“Can a single object contain within it the narratives of a family and an entire nation?” That’s what arts journalist Carolina Miranda asks in her essay remembering California native Joan Didion. Miranda recounts Didion’s reference of her family’s potato masher in her work, “Where I Was From.” Podcaster and author Cathy Erway recommends sprucing up the pantry by springing for high-quality sesame oil. Evan Halper reports on California’s charge to eliminate the use of gas in homes and businesses. Chef Kavachi Ukegbu is on a mission to expand the audience of West African cuisines and its staple — fufu. LA Times restaurant Bill Addison returns with a review of Horses in Hollywood. Finally, conehead cabbage has an expected look with an unexpected sweetness and can be found across Los Angeles farmers’ markets.
Joan Didion’s potato masher, sesame oil, gas stoves
From this Episode:
Reflecting on Joan Didion’s CA roots and significance of a family potato masher
Arts columnist Carolina Miranda examines Joan Didion’s narrative of the pioneers who made the journey to build California, and the author’s use of a humble potato masher as...
Refreshing the pantry with one of the oldest oils used for cooking
Writer Cathy Erway describes the process of roasting sesame oil, and gives recommendations for choosing the right bottle for cooking and finishing a dish.
Has California seen the end of gas stoves?
Citing climate and health concerns, city leaders in California are slowly taking action to limit the use of gas in both homes and businesses.
Fufu: How to make, eat, and what to pair with the West African staple
Chef Kavachi Ukegbu is on a mission to introduce West African cuisine to a wider audience starting with fufu, a West African, starchy staple used in lieu of utensils.
Bill Addison reviews the 4 chefs holding the reins at Horses
Bill Addison returns with a restaurant review of Horses in Hollywood, which he refers to as “the most exhilarating dining experience in the last year,” and discusses what...