Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat

Hosted by Evan Kleiman Sep. 19, 2015 Food & Drink

This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signature take on the flavors of his homeland from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Photo: Pierre Thiam's Chicken Thighs with Red Palm Coconut Rice (Evan Sung)

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 ....

8 min

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

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

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...

9 min

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

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

Market Report

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

Eric Greenspan's Jewsagna

Eric Greenspan is chef/owner of Greenspan's Grilled Cheese and Mare . He shares with us the recipe for “Jewsagna,” his version of a smoked salmon lasagna that he serves...

5 min