Foraging for Wild Mushrooms in LA; Bagel History; Winter Soups

Hosted by Evan Kleiman Dec. 06, 2008 Food & Drink

This week, we’ll go foraging for wild mushrooms in the heart of Los Angeles and learn about a new cultivated mushroom operation that produces gorgeous fungi. We cook with a convection oven, dish up deliciously simple soups and find out about a community supported preserves and bakery. Plus, we take a look at how the bagel became a huge crossover hit, do justice to the lowly chicken breast and get a fresh Market Report with Laura Avery.

David Kahn forages for wild mushroom in Los Angeles, while Steve Farrar cultivates gorgeous fungi. Russ Parsons sheds light on cooking with a convection oven, Mark Bittman dishes up deliciously simple soups, and Lee Davenport organizes a community supported preserves and bakery. Plus, Maria Balinska chews on the dense history of the bagel, Barbara Fairchild does justice to the lowly chicken breast and Laura Avery finds what’s in season in the Market Report.

From this Episode:

Soup

Mark Bittman, who writes " The Minimalist " column in the New York Times food section, talks about creating simple, delicious soups.

7 min

Cultivated Wild Mushrooms

Steve Farrar talks about cultivated wild mushrooms and his new venture with Japanese mushroom-producer Hokuto Corporation in building a state-of-the-art mushroom facility in...

7 min

Foraging for Wild Mushrooms in LA

David Kahn is wild about foraging mushrooms in Southern California. He talks about avoiding poisonous ones and shares tips about harvesting them. David the is Executive...

7 min

History of the Bagel

Maria Balinska samples a bit of the history of the bagel in her book, The Bagel : The Surprising History of a Modest Bread. If you're a bagel afficionado, you'll enjoy her...

8 min

Community Supported Preserves & Bakery

Lee Davenport talks about being a part of a community-supported preserves and bakery, or CSP&B, in Madison, Wisconsin. She's passionate about making artisanal preserves...

6 min

The Market Report

Laura Avery chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the...

8 min

Cooking with Convection

Los Angeles Times food writer Russ Parsons gets warm to the idea of cooking with a convection oven. He explains conversion guidelines and the difference between gas...

7 min

Fast, Easy Fresh Chicken Breast

Bon Appétit magazine editor-in-chief Barbara Fairchild serves up simple and flavorful chicken breast dishes. She is the editor of The Bon Appétit Fast Easy Fresh Cookbook .

7 min