Is there a future in food writing? Amanda Hesser says yes, but don't expect to earn a living wage. Russ Parsons and Jim Rainey weigh in on the end of the LA Times Food section. Eugenia Bone recalls the characters she met while foraging for morels and we follow three LA chefs - Shannon Swindle, John Keenan and Holden Burkons - into the foothills of Topanga Canyon as they forage for wild fennel. Jonathan Gold phones in from Kansas City to discuss the merits of true Kansas City BBQ and Peggy Noe Stevens offers etiquette for drinking at the Kentucky Derby.
Morels; Wild Fennel; The Future of Food Writing
From this Episode:
Why the LA Times Lost Its Food Section
Russ Parsons, food editor at the Los Angeles Times and Jim Rainey, media columnist at the Times discuss the paper's decision to end the ' Food ' section in favor of a...
Advice for Future Food Writers
Amanda Hesser is the co-founder (along with Merrill Stubbs) of Food 52 and she is a former food writer for the New York Times. She recently penned an article on the site...
What to Drink at the Kentucky Derby
Peggy Noe Stevens is a Master Bourbon Taster and the founder of Bourbon Women . The Kentucky Derby is May 4-5 this year and she suggests a special way of making Mint...
Brian Dunsmoor, along with Kris Tominaga, are the co-owners and chefs at Wolf in Sheep's Clothing , a semi-permanent pop-up on Abbot Kinney in Venice, California.
The Calvin Trillin Trail
Jonathan Gold is in Kansas City this week exploring the local BBQ scene that writer Calvin Trillin immortalized in his book American Fried . Highlights of Gold's trip...
The Magic of Morels
Eugenia Bone is the author of Mycophilia : Revelations from the Weird World of Mushrooms. She is also the co-president of the New York Mycological Society where she first...