Good Food
Herbs, banchan, and renewed energy at the Santa Monica Farmers’ Market
Market correspondent Gillian Ferguson speaks with Jihee Kim and her new project, Perilla , featuring Korean banchan and rice bowls. Kim describes how she is using komatsuna, a Japanese mustard spinach.
By Evan Kleiman • • 1 min readMarket correspondent Gillian Ferguson speaks with Jihee Kim and her new project, Perilla, featuring Korean banchan and rice bowls. Kim describes how she is using komatsuna, a Japanese mustard spinach. Plus, Romeo Coleman from Coleman Family Farms in Carpinteria grows a bouquet of herbs, including multiple varieties of basil, Persian mint, marjoram, borage flowers, and lovage, which is similar to Italian parsley.
The full episode
5 of 6
Roxane Gay, plant-based Mexican, Indian spices- 0:00Roxane Gay: ‘There’s so much stigma around food, no matter how you consume it as a fat person’
- 10:17Trojan horse way to veganism: Slowly sneak in the sweet potatoes
- 21:29Keeping plant-based Mexican food culturally relevant
- 32:17‘People think I’m Indiana Jones but it’s not that,’: Sana Javeri Kadri on sourcing spices
- 42:16Herbs, banchan, and renewed energy at the Santa Monica Farmers’ MarketYou’re reading this
- 50:10Filtering the air we breathe: masks made from coffee filters
The full episode
5 of 6Roxane Gay, plant-based Mexican, Indian spices- 0:00Roxane Gay: ‘There’s so much stigma around food, no matter how you consume it as a fat person’
- 10:17Trojan horse way to veganism: Slowly sneak in the sweet potatoes
- 21:29Keeping plant-based Mexican food culturally relevant
- 32:17‘People think I’m Indiana Jones but it’s not that,’: Sana Javeri Kadri on sourcing spices
- 42:16Herbs, banchan, and renewed energy at the Santa Monica Farmers’ MarketYou’re reading this
- 50:10Filtering the air we breathe: masks made from coffee filters