With a penchant for design, Corinne Mynatt became obsessed with discovering the history and functions of kitchen tools from flea markets around the world. David Owen considers the environmental consequences of the kitchen’s largest tool — the refrigerator. Amanda Hesser tackles the herculean task of combing through over 150 years of New York Times recipes. Rhea and Marcel Michel combine their heritages for the ultimate rotisserie chicken. Los Angeles Times restaurant critic Bill Addison visits a new market hall in San Gabriel Valley. Baby kale is the new darling at the farmer’s market.
Kitchen implements, cooling technology, climate change
From this Episode:
Tools of the trade: New book explores the design and history of kitchen implements
Design curator and writer Corinne Mynatt became fascinated with objects she found at flea markets and began researching their history and function. Her compendium is “Tools...
The consequences of cooling technology are chilling
David Owen goes behind the scenes of modern refrigeration — its history and the unintended consequences in its wake.
What makes a recipe essential? Amanda Hesser updates a classic
Clocking in at just under 1,000 pages, food writer and editor Amanda Hesser unearths new recipes in the New York Times archives that provide an overarching retrospective of...
Mexican and Indian flavors collide at Saucy Chick Rotisserie
Furloughed from their jobs in the early days of the pandemic, first-time entrepreneurs Rhea and Marcel Michel decided to open a food business. They combined their Mexican...
New San Gabriel food hall aims to build community — Bill Addison reviews
Bill Addison visits Blossom Market Hall in San Gabriel, where a couple from the area return home on a mission to build community by showcasing a spectrum of food options.