LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
Mexico's Mega-Farms, the Origins of Our Modern Chicken, Espelette
From this Episode:
Product of Mexico
Richard Marosi is an investigative reporter for the Los Angeles Times. His four part series, " Product of Mexico ," uncovers labor abuses on Mexican mega-farms. Music:...
Whole Foods and Social Responsibility
Matt Rogers is an Associate Global Produce Coordinator at Whole Foods. The grocery chain was implicated in Richard Marosi's story Product of Mexico. We discuss the...
Why Did the Chicken Cross the World?
Andrew Lawler is the author of Why Did the Chicken Cross the World? The Epic Saga of the Bird that Powers Civilization. Music: "Twilight" by Cut Copy
David Karp is a pomologist with UC Riverside. He also covers farmers' market news for the LA Times. This week he talks to Andrea Crawford of Kenter Canyon Farms about...
Hungarian Food Meets California Cuisine
Nicolaus Balla and Cortney Burns are the chefs at Bar Tartine in San Francisco. Their new book is Bar Tartine : Techniques and Recipes. Find a recipe from the book on...
Great Cocktails and Solid Italian Fare at Scopa Italian Roots
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week on Good Food he reviews Scopa Italian Roots , a fairly new addition to Venice...