Good Food
Foraging for Wild Mushrooms in LA; Bagel History; Winter Soups
This week, we’ll go foraging for wild mushrooms in the heart of Los Angeles and learn about a new cultivated mushroom operation that produces gorgeous fungi. We cook with a convection oven, dish up deliciously simple soups and find out about a community supported preserves and bakery. Plus, we take a look at how the bagel became a huge crossover hit, do justice to the lowly chicken breast and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenDavid Kahn forages for wild mushroom in Los Angeles, while Steve Farrar cultivates gorgeous fungi. Russ Parsons sheds light on cooking with a convection oven, Mark Bittman dishes up deliciously simple soups, and Lee Davenport organizes a community supported preserves and bakery. Plus, Maria Balinska chews on the dense history of the bagel, Barbara Fairchild does justice to the lowly chicken breast and Laura Avery finds what’s in season in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the tomato-looking type that can be eaten hard), combining them with fennel and apple to make a composed salad.
Read the story8 minForaging for Wild Mushrooms in LA
David Kahn is wild about foraging mushrooms in Southern California. He talks about avoiding poisonous ones and shares tips about harvesting them.
Read the story7 minCultivated Wild Mushrooms
Steve Farrar talks about cultivated wild mushrooms and his new venture with Japanese mushroom-producer Hokuto Corporation in building a state-of-the-art mushroom facility in San Marcos, California. He is the Chief Operating Officer of Golden Gourmet Mushrooms .
Read the story7 minCooking with Convection
Los Angeles Times food writer Russ Parsons gets warm to the idea of cooking with a convection oven. He explains conversion guidelines and the difference between gas convection and electric convection ovens. Parsons is the author of How to Pick a Peach : The Search for Flavor from Farm to Table.
Read the story7 minSoup
Mark Bittman, who writes " The Minimalist " column in the New York Times food section, talks about creating simple, delicious soups.
Read the story7 minCommunity Supported Preserves & Bakery
Lee Davenport talks about being a part of a community-supported preserves and bakery, or CSP&B, in Madison, Wisconsin. She's passionate about making artisanal preserves using local ingredients and has a website called Pamplemousse Preserves . Music break: Racing by Windmill
Read the story6 minHistory of the Bagel
Maria Balinska samples a bit of the history of the bagel in her book, The Bagel : The Surprising History of a Modest Bread. If you're a bagel afficionado, you'll enjoy her Los Angeles Times article about how to make bagels at home. Music break: Zebra by Les Baxter
Read the story8 minFast, Easy Fresh Chicken Breast
Bon Appétit magazine editor-in-chief Barbara Fairchild serves up simple and flavorful chicken breast dishes. She is the editor of The Bon Appétit Fast Easy Fresh Cookbook .
Read the story7 min
