Diana Nyad talks about what to eat while swimming, while food scientist Michele Perchonok explains the challenges of preparing space food. Mustache Commander trips on the miracle fruit, Gustavo Arellano samples tasty paletas in Orange County and grilling guru Steven Raichlen shares unusual barbecue ideas. Plus, George Laguerre cooks up delicious Haitian cuisine, Michael Flancman turns elephant dung into paper gift items. Plus, Laura Avery finds what’s in season in the Market Report.
Swimming and Food; Eating in Space; Unexpected Grilling
From this Episode:
The Market Report
Laura Avery chats with DJ Olsen, the chef at Lou Wine Bar , who makes a fabulous dessert using Genoa figs, a yellow or white fig that he gets from Garcia Farms.
Swimming and Food
World-class athlete Diana Nyad recounts her record-breaking swim and talks about what to eat while swimming. In addition to running Brava Body , an exercise company aimed...
Eating in Space
Food scientist Michele Perchonok describes the challenges of and innovations in developing space food for astronauts. She is the Advanced Food System Lead at NASA's Johnson...
San Francisco-based party organizer Mustache Commander hopes to rewire people's palate through the miracle fruit, a small red berry native to West Africa, that fools the...
La Flor de Mexico
OC Weekly writer Gustavo Arellano samples Mexican nieves (ice cream), paletas (frozen fruit bars) and cocteles de fruta (fruit salad) at La Flor de Mexico in Stanton,...
Grilling guru Steven Raichlen cooks up some unexpected barbecue dishes, including grilled eggs, nori (seaweed,) Caesar salad, grilled ice cream and cooking in the embers....
Owner George Laguerre serves up Haitian cuisine at TiGeorges' Chicken in Los Angeles. Typical Haitian dishes are lambi (conch), cabrit (goat), acra (taro), squash soup and...