Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.
Seafood, citrus, and celebrating Lunar New Year
From this Episode:
Famed Australian chef on cooking ‘fin-to-fin’
When Chef Josh Niland was diagnosed at age eight with Wilms’ Tumor, a form of childhood cancer affecting the kidneys, he spent countless days in treatment and at home,...
Rethinking our love affair with shrimp
The average American eats more shrimp per capita than tuna and salmon combined. Issues surrounding sustainability and slave labor practices can muddy our conscience about...
Sea snails are staging their comeback
No larger than a bottle cap, abalone once were to California what lobster is to Maine but their populations are depleted. Rosanna Xia reports on the environment for the...
Ringing in the Year of the Rat
We celebrate the lunar year, known as tết in Vietnamese culture . Bánh chưng, a rice and mung bean cake, is an essential dish in the celebration. With banana leaf in...