Despite the swine flu outbreak, it's okay to eat pork. Russ Parsons loves to cook pork shoulder and schnitzel -- delicious and economical. Listener Suzanne Roady-Ross explains why pig is pork but chicken is chicken. Jonathan Gold takes us to Bottega Louie. Chip Ransler tells us how his company is turning rice husks into electricity in India. Are we fat because we eat too much or because we're fed high caloric foods? Hank Cardello has some words for food producers. George Cossette tells us about Georgian wines. Pastry Chef David Lebovitz loves to cook with white chocolate. And Mark Olive shares his passion for Australian bush tucker. Plus, Laura Avery shows us what's in season at the farmers market.
Eating Pork; White Chocolate; Husk Power; Who Is Making Us Fat
From this Episode:
Charles "Chip" Ransler is the Chief Strategy Officer for Husk Power Systems , which provides electricity to rural India through the use of rice husks. The husks are a...
Who Is Making Us Fat?
For more than 20 years, Hank Cardello was an executive at Coca Cola, General Mills and Michelob. He currently chairs the Global Obesity Business Forum at UNC Chapel...
Photo: Gary Friedman/LA Times Russ Parsons is a food writer for the L.A. Times. Find his recipe for Pork Schnitzel here . Russ also likes pork shoulder as it's...
Zoe Nathan and Josh Loeb are the owners of Rustic Canyon restaurant on Wilshire near 11th Street and the newly opened bakery/cafe, Huckleberry . Zoe and Josh recently...
Jonathan Gold is the Pulitzer-prize winning food writer for the L.A. Weekly . Bottega Louie is a large marketplace and restaurant in Downtown L.A. Jonathan liked the...
Winery in Georgia with Amphorae / Photo Courtesy Chris Terrell, Terrell Wines George Cossette is the co-owner of Silverlake Wine (2395 Glendale Blvd., Los Angeles,...
David Lebovitz is an ex-pat living in Paris. He is the former pastry chef at Chez Panisse and the author of The Sweet Life in Paris: Delicious Adventures in the World's...