Producer, Good Food
FROM Sara Barbour
The Origins of Sushi; Baking with Kids; Bacon Crackerjacks What did sushi look like before refrigeration? What does the word sushi really mean? The answers may surprise you. Plus, embracing the mess when baking with kids.
Cinco de Mayo Special: How the Taco Conquered America Was the taco as we know it invented in LA? Hear from the giants behind mega chains El Torito and Taco Bell as we trace the history of the taco in America.
Morels; Wild Fennel; The Future of Food Writing Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.
Morgan Parker: There Are More Beautiful Things than Beyoncé Morgan Parker says that the poems in her book There Are Things More Beautiful than Beyoncé take a stand against the clichés of the dominant culture.
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?