Good Food
A Vegan Strip Club, Shucking Oysters with Liquid Nitrogen
This week, we take a roadtrip through the Pacific Northwest where we find a vegan strip club, sea urchin ice cream and a new technique for shucking oysters.
By Evan Kleiman • • 57m ListenThis week, we bring you a special edition of Good Food from the Pacific Northwest. In Portland, Oregon we visit with ice cream entrepreneurs Kim and Tyler Malek and interview Chef Jenn Louis about her chef's collaboration with the Malek;s ice cream shop, Salt & Straw. Gabriel Rucker dishes on his love of mustard and why he nicknamed his Portland restaurant The Dirty Bird. Plus, producer Gillian Ferguson describes our field trip to the world's only vegan strip club. We drive north to the Skagit Valley where Dr. Stephen Jones explains why he decided to leave the commodity wheat business, Jack Jenkins demos his exercise bike turned grain mill and Kiko Denzer tells Evan Kleiman how she can build a clay oven in her backyard. We record the market report from the road in Mount Vernon, Washington, where local farmer Kai Otteson is growing row crops and cabbage seeds and Beverly Lenning is cultivating some of the best berries we've ever tasted. We finish the trip in Seattle where "Oyster Bill" Whitbeck describes the history of shellfish farming in the Pacific Northwest and Anjana Shanker, a research and development chef for Nathan Myhrvold's Modernist Cuisine lab, teaches us how to shuck oysters with liquid nitrogen.
In this episode
9 storiesA Visit to The World’s Only Vegan Strip Club
Casa Diablo , the world’s first and only vegan strip club in Portland, Oregon, was thrust into the national spotlight this week when Newark Mayor Cory Booker was caught sending flirtatious tweets to one of the resident strippers.
Read the story9 minSea Urchin Ice Cream and More Chef Collaborations at Salt & Straw
Kim and Tyler Malek opened Salt & Straw as a small-batch ice cream cart in 2011 and it has grown to three brick and mortar locations. The ice cream company partners with local artisans, producers and farmers to create unique flavors.
Read the story8 minLe Pigeon - Gabriel Rucker Talks About the Dirty Bird
Gabriel Rucker is the chef and co-owner of Le Pigeon in Portland, Oregon. In 2013, Rucker was selected as James Beard Best Chef Northwest. His debut cookbook is Le Pigeon: Cooking at the Dirty Bird. Find what he calls an “F-You recipe” for Smoked Rabbit Pie with Mustard Ice Cream on the Good Food Blog.
Read the story6 minDo You Know Where Your Flour Come From?
Dr. Stephen Jones is the director of the Department of Crop and Soil Sciences at WSU Research and Extension Center in Mount Vernon, Washington. He worked in the commodity wheat business for twenty years before he began to breed heritage wheats based on flavor, nutritional content and baking performance.
Read the story4 minIntroducing an Exercise Bike that Doubles as a Grain Mill
Jack Jenkins is the founder and owner of Country Living Productions . At the Kneading Conference West he showed off his Country Living Grain Mill attached to a stationary exercise bike. Watch a video of the Good Food team on the exercise bike-turned-grain mill on the Good Food Blog.
Read the story4 minTips for Building Your Own Backyard Oven
Kiko Denzer is a guru of DIY ovens. He’s the author of Build Your Own Earth Oven and Build Your Own Barrel Oven . He explains how easy it is to build a clay oven in your backyard.
Read the story10 minA Special Market Report from Washington’s Skagit Valley
We record the market report from the road in Mount Vernon, Washington where local farmer Kai Otteson ( Hedlin Family Farms ) is growing row crops and cabbage seeds and farmer Beverly Lenning ( Lenning Farms ) is cultivating some of the best berries you’ve ever tasted. See photos from the Mount Vernon market on the Good Food Blog .
Read the story4 minFarming Geoduck in the Pacific Northwest
Oyster Bill Whitbeck is the Seattle area restaurant sales manager for Taylor Shellfish Farms - the largest producer of farmed shellfish in the United States. He believes oyster farmers were the first true environmentalists because without clean water they can’t have a good product. He also explains how geoduck are farmed.
Read the story7 minCryo-Shucking Oysters with Liquid Nitrogen
Anjana Shanker is a research and development chef at Nathan Myhrvold's Modernist Cuisine lab in Bellevue, Washington. She shows us how to shuck oysters with liquid nitrogen - watch a video of the process on the Good Food Blog.
Read the story4 min
