Good Food
A Food Forest; Perfect Fondue; Nitrates in the Water
We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.
By Evan Kleiman • • 1h 0m ListenWe know what a food desert is, but what about a food forest? Margarett Harrison explains what differentiates a food forest from an edible garden and Rick Nahmias maps out another type of food forest, made of citrus, right here in LA. Jonathan Gold is impressed by a new restaurant serving farm to table fare. A recent UC Davis report blames farmers for 96 percent of the nitrate contamination in groundwater in the Central Valley. Sasha Khoka explains what nitrates are, Danny Merkley weighs in on the farmers response and Maria Herrera describes how it's effecting communities. Plus, Clifford Wright offers tips on perfectly melted cheese and William Alexander recounts his year long quest for the perfect loaf of bread.
Banner image of Orcutt Ranch, courtesy of Rick Nahmias
In this episode
7 storiesFifty-Two Weeks and One Loaf
William Alexander spent a year pursuing the perfect loaf of bread. The results are captured in 52 Loaves : One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust.
Read the story1 minHot and Cheesy
Clifford Wright is a noted cookbook author, and his latest book is Hot & Cheesy . He explains that most cheeses don't want to be cooked, but instead they want to be melted. His recipe for Saffron Crepe Cake with Swiss Chard and Ricotta Cheese is not to be missed. Music: "Soul Thing" by the Keith Mansfield Orchestra
Read the story1 minA Food Forest Grows in Seattle
Margarett Harrison is the lead landscape architect for the Beacon Food Forest in Seattle. The seven-acre property will be free and open to all foragers for picking. Check out designs for the first planting as well as plans for the complete seven-acre site . Music: "La Matriarca” (Bossa Nova) by Armando Trovailoli
Read the story1 minNitrates in California's Drinking Water
Sasha Khoka is the Central Valley Bureau Chief for KQED in San Francisco, and her reportage on living with nitrates in the Central Valley earned her multiple journalism awards. She explains what nitrates are, why people should be concerned and what the local communities are doing about it.
Read the story1 minA Citrus Oasis in Los Angeles
Rick Nahmias is the founder of Food Forward , LA's local nonprofit whose mission is to glean and distribute locally grown food from private homes and public spaces. They recently discovered Orcutt Ranch , a 24-acre rolling oasis in the San Fernando Valley with 600 citrus trees.
Read the story1 minMarket Report
Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He is the author of four cookbooks. His most recent book, The Dessert Architect , is now in its second edition. He enjoys using peak season strawberries and cream infused with bay leaf in this Strawberry Gratin recipe.
Read the story1 minBread and Butter Worth Paying For
Jonathan Gold visits Cooks County where Daniel Mattern is the chef and Roxana Jullapat is the pastry chef. Jonathan enjoys the hand cut tagliatelle, the roast pork loin, the cast iron bread and butter, the oat biscuits and pretty much all of their seasonal vegetable dishes and desserts.
Read the story1 min
