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.
Foraging for Wild Mushrooms in LA; Bagel History; Winter Soups
From this Episode:
Mark Bittman, who writes " The Minimalist " column in the New York Times food section, talks about creating simple, delicious soups.
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...
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...
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...
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...
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...
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...