Photo: Pierre Thiam's Chicken Thighs with Red Palm Coconut Rice (Evan Sung)
Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat
From this Episode:
Mark Bittman Says Farewell to the New York Times
Respected food journalist, best-selling author and food activist Mark Bittman explains his decision to leave the New York Times. You can read his final article here ....
7 min, 39 sec
The Color of Food
Natasha Bowens is author of The Color of Food: Stories of Race, Resilience and Farming , in which she takes a probing look at the seemingly forgotten history and current...
9 min, 15 sec
Jonathan Gold Reviews Garlic & Chives by Kristin
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he reviews Garlic & Chives by Kristin , a tasty addition to the Orange County food...
7 min, 20 sec
Belcampo Meat Company, from Ranch-to-Table
Anya Fernald is the co-founder and CEO of the California-based Belcampo Meat Company , the first vertically integrated meat company to oversee the raising, hand processing...
8 min, 32 sec
Inside the Butcher Shop
SoundsLA , KCRW's series of stories about the sounds we hear everyday, visits butcher Michael Puglisi's Electric City Butcher Shop in Santa Ana.
1 min, 11 sec
The Many Flavors of Senegal
Pierre Thiam is a chef, restaurateur and cookbook author. His new book, Senegal: Modern Senegalese Recipes from the Source to the Bowl , showcases his signature take on...
8 min, 22 sec
This week Santa Monica Farmers' Market manager Laura Avery talks with Sarah Rathbone, founder of Community Seafood . This West Coast dock-to-dish organization operates...
7 min, 3 sec