Good Food
Architectural Ice Cream, Pigs Blood, American Catch
The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?
By Evan Kleiman • • 57m ListenThe ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?
In this episode
7 storiesCoolhaus
Natasha Case and Freya Estreller are the women behind Coolhaus, an L.A.-based architecturally-themed ice cream sandwich empire. They join us to talk about how they went from selling ice cream from a dilapidated truck to becoming a multi-million dollar business.
Read the story9 minPigs Blood and Beef Bile at Night + Market Song
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Night + Market Song, the latest outpost from Kris Yenbamroong. While Jonathan loves the place, squeamish eaters beware.
Read the story9 minMelisse, 15 Years Later
Josiah Citrin is the chef/owner of the two Michelin-starred restaurant Melisse in Santa Monica. This week is the 15 year anniversary of the restaurant. Citrin reflects on what has changed and what has stayed the same at the popular establishment and guides us through one of the restaurant’s quintessential dishes: roast chicken.
Read the story8 minRuss & Daughters
Arriving from Poland, Joel Russ schlepped herring from a pushcart to support his family. One century later, Russ & Daughters is a New York institution, providing shoppers with everything from caviar to bialys.
Read the story9 minWhy Do We Import Our Seafood?
Paul Greenberg is the author of American Catch, a book that uncovers “the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters.” He recently wrote an op-ed for the New York Times on the same topic.
Read the story8 minWhen Global Warming Kills Your God
It's easy to forget that indigenous people in this country continue to hunt and fish to survive. Twenty-three defendants stood trial in June 2012 in Alaska, where fishing for salmon had been banned, but a practice for the Yup’ik people which is as natural as falling asleep at night. Why the ban?
Read the story7 minMarket Report
Laura Avery talks to Susan Yoon, sous chef at Orsa & Winston, about how she prepares eggplant. Yoon prefers smaller eggplants which she steams for a Japanese take on caponata.
Read the story6 min
