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
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