Indigenous Food Lab, West African cuisine, farmer's market edibles

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"My food was missing and I knew there was a place for it," says Pierre Thiam who spent years cooking West African cuisine in New York before settling in Oakland.

"My food was missing and I knew there was a place for it," says Pierre Thiam who spent years cooking West African cuisine in New York before settling in Oakland. Photo by Evan Sung.

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Gillian Ferguson, Elina Shatkin