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Tom Philpott fills us in on the truth about HR875 and the bill that is rumored to kill farmers markets.  Russ Parsons chokes up on artichokes for delicious results.  Andrew Steiner gives us his favorite grilled cheese recipe while Jonathan Gold shakes a few cocktails our way.  Listener Mars Berman dropped her life and moved to Poland. She reveals the concept of Second Breakfast.  Christina DaCosta lives on $30 a week and shows us how. Chocolate goes floral and spicy in the hands of Nat Bletter and Deep End Diner Eddie Lin looks deep into the face of a pig and eats it. Plus, Laura Avery finds morels at the Santa Monica Farmers Market.

Cooking Up a Storm

Marcelle Bienvenu and Judy Walker

Guest Interview Market Report 8 MIN, 44 SEC

Tom PeltierTom Peltier is also known as the "bug guy" at the Santa Monica farmers market.  Tom sells decollate snails, which are carnivores and work underground to kill garden snails that eat plants.  You can also buy ladybugs from Tom, which help control the aphid population.  Tom recommends putting the ladybugs in a paperbag and spritzing them with soda.  It makes their wings sticky so that they won't fly away.


Decollate Snails



David WestDavid West at Clearwater Farms sells wild mushrooms.  Right now he has morels, which are a late arrival this year.  David likes to morels with scrambled eggs.  Chop the morels and saute on low heat with butter or olive oil.  Add eggs and scramble.




Laura Avery is blogging every week about what's fresh at the farmers market.  Find her post Thursdays on the Good Food Blog.


Music Break: Francis Farmer by DJ Bonebrake/Skip Heller Quartet

Guest Interview HR 875 - Myths and Facts 7 MIN, 27 SEC

The Food Safety Modernization Act (HR 875), sponsored by Rep. Rosa DeLauro, is currently in front of Congress.  Tom Philpott of Grist.org, has written about the myths about the bill circulating on the internet. 

The bill is an attempt to fix the food safety system.  Many people worry that the bill will criminalize organic farming, which Tom says is not the case.  Tom recommends the Maine Organic Farmers and Gardeners Association (MOFGA), the Organic Consumers Association (OCA) and Food & Water Watch for more information.


Music Break: Funky Jam by Eddie Bo

Guest Interview All Choked Up 6 MIN, 34 SEC


Russ Parsons is a food and wine columnist for the L.A. Times.  Russ likes to braise artichokes.

Artichokes Braised with Prosciutto and Cream
Servings: 4 as a side dish; 2 main dishes

1 3/4 lbs medium or 2 1/4 lbs baby artichokes
2 Tablespoons butter
3 slices prosciutto, cut into slivers
1 Tablespoon minced shallots
2 sprigs fresh thyme
1/2 cup water
1/2 cup heavy cream
Salt and pepper

1. Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.
2. Melt the butter in a large skillet over medium-low heat. Add the prosciutto and shallots and cook until softened, about 5 minutes. Drain the artichokes and add them to the pan. Add the thyme and water. Cover the skillet and cook until the artichokes are tender, 10 to 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.
3. When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook until the moisture has evaporated and the artichokes begin to sizzle, about 5 minutes.
4. Remove the pan from the heat and let it cool for a minute. Add the cream and return the pan to the burner over medium heat. Cook, stirring, until the cream has thickened enough to lightly coat the artichokes, about 3 minutes. Taste and add salt if necessary (it may not be, depending on the saltiness of the prosciutto). Season with pepper and serve warm.


Music Break: I Love You by Jackie McLean

How to Pick a Peach

Russ Parsons

Guest Interview Andrew Steiner's Secret Grilled Cheese Recipe 2 MIN, 34 SEC

Andrew Steiner owns Andrew's Cheese Shop in Santa Monica.   Andrew takes the crust off the bread, then dries it in the oven.  Then, he rubs it with half a clove of garlic and moistens it with butter or oil.  Use a high-moisture cheese like cheddar for a good melt.  Andrew recommends using Montgomery's Cheddar from North Cadbury, England.

Guest Interview Drinks with Jonathan Gold 7 MIN, 35 SEC

Jonathan Gold is the Pulitzer Prize winning food critic for the L.A. Weekly.  According to Jonathan, there is a cocktail renaissance happening in Los Angeles and around the country.

Mark Peel makes terrific cocktails at Campanile (624 S. La Brea Ave, Los Angeles) where he served Fishhouse Punch to Jonathan.  Mark is currently working on a new cocktail spot, to be opened this fall.

Seven Grand (515 West 7th St., 2nd Floor, Downtown L.A.)is a whisky specialty bar owned by Cedd Moses.  Jonathan recommends their Old Fashioned and their Sazerac, a drink made from brandy, absinthe, bitters and sugar.

Cedd Moses also owns The Doheny, a private club.  Occasionally they do events with Kogi where their specialty drinks compliment the Korean flavors of Kogi's food.

Cole's French Dip (118 East Sixth Street in Downtown Los Angeles)is serving lots of classic cocktails.  As does The Varnish, a bar tucked inside Cole's.  Jonathan likes Gin and It, made from half Gin and half sweet Italian Vermouth.

Copa D'Oro (217 Broadway, Santa Monica) is run by Vincenzo Marianella and serves cocktails made from fresh, farmers market produce.

Mark Peel's Philadelphia Fishhouse Punch
Serves 5
1 sweet, ripe peach- washed pitted and sliced
2.5 oz sugar
2 oz lemon juice
2.5 oz brandy
2.5 oz apricot brandy
5 oz Mount Gay Rum

1. Mix together peaches, sugar, and lemon juice. Crush and cover, let rest at room temperature for 4 hours
2. Add the spirits to the fruit mixture, reseal and rest overnight
3. Just before serving, strain through a fine mesh strainer into a punch bowl. Stir in 5 oz mineral water, a thinly sliced lemon and orange and one large ice cube (4 oz)
4. Serve with punch cups and ice.


Music Break: In My Life by Trio Rococo

Guest Interview Polish Food Customs 4 MIN, 59 SEC

Mars Berman

Mars Berman teaches at a Montessori school in Warsaw, Poland.  At 10:30, children eat a second breakfast, which includes meat, cheese, bread, pickles, and fruits.  Mars loves pierogis and kopytka, which she says is like an Italian gnocchi only better.




Pork Section at a Polish Market

Pickle Soup

Pickle Soup

Music Break: It's A Feeling by St. Maarten's The Rolling Tones
Guest Interview Thirty Bucks a Week 6 MIN, 56 SEC

ReceiptChristina DaCosta and her fiance are eating on $30 a week.  Buying in bulk at the Park Slope, Brooklyn Food Coop is one way they have reduced their bill.  Also, they've learned to be creative when it comes to cravings.  Christina made these pancakes with ingredients on hand, including bourbon.  Find recipes and copies of their receipts on their blog.



Music Break: It Ain't Necessarily So by Grant Green
Guest Interview Fresh and Spicy Chocolate 6 MIN, 26 SEC
Chocolate HarvestNat Bletter is an ethno-botanist living in Hawaii, where he makes Pure Origin chocolate.  Their chocolate bars are made from raw, unroasted cacao with flavors like Hibiscus, Passion Fruit, Chipotle and Coconut and Kaffir Lime.
Thai Tang Chocolate

Chocolate Grinder

Nat recently attend the Kona Chocolate Festival where he reported for the Good Food Blog.


Music Break: Good Bye by Marco Beltrami

Guest Interview Pig Face 7 MIN, 15 SEC


Eddie Lin writes DeepEndDining.com.  He found roasted pig face at Sam Wu's in Van Nuys.  Half a pig's face is $1.50. 

Sam Woo Bar B Que
6450 Sepulveda Blvd # G
Van Nuys, CA 91411
(818) 988-6813



Recession Special from eric alba on Vimeo.

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