Good Food
Food Travels, Tortilla Art; Australian Bushfood
Mark Schatzker takes a gastronomic trip around the world, traveling only by land and sea. This week, he travels by car from New York to Los Angeles, eating local food made by local hands. From kangaroo to witchetty grubs, Vic Cherikoff and Benjamin Christie take us Down Under to learn about Australian "bushfood." Pig farmer Jennifer Small lauds the benefits of pig lard; Joe Bravo turns everyday tortillas into works of art; Davia Nelson, co-producer of NPR's Hidden Kitchens, reveals out-of-sight places, events and traditions that celebrate food; Cary Fowler protects our country's agricultural resources by managing the seed vault; Kim Stewart exposes what food labels really mean; and Laura Avery has the Market Report.
By Evan Kleiman • • 1h 0m ListenMark Schatzker takes a gastronomic trip around the world, traveling only by land and sea.This week, he travels by car from New York to Los Angeles, eating local food made by local hands.From kangaroo to witchetty grubs, Vic Cherikoff and Benjamin Christie take us Down Under to learn about Australian "bushfood." Pig farmer Jennifer Small lauds the benefits of pig lard; Joe Bravo turns everyday tortillas into works of art; Davia Nelson, co-producer of NPR's Hidden Kitchens, reveals out-of-sight places, events and traditions that celebrate food; Cary Fowler protects our country's agricultural resources by managing the seed vault; Kim Stewart exposes what food labels really mean; and Laura Avery has the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery talks with Odille of Fairview Gardens Farm about white asparagus and the delicious, unusual geometric green fruit, the cherimoya. Josiah Citrin, Chef-owner of Melisse restaurant and part-owner of Lemon Moon gives us two fava bean recipes -- black bass with fresh fava bean puree topped with chorizo, and fava bean soup for…
Read the story7 minFood Travels
This month, Mark Schatzker will embark on a trip around the world. The catch? He can only travel by land and sea, and he must complete his trip within 80 days. Mark will soak-up the culture and community of each destination, including the roadside food, restaurant chains and fine dining along the way. During his first week, Mark…
Read the story7 minAustralian Bushfood
“Bushfood,” which is also known as “bush tucker,” is the native plant and animal foods of Australia that have been eaten by the Australian Aborigines for an estimated 60,000 years. As Australia became colonized, the settlers often supplemented their paltry food supplies with bushfood, but it was always considered inferior by the English.…
Read the story7 minFlying Pigs Farm
What do you think of when you hear the word “lard?” Perhaps a fat- and calorie-laden cooking fat, which is just a heart attack waiting to happen? In this age of trans fat-awareness, saturated vs. unsaturated fats and the almighty olive oil, it’s hard to be believe that lard – that’s right, lard – is making a comeback. …
Read the story7 minTortilla Art
When Chicano artist Joe Bravo ran out of money to buy canvas in the 1970s, he found a remedy in his kitchen: corn tortillas. As he moved forward in his career as a graphic designer, he resurrected and refined the technique, creating artistic celebrations of his home, family and Mexican heritage. The dried and cooked tortillas take on…
Read the story7 minHidden Kitchens
Sometimes the best food with the richest history comes out of the most unexpected places – not necessarily the latest trendy restaurant or the stove of a renowned chef. Davia Nelson, co-producer of the NPR series Hidden Kitchens , reveals Los Angeles’ out-of-sight places that celebrate food. The Hidden Kitchens program…
Read the story7 minArctic Seed Vault
Cary Fowler is the executive director of the Arctic Seed Vault , also known as the Doomsday Seed Vault, an internationally-organized effort to protect one of the planet’s greatest resources – the regionally diverse crops that are planted worldwide. The vault is being dug into a mountainside near the village of Longyearbyen, Svalbard –…
Read the story7 minUnderstanding Food Labels
Have you read a food label lately? Even if you know what all of the ingredients are, food labels can be misleading. With the marketing of popular food trends, food labels with phrases like “organic,” “low-carb,” “trans-fat free” can make consumers feel like they’re making healthy food choices. Kimberly Lord Stewart is the author of …
Read the story7 min
