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 ....
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...
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...
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...
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.
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...
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...