It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Mark Bittman on grilling, the business of beef, and historic Filipinotown
From this Episode:
Healthy eating and grilling
For years Mark Bittman was a fixture at the NY Times, sharing no-nonsense, straightforward recipes in his column called The Minimalist. Then he turned his attention to the...
The business of beef
Katie Flannery is defying the odds as the new head of her family business, Flannery Beef. Photo courtesy of Flannery Beef.
Cooking with goat
In 2012 James Whetlor founded Cabrito, a company that supplies fine restaurants and retailers with ethically sourced goat meat. Photo courtesy of Cabrito.
A gin bar in LA's Filipinotown
Filipino food has been making waves in Los Angeles. Meanwhile, some fear that new developments and gentrification are threatening the character of our city’s Historic...
Market Report: Celtuce
This week at the Santa Monica Farmers Market, Laura Avery is asking questions about an unfamiliar vegetable to many Westerners.