As we continue to look for alternative sources of energy, turning manure into electricity seems like a no-brainer. Farmers have a lot of it and the technology has been in place for decades. This week on Good Food, PJ Huffstutter of the Los Angeles Times explains why it's not as easy a task as it seems. Sarah Rose tells the tale of the 19th Century explorer who brought tea out of China and shared it with the rest of the world. Forget drinking tea, Robert Wemischner shares his favorite ways to cook with tea. Just what do they eat in Pyongyang, North Korea? Curtis Melvin uncovers some of the mysteries of this closed state. Antoinette Bruno tells us who some of the rising star chefs are in Southern California. Lesley Balla knows where to get popovers and monkey bread in L.A. Why does organic wine cost less than conventional? Magali Delmas has the answer. Plus, Hot Knives Alex Brown and Evan George have a homemade "Knyquil" recipe. And Laura Avery has the fresh scoop from the Santa Monica Farmers Market.
Eating in North Korea; Monkey Bread; Green Garlic; Tea
From this Episode:
Alex Brown and Evan George are the Hot Knives . They've made an organic version on NyQuil (they call it KniQuil) using Pastis, roasted green chile, Southern Comfort and...
The Organic Wine Paradox
Magali Delmas is an associate professor of management at UCLA's Institute of the Environment and the UCLA Anderson School of Management. She researched over 13,000 wines...
Antoinette Bruno is the CEO and Editor of StarChefs.com. They recently released their rundown of Los Angeles and San Diego rising star chefs .
Monkey Bread and Popovers
Lesley Balla is the Los Angeles editor of Tasting Table , a daily email newsletter.
Ray Garcia is the Executive Chef at Fig , located at the Sheraton Miramar in Santa Monica ( 101 Wilshire Blvd., Santa Monica) . He is sauteing green garlic with sugar snap...
Turning Manure into Electricity
Photo: Bob Chamberlin / Los Angeles Times P.J. Huffstutter is a staff writer for The Los Angeles Times covering food and agriculture issues. She recently wrote...
For All the Tea in China
Robert Fortune Sarah Rose is the author of For All the Tea in China: How England Stole the World's Favorite Drink and Changed History . Her book tells the story of...
Cooking with Tea
Robert Wemischner is a pastry chef and culinary instructor. He frequently uses tea in recipes.