Good Food
Eating Pork; White Chocolate; Husk Power; Who Is Making Us Fat
Can you believe that last week we never heard the words swine and flu in the same sentence? Today, why you shouldn't turn away from pork. We're all fat. So who's to blame? Is it our fault for eating too much or the food processors pushing all that junky food? And how one company is turning rice husks into electricity in India. Plus, Jonathan Gold's latest advice on a restaurant to try.
By Evan Kleiman • • 58m ListenDespite the swine flu outbreak, it's okay to eat pork. Russ Parsons loves to cook pork shoulder and schnitzel -- delicious and economical. Listener Suzanne Roady-Ross explains why pig is pork but chicken is chicken. Jonathan Gold takes us to Bottega Louie. Chip Ransler tells us how his company is turning rice husks into electricity in India. Are we fat because we eat too much or because we're fed high caloric foods? Hank Cardello has some words for food producers. George Cossette tells us about Georgian wines. Pastry Chef David Lebovitz loves to cook with white chocolate. And Mark Olive shares his passion for Australian bush tucker. Plus, Laura Avery shows us what's in season at the farmers market.
In this episode
8 storiesMarket Report
Zoe Nathan and Josh Loeb are the owners of Rustic Canyon restaurant on Wilshire near 11th Street and the newly opened bakery/cafe, Huckleberry . Zoe and Josh recently got married and instead of gifts they asked for donations to their garden fund. With that money they hired Jimmy Williams of Hayground Organics in Los Angeles.
Read the story8 minEating Pork
Photo: Gary Friedman/LA Times Russ Parsons is a food writer for the L.A. Times. Find his recipe for Pork Schnitzel here . Russ also likes pork shoulder as it's delicious and economical. Use leftovers for sandwiches. Roast Pork Shoulder 1 8-lb leg of pork Salt 1. Pat the roast dry with a paper towel and carefully score the skin into…
Read the story9 minBottega Louie
Jonathan Gold is the Pulitzer-prize winning food writer for the L.A. Weekly . Bottega Louie is a large marketplace and restaurant in Downtown L.A. Jonathan liked the wood-fired margherita pizza and the chicken parmesan. Read his review here .
Read the story9 minWhite Chocolate
David Lebovitz is an ex-pat living in Paris. He is the former pastry chef at Chez Panisse and the author of The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - Cities . David likes to use white chocolate in ice cream and in sherbert. For bars of white chocolate, David loves Askinosie's .
Read the story6 minHusk Power
Charles "Chip" Ransler is the Chief Strategy Officer for Husk Power Systems , which provides electricity to rural India through the use of rice husks. The husks are a waste product of rice milling. Their technology provides "mini power plants" to small villages, supplying households with enough electricity for 8-10 hours a day.
Read the story6 minWho Is Making Us Fat?
For more than 20 years, Hank Cardello was an executive at Coca Cola, General Mills and Michelob. He currently chairs the Global Obesity Business Forum at UNC Chapel Hill. He is the author of Stuffed: An Insider's Look at Who's Really Making Us Fat . Music Break: Seven Years of Holidays (For Stretch) by The Walkmen
Read the story8 minGeorgian Wines
Winery in Georgia with Amphorae / Photo Courtesy Chris Terrell, Terrell Wines George Cossette is the co-owner of Silverlake Wine (2395 Glendale Blvd., Los Angeles, CA). Wines in Georgia are made in ancient amphorae, or ceramic casks. George recommends these Georgian wines: Teliani Valley "Tsolikouri" 2005 - White, not made in…
Read the story7 minBush Tucker
Mark Olive is one of Australia's premier Aboriginal chefs. He is from the Bundjalung tribe and grew up in the Wollongong region of Australia. Mark stars in the show The Outback Cafe on the Lifestyle Channel in Australia.
Read the story7 min
