Jonathan Gold samples Nigerian cuisine, while LeeAundra Temescu prepares first-person dinners. Steven Fineberg renders fat from bison and other meats, chef Michael Cimarusti cooks up spot prawns and chef Michel Richard socializes at Citrus. Dr. Prasanth Manthena talks about sleep issues and food, Karen Evenden tastes Croatian food and Laura Avery serves up a fresh Market Report.
First-Person Dinners; Rendering Fat; Sleep Issues and Food
From this Episode:
Sleep Issues and Food
Dr. Prasanth Manthena talks about how certain food or an empty stomach can affect sleep. Other important factors are the amount of food eaten and the timing of the meals. He...
Karen Evenden spent three years sailing the Adriatic coast and gained appreciation for Croatian food in her book, A Taste of Croatia . She describes Croatian cuisine,...
The Market Report
Laura Avery chats with David West of Clearwater Farms, who explains why winter and summer are the worst time for mushrooms. He's waiting for April when morels will come into...
Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold samples egusi (chicken stew,) okra stew, equsi (spinach with chiles stew) and fufu (mashed cassava) at...
Communication coach and exotic eater LeeAundra Temescu prepares first-person dinners from food that is harvested, hunted, foraged or made by the participating eaters...
Local Forage co-editor Steven Fineberg renders fat from bison kidney and other meats. He discusses schmaltz (rendered chicken fat,) leaf lard, the composition of fat and...
Providence chef-owner Michael Cimarusti dishes up spot prawns. He has some delicious ideas for cooking and eating these relatives to shrimps. Providence 5955 Melrose Ave...