Good Food
Grunion Run; Cheese in China; Eggs for Dinner
This week, running with the California grunion, eating cheese in China, Hidalgo's version of Haggis and having eggs for dinner.
By Evan Kleiman • • 58m ListenThis week on Good Food, host Evan Kleiman chats with the Los Angeles Times' Russ Parsons about eating eggs for dinner. Russ offers his foolproof technique for creamy scrambled eggs. We'll eat pizza and vegan food with Lesley Bargar Suter of Los Angeles Magazine. Dennis Rosen explains why some Haitian women aren't breast feeding. We'll eat stinky cheese in China with Fuschia Dunlop. Catherine Wright Donnelly tells us all about raw cheese. We'll eat Hidalgo's version of Haggis with Gustavo Arellano. Plus, Eddie Lin goes running with the California grunion. And, DJ Olsen shares a recipe for morels and porcini mushrooms.
In this episode
8 storiesMarket Report
Chef DJ Olsen is buying fresh morels and porcini mushrooms from David West at the Farmers Market. At Lou Wine Bar , DJ is making a morel rice dish and serving it with guinea fowl. The recipe is here .
Read the story9 minEggs for Dinner
Russ Parsons is the editor of the Los Angeles Times' food section . He frequently has eggs for dinner. Get his foolproof method for making restauran-style scrambled eggs here . He also likes fried eggs, which he cooks on a bed of toasted breadcrumbs . His instructions for making hard boiled eggs is here .
Read the story7 minWhere to Eat
Lesley Bargar Suter is the Dine Editor for Los Angeles Magazine. She recommends 2 places this week: Mother Dough for Neapolitan Pizza 4648 Hollywood Blvd Los Angeles , CA 90027 (323) 644-2885 Cafe Gratitude for Vegan food 639 North Larchmont Boulevard Los Angeles, CA (323) 580-6383
Read the story7 minBreastfeeding in Haiti
Dr. Dennis Rosen is a pediatric pulmonologist and sleep specialist at Children's Hospital Boston and Harvard Medical School. He traveled to earthquake-stricken Haiti where he learned about the myth of "bad" breastmilk , which was putting many infants in peril.
Read the story8 minCheese in China
Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper . She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.
Read the story8 minRaw Cheese
Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses. She wants more education for cheesemakers about food safety and contamination. She also advocates for small, artisan cheesemakers as an alternative to mass produced cheese.
Read the story6 minTacos Don Victor
Gustavo Arellano is the Managing Editor of the OC Weekly , where he reviews restaurants and writes the Ask a Mexican column. This week, he recommends Tacos Don Victor, which has two branches in Orange County. They serve Mexican food in the Hidalgo-style, which includes barbacoa.
Read the story5 minGrunion Run
Eddie Lin writes the blog Deep End Dining and he is a frequent contributor to Good Food. Between March and September the grunion "run" on Southern California beaches. Thousands of tiny fish come ashore to spawn. Read more about this silvery fish and their unique spawning habits here . Recipes for grunion are here .
Read the story9 min
