Good Food
Seafood, citrus, and celebrating Lunar New Year
Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone.
By Evan Kleiman • • 56m ListenFergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.
In this episode
6 storiesFamed Australian chef on cooking ‘fin-to-fin’
When Chef Josh Niland was diagnosed at age eight with Wilms’ Tumor, a form of childhood cancer affecting the kidneys, he spent countless days in treatment and at home, where he got the taste for culinary pursuits in front of the television and its…
Read the story12 minRethinking our love affair with shrimp
The average American eats more shrimp per capita than tuna and salmon combined. Issues surrounding sustainability and slave labor practices can muddy our conscience about consuming our favorite seafood.
Read the story8 minSea snails are staging their comeback
No larger than a bottle cap, abalone once were to California what lobster is to Maine but their populations are depleted. Rosanna Xia reports on the environment for the Los Angeles Times , where she accompanied a group of scientists from…
Read the story10 minRinging in the Year of the Rat
We celebrate the lunar year, known as tết in Vietnamese culture . Bánh chưng, a rice and mung bean cake, is an essential dish in the celebration. With banana leaf in hand, Gillian Ferguson visited a group of women known as the Bánh Ch ư ng…
Read the story8 minPutting citrus in the limelight
Citrus season is at its peak!
Read the story8 minRewind back on a decade of L.A. dining
Around 2013, the term “exciting” started being used to describe the dining scene in Los Angeles. As we rounded out the decade, our City of Angels was being touted as the “best” in food circles.
Read the story10 min
