Good Food
First-Person Dinners; Rendering Fat; Sleep Issues and Food
We sample Nigerian cuisine, prepare first-person dinners and learn how to render fat from meats. Plus, we cook up spot prawns and socialize at Citrus. And, we discover how foods influence sleep and taste Croatian food.
By Evan Kleiman • • 1h 0m ListenJonathan Gold samples Nigerian cuisine, while LeeAundra Temescu prepares first-person dinners. Steven Fineberg renders fat from bison and other meats, chef Michael Cimarusti cooks up spot prawns and chef Michel Richard socializes at Citrus. Dr. Prasanth Manthena talks about sleep issues and food, Karen Evenden tastes Croatian food and Laura Avery serves up a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with David West of Clearwater Farms, who explains why winter and summer are the worst time for mushrooms. He's waiting for April when morels will come into season but for now he has Black Trumpet and Yellowfoot which is the winter version of a chanterelle.
Read the story7 minNigerian Cuisine
Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold samples egusi (chicken stew,) okra stew, equsi (spinach with chiles stew) and fufu (mashed cassava) at Nigerian eatery, Saaris. Gold also recommends the black-eyed peas.
Read the story7 minFirst-Person Dinners
Communication coach and exotic eater LeeAundra Temescu prepares first-person dinners from food that is harvested, hunted, foraged or made by the participating eaters themselves. She talks about collecting honey, salt and grinding wheat by hand and how this experience changed her views about food. Walk Don't Run by The John Barry Seven
Read the story7 minRendering Fat
Local Forage co-editor Steven Fineberg renders fat from bison kidney and other meats. He discusses schmaltz (rendered chicken fat,) leaf lard, the composition of fat and how to cook with rendered fats. Fineberg uses grass-fed bison from Lindner Bison in Valencia, California. Upmann by The Octopus Project
Read the story7 minSpot Prawns
Providence chef-owner Michael Cimarusti dishes up spot prawns. He has some delicious ideas for cooking and eating these relatives to shrimps. Providence 5955 Melrose Ave Los Angeles, CA 90038 323-460-4170 Until We Felt Red by Kaki King
Read the story7 minCitrus at Social
Celebrated chef Michel Richard returns to Los Angeles with Citrus at Social . Before gaining acclaim for Citronelle, his Washington, D.C. restaurant, chef Richard made his mark with Citrus in Los Angeles, which closed in 2001.
Read the story7 minSleep Issues and Food
Dr. Prasanth Manthena talks about how certain food or an empty stomach can affect sleep. Other important factors are the amount of food eaten and the timing of the meals. He discusses warm milk, wine, herbal teas, supplements, melantonin and how the lack of sleep has been linked to obesity. Dr.
Read the story7 minCroatian Cuisine
Karen Evenden spent three years sailing the Adriatic coast and gained appreciation for Croatian food in her book, A Taste of Croatia . She describes Croatian cuisine, soups' main role in its gastronomy and the fresh produce and seafood found in its farmers markets.
Read the story7 min
