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    Back to Good Food

    Good Food

    Market Report

    Santa Monica Farmers' Market manager Laura Avery talks to chef Ray Garcia of B.S. Taqueria in Downtown LA. Garcia is shopping for beets for the restaurant's signature beet torta.

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    By Evan Kleiman • May 11, 2015 • 1 min read

    Santa Monica Farmers' Market manager Laura Avery talks to chef Ray Garcia of B.S. Taqueria in Downtown LA. Garcia is shopping for beets for the restaurant's signature beet torta.

    Plus, farmer James Birch of Flora Bella Farms is bringing five types of potatoes to the market including Purple Majestic and German Butterballs.

    Music: "Seven Out" by Sam Butera

    The full episode

    6 of 6
    The Legacy of Jerry Thomas, Tiki Mania, LA's Best Cocktails
    1. 0:00Tiki Then and Now
    2. 17:38Meet Jerry Thomas, America's Most Famous Bartender
    3. 26:32Jonathan Gold's Favorite Cocktails in Los Angeles
    4. 35:13Jews and Muslim Spark Conversation over Mocktails
    5. 41:48As Industry Grows, Craft Brewers Fight to Stand Out
    6. 49:21Market ReportYou’re reading this
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

      CultureFood & Drink

    The full episode

    6 of 6
    The Legacy of Jerry Thomas, Tiki Mania, LA's Best Cocktails
    1. 0:00Tiki Then and Now
    2. 17:38Meet Jerry Thomas, America's Most Famous Bartender
    3. 26:32Jonathan Gold's Favorite Cocktails in Los Angeles
    4. 35:13Jews and Muslim Spark Conversation over Mocktails
    5. 41:48As Industry Grows, Craft Brewers Fight to Stand Out
    6. 49:21Market ReportYou’re reading this
    Back to Good Food