Good Food
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial
Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
By Evan Kleiman • • 57m ListenPhoto of sweet potato tacos from Guerrilla Tacos. Photographs copyright © 2017 by Dylan James Ho and Jeni Afuso.
In this episode
6 storiesNorth Korea's seafood industry riddled with abuse
If you’ve purchased “Sea Queen” seafood from Walmart or Aldi, you may have eaten products being harvested and packaged by North Korean workers living in barrack-style dormitories in Hunchun, China. Three years ago , journalist Martha Mendoza traveled to these factories to report on their labor practices. She is back to give us an update.
Read the story9 min'Big Chicken'
The saying, “a chicken in every pot”, originally meant an America strong enough that every worker could afford what was considered a luxury meat once a week. In her book “ Big Chicken ,” Maryn McKenna looks at how the discovery of antibiotics allowed food to become industrialized.
Read the story14 minA grand century at Grand Central Market
Grand Central Market in downtown LA is more than a dining hall and marketplace; communities have gathered under its roof for generations. Just a week ago, the market celebrated its 100th birthday. Adele Yellin and Kevin West are the co-authors of a new cookbook that looks at the market’s history.
Read the story10 minJonathan Gold heads to Grand Central
We stick around the Grand Central Market for a little longer to check out the progressive Filipino kitchen that Jonathan Gold can’t seem to stay away from. Adobo fried rice at Sari Sari Store in Grand Central Market (Photo by Sari Sari Store )
Read the story6 minThe Market Report: Sweet potatoes
Photo of sweet potatoes by Wally Hartshorn Laura Avery talks sweet potatoes with Jessica Largey , chef/owner of Simone in the Arts District and Kong Thao of Thao Farms in Fresno.
Read the story8 min'Guerrilla Tacos'
How is “a fat kid from Pico Rivera, turned DJ, turned teamster, turned fine-dining cook, turned DIY food-truck chef” changing the taco game in L.A.? Bite into Wesley Avila 's new cookbook to discover more about his career, recipes, and hotly anticipated brick-and-mortar location in the works.
Read the story9 min
