All year, Mrs. Q has been eating the same lunch that her students eat. This week on Good Food, this anonymous teacher shares her thoughts on school lunch in the U.S. The potato is a simple food, yet it has had profound implications on many different cultures. John Reader knows the significance of the potato. DJ and songwriter Moby is a longtime vegan. He's here to talk the ethics of eating. Elizabeth Minchilli takes us on a Roman holiday. We'll eat mac and cheese with Jonathan Gold. Russ Parsons shares an easy way to make polenta that doesn't involving arm-numbing stirring. Plus, Kevin Porter explains how solar ovens are possibly the future of cooking. And, DJ Olsen of Lou wine bar is making Spanish tortillas with ingredients from the Santa Monica Farmers Market.
School Lunch Undercover; Moby; Roman Holiday; Mac n Cheese
From this Episode:
Elizabeth Minchilli is an author living in Rome. Her latests book is Italian Rustic .
10 min, 19 sec
Mac and Cheeza
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. Each week on Good Food he shares restaurant reviews on Good Food. This week he visits Mac and...
6 min, 55 sec
Fed Up With School Lunch
Mrs. Q is an anonymous school teacher and blogger who has been eating the same lunch that her students eat every day this year. She chooses to stay anonymous as she worries...
8 min, 7 sec
Kevin Porter is the Education Resources Director at Solar Cookers International , a group whose mission is to spread knowledge of solar cooking and solar ovens world...
7 min, 5 sec
Photo: Glenn Koenig / Los Angeles Times Russ Parsons is the food editor at The Los Angeles Times . He likes to make polenta in the oven. Traditionally, polenta is...
6 min, 55 sec
John Reader is the author of Potato: A History of the Propitious Esculent .
5 min, 45 sec
A songwriter and DJ, Moby has been a vegan for over 20 years. His new book, which he edited with Minyun Park, is Gristle: From Factory Farms to Food Safety (Thinking Twice...
5 min, 2 sec