Good Food
Nuts about macadamias and kakigōri at the Torrance Farmers’ Market
Market correspondent Gillian Ferguson visits the Torrance Farmers’ Market where she talks to Johnny Lee, chef/owner of Pearl River Deli in Chinatown.
By Evan Kleiman • • 1 min readMarket correspondent Gillian Ferguson visits the Torrance Farmers’ Market where she talks to Johnny Lee, chef/owner of Pearl River Deli in Chinatown. Lee is shopping for fruit, including kishu mandarin oranges and Meyer lemons, which he’ll use in kakigōri, a traditional Japanese shave ice. Next, Renata Baum of RB Ranch describes the difference between the texture and flavor of fresh macadamia nuts and those found on grocery store shelves, including the bleaching process.
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The full episode
6 of 6Cookbooks, Central Asian cuisine, Ottolenghi, macadamia nuts- 0:00‘In the Weeds’ with Ari Kolender of Found Oyster
- 7:55Gifting the best cookbooks of 2020
- 17:02Using food as a passport to travel to Central Asia
- 29:33Giving vegetables the Ottolenghi treatment in ‘Flavor’
- 39:24Take Away: crowdfunding to publish cookbooks from LA’s favorite restaurants
- 50:00Nuts about macadamias and kakigōri at the Torrance Farmers’ MarketYou’re reading this