Good Food
Breathable Cocktails; Mama's Tamales; Eating Alone; Free the Bees
Forget using your mouth to drink. That's so last century. Instead, walk in and inhale your next cocktail. The new breathable Gin and Tonic. Free the bees. That's what some are trying to do in New York City. And, what we eat when we're eating alone. Plus Jonathan Gold stops by with a restaurant to try and how the tamale transformed a dangerous LA park.
Laura Avery visits with Anisette Brasserie owner Alain Giraud as he shops for cherries to make a cherry clafouti. She also samples fresh walnut oil from La Nogalera Walnut oil. Breath in your next cocktail, say the creators of the breathable cocktail, Sam Bompas and Harry Parr. Raising bees is illegal in New York City says Nadia Johnson of Just Food, hopefully that will change. Pork can be raised humanely, so why isn't it says activist Nicolette Hahn Niman. And what listeners eat when they eat alone. Cookbook author Deborah Madison found a lot of strange habits for solo consumption too. Jonathan Gold visits Golden State and MacArthur Park has been cleaned up due to tamales. That's what Sandi Romero or Mama suggests. Meet Deborah Stern, La Guera Tamalera, who came out of the Mama's Tamales program. And Derek Walker from St. Joseph's Center in Venice is feeding and helping the homeless.
In this episode
9 storiesMarket Report
Alain Giraud is the chef/owner of Anisette Brasserie , 225 Santa Monica Blvd, Santa Monica. This week he is shopping for fresh cherries to make a cherry clafouti. A clafouti is basically a batter that is baked in the oven. Alain tops his with Kendall Farms creme fraiche but ice cream works great too.
Read the story7 minBreathable Cocktail
Sam Bompas and Harry Parr are Bompas & Parr , based in London. One of their latest projects is "Alcoholic Architecture." Participants walked into a thick fog of gin and tonic. Sam and Harry worked with doctors and engineers to measure the exact amount of cocktail that would be absorbed. Viewers left the exhibit feeling as though they drank…
Read the story7 minFree the Bees
Nadia Johnson is the Food and Justice Coordinator for Just Food , an organization waging a campaign to legalize beekeeping in New York City. The practice is currently illegal under a New York City health code which prohibits the "possession, keeping, harboring and selling of 'wild animals." NY City Council Member David Yassky introduced a…
Read the story7 minRighteous Porkchop
Nicolette Hahn Niman is the author of Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms . Nicolette is an attorney, environmental activist and, with her husband, a cattle rancher. Her husband, Bill Niman, is the founder of Niman Ranch in Bolinas, California.
Read the story7 minEating Alone
Deborah Madison is the author of What We Eat When We Eat Alone: Stories and 100 Recipes with her husband Patrick McFarlin. Music Break: Cerveza by Boots Brown & His Blockbusters
Read the story7 minGolden State
Jonathan Gold is the Pulitzer Prize-winning food critic for the L.A. Weekly. Golden State serves beer floats with Scoops' Brown Bread ice cream. Read Jonathan's review of Golden State here . Golden State 426 N. Fairfax Ave., Los Angeles (323) 782-8331 Music Break: Kalino Mome by Kocani Orkestar
Read the story7 minFighting Crime One Tamale at a Time
MacArthur Park Mama's Hot Tamale Cafe & Business Employment/Education Center Sandi Romero runs Mama's Hot Tamales Business Employment/Education Center and Mama's Hot Tamales Cafe. The center was conceived as a program to help street vendors in and around MacArthur Park. Currently it provides business training and financial…
Read the story3 minLa Guera Tamalera
Deborah Stern is La Guera Tamalera . Find her organic Veracruz-style tamales at Locali in West Hollywood and on her website. Music Break: Love Is A Many Splendored Thing by Hugo Montenegro
Read the story4 minTaste of the Nation
Chef Derek Walker runs the Bread and Roses Cafe at St. Joseph Center. The cafe feeds hundreds of homeless and hungry men and women daily in a restaurant-style setting. In the afternoons, Derek teaches at the St. Joseph Center Culinary Training Program , which prepares individuals for entry-level work in the food industry. St.
Read the story7 min