Good Food
Pizza MREs, Tech on the Farm, Lamb Barbacoa
We discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.
By Evan Kleiman • • 57m ListenWe discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.
Banner Image Credit: U.S. Army
In this episode
6 storiesWexler’s Deli
Micah Wexler is the chef and co-owner along with Michael Kassar at Wexler’s Deli in Grand Central Market. Join Evan Kleiman on Friday August 22nd at Grand Central Market for music, great food and festivities. KCRW DJ Marion Hodges will spinning for the evening, and many of GCM’s vendors will be open and serving special menu items.
Read the story11 minMissouri Passes Farming Amendment
Last week, Missouri voters approved an amendment to their state constitution called the Right to Farm Act. The bill was passed by a small margin. Jacob Gersen, a Professor of Law at Harvard Law School, explains what implications this might have on the future of Missouri farming.
Read the story5 minFarm Tech
The American Farm is in the midst of a tech revolution. We talk to engineer Calden Carroll who is working on a nitrate sensor that would alert farmers when and when not to fertilize their fields.
Read the story16 minThe Science Behind the Army’s Ready-to-Eat Meals
David Acetta is a retired Lieutenant Colonel in the US Military. He is now the Chief of Public Affairs for the U.S. Army Natick Soldier Research, Development and Engineering Center . He shares his memories of eating MREs (Meals Ready to Eat) during his 25 years of service from 1983 to 2008.
Read the story13 minJonathan Gold Reviews Aqui es Texcoco
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Aqui es Texcoco in the City of Commerce. It’s the first LA branch of this popular Mexican restaurant that specializes in lamb barbacoa.
Read the story5 minMarket Report
Laura Avery talks to Amelia Saltsman , author of the Santa Monica Farmers’ Market Cookbook , about what she’s making with Bahri Dates. Find a recipe for Amelia Saltsman’s Barhi Date Salad on the Good Food Blog . Alvaro Bautista is the owner of Bautista Family Organic Date Ranch in Mecca, California.
Read the story5 min
