Good Food
Market Report
Laura Avery talks to Woogene Lee of Fundamental LA about the versatility of persimmons. At the restaurant they shave them, poach them, puree them and even turn them into a doughnut.
By Evan Kleiman • • 1 min readLaura Avery talks to Woogene Lee of Fundamental LA about the versatility of persimmons. At the restaurant they shave them, poach them, puree them and even turn them into a doughnut.
Alyssa Burkart is a third generation farmer from Dinuba. She and her family sell certified organic giant fuyu persimmons, as well as dried persimmons at the Wednesday Santa Monica Farmers Market.
The full episode
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The full episode
5 of 6Thug Kitchen Controversy, Yotam Ottolenghi, Schnitzel- 0:00The Thug Kitchen Controversy
- 17:23Das Cookbook
- 25:14Jonathan Gold Reviews Petit Trois
- 32:23Ottolenghi’s Plenty More
- 41:29Market ReportYou’re reading this
- 48:43Ebola’s Link to Bushmeat