Good Food
From Trump to farm to slaughterhouse to restaurant
So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.
By Evan Kleiman • • 56m ListenPhoto courtesy of Bread for the World
In this episode
6 storiesBeing a restaurateur under Trump
Carlos Salgado grew up working in his parents' Mexican restaurant, La Siesta, in Orange County. After attending culinary school and training as a pastry chef at Coi and Commis in Northern California, Salgado returned home to open Taco María in 2013.
Read the story12 minCheap eats, cheap labor
When Diep Tran's family came to California as refugees from Vietnam, they opened a restaurant. She grew up working there and now runs her own Vietnamese restaurant, Good Girl Dinette , in LA's Highland Park neighborhood.
Read the story13 minMany hands make light work
So many hands go into bringing our food to the table, starting on the farm. Our contributor Scarlett Robertson went to the Hollywood Farmers' Market to meet the people behind our local produce, milk, mushrooms, eggs and seafood.
Read the story4 minReport from the Central Valley
The moment Donald Trump hit the campaign trail, he promised to drastically tighten up immigration policies, deport illegal immigrants and build a wall between the US and Mexico. Upon taking the oath, President Trump set the wheels in motion.
Read the story7 minHow the travel ban affects slaughterhouses
Next, we move to the slaughterhouse, where increasingly refugees are taking low-paying, dangerous jobs to process our meat.
Read the story10 minLa Niña del Mezcal
Six years ago, Cecilia Rios Murrieta started a mezcal company with her mother in Oaxaca. They named it La Niña del Mezcal and hit the road to meet with local producers and sipped their way through very small batches of espadin, pechuga, tobala and bacanora.
Read the story10 min
