Good Food
Day of the Dead; Eating With Your Fingers; Iceberg Harvesters
Join Evan Kleiman as she celebrates the Day of the Dead and learns the etiquette on utensil-less eating. Find out about a food product that can provide essential nutrition to starving children. Discover how prison gave one man a career and learn how to go to cooking school without ever leaving home. Find out about iceberg harvesters, Thanksgiving recipes and the human side of the American beef industry. Plus, get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenDianna Guerrero Robertson celebrates Day of the Dead, while Helena Echlin dishes advice about eating with your fingers. Dr. Buddhima Lokuge talks about the strategies for feeding hungry children, chef Jeff Henderson recounts how time spent in a prison kitchen changed his life and Joe Girard launches an online cooking school. John Willoughby talks about iceberg harvesters and Thanksgiving recipes, Betty Fussell reveals the human side of the American beef industry and Laura Avery finds what is in season in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with Jason Travi, chef-owner of Fraiche restaurant in Culver City. He is just opening Riva restaurant on Wilshire Blvd in between 3rd and 4th Street in Santa Monica. Winter squash soup is really popular this time of year at Fraiche. Travi tops his with cardamom-flavored marshmallows.
Read the story7 minDay of the Dead
The observance of the Mexican holiday know as El Día de los Muertos (Day of the Dead) is observed on November 1 and November 2 and celebrates the lives of deceased friends and family. Olvera Street's Dianna Guerrero Robertson says Angelenos celebrate the holiday through preparing food and by creating altars for loved ones.
Read the story7 minEating with Your Fingers
Chow.com 's etiquette maven Helena Echlin dishes advice about using fingers as utensils. Find out which foods can be eaten with your fingers and whether it's appropriate to lick them. Music break: Adios by Al Caiola
Read the story6 minFeeding Starving Children
Dr. Buddhima Lokuge discusses several strategies that are being implemented to feed starving children around the world, including no-cook food aids. One of them, Plumpy'nut, is a peanut-based paste that is used in famine relief and to combat malnutrition in the developing world. Dr.
Read the story9 minChef Jeff
Chef Jeff Henderson reveals how his stint in a prison kitchen transformed his life. He now shares his joy of cooking to help troubled young people. Henderson's autobiography is Cooked : My Journey from the Streets to the Stove.
Read the story8 minRouxbe Online Cooking School
Co-founder Joe Girard introduces us to the Rouxbe Online Cooking School, which is based in Vancouver, Canada. He explains technique versus following recipes when learning how to cook. His site also includes how-to videos. Music break: Asthmatic by Windmill
Read the story7 minIceberg Harvesters and Thanksgiving
John "Doc" Willoughby, editor of Gourmet magazine, talks about iceberg harvesters and shares some Thanksgiving recipes. Gourmet's special Thanksgiving issue is on newsstands now.
Read the story7 minAmerican Beef
Food historian Betty Fussell reveals the human side of the American beef industry in Raising Steaks : The Life and Times of American Beef. She discusses the origin of American, grass-fed and corn-fed beef, as well as ranching and the future of American beef.
Read the story7 min
