Seafood, booze and BBQ

Hosted by Evan Kleiman Sep. 03, 2016 Food & Drink

Journalists Martha Mendoza and Paul Greenberg discuss slavery and sustainability in the shrimp supply chain. Then we sip savory cocktails with Matt Biancaniello and discuss rosé with Lou Amdur. Also on the show, Robb Walsh gives us the rundown on the Lone Star State's many styles of BBQ.

Photo: Santa Barbara spot prawn (Camellia Tse)

From this Episode:

Seafood from slaves

Shrimp is the most popular seafood eaten in the US. Americans consume 1.3 billion pounds of it each year, which amounts to roughly four pounds per person. But very little...

18 min

The quandary of sourcing sustainable shrimp

The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown...

9 min

Eat your drink

Live leeches, cow brains and dried manure. Matthew Biancaniello ate them all before finding his way to LA's craft cocktail movement. Now he forages and scours...

8 min

Rosé

Rosé has a star-studded following that includes Brangelina and Josh Ostrovsky (aka The Fat Jewish on Instagram). Lou Amdur of Lou Wine Shop and Tastings in...

7 min

BBQ in the Lone Star State

Nothing says Labor Day like BBQ. Kansas City, the Carolinas and Memphis have all got their own styles. Then there's Texas. The Lone Star State has at least four kinds of 'Q...

14 min