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This week on Good Food, host Evan Kleiman chats with the Los Angeles Times' Russ Parsons about eating eggs for dinner.  Russ offers his foolproof technique for creamy scrambled eggs.  We'll eat pizza and vegan food with Lesley Bargar Suter of Los Angeles Magazine.  Dennis Rosen explains why some Haitian women aren't breast feeding.  We'll eat stinky cheese in China with Fuschia Dunlop.  Catherine Wright Donnelly tells us all about raw cheese.  We'll eat Hidalgo's version of Haggis with Gustavo Arellano.  Plus, Eddie Lin goes running with the California grunion.  And, DJ Olsen shares a recipe for morels and porcini mushrooms.

One Good Dish

David Tanis

Guest Interview Market Report 8 MIN, 33 SEC

Chef DJ Olsen is buying fresh morels and porcini mushrooms from David West at the Farmers Market.  At Lou Wine Bar, DJ is making a morel rice dish and serving it with guinea fowl.  The recipe is here.  

Logan Williams and his father, Jimmy, sell all kinds of edible plants at the Santa Monica and Hollywood Farmers Market. Right now, Logan has about 10 varieties of basil.  Hear more of his advice on growing basil here

Guest Interview Eggs for Dinner 6 MIN, 57 SEC

Russ Parsons is the editor of the Los Angeles Times' food section.  He frequently has eggs for dinner.  Get his foolproof method for making restauran-style scrambled eggs here.  He also likes fried eggs, which he cooks on a bed of toasted breadcrumbs.  His instructions for making hard boiled eggs is here.  

Guest Interview Where to Eat 7 MIN, 23 SEC

Lesley Bargar Suter is the Dine Editor for Los Angeles Magazine.  She recommends 2 places this week:

Mother Dough for Neapolitan Pizza
4648 Hollywood Blvd
Los AngelesCA 90027
(323) 644-2885

Cafe Gratitude for Vegan food
639 North Larchmont Boulevard
Los Angeles, CA
(323) 580-6383 

Guest Interview Breastfeeding in Haiti 7 MIN, 34 SEC

Dr. Dennis Rosen is a pediatric pulmonologist and sleep specialist at Children's Hospital Boston and Harvard Medical School.  He traveled to earthquake-stricken Haiti where he learned about the myth of "bad" breastmilk, which was putting many infants in peril.  

Guest Interview Cheese in China 7 MIN, 59 SEC

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper.  She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.  

Guest Interview Raw Cheese 6 MIN, 14 SEC

Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses.  She wants more education for cheesemakers about food safety and contamination.  She also advocates for small, artisan cheesemakers as an alternative to mass produced cheese.  She is associate director of the Northeast Center for Food Entrepreneurship and the co-director of the Vermont Institute for Artisan Cheese.

Guest Interview Tacos Don Victor 5 MIN, 18 SEC

Gustavo Arellano is the Managing Editor of the OC Weekly, where he reviews restaurants and writes the Ask a Mexican column.  This week, he recommends Tacos Don Victor, which has two branches in Orange County.  They serve Mexican food in the Hidalgo-style, which includes barbacoa.  Most special is the Barbacoa de borrego, which is lamb slow-cooked in a pit with maguey leaves.  They also serve pancita de borrego, which is like a Hidalgo-style Haggis - offal cooked in the lamb's stomach, but without oatmeal.  

Tacos Don Victor 

1225 S. Euclid St.

Anaheim, CA 92804 
17552 Beach Blvd.
Huntington Beach, CA 92647


Guest Interview Grunion Run 8 MIN, 32 SEC

Eddie Lin writes the blog Deep End Dining and he is a frequent contributor to Good Food.  Between March and September the grunion "run" on Southern California beaches.  Thousands of tiny fish come ashore to spawn.  Read more about this silvery fish and their unique spawning habits here.  Recipes for grunion are here.  

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