Good Food
Hunting Caribou; Going Trans Fat-Free; Hungry for Paris
We experience hunting caribou, get tips about urban farming and sample Chinese Xinjiang barbecue. We learn about fast food going trans fat-free, eat well in Paris and cook tasty pasta dishes. Plus, we retrace the Works Progress Administration’s controversial American food heritage project and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenNancy Smogor talks about hunting and eating caribou, while writer Novella Carpenter tells us her experience with urban farming. Jonathan Gold takes a bite of out of Chinese Xinjiang barbecue, reporter Nancy Luna discusses fast foods going trans fat-free and Alexander Lobrano guides us through Paris’ dining scene. Plus, chef Carlo Middione cooks tasty pasta dishes, Pat Willard retraces the Works Progress Administration’s controversial American food heritage project and Laura Avery has a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery asks Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook , what seasonal foods she's cooking with today. Peppers is the answer. Amelia chars the peppers until blackened, then places them under a towel or in a bag and allows them to sit for 10 minutes so that the resulting steam loosens their skin.
Read the story8 minHunting Caribou
Outdoors-woman Nancy Smogor talks about her experience hunting caribou. Smogor, who works for the Oregon Department of Fish and Wildlife , was the organizer for the Oregon Chapter of Becoming an Outdoors Woman. For information about gaining outdoor skills, visit the BOW website .
Read the story8 minUrban Farming
Oakland-based writer Novella Carpenter discusses the challenges of urban farming and shares some tips on starting one. She also publishes the blog, Your City Farmer . Music break: Mission Impossible by James Taylor Quartet
Read the story7 min818
Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold samples sizzling Chinese Xinjiang barbecue at 818, aka JN Kitchen, in San Gabriel. He recommends lamb-chop skewers, chicken-wing skewers, grilled octopus, steamed pork-chive dumplings, oil pancake and cold jellyfish.
Read the story6 minFast Foods Going Trans Fat-Free
Last month, Governor Arnold Schwarzenegger signed a bill banning the use trans fats in California restaurants. Fast Food Maven and Orange County Register reporter Nancy Luna explains the bill's impact on the fast food industry and the new demand for trans fat-free oil. Music break: Mustard Swing by Ton Van Bergeyk
Read the story7 minHungry for Paris
Alexander Lobrano, European correspondent for Gourmet Magazine , guides us through the City of Lights' dining scene in his book, Hungry for Paris : The Ultimate Guide to the City's 102 Best Restaurants.
Read the story7 minPasta
Restaurateur and Sicilian food expert Carlo Middione cooks delicious dishes in his book, Pasta . Middione is the owner of Vivande Porta Via in San Francisco.
Read the story8 minAmerica Eats!
Pat Willard retraces the Works Progress Administration's controversial American food heritage project in America Eats!
Read the story7 min
