Hive heists, artisanal food, local grains & bulgogi, Gangnam-style

Hosted by Evan Kleiman Jul. 23, 2016 Food & Drink

LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran and Nan Kohler of Grist & Toll. Plus, a watermelon gazpacho recipe to beat the heat from 1212 chef Walter Greenwood and a recommendation for bulgogi, Gangnam-style, per Jonathan Gold.

Photo: Digital Designs

From this Episode:

Finding the flavors we lost

Small-batch bourbon. House-made mayonnaise. Handcrafted cheese. Artisanal foods are more popular than ever. But where did the D.I.Y. movement in food begin? The food critic...

14 min

Hive heists and stolen honeybees

Conjure up an image of a burglar. The last thing you'd probably imagine is a man in a white beekeeper suit and netted headgear, tiptoeing across a field in the dead of...

8 min

The art of picking the perfect watermelon

Nothing disappoints more than cracking open a carefully selected watermelon only to find mealy, bland flesh inside. So how do you know which gloriously green striated melons...

7 min

The New Bread Basket

Bread — whether tall, flat, enriched with egg or unsalted — has historically brought together communities. So have mills. Food and ag writer Amy Halloran explores the...

11 min

Grist & Toll

The industrialized production of wheat has stripped so many breads, pastries, cookies and cakes of taste and nutritional value. Enter baker Nan Kohler. In Pasadena,...

10 min

Bulgogi, Gangnam-style

Ask Koreans and Korean-Americans where to find the best bulgogi in town and they'll probably tell you, “My mom's version is the best.” At Gwang Yang , the recipe for...

5 min