Preserving Green Book sites, shishitos, jackfruit, fake shrimp

Hosted by Evan Kleiman Jul. 16, 2016 Food & Drink

Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp start-up. Plus: Shishito peppers hit the market and Jonathan Gold eats popcorn ice cream at Paley.

Photo courtesy: EP & LP

From this Episode:

Preserving Green Book sites

The Negro Motorist Green Book was considered the “Bible of Black Travel,” a guide that clued African-Americans into safe roadside stops during Jim Crow. The Green Book...

18 min

A primer on Fijian cuisine and jackfruit

Way out in the Pacific are the kinds of islands that make us dream. Or sing. Think the musical South Pacific. But these tropical isles also yield some really great,...

12 min

Drop it like it’s hot

We know the amazing variety of local produce here in California makes you all green with envy. But that won’t stop us from giving a shout-out to our favorite produce du...

8 min

Fake shrimp, coming to a marketplace near you

In April, we devoted an entire show to seafood . After our broadcast, the Associated Press team responsible for the jaw-dropping “Seafood From Slaves” series we discussed...

11 min

California retro cuisine gets a facelift at Paley

The next time you’ve got business in Hollywood, do it over Martini mussels, gochujang beef tartare and popcorn ice cream at Paley . That’s the weekly restaurant...

7 min