California produces 50 percent of the fruits, vegetables and nuts consumed in the U.S. And that kind of agricultural production needs water and lots of it. Today on Good Food, Rita Schmidt Sudman takes a look at how California's agricultural sector uses water. Gustavo Arellano of the OC Weekly takes us to Little Arabia in Orange County. A look into the intense Bocuse d'Or cooking competition. Andrew Friedman has the scoop on this prestigious event. Nancy Zaslavsky knows her Mexican food. She tells us about cemitas, the sandwich from Puebla, Mexico. The woman behind Julie and Julia, Julie Powell, shares stories of her stint as a butcher. Chris Cosentino has made meat his mission. He wants people to try offal. Even if you're a vegetarian, you need protein. Ivy Manning deciphers meat-free options. Plus Jessica Ritz researched French fries in Los Angeles. She shares her results. And Laura Avery is at the Santa Monica Farmers Market with news of what's fresh.
Water Rights; Little Arabia; Bocuse d'Or; Meat-free Meat
From this Episode:
The French Fries of Los Angeles
Photo by Gary Mecija Jessica Ritz writes for Squid Ink, the food blog of the LA Weekly. She recently wrote about French fries around L.A. The Oinkster 2005...
David Karp, pomologist, says that the W Murcott Afourer mandarin (tangerine) is the nation's largest mandarin crop. It accounts for nearly half of all the mandarin acreage...
Water Rights in California
Rita Schmidt Sudman is the director of the Water Education Foundation . California farmers produce 50% of the fruits, nuts and vegetables consumed in the United States....
Little Arabia in Orange County
Gustavo Arellano is the food editor for the OC Weekly. He recommends Forn al Hara in Little Arabia, located in Anaheim. They make pizza-like dishes called sphihas.
Knives at Dawn
Andrew Friedman is the author of Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition . Every two years, chefs compete at the...
Nancy Zaslavsky runs culinary tours to Mexico. Cemitas is a type of sandwich from Puebla, Mexico. It's served on a rich bread sprinkled with sesame seeds. It's served...
A Meat Obsession
Julie Powell is the author of Cleaving: A Story of Marriage, Meat and Obsession . It's her second book after writing Julie and Julia: My Year of Cooking Dangerously...
Offal-lot of Meat
Chris Cosentino is the chef at Incanto in San Francisco. He is an offal connoisseur . Offal is the "other" part of the animal - not the skeletal cuts commonly found on...