Evan Kleiman visits “The Plastic Bag Store,” where artist Robin Frohardt has designed products from collected materials that speak to the foreverness of single-use plastics and what it means for the future. Bill Esparza journeys through Los Angeles for barbacoa, the pit-roasted meat found across Mexico. The availability window for Blenheim apricots is open, and Sherry Yard shares how she is using those from See Canyon Fruit Ranch. Director David Gelb reveals the rise of the celebrity chef in his new documentary “Wolfgang.” Journalist and editor Laurie Ochoa remembers Chef Mark Peel. Finally, Los Angeles Times restaurant critic Bill Addison returns with his weekly reviews.
Plastics, barbacoa, Wolfgang Puck
From this Episode:
The Plastic Bag Store: A new Immersive film and art exhibit
Plastic bags are convenient and everywhere. Inspired by the packaging within packaging at grocery stores, Brooklyn-based artist Robin Frohardt conceived of “The Plastic Bag...
Hitting the Barbacoa Trail with Bill Esparza
Barbacoa is both a technique and tradition. Typically enjoyed on the weekends in Mexico, many immigrants have brought it to California with them. Los Angeles now has more...
Exceeding all expectations this Blenheim apricot season
Market correspondent Gillian Ferguson catches up with Mike Cirone of See Canyon , who has a bumper crop of Blenheim apricots. He explains the method of dry-farming and how...
New documentary ‘Wolfgang’ tells the rise of the celebrity chef
Famed celebrity chef Wolfgang Puck wasn’t born into success. Director David Gelb documents the chef’s difficult beginnings in Austria before arriving in Los Angeles, where...
Remembering California cuisine pioneer Mark Peel
There are a handful of names that define California cuisine, and Mark Peel was one of them. A few weekends ago, on Father’s Day, he passed away to an aggressive form of...