Loaves, Fish and Wine; Commercial Kitchen Confidential

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We learn of the challenges of opening a commercial kitchen in Los Angeles, get foodie gift ideas for the holidays and live a year biblically by eating fish and loaves. We celebrate the importance of people through grains of rice and use science to create innovative dishes. Plus, we cook legumes for winter and bake vegan holiday desserts.

Candy maker Christine Moore shares the challenges of opening a commercial kitchen in Los Angeles, while writer Leslie Brenner has foodie gift ideas for the holidays and Esquire editor A.J. Jacobs lives a year biblically by eating fish and loaves. Theatre director James Yarker celebrates the importance of people through grains of rice and chef Wylie Dufresne uses science to create innovative dishes. Plus, food writer Mark Bittman cooks legumes for winter, the Hot Knives bake vegan holiday desserts and Laura Avery serves up a fresh Market Report.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Thea Chaloner, Candace Moyer, Connie Alvarez, Holly Tarson