Good Food
Beefalo; Underground Fermenters; Gluten-Free Holiday Baking
This week on Good Food with Evan Kleiman, our holiday baking series continues with gluten-free options. Hear about the beefalo, part cow, part buffalo. Tom Philpott will help us sort through the latest food bills. And Jonathan Gold is here with a restaurant for us to try.
By Evan Kleiman • • 58m ListenEven the gluten-free can enjoy holiday baked goods. This week on Good Food with Evan Kleiman, Shauna James Ahern, aka Gluten-Free Girl, explains how it's done. Tom Philpott tells us the positives and negatives of the latest food bills. Have you heard of the Beefalo? It's part cow, part buffalo and rancher Mark Merrill raises them in Washington state. Burkhard Bilger finds out about underground food movements dealing in bacteria. We'll go to Huge Tree in Pasadena with Jonathan Gold. Eating in the low-country with Enjolik Oree-Bailey. Plus Valerie Gordon of Valerie Confections shares her noir and blanc fruitcakes with us. And chef Tony DiSalvoof Whist at the Viceroy shares a hearty rustic soup recipe.
In this episode
8 storiesMarket Report
Farmer Bill Coleman has a wide array of dark leafy greens at his Santa Monica Farmers Market stand. He has all kinds of varieties of kale and mustard greens as well as bok choy, herbs and lettuces.
Read the story7 minFood Bills
Tom Philpott is the senior food and agriculture writer at Grist . The Food Safety Modernization Act is set for a Senate vote soon. Tom Philpott's post explains why this bill has bounced around both houses. The bill allows the FDA to initiate food recalls and allows them broader oversight over the food supply.
Read the story11 minLow Country Food
Enjolik Oree-Bailey is a chef living in Dallas, specializing in her native Low-Country cuisine of South Carolina. The food is rooted in Africian, Caribbean and creole cultures. Enjolik's recipe for Shrimp and Grits is here .
Read the story5 minWhere the Beefalo Roam
Mark Merrill is a raises beefalo in Washington State. The animal is 3/8 bison and 5/8 beef. Beefalo cooks in less time than beef (30% less). The meet doesn't have the marbling of beef, but it is still tender with lots of flavor. A recipe for chili con carne with beefalo is here .
Read the story8 minHuge Tree Bakery
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week is reviews Huge Tree Bakery in Monterey Park. He likes the hot tofu beverage, the twisted crullers, the turnip cakes, the fried leek pastry and the smoked chicken.
Read the story9 minGluten Free Holiday Baking
Shauna James Ahern, also known as Gluten Free Girl, says that holiday baking can, indeed, be gluten-free. Her book is Gluten-Free Girl and the Chef , written with her husband, Daniel Ahern. She uses flours like teff for baking. Gluten-free holiday baking recipes from Shauna are here .
Read the story7 minValerie Gordon's Fruitcake
Valerie Gordon of Valerie Confections is selling a blanc and noir fruitcake as part of her "Valerie at the Market" line. She has a booth at the Saturday Santa Monica Farmers Market and at the Hollywood Farmers Market.
Read the story5 minUnderground Food Movements
Burkhard Bilger of The New Yorker spent time with "fermentation fetishist" Sandor Katz for his piece in a recent edition of the magazine . Watch a video of Sandor Katz fermenting vegetables here .
Read the story8 min
