Stanley Ginsberg gives us a primer on the terroir of rye bread, and Simran Sethi visits a cafe serving food from nations at odds with the US. Tunde Wey explains why the food at his dinners is secondary to conversations about race, violence and privilege. Gustavo Arellano rants about the Mexican dishes he's over and Jonathan Gold dines at Sun Nong Dan in Koreatown. Plus, sprouting broccoli at the market, and Evan remembers farmer Bill Coleman.
'The Rye Baker,' Conflict Kitchen and food as protest
From this Episode:
The market report: Sprouting broccoli
Nothing gets chef Joel Miller more excited than when the purple stalks of sprouting broccoli begin to appear at the Santa Monica Farmers' Market. Unlike the typical green...
10 Mexican dishes hipster chefs need to get over
Gustavo Arellano is taking on 2017 with a bang. The OC Weekly editor and host of KCRW's Orange County Line is tired of seeing certain chefs' takes on tacos, elotes,...
Dishing up dialogue at Conflict Kitchen
What we eat isn't just a reflection of our personal preferences but also of our culture, history and identity. That was one of the takeaways for food writer Simran Sethi...
Food as protest
Tunde Wey is a Nigerian chef with a rather unusual traveling dinner series Blackness in America . The food Wey serves is the Nigerian fare he left behind after moving to...
'The Rye Baker'
Most Americans think of rye bread as a vehicle for mustard-slathered corned beef or pastrami from neighborhood Jewish delis. But with heirloom grains and artisanal loaves on...
Jonathan Gold dines at Sun Nong Dan
This week, our favorite food critic, Jonathan Gold, scopes out Sun Nong Dan after his daughter gets taken there on a date. David Chang, of Momofuku fame, put the 24-hour...