editor of the LA Times Food section and the author of How to Pick a Peach.