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Wild boars wreak havoc on farms all over the country; two brothers in Louisiana, Cy Brown and James Palmer, have built a pig-spotting drone that helps them hunt the pesky pigs. Jackson Landers hunts wild boar without a drone; he suggests eating invasive species like wild boar, Asian carp and iguana in order to curb their population booms. Should tipping be abolished? Professor Bruce McAdams explains why tipping originated and ponders whether it should continue. Saru Jayaraman says that in some states the minimum wage for tipped restaurant workers is as low as $2.13 per hour. Plus, Jonathan Gold reviews Allumette in Echo Park. Emma Christensen offers tips for making kefir at home. At the market, Laura Avery bumps into chef Evan Funke who is sorting through sweet peppers at Tamai Farms and Jeff Rieger is back with his display of pears and first of the season persimmons.

Banner image: KevinElliottChi

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN, 16 SEC

Evan Funke is the Executive Chef at Bucato in Culver City. He's at the market this week seeking inspiration with his pastry chef, Zairah Molina. He shops for late summer sweet peppers from Tamai Farms for a peperonata.

Jeff Rieger owns Penryn Orchards. He brings several varieties of pears to the Wednesday Santa Monica Market.

Guest Interview And the Winner Is... 1 MIN, 28 SEC

Thanks to everyone who participated in KCRW's 5th Annual Pie Contest. With a record-breaking 347 entries, baker Sharon Graves swept the show with her apple pie! How'd she do it?

Guest Interview Cerebral Cooking at Allumette in Echo Park 7 MIN, 29 SEC

gf130914allumette.jpgJonathan Gold reviews Allumette, the Echo Park restaurant from chef Miles Thompson. He recommends the potato chips with crème fraiche and yuzu, fried oysters with kimchi ranch dressing, tomato salad, pig trotters, ankimo, anise hyssop ricotta gnocchi and the spicy blue prawns. To drink, he suggests the Gentleman's Breakfast.

1320 Echo Park Ave
Los Angeles, CA 90026

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview The Fastest Growing Industry of the Lowest Paid Workers 6 MIN, 29 SEC

gf130914kitchen-door.jpg Saru Jayaraman is the co-founder and co-director of the Restaurant Opportunities Center United. She's also the author of the book, Behind the Kitchen Door.

Behind the Kitchen Door

Saru Jayaraman

Guest Interview Where Did Tipping Originate and Why Do We Still Do It? 10 MIN, 8 SEC

Bruce McAdams is a professor of hospitality and tourism management at the University of Guelph in Ontario. Watch his Ted Talk here.

Guest Interview How to Stop Invasive Species...Eat Them 8 MIN, 11 SEC

gf130914eating_aliens.jpg Jackson Landers is the author of Eating Aliens: One Man’s Adventure Eating Invasive Animal Species. He suggests eating invasive species like Asian carp or iguana, in order to curb booming populations.

Eating Aliens

Jackson Landers

Guest Interview Hunting Wild Boars with Pig Spotting Drones 7 MIN, 2 SEC

Cy Brown and James Palmer hunt wild pigs in Louisiana using a drone they call the "Dehogaflier." We first learned about their contraption from Modern Farmer.

Guest Interview How to Make Your Own Kefir at Home 8 MIN, 18 SEC

gf130914true_brews.jpg Emma Christensen is the author of True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home. Find a recipe for her milk kefir on the Good Food blog.

True Brews

Emma Christensen

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