Good Food
The Origins of Sushi; Baking with Kids; Bacon Crackerjacks
What did sushi look like before refrigeration? What does the word sushi really mean? The answers may surprise you. Plus, embracing the mess when baking with kids.
By Evan Kleiman • • 57m ListenWhere did sushi come from, and what does the word mean? Trevor Corson, author of The Story of Sushi, gives the back-story on sushi in Japan and America. Sustainable seafood expert Paul Greenberg embraces the California Roll when ordering sushi but avoids bluefin tuna and farmed salmon. He explains how to dissect the menu next time you're at the sushi bar. Director David Gelb discusses the star of his film Jiro Dreams of Sushi, an 86 year old Tokyo sushi master serving the best sushi in the world, and Noritoshi Kanai remembers who his clientele was when he first brought sushi to the US in 1963. Mothers' Day is this weekend and Cindy Mushet advocates for spending time in the kitchen with the kids. She offers tips for how to get the most out of baking with children and how to embrace the mess. Arsenic has been in the news as of late. The adulterant has been found in apple juice, baby formula and brown rice syrup Patty Lovera tells us just what arsenic is and why we want to avoid it. Plus, Jonathan Gold raves about a new comer to the Santa Monica dining scene. He especially loves the house-made popcorn laced with brown sugar, chile and bacon, and calls it a "bacon crackerjack."
Banner image: Still shot from the movie, Jiro Dreams of Sushi
In this episode
7 storiesMarket Report
Brad Miller is the Executive Chef at Inn of the Seventh Ray in Topanga Canyon. He uses a Cryovac to break down the cell walls of Harry's Berries Seascape Strawberries, which helps to intensify their flavor. You can mimic the Cryovac at home by putting your strawberries in a Ziploc bag and wrap the bag in plastic wrap as tightly as possible.
Read the story8 minBaking with Kids
Cindy Mushet is a pastry chef and cookbook author. Her book, Baking Kids Love , has recipes that you can make with kids of all ages.
Read the story7 minSushi before the California Roll
Trevor Corson is the author of The Story of Sushi : An Unlikely Saga of Raw Fish and Rice. He explains where sushi originated, how it was served and what the word sushi means. Noritoshi Kanai is a Japanese-American businessman who is credited with first bringing sushi to the United States.
Read the story9 minJiro Dreams of Sushi
David Gelb is the director of Jiro Dreams of Sushi , a documentary film about Jiro Ono, an 86-year-old sushi master in Tokyo. His restaurant, Sukiyabashi Jiro , is a ten-seat sushi-only restaurant in the basement of a subway station.
Read the story10 minOrdering Seafood Guilt Free
Paul Greenberg is the author of Four Fish : The Future of the Last Wild Food. He meets Evan for lunch at a sushi bar in Little Tokyo and walks us through the a la carte sushi menu. As a general rule he says if you are unsure about the sustainability of a particular fish it's best not to order it.
Read the story10 minHow Does Arsenic Get in Our Food?
Patty Lovera is the Assistant Director of Food & Water Watch . She explains that arsenic is a known carcinogen and consumers should be worried about traces of arsenic found in their food. Today arsenic is used in poultry feed, and remnants of arsenic in apple orchards remain from arsenic-laden pesticides used in the past.
Read the story7 minBacon Crackerjacks
Jonathan Gold visits Tar & Roses , the brainchild of Chef Andrew Kirschner. The menu is centered around a wood oven and farmers market vegetables. Jonathan's favorite dishes are the popcorn, roasted English peas, roasted carrots, roasted cauliflower, marrow bone, chicken oysters and the shellfish pot.
Read the story7 min
