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Eating in North Korea; Monkey Bread; Green Garlic; Tea

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As we continue to look for alternative sources of energy, turning manure into electricity seems like a no-brainer.  Farmers have a lot of it and the technology has been in place for decades. This week on Good Food, PJ Huffstutter of the Los Angeles Times explains why it's not as easy a task as it seems.  Sarah Rose tells the tale of the 19th Century explorer who brought tea out of China and shared it with the rest of the world.  Forget drinking tea, Robert Wemischner shares his favorite ways to cook with tea.  Just what do they eat in Pyongyang, North Korea?  Curtis Melvin uncovers some of the mysteries of this closed state.  Antoinette Bruno tells us who some of the rising star chefs are in Southern California.  Lesley Balla knows where to get popovers and monkey bread in L.A.  Why does organic wine cost less than conventional?  Magali Delmas has the answer.  Plus, Hot Knives Alex Brown and Evan George have a homemade "Knyquil" recipe.  And Laura Avery has the fresh scoop from the Santa Monica Farmers Market.

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