Natalia Pereira shares her life in recipes, canvassing photography, art, and poetry inspired by her memories of the Brazilian cuisine of her youth. Los Angeles Times restaurant critic Bill Addison marvels at the Iranian breads of Kouzeh Bakery. Icelandic chef Gísli Matt honors traditional ingredients while using modern techniques. Food journalist Dan Saladino researches generations of food eaten and those at risk. It may be winter, but tropical fruit is at Southern California farmers’ markets. Finally, engineer Richard Gomez is pimping a new food cart soon to hit the streets of Los Angeles.
Icelandic cuisine, endangered foods, tamal carts
From this Episode:
From Brazil to LA, ‘Abundancia’ author shares life in recipes
Natalia Pereira won hearts and bellies with her Brazilian menu when she opened Woodspoon in LA 15 years ago. Her new book is “Abundancia: My Life in Recipes.”
Barbari and gisou: Bill Addison discovers an Iranian bakery
When Sahar Shomali was unable to find the barbari she grew up eating in Tehran, she started her own bakery — Kouzeh. Bill Addison shares his favorite flat and yeasted breads.
Slippurinn: Resurrecting old Icelandic recipes using modern techniques
Bjork may be the biggest export out of Iceland, but chef Gísli Matt is looking to change that with his decade-old restaurant, Slippurinn.
Uniformity over diversity: Why 5000 plants we eat could go extinct
Extinction is typically associated with the animal kingdom, but food journalist Dan Saladino explores the nearly 5,000 vegetables, fruits, and grains that the planet is on...
Guavas and tropical fruit: The arm wrestle between winter and spring produce
Tropical fruit season continues at the farmer’s market, where chefs Liz Johnson and Will Aghajanian of Horses are shopping for guavas for a sorbet.