Good Food
Seed Bombs; Boysenberries; Rendering Plants; California Olive Oil
This week on Good Food with Evan Kleiman, we'll look at rendering plants. They are facilities that process leftover meat and fat. Plus, straw bale gardening and a visit to an organic avocado farm.
By Evan Kleiman • • 1h 0m ListenWhat happens to unused meat and fat from a market or restaurant? They're sent to rendering plants. Dr. David Meeker explains what that is. Landscape professional Joel Karston shares the secret to growing food in straw. Zannie Flanagan is a farmers market pioneer in Australia. She describes the nascent movement down under. Good Food host Evan Kleiman visits We Olive in Long Beach, where she samples a selection of California olive oils with owner Debbie Brooks. Then, she tours Gene Bianchi's organic avocado farm in Temecula. Jonathan Gold explores Chiu Chow-style Chinese food in Alhambra. Daniel Phillips and Kim Karlsrud have created seed bombs which promote guerrilla gardening in L.A. Boysenberries are a genetic cross between a raspberry and a blackberry. Pomologist David Karp has the details in the Market Report. And street-food vendor Nina Garcia shares the secrets of her special sauce.
