Sichuan food, 'Burned,' Kitchen Table Blues

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Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kitchens around town, one gig at a time. Plus, how grass-fed beef is raised at Rancho San Julian and what to try at Kali in Hollywood, per Jonathan Gold.

Photo: Beth Herzhaft/Herzco.com

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone