Photo courtesy of UK's Tripe Marketing Board
YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board
From this Episode:
A Postcard from Slow Food's Poultry Processing Workshop
Micro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch,...
Tripe. Yesterday's Food. Today.
Sir Norman Wrassle is the chairman of the Tripe Marketing Board in the UK. He has embraces humor and social media in an effort to sell tripe. Music: "Nights Like...
From Kidneys to Sweetbreads: Cooking with Innards
Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal...
Jonathan Gold Dishes on His Food Phobias
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He admits that even critics and food lovers have certain dislikes. He divulges the foods that make...
Confronting the Ick Factor: Sea Snails
After an unfortunate culinary encounter with sea snails, Good Food producer Gillian Ferguson returns to the scene of the incident to confront the gastropods once again. Chef...
California Dairy Farms Convert Poop into Power
Abbie Fentress Swanson is an independent radio reporter covering agriculture, food production, science, health and the environment. She recently started writing a book on...
Could Bugs Be LA's Next Big Food Trend?
Bugs are high in nutritional value and require little food or water. Plus, a low-carbon footprint makes them very attractive here in drought stricken California. But are...