Good Food
In-Vitro Beef; Sichuan Peppercorns; Mr. Breakfast; Bucato
Scientists unveiled the first ever in-vitro beef product and one vegetarian philosopher is willing to try it. Plus, Mr. Breakfast schools us on pancakes.
By Evan Kleiman • • 1h 0m ListenChef Evan Funke muses on his love of pasta fatto a mano, or handmade pasta, and Jonathan Gold enjoys the numbing sensation of Sichuan peppercorns at Chengdu Taste in Alhambra. Eddy Chavey - aka Mr. Breakfast - schools us on making homemade pancakes while James Oseland and David LeFevre share their personal pie stories. Journalist Frederick Kaufman spells out how food became a commodity. Plus, producer Gillian Ferguson reports on the vegetarian response to the first ever in-vitro hamburger. At the market, Laura Avery talks to chef Sandy Gendel and farmer Mike Roberts about fresh shell beans.
Banner image: Mr. Breakfast
In this episode
8 storiesMarket Report
Sandy Gendel is the chef and owner of Pace and Sirena restaurants. This week at the market he is shopping for fresh shelling beans which he uses in a grilled octopus dish at Sirena.
Read the story8 minFood Commodities and How They Affect World Hunger
Frederick Kaufman 's latest book is Bet the Farm : How Food Stopped Being Food. On Tuesday, August 13th at 7:30pm, Kaufman will join Wenonah Hauter for a Hammer Forum on The Corporatization and Commodification of Food. Find out more details on the panel and hear an uncut version of Kaufman's Good Food interview here .
Read the story10 minChengdu Taste Delivers Sichuan Peppercorns by the Boatload
This week, Jonathan Gold reviews Chengdu Taste, a new restaurant in Alhambra that specializes in the Sichuan cooking of Chengdu, a region defined by its unrestrained use of Sichuan peppercorns.
Read the story7 minIn-Vitro Meat Presents a Moral, Linguistic Dilemma to Vegetarians
This week scientists in Europe debuted in-vitro or "test-tube" beef in the form of a hamburger. The protein is also being called "cultured beef." High profile vegetarians, such as moral philosopher Peter Singer and PETA President Ingrid Newkirk are rallying behind the lab-grown meat. Find out why vegetarians are promoting this animal product.
Read the story5 minPasta Fatto a Mano: The Art of Handmade Pasta
Evan Funke is the chef and owner of Bucato , a new temple to handmade pasta in Culver City. Funke fell in love with the art of making handmade pasta while studying under a pasta master in Bologna. At Bucato, all the pastas are made by hand in a climate-controlled pasta lab that teeters above the kitchen.
Read the story9 minSetting the Scene at an Oklahoma Pie Contest
James Oseland is the editor of Saveur magazine. The August issue includes a feature story on pie and an excerpt about Oseland's experience judging a pie contest on an Oklahoma ranch.
Read the story5 minFood and Memory: Is Grandma Really the Best Pie Baker?
David LeFevre is the chef and owner of MB Post and Fishing with Dynamite in Manhattan Beach. When he opened Fishing with Dynamite, he called his sister for their grandmother's key lime pie recipe. What she sent back was a photo of Jell-O key lime instant pudding!
Read the story4 minMr. Breakfast Eats Pancakes Eight Times a Week
Eddy Chavey, aka Mr. Breakfast , confesses to eating pancakes up to eight times a week. He shares his recipe for his favorite homemade pancake recipe on the Good Food blog .
Read the story8 min
