Jonathan Gold; Hooked on Fish; Healthy Fats; What to Eat; History of Utensils; Real Wine; Watermelon

Hosted by
Laura Avery speaks with Joanna Moore from Axe restaurant and Maryann Carpenter of Coastal Organics Farms about heirloom tomatoes.

Jonathan Gold of LA Weekly finally lets us in on a place that he's been keeping to himself. his favorite neighborhood Mexican restaurant. To find out what make's Jonathan's heart sing, go to Tonny's Restaurant (626-797-0866) at 843 East Orange Grove Boulevard in Pasadena. Recommended dishes in licuados, chilaquiles, costillas en salsa verde, carnitas.

Bruce Knecht has written a tale about the Patagonian toothfish, which was renamed Chilean Sea Bass and has enjoyed a wild popularity that has nearly driven it to extinction. In Hooked: Pirates, Poaching and the Perfect Fish, Knecht delivers an exciting, dramatic story of greed and commerce and how it all impacts health of our seas.

Anna Lapp-- explains what she calls the "grub lifestyle," which is both healthy and ethical. Ana is the daughter of writer Francis Moore Lapp-- (Diet for a Small Planet) and co-author (with her mother) of Hope's Edge: The Next Diet for a Small Planet. In Grub, she gives readers the "Seven Steps to a Grub Kitchen" which suggest that people spend more time cooking and eating, and using local resources like co-ops and farmers markets.

Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, is a nutritionist and as close as an activist as a nutritionist can get. Her new book, What to Eat, navigates the grocery store aisles to find the real food inside.

Darra Goldstein is the curator of Feeding Desire, which is on view through October 29 at the Cooper-Hewitt Museum in New York. The exhibit on design and the tools of the table, 1500---2005, traces the development of utensil forms, innovations in production and materials, etiquette, and flatware as social commentary.

Making wine is not all that complicated. Get some grapes, squash them to release their juice and then sit back and let them rot. Patrick Matthews, author of Real Wine: The Rediscovery of Natural Winemaking, says that it's when you want the wine to be good that the process gets a little complicated. In the US we use science to narrow the amount of elements that could go wrong in nature, and wine-making is no different. Patrick supports a movement afoot in California to go back to the old ways, to "real wine."

Harry Schwartz shares several ways to enjoy the summer bounty of watermelon. He reminds us that watermelon's good for your waistline too. For more information and recipes go to

Prosciutto Wrapped Watermelon and Brie Fingers
Makes 24 appetizers

  • 24 pinky-finger sized seeded water melon rectangles
  • 24 thin slices Brie about the same dimensions as the watermelon fingers
  • 24 slices prosciutto ham
Place a piece of Brie on top of each watermelon finger and wrap each with a sliced of ham. Secure with a toothpick.