Good Food
Mexico's Mega-Farms, the Origins of Our Modern Chicken, Espelette
LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
By Evan Kleiman • • 57m ListenLA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
In this episode
7 storiesProduct of Mexico
Richard Marosi is an investigative reporter for the Los Angeles Times. His four part series, " Product of Mexico ," uncovers labor abuses on Mexican mega-farms. Music: "Intro" by The XX
Read the story12 minWhole Foods and Social Responsibility
Matt Rogers is an Associate Global Produce Coordinator at Whole Foods. The grocery chain was implicated in Richard Marosi's story Product of Mexico. We discuss the company's social responsibility promise with Rogers who says 85% of the Mexican produce that Whole Foods sells is certified Fair Trade.
Read the story7 minWhy Did the Chicken Cross the World?
Andrew Lawler is the author of Why Did the Chicken Cross the World? The Epic Saga of the Bird that Powers Civilization. Music: "Twilight" by Cut Copy
Read the story8 minMarket Report
David Karp is a pomologist with UC Riverside. He also covers farmers' market news for the LA Times. This week he talks to Andrea Crawford of Kenter Canyon Farms about her newest product: locally grown organic Espelette pepper. Music: "Academia" by Sia
Read the story5 minHungarian Food Meets California Cuisine
Nicolaus Balla and Cortney Burns are the chefs at Bar Tartine in San Francisco. Their new book is Bar Tartine : Techniques and Recipes. Find a recipe from the book on the Good Food blog . Music: "Penguin Prison"
Read the story10 minGreat Cocktails and Solid Italian Fare at Scopa Italian Roots
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week on Good Food he reviews Scopa Italian Roots , a fairly new addition to Venice that he describes as "part Italian restaurant and part cocktail lounge." He recommends the roasted romanesco, fried calamari, arancini and veal chop Milanese.
Read the story6 minIs a Burrito a Wrap?
Dan Pashman is the host of the Sporkful podcast from WNYC. His new book is Eat More Better : How to Make Every Bite More Delicious. In this interview we tackle important questions such as, “is a burrito a wrap?” Music: "Go Bang"
Read the story8 min
