Good Food
Market Report with Matt Biancaniello
Laura Avery speaks with journalist David Karp about his recent New York Times article which describes the three causes of the Mexican lime shortage: weather, disease and cartels. Plus, LA cocktail wizard Matt Biancaniello says sometimes an ingredient shortage can be an excuse to get creative.
By Evan Kleiman • • 1 min readLaura Avery speaks with journalist David Karp about his recent New York Times article which describes the three causes of the Mexican lime shortage: weather, disease and cartels. Plus, LA cocktail wizard Matt Biancaniello says sometimes an ingredient shortage can be an excuse to get creative. He notes how the Cognac shortage in the late 1800's led to bartenders in New Orleans using rye whiskey and inventing the Sazerac. Perhaps the lime shortage will create a similarly famous cocktail. Find a recipe for his lime-less Margarita on the Good Food blog.
To learn more about the lime shortage and how it's 'putting the squeeze' on Mexican food, tune-in to the recent Which Way, LA? discussion.
Music: "Dangerous" by Big Data
