Good Food
Eating Swans; TastingMenu.com; Stouts and Ales; Protein for Vegetarians; Spice It Up; OC Vietnamese
Gustavo Arellano heads to the OC for some great Vietnamese cuisine and Ben Schott tells us a tale of a swan feast gone awry in England. Hillel Cooperman introduces us to his fascinating new website that was born from a poor memory and a penchant for good food. Leo Stanton from the Library Alehouse explains the difference between stouts and ales. Vegetarians of every kind should listen up as Cynthia Sass tells what a healthy vegetarian diet needs to include. Clifford Wright spices up our lives with his talk of chile and its controversial beginning.
By Evan Kleiman • • 1h 0m ListenLaura Avery spoke with
Maryanne Carpenter of Coastal Organics about her pink and purple carrots. She also spoke with
Honey Pacifica about their many varieties of honey.
Gustavo Arellano, food editor for the OC Weekly, discusses Bahn Mi Cho Cu, (714-891-3718) at 14520 Magnolia Street, Suite B, in Westminster, California.
Ben Schott, author of Schott's Food and Drink Miscellany, tells a fascinating tale that could only happen in Britain. Apparently, Master of the Queen's music, Sir Peter Maxwell Davis, was accused of breaking the law when he plucked and began curing a swan that had electrocuted itself by flying into electrical wires. It appears that all swans in England belong to the Queen, so the eating of swans and the owning of swans is illegal.
Hillel Cooperman and some friends created TastingMenu.com in response to the frustration of trying to remember what and where they ate. Now a popular blog and website that has some of the only photographs of popular restaurant food out there, Hillel has added yet another great feature to the website: a free e-book.
Leo Stanton is the daytime bartender and beer and wine specialist at the Library Alehouse (310-314-4855) at 2911 Main Street in Santa Monica.
Cynthia Sass, spokesperson for the American Dietetic Association told us about the items that vegetarians often miss in their diet and what they can do to ensure that their nutritional needs are being met.
Clifford Wright spoke about his new book Some Like it Hot: Spicy Flavors from the World's Hot Zones, which details the many chilies of the world. For more information about Cliff or to learn more about his other books visit his website at www.CliffordAWright.com.
