Good Food
Cuisines of the Axis of Evil; Mushrooms Clean Up Pollution
We learn of mushrooms’ power to clean up pollution, discover why soy is America’s most processed food and dish up foods from the “Axis of Evil.” We uncover tasty food euphemisms and find out about the movement for ethical standards in Kosher certification. We dig up the cheapest meal deal in Orange County, celebrate cooking with fat and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenPaul Stamets uses mushrooms to clean up pollution, while activist Raj Patel tells us why soy has become America’s most processed food. Chris Fair dishes up foods from the “Axis of Evil,” Eddie Lin serves up tasty food euphemisms and Rabbi Morris Allen leads the justice certification movement for kosher facilities. Plus, Gustavo Arellano finds the greatest meal deal in Orange County, Jennifer McLagan celebrates cooking with fat and Laura Avery has a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with Robin Smith of Mud Creek Ranch, who has brought in her limited supply of quince.
Read the story7 minMushrooms Clean Up Pollution
Mycologist Paul Stamets explains how turkey tail and oyster mushrooms can be used to clean up dioxin contamination in Fort Bragg, California. He is the author of Mycelium Running : How Mushrooms Can Help Save the World and his company, Fungi Perfecti , specializes in gourmet and medicinal mushrooms.
Read the story7 minProcessed Soy
Activist Raj Patel discusses the global market of soybeans and explains why soy has become America’s most processed food.
Read the story8 minCuisines of the Axis of Evil
Foreign policy analyst Chris Fair dishes foods from geo-political hot spots in her book, Cuisines of the Axis of Evil and Other Irritating States : A Dinner Party Approach to International Relations. She explores the gastronomy from Iran, Iraq and North Korea, countries which were coined the "Axis of Evil" by President George W. Bush.
Read the story8 minFood Euphemisms
Deep End Dining blogger Eddie Lin loves tasty food euphemisms, but is a bit wary of the Argentine "sweetbreads" served at Gaucho Grill. These "sweetbreads" refer to grilled thymus glands. He also reveals the mystery behind "cowboy caviar," "lamb fries" and "Rocky Mountain oysters."
Read the story8 minKosher Justice Certification
A few months ago, an immigration raid at Agriprocessors Inc., the nation's largest kosher meat processing plant, exposed possible unethical treatment of its workers. Rabbi Morris Allen leads the movement for ethical standards in Hekhsher Tzedek, Kosher products certification (justice certification).
Read the story6 minTacos El Chavito
OC Weekly writer Gustavo Arellano finds the cheapest meal deal at Orange County's Tacos El Chavito in Huntington Beach. You can eat two small double-tortilla tacos with your choice of meat for $1. Gustavo's new book is titled Orange County : A Personal History.
Read the story6 minThe Joy of Fat
Jennifer McLagan celebrates the joys of cooking with fat in her book, Fat : An Appreciation of a Misunderstood Ingredient, With Recipes. She also discussed using leaf lard in cooking, especially in pastry. You can find leaf lard at Surfas in Culver City, California and at Prairie Pride Farm in Mankato, Minnesota.
Read the story8 min
