Good Food
Seafood, booze and BBQ
Journalists Martha Mendoza and Paul Greenberg discuss slavery and sustainability in the shrimp supply chain. Then we sip savory cocktails with Matt Biancaniello and discuss rosé with Lou Amdur. Also on the show, Robb Walsh gives us the rundown on the Lone Star State's many styles of BBQ.
By Evan Kleiman • • 58m ListenPhoto: Santa Barbara spot prawn (Camellia Tse)
In this episode
5 storiesSeafood from slaves
Shrimp is the most popular seafood eaten in the US. Americans consume 1.3 billion pounds of it each year, which amounts to roughly four pounds per person. But very little shrimp eaten here comes from local waters: Thailand dominates the market and half of the country's shrimp exports end up on American tables.
Read the story18 minThe quandary of sourcing sustainable shrimp
The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown sustainably and locally, what are our options? We get some answers from Paul Greenberg , a journalist who can make a book on seafood as engaging as any mystery novel.
Read the story9 minEat your drink
Live leeches, cow brains and dried manure. Matthew Biancaniello ate them all before finding his way to LA's craft cocktail movement. Now he forages and scours farmers markets to source 15-ingredient Bloody Marys and concoctions that feature uni and emu eggs. Biancaniello's favorite recipes are compiled in his book, Eat Your Drink .
Read the story8 minRosé
Rosé has a star-studded following that includes Brangelina and Josh Ostrovsky (aka The Fat Jewish on Instagram). Lou Amdur of Lou Wine Shop and Tastings in Los Feliz weighs in on whether or not this crisp pink wine lives up to all the hype. Music: "Time of the Season" by The Zombies
Read the story7 minBBQ in the Lone Star State
Nothing says Labor Day like BBQ. Kansas City, the Carolinas and Memphis have all got their own styles. Then there's Texas. The Lone Star State has at least four kinds of 'Q all by itself, says Robb Walsh , three-time James Beard Award-winner and member of Foodways Texas.
Read the story14 min
