Good Food
Eating in North Korea; Monkey Bread; Green Garlic; Tea
This week on Good Food, host Evan Kleiman will explore the obstacles farmers face as they try to turn manure into electricity. Plus, eating inside North Korea, and L.A.'s new star chefs.
By Evan Kleiman • • 1h 0m ListenAs we continue to look for alternative sources of energy, turning manure into electricity seems like a no-brainer. Farmers have a lot of it and the technology has been in place for decades. This week on Good Food, PJ Huffstutter of the Los Angeles Times explains why it's not as easy a task as it seems. Sarah Rose tells the tale of the 19th Century explorer who brought tea out of China and shared it with the rest of the world. Forget drinking tea, Robert Wemischner shares his favorite ways to cook with tea. Just what do they eat in Pyongyang, North Korea? Curtis Melvin uncovers some of the mysteries of this closed state. Antoinette Bruno tells us who some of the rising star chefs are in Southern California. Lesley Balla knows where to get popovers and monkey bread in L.A. Why does organic wine cost less than conventional? Magali Delmas has the answer. Plus, Hot Knives Alex Brown and Evan George have a homemade "Knyquil" recipe. And Laura Avery has the fresh scoop from the Santa Monica Farmers Market.
In this episode
9 storiesMarket Report
Ray Garcia is the Executive Chef at Fig , located at the Sheraton Miramar in Santa Monica ( 101 Wilshire Blvd., Santa Monica) . He is sauteing green garlic with sugar snap peas, English peas and pea tendrils. He likes to include garlic scapes as well. When using green garlic, use the base and trim off the outer edge.
Read the story7 minTurning Manure into Electricity
Photo: Bob Chamberlin / Los Angeles Times P.J. Huffstutter is a staff writer for The Los Angeles Times covering food and agriculture issues. She recently wrote about how some Central California farmers have been prevented from turning manure into electricity . The practice involves using a digester to turn the manure into methane,…
Read the story8 minFor All the Tea in China
Robert Fortune Sarah Rose is the author of For All the Tea in China: How England Stole the World's Favorite Drink and Changed History . Her book tells the story of Robert Fortune, a 19th Century British botanist who traveled to China for the British East India Company. Fortune brought back tea plants that were then cultivated in India.
Read the story6 minCooking with Tea
Robert Wemischner is a pastry chef and culinary instructor. He frequently uses tea in recipes.
Read the story5 minEating Inside North Korea
Curtis Melvin is an economist who writes the blog North Korean Economy Watch. He's traveled to North Korea on two separate occasions (see pictures from his trip here ). Using Google Earth, he has mapped many commercial and economic centers in North Korea, including markets and restaurants.
Read the story8 minKnyquil
Alex Brown and Evan George are the Hot Knives . They've made an organic version on NyQuil (they call it KniQuil) using Pastis, roasted green chile, Southern Comfort and more.
Read the story3 minThe Organic Wine Paradox
Magali Delmas is an associate professor of management at UCLA's Institute of the Environment and the UCLA Anderson School of Management. She researched over 13,000 wines and found that organically labeled wines cost less than those without that label . Many wines are organic but choose not to label them as such.
Read the story7 minStarChefs
Antoinette Bruno is the CEO and Editor of StarChefs.com. They recently released their rundown of Los Angeles and San Diego rising star chefs .
Read the story7 minMonkey Bread and Popovers
Lesley Balla is the Los Angeles editor of Tasting Table , a daily email newsletter.
Read the story7 min
