Good Food
History of the Date; Blood Sausage; Grant Achatz
This week, the history of the date, acclaimed chef Grant Achatz, and deciphering wine labels....
By Evan Kleiman • • 58m ListenEvan talks with Nawal Nasrallah about the history of the date and the date palm. Heather John helps us decipher wine labels. We go out for refreshing Vietnamese sugar cane juice in Orange County with Gustavo Arellano. Jonathan Gold tells us about Korean blood sausage that he gets in LA. Then, having kids doesn't mean you can't still go to wine country. Jessica Ritz explains. Plus, acclaimed chef Grant Achatz talks about his career and his bout with tongue cancer, and chef CJ Jacobson tells us about creative use for bacon.
In this episode
7 storiesMarket Report
CJ Jacobson is the chef at The Yard in Santa Monica. He is pairing pickled bacon with Weiser Farms Melon (the orange variety).
Read the story8 minHistory of the Date
Iraqi native Nawal Nasrallah is the author of Delights from the Garden of Eden : A Cookbook and a History of the Iraqi Cuisine. Her recipe for Date Sweatmeat is here . Music break: 'Ya Rayah' by Rachid Taha
Read the story8 minWine Labeling
Heather John writes the blog Foodinista . A Treasury Department agency is considering proposals to tighten certain wine label definitions.
Read the story8 minNuoc Mia
Gustavo Arellano is the Managing Editor of the OC Weekly, where he also reviews restaurants. This week, he raves about Vietnamese sugar cane juice or nuoc mia .
Read the story7 minKorean Blood Sausage
Jonathan Gold is Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Eighth Street Soondae , which serves Korean blood sausage. Jonathan likes the blood sausage, the broiled pork intestines, the liver and the soondae boekkum.
Read the story6 minTaking Kids to Wine Country
Jessica Ritz writes the blog Taster Tots LA . She recently wrote about traveling in wine country with children. She recommends Alma Rosa and Buttonwood wineries, and the tasting rooms of Coquelicot and Saarloos and Sons . Music break: 'Dr. Nick' by Project
Read the story7 minGrant Achatz of Alinea
Grant Achatz is the award-winning chef of Alinea in Chicago. He trained under noted chefs Thomas Keller and Ferran Adrià. His new book, Life on the Line, is an account of his career and his battle with tongue cancer. Grant's new restaurant is to be called Next, for which he will sell tickets.
Read the story15 min
