As the world opens back up, food and travel writer Yasmin Khan explores what locals and refugees are eating in three Eastern Mediterranean countries. Master gardener and fruit tree specialist Alyssa Kahn has ideas about what to do with the wild mustard flourishing across the Southland. Doug Bierend documents the people leading the current mushroom movement. Chef Chris Yang estimates that his restaurant in Alhambra pivoted five times during the pandemic before reopening last month. Professor Emily Contois discusses the intersection of men and food in the media. Finally, it’s a celebration of strawberries at the farmer’s market.
Wild mustard, mushrooms, dudes and diets
From this Episode:
Eating with locals and refugees across Turkey, Cyprus, and Greece
What do borders mean in a globalized world?
Wild mustard beyond a condiment: Use it to make paper, ink, fertilizer
Master gardener Alyssa Kahn asserts that wild mustard has a complicated history of how it made its way to California, threatening biodiversity and inhibiting seed...
Fungi fanatics: Focusing on the future
Mushroom species are prolific and diverse, and less than 10% of them are documented, according to Doug Bierend . Now the lesser-known fungi are being embraced and studied by...
‘In the Weeds’: A carousel of pivots at Yang’s Kitchen
Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019. Despite its popularity and accolades, labor and the price of...
Dude food: ‘Comfort food with an edge of competitive destruction’
A shift has occurred in how the media conditioned the public to think about men’s bodies and ideals. When plumb was a sign of prosperity and class status, the 20th century...