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 • Apr 18, 2015 • 57m Listen

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.

Photo: Ellen Silverman

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food

Culture

Food & Drink

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.

Share

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.

Share