It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
Forging knives, lab-grown 'meat,' and iconic food writing
From this Episode:
Flame grilled and hand forged
It’s been nearly five years since Adam Perry Lang camped out behind Jimmy Kimmel’s studio with a dozen Big Green eggs and an Airstream, while throngs of people lined up to...
Can you define 'meat?'
Amid technological advances and appeals for sustainability, plant-based meat alternatives and cell-cultured meat are making ranchers, feedlots and slaughterhouses squirm....
The tradition of Mimouna
Rabbi Daniel Bouskila joins Evan to talk about the food traditions of Mimouna, the North African Jewish celebration held a day after Passover.* *Note: This segment was...
The best of Harper's food writing
Harper’s Magazine has been a platform for exceptional food writing for the last 167 years.
Market Report: Just 'beet' it!
This week at the Santa Monica Farmers Market, Laura Avery checks in with Renata Rokicki , executive chef at Cafe Birdie in Highland Park, about how to best utilize beets...