Organic produce isn’t always better, argues the Los Angeles Times’ Russ Parsons. The organic versus conventional debate is more complex than it seems. Eugenia Bone teaches us about canning and preserving food in small batches. Plus, sommelier Stacie Hunt tells us about new wines from some very interesting producers. The wines are included in two wine flights Stacie put together for Good Food subscribers. And Amelia Saltsman shares a recipe for Eggplant Caviar.
Organic Versus Conventional; Small Batch Canning; Eggplant Caviar
From this Episode:
Amelia Saltsman is the author of the Santa Monica Farmers Market Cookbook . Eggplant is in season right now and Amelia is making a Roasted Eggplant Caviar. Wrap the...
Sommelier Stacie Hunt has put together two wine flights for KCRW subscribers. The first is a two-bottle package featuring an '07 Fattoria San Francesco Ciro' from...
Organic vs. Conventional
Russ Parsons is the food and wine columnist for the Los Angeles Times. He argued in a recent column that "organic" doesn't always mean the best flavor. He even goes as...