Good Food
Remembering Karen Hess; Global Warming and Food Safety; Halloumi Cheese
This week we spotlight food science, with beef cloning and global warming's affect on our food sources. Also, halloumi cheese recipes, adding international flavors to food, and the link between global warming and food safety. Also remembering the late Karen Hess, a pioneer in academic food history.
By Evan Kleiman • • 1h 0m ListenUC Davis animal geneticist Alison Van Eenennaam discusses the science behind cloning beef, while science writer Jia-Rui Chong links global warming and food safety. Gavin Kaysen is voted one of Food & Wine magazine's Best New Chefs for 2007, and Marco Pierre White reveals how he became the enfant terrible of the British culinary world. "Breakaway Cook" Eric Gower tempts our tastebuds by bringing international flavors into everyday cooking. Cheese purveyor Melody Dosch offers halloumi cheese recipes, and food historian Barbara Haber remembers the late Karen Hess, a pioneer in academic food history. As always, Laura Avery finds the latest produce, recipes and tips in this week's Market Report.
In this episode
8 storiesThe Market Report
Laura Avery meets with long-time farmer Elmer Leaman, who talks about his peaches. They are a special variety that he only brings to the farmers' market. Because pointed ends would break in shipping, they’re not a practical variety for commercial use.
Read the story7 minHalloumi Cheese
Melody Dosch left behind a career in law to become the purveyor of The Artisan Cheese Gallery, a specialty and gourmet cheese shop in Studio City that she owns with her parents, Fred and Kay Heinemann. Melody provides some fresh recipe ideas for Halloumi cheese, a Greek cheese from Cyprus that's traditionally made from sheep and goat's milk…
Read the story7 minRemembering Karen Hess
Noted food historian Barbara Haber celebrates the life of the late Karen Hess, a primary figure in launching culinary history as a studied discipline. Hess died May 15, at New York Presbyterian hospital after suffering a stroke.
Read the story7 minCloned Beef Controversy
Recently, Evan Kleiman participated in a group "taste test" at Campanile, which was organized by the Los Angeles Times. The main course? Beef, one from a natural source and another sired by a cloned cow.
Read the story7 minGlobal Warming and Food Safety
One of the biggest environmental issues facing the world today is global warming. While its affect on weather patterns, ice caps and rising ocean levels is largely understood, less clear is its impact on our food supply and personal health. Jia-Rui Chong, staff science writer for the Los Angeles Times, cautions that rising global…
Read the story7 minThe Breakaway Cook
Even the simplest of dishes can be made more exciting, sophisticated and flavorful with a burst of spices and seasonings not commonly used in American kitchens. Eric Gower is the original Breakaway Cook, a chef who draws his inspiration from uncomplicated dishes, then enlivens them with blasts of international flavors. His philosophy is easy to…
Read the story7 minThere's a New Chef in Town
From the time he was a teenager, Gavin Kaysen knew he wanted to be a chef. Now, at 27 years old, he is one of the great up-and-coming chefs. Gavin recently competed in the finals of the prestigious Bocuse d'Or World Cuisine Contest in France, representing the United States against 23 other countries. He was also recently named one of Food &…
Read the story7 minDevil in the Kitchen
Marco Pierre White is the most decorated chef in English history and the youngest chef ever to win three Michelin stars. His London restaurant empire includes Belvedere, Criterion, Drones, L'Escargot, Mirabelle, Quo Vadis, and the Frankie's chain of pizzerias.
Read the story7 min
