Good Food
Market Report: The wild world of mushrooms
The newly retired Laura Avery is back with her first market report of the year. This time she’s talking with Michele Lisi, executive chef of Nerano in Beverly Hills about how he’s using chanterelle mushrooms in traditional Tuscan gnudi .
By Evan Kleiman • • 1 min readThe newly retiredLaura Avery is back with her first market report of the year. This time she’s talking with Michele Lisi, executive chef of Nerano in Beverly Hills about how he’s using chanterelle mushrooms in traditional Tuscan gnudi. She also hears from David West, a wild mushroom maven at Clearwater Farms, about how the shutdown is hurting pickers.
The full episode
6 of 6
Julia Collin Davison, the shutdown’s effect, and a visit to Fiona- 0:00Julia Collin Davison on 25 years of Cook’s Illustrated
- 15:21The shutdown’s impact on our plates
- 24:47Student nutrition and the LAUSD strike
- 31:18Bill Addison’s verdict on Fiona
- 37:48LA tacos to check for in 2019
- 46:37Market Report: The wild world of mushroomsYou’re reading this
The full episode
6 of 6Julia Collin Davison, the shutdown’s effect, and a visit to Fiona- 0:00Julia Collin Davison on 25 years of Cook’s Illustrated
- 15:21The shutdown’s impact on our plates
- 24:47Student nutrition and the LAUSD strike
- 31:18Bill Addison’s verdict on Fiona
- 37:48LA tacos to check for in 2019
- 46:37Market Report: The wild world of mushroomsYou’re reading this