Samin Nosrat, Ramadan food traditions, and eating goat

Hosted by Evan Kleiman May. 11, 2019 Food & Drink

In 2012 James Whetlor founded Cabrito, a company that supplies fine restaurants and retailers with ethically sourced goat meat. Photo courtesy of Cabrito

This week we’re revisiting conversations with recent James Beard winners, including Samin Nosrat on her hit Netflix show “Salt, Fat, Acid, Heat.” Plus LA Times restaurant critic Patricia Escárcega visits Anaheim to try a selection of Mexico City antojitos.

From this Episode:

Anissa Helou on Ramadan’s culinary traditions

The holy month of Ramadan began earlier this week. After sunset, many will break their fasts with customary meals. In 2018, Anissa Helou spoke with Evan about traditional...

11 min

The phenomenon of “Salt, Fat, Acid, Heat”

Few food TV shows have resonated like “Salt, Fat, Acid, Heat,” which launched Samin Nosrat into the stratosphere after earning rave reviews last year.

33 min

Goat: a sustainable red meat alternative?

James Whetlor began his culinary career as a chef in London but has since turned to farming goats—which he claims is a sustainable and healthy alternative to eating beef.

8 min

Patricia Escárcega visits Fonda Mixcoac in Anaheim

LA Times restaurant critic Patricia Escarcega recently visited Fonda Mixcoac in Anaheim, where she tried a selection of Mexico City-style antojitos, including a 29-inch...

4 min