00:00:00 | 3:02:50




Eddie Lin hits the streets to try an infamous bacon-wrapped hot dog; Steve Hoegerman celebrates Bastille Day; Beverly Boddie gets bold with pickles and Kool-Aid; Harold McGee tests the five-second rule; Bill Walker shares which plastics are the safest; Karl Mogel raises honeybees; Dr. Julia Simner explains how words trigger taste with the phenomenon of synaesthesia; and Laura Avery has the Market Report.

One Good Dish

David Tanis

Guest Interview The Market Report 7 MIN

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Laura Avery meets Harry Starus of Foodology, who talks about his sprouts and Foodology hummus. Foodology hummus, which has no oil added, is available in several varieties: garlic (regular, plain), super-hummus (lots of garlic), black bean hummus (kids love it), red hummus (red peppers), and the most popular, Smokey Desperado (smoked chipolte peppers).  Harry also has alfalfa sprouts, clover, chinese bean sprouts, daikon, and pea greens, which are a great addition to salads or stir-fries.


Beacon Restaurant chef-owners Kazuto Matsusaka and Vicki Fan share a recipe for copper river salmon with sorrel sauce (a lemony French herb sauce), steamed veggies, and Weiser Farm potatoes.  The sorrel sauce recipe is very simple:  pureed vegetable stock, onions, garlic, and ginger.

Matsusaka and Fan will be opening their new restaurant, The Point, in Culver City this October.  It will feature to-go salads with Farmers' Market ingredients.

3280 Helms Ave
Culver City

Music Break -- Ballade 4 Part 2 - Tosca Tango Orchestra
Guest Interview Bacon-Wrapped Dogs 15 MIN

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One of the most popular street foods in Los Angeles is the double-pork goodness that is the bacon-wrapped hot dog.  A favorite of late-night revelers and club-goers, the perros caliente are offered by street vendors who grill the dogs and slather them in grilled onions and poblano peppers.  Eddie Lin, food blooger for Deep End Dining hit the streets of Los Angeles to try the authentic version of the dogs and create his own version.

Music Break -- Black Dove - Cougar
Guest Interview Santa Barbara French Festival 7 MIN

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Vive la France!  Steve Hoegerman, director of the French Festival, celebrates Bastille Day July 14-15 in Santa Barbara’s Oak Park.  The largest French celebration in the Western United States, the festival features dozens of chefs preparing fine French food; three stages of entertainment including can-can, Moroccan belly dancers and folk dancing; and grand opera, jazz, Cajun, classical and cabaret music (a la Edith Piaf).  It even a poodle parade and a drag revue by the Femmes Fatales.

Santa Barbara French Festival
Saturday & Sunday, July 14-15
Oak Park in Santa Barbara
11 a.m. – 7 p.m.

Music Break -- Blue and Sentimental - Michel Legrand
Guest Interview Kool-Aid Pickles 7 MIN

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It's the food trend that is spreading like wildfire throughout the Southern Delta region and has been spotted as far away as Dallas, St. Louis and Palm Springs. Depending on your palate, Kool-Aid Pickles are either the worst thing to happen to pickles or the most wonderful new taste sensation. Beverly Boddie, owner of Eastend Grocery in Cleveland, Mississippi has been making and shipping the pickles (her most popular being a special mix of flavors to create lime and cherry pickles). A recent New York Times article highlights her entrepreneurial pickle-making.

Eastend Grocery

Music Break -- Jazz Cat - D. Glover, G. Crockett, D. Glover
Guest Interview Five-Second Rule 7 MIN

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You drop a tasty cookie on the floor. Shouting "five seconds!" you frantically pick it up, blow on it, and pop it in your mouth –- with the notion that if something touches the floor for less than five seconds, it's still clean and safe to eat. Noted food scientist Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen and The Curious Cook: More Kitchen Science and Lore, recently tested the theory and wrote about his findings in the New York Times.  Want to discover more kitchen science?  Check-out Harold's website.

Music Break -- It Was a Very Good Year - The 3 Sounds
Guest Interview Plastics and Food 7 MIN

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Bill Walker, Vice President of the West Coast branch of the Environmental Working Group, a think-tank devoted to protecting the environment and public health, cautions that plastics can be unsafe when used in conjunction with food storage and preparation.  His concern is especially timely since plastics are increasingly used closer than ever to our food supply. Referring to Institute for Agriculture and Trade Policy's Smart Plastics Guide, Bill outlines what those recycling numbers on plastics mean--and which ones to avoid.  The guide below details the different kinds of plastics (including numbers 3, 6 and 7, which should be avoided with food use):

#1 PETE (PolyEthylene Terephthalate Ethylene): used for soft drink, juice, water, detergent, cleaner and peanut butter containers

#2 HDPE (High Density PolyEthylene): used in opaque plastic milk and water jugs, bleach, detergent and shampoo bottles and some plastic bags

#3 PVC or V (PolyVinyl Chloride): used for cling wrap, some plastic squeeze bottles, cooking oil and peanut butter jars, detergent and window cleaner bottles

#4 LDPE (Low Density PolyEthylene): used in grocery store bags, most plastic wraps and some bottles

#5 PP (PolyPropylene): used in most Rubbermaid, deli soup, syrup and yogurt containers, straws and other clouded plastic containers, including baby bottles

#6 PS (PolyStyrene): used in Styrofoam food trays, egg cartons, disposable cups and bowls, carry- out containers and opaque plastic cutlery

#7 Other: Usually polycarbonate, used in most plastic baby bottles, 5-gallon water bottles, "sport" water bottles, metal food-can liners, clear plastic "sippy" cups and some clear plastic cutlery. New bio-based plastics may also be labeled #7

Reprinted from the Smart Plastics Guide from (IATP).

Music Break -- Lollypop - Fausto Papetti

Guest Interview Synaesthesia 7 MIN


Synaesthesia is a genetic condition in which one sense triggers another. In the most common version of the phenomenon, words or numbers trigger colors, Dr. Julia Simner studies a very uncommon form of synaesthesia, in which words trigger tastes.

Some facts:

Synaesthesia is believed to effect about one out ever 23 people, with sensations that are automatic and cannot be turned on or off.  People are generally born with the condition, which is not considered at all harmful, and it runs in families. Most synaesthetes could not imagine life without these extra sensations. Studying synaesthesia may help us to understand how the brain segregates and integrates different sensations and thoughts.

For more information and to get the perspective of a synaesthete, link to this supportive and informative website.

Music Break -- Sanjuro - Masaru Sato
Guest Interview Sweet as Honey 7 MIN


Karl Mogel is a scientist and an amateur beekeeper.  Until his recent move to Madison, Wisconsin, Karl had a show on a local Davis, California radio station, where he gave jars of homemade honey to his guests.  He talks about the process of beekeeping, how he makes honey and even provides some resources.

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