What do Anne Hathaway, Jessica Chastain and Morrissey all have in common? They are all vegetarians. KCRW producer Evan George investigates the link between celebrities, PETA and vegetarianism. Chef Kris Yenbamroong offers a primer on the Thai chili paste nam prik and Jonathan Gold is pleasantly surprised by a posh Indian restaurant in Newport Beach. Professor Brian Hayden explains how beer gave us civilization and food scientist Harold McGee shares a tip for peeling fava beans twice as fast as you do now. Plus, Richard Blais of Top Chef fame discusses how home cooks can embrace modern gastronomy. At the market, Laura Avery talks to Akasha Richmond about her special Easter/Passover brunch and farmer Nate Peitso explains why his eggs are so delicious.
Nam Prik; Vegan Celebrities; Molecular Gastronomy at Home
From this Episode:
Nam Prik, the Ultimate Condiment
Kris Yenbamroong is the chef at Night + Market . He explains the many types of nam prik, a Thai chili paste that is used as a condiment or dipping sauce. You'll find a...
How Beer Gave Us Civilization
Dr. Brian D. Hayden is a professor at Simon Fraser University in the Department of Archaeology. He co-authored a recent paper suggesting that our ancestors were brewing...
Molecular Gastronomy for the Home Cook
Richard Blais is best known for his appearances on Top Chef. He is also responsible for the menu at five restaurants in the Atlanta area. His new cookbook is Try This At...
Tamarind of London Arrives in Newport Beach
Jonathan Gold reviews Tamarind of London , an upscale Indian restaurant in Newport Beach. The original outpost in the UK was the first Indian restaurant in London to ever...
Celebrities Make the Case for Vegetarianism
Earlier this month Morrissey made headlines when he refused to allow meat to be served at Staples Center during his performance. This stunt inspired KCRW producer Evan...
Akasha Richmond is the chef and owner at Akasha Restaurant in Culver City. This year Easter falls during Passover, so the restaurant is celebrating both holidays with a...