Good Food
California Olive Oil, Cuban Natilla, What's Wrong with "Big Pig?"
The memory of Cuban food led Ana Sofia Peláez to catalogue the classic dishes of her heritage. Plus, cookbook author Nancy Harmon Jenkins takes a hard look at olive oil and Barry Estabrook investigates so-called "big pig," the industrial pork industry.
By Evan Kleiman • • 57m ListenThe memory of Cuban food led Ana Sofia Peláez to catalogue the classic dishes of her heritage. Plus, cookbook author Nancy Harmon Jenkins takes a hard look at olive oil and Barry Estabrook investigates so-called "big pig," the industrial pork industry.
Photo: Ellen Silverman
In this episode
6 storiesThe Cuban Table, from Havana to Miami
Ana Sofia Peláez grew up in Miami in a Cuban household. When she moved to New York she had to use her own taste memory to recreate the dishes of her childhood. And now, along with photographer Ellen Silverman she brings those dishes alive in the book, The Cuban Table: A Celebration of Food, Flavors, and History .
Read the story11 minHow California Olive Oil Is Changing the Industry
Nancy Harmon Jenkins has written many cookbooks on Mediterranean cuisine. Her latest book is Virgin Territory: Exploring the World of Olive Oil . Find a recipe for her olive oil drenched Ceviche on the Good Food blog. Music: "Ways to Go" by Grouplove
Read the story9 minMarket Report
Laura Avery is the market manager for the Santa Monica Farmers' Market . She recently introduced two new olive oil producers to the Wednesday market: Joshua Mardigan of Nuvo Olive Oil and Giovanni Mooring of Buenaventura Olive Oil .
Read the story9 minJonathan Gold Reviews Redbird
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Redbird , the much-anticipated restaurant from chef Neal Fraser at the Vibiana in Downtown LA. He recommends the pozole, chicken pot pie, aged duck breast with hoppin' John, smoked tofu, and the "Veal Fraser."
Read the story8 minA Plan to Compost Human Remains
Katrina Spade is the founder of the Urban Death Project. She is raising money on Kickstarter for the design and implementation of the first ever human composting system. Music: "Parenthesis" by Tricky
Read the story10 minWhy Is Heritage Pork So Expensive?
Barry Estabrook is a two-time James Beard Award-winning food writer. In his new book, Pig Tales: An Omnivore's Quest for Sustainable Meat , he investigates the commercial pork industry and offers alternative methods to raise and consume pigs. Music: "Sit Still" by Grouplove
Read the story9 min
