In celebration of Earth Day, John and Molly Chester mark the decade-long restoration of their land with the film “The Biggest Little Farm: The Return.” Liz Carlisle and Neil Thapar discuss how five women of color are using regenerative farming to grow food and connect with their ancestral heritage. Filmmaker Liz Marshall follows a former cardiologist who is growing cultivated meat in the lab. Newly appointed LA Times Food Editor Daniel Hernandez tracks down his favorite Mexican fermented drinks on this side of the border. Bill Addison reviews a Malaysian coffee shop in Alhambra. Finally, Ben Mims finds sunchokes at the farmer’s market.
Regenerative farming, cultivated meat, fermented Mexican beverages
From this Episode:
Health starts with soil, says ‘Biggest Little Farm’ co-owner
John and Molly Chester share their decade-long dream of working the land in “The Biggest Little Farm: The Return.”
‘Healing Ground’: How ancestral farming methods will combat climate change
Diving deeper into ancestral farming traditions and regenerative agriculture can help the farming industry practice sustainability and fight climate change.
Test-tube meat could be the sustainable and ethical way forward
Liz Marshall directed “Meat the Future,” a documentary that follows a former cardiologist and his team to fast track the process of creating real meat in a lab.
Foggy, fermented drinks from Mexico find more fans in US
Daniel Hernandez, food editor for the Los Angeles Times, searches California for fermented beverages originating from Mexico.
White coffee, Hainan chicken rice: Bill Addison reviews Ipoh Kopitiam
Bill Addison reviews Ipoh Kopitiam, Alhambra’s new Malaysian restaurant serving white coffee and kaya toast.